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Creator:: Vollmer, Daniel M.
Abstract:: When hops are added to beer, varying degrees of hoppy aroma persist in the finished beer as a result of a number of factors. Dry-hopping is a technique whereby hops are added to beer post-fermentation to leverage the maximum aroma potential of the hop essential oils while minimizing bitterness contribution...
Resource Type:: Dissertation
Full Text:: as a vehicle to dose flavor and aroma into beer and hop/processing factors that contribute to

Creator:: Aron, Patricia M.
Abstract:: Beer is one of the most extensively consumed beverages world-wide and it is almost always brewed with hops (Humulus lupulus, L.). Hops provide beer with bitterness, aroma, flavor and texture and also enhance specific beer properties such as foam stability, clarity (colloidal stability), color, flavor stability and microbial stability. Hops...
Resource Type:: Dissertation
Full Text:: . Title: The Effect of Hopping Technology on Lager Beer Flavor and Flavor Stability and the Impact of

Creator:: Algazzali, Victor Alexander
Abstract:: The goal of this research was to investigate the bitterness intensity of known hop acid oxidation products, humulinones and hulupones. This was carried out by first creating suitable extracts of humulinones and hulupones of high purity for sensory testing. Using previously established oxidation methods and the addition of preparative liquid...
Resource Type:: Masters Thesis
Full Text:: and that their influence on beer flavor should not be ignored

Creator:: Wolfe, Peter Harold
Abstract:: This work set out to examine the methodologies of dry hopping, compare different hop materials, and look at the extraction behavior of different types of hop compounds. This work consists of two discrete studies, where the first study informed the design of the second. The first study measured the concentrations...
Resource Type:: Masters Thesis
Full Text:: composition of beer relative to the composition and temperature of wort in the kettle. Beer flavor is an

Creator:: Parkin, Ellen Jane
Abstract:: This research sought to determine the origin of bitterness as a result of dry-hopping. An unhopped ale was dry-hopped and examined in the controlled dry-hop experiment and commercial beers were examined for chemical changes from dry-hopping in the commercially dry-hopped beer survey. This thesis work suggested specific bitter hop components...
Resource Type:: Masters Thesis
Full Text:: , flavor and microbial stability to the beer (4). Prior to brewing, grains are germinated to initiate

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