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Filtering by: Creator Brewer, Linda J. Remove constraint Creator: Brewer, Linda J. Advisor Shellhammer, Thomas H. Remove constraint Advisor: Shellhammer, Thomas H.

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  • The Role of Alcohol Content on Sensory Aroma Detection Thresholds in Beer

    Creator:
    Peltz, Meghan Lynne
    Abstract:
    This work set out to examine whether ethanol content can influence the human detection of volatile hop compounds in beer. Advances in chromatography have identified hundreds of chemical compounds in the essential oil of hops but only a fraction are directly associated with "hoppy" aroma. To screen compounds, sensory detection...
    Resource Type:
    Masters Thesis
    Full Text:
    germinated and sequentially halted, which activates modification enzymes to be later utilized by the brewer

  • The potential role of aliphatic gamma- and delta-lactones in beer fruit aroma

    Creator:
    Hotchko, Rachel Ann
    Abstract:
    This work set out to examine the potential contribution of five aliphatic lactones, γ-nonalactone, γ-decalactone, γ-dodecalactone, δ-decalactone and δ-dodecalactone to stone fruit aroma in beer. This work consists of three related studies; lactone olfaction thresholds, additive/synergistic aroma effects and a gas-chromatography-mass-spectrophometry method of analysis. First was the determination of these...
    Resource Type:
    Masters Thesis
    Full Text:
    important to the brewer for they provide the bitterness that balances the malt flavors. Brewers’ goal to

  • The influence of hop drying parameters on aroma hop quality in American deep bed drying

    Creator:
    Rubottom, Lindsey N.
    Abstract:
    American hop growers have historically dried hops in the range of 140-155°F/ 60-68°C using deep bed kilns (24 – 32 inches/ 60 – 81 cm), but over the last 10 years they have shifted to lower temperatures (125 -135 °F/ 52 – 57°C) for drying new American aroma cultivars. Reduced...
    Resource Type:
    Dissertation
    Full Text:
    . Stone (1982). B on the top right is a schematic of a German – three tier Wolf ®dryer from J. Münsterer

  • The Efficiency of Dry-hopping and Strategies for the Better Utilization of Dry-hops

    Creator:
    Hauser, Dean G.
    Abstract:
    The popularity of hop-forward American craft beers has had a profound impact on the use of hops as an ingredient; where hops were once thought of as the “spice” of beer, they may now be considered the primary driver of flavor in beer styles such as American India Pale Ales....
    Resource Type:
    Masters Thesis

  • Hop Kilning Temperature Sensitivity of Dextrin-Reducing Enzymes in Hops

    Creator:
    Rubottom, Lindsey N.
    Abstract:
    Kilning, which is the drying operation in hop cultivation, is a processing step that can have a tremendous impact on hop quality. Historically, hops have been dried at temperatures ranging from 140-155°F. In the last decade, growers have moved toward kilning hops at lower temperatures averaging between 125-140°F in the...
    Resource Type:
    Masters Thesis
    Full Text:
    brewer where quality can be impacted. Hop quality begins with on-farm processing steps like the

  • Hop bittering compounds and their impact on peak bitterness on lager beer

    Creator:
    Fritsch, Annette N.
    Abstract:
    Hop derived bitter compounds, including alpha-acids, reduced and non-reduced iso-alpha-acids, were evaluated for their contribution to peak bitter intensity in lager beer. Alpha-acids are the precursors to the major bittering components in beer (iso-alpha-acids). Typically, alpha-acids do not survive the brewing process, but if a product is dry-hopped, they may...
    Resource Type:
    Masters Thesis

  • Hop bitter acid isomerization and degradation kinetics in a model wort-boiling system

    Creator:
    Malowicki, Mark G.
    Resource Type:
    Masters Thesis
    Full Text:
    of Food Science and Technology Dean of 'the Gr{J.~ School I understand that my thesis will become

  • Harvest maturity of Cascade and Willamette hops

    Creator:
    Sharp, Daniel C.
    Abstract:
    Hops (Humulus lupulus L.) are primarily used to provide specific characteristics to beer, such as bitterness, aroma, flavor, and microbial stability. The chemical composition of hops, relative to how they are used during the brewing process, dictates the expression of these characteristics. Of the raw ingredients that go into making...
    Resource Type:
    Masters Thesis
    Full Text:
    practical brewer, and a deeper understanding of hop aroma development during cultivation is needed. The

  • Foam enhancing properties of hop bitter acids and propylene glycol alginate

    Creator:
    Kunimune, Takeshi
    Abstract:
    The following two projects have been carried out to clarify the impact of these foam stabilizers, and to compare their foam stabilizing power to one another as well as the cling ability. The first project investigated the impacts of four commercially available hop- derived foam stabilizers; iso-alpha-acid (Iso), rho(dyhydro)-iso-alpha-acid (Rho),...
    Resource Type:
    Masters Thesis
    Full Text:
    1.5 Reference: (1) Bamforth, C. W., Perceptions of Beer Foam. J. Inst. Brew. 2000, 106, (4), 229

  • Factors that Influence the Aroma and Monoterpene Alcohol Profile of Hopped Beer

    Creator:
    Sharp, Daniel C.
    Abstract:
    Hop aroma in beer is related to the unique compositional chemistry of the hops used in the brewing process. While the range of these compositions is quite diverse and primarily dependent on hop cultivar¹, other studies have also shown that cultivation, seasonality, harvesting², processing³⁴, and storage practices⁵⁶ contribute to differences...
    Resource Type:
    Dissertation
    Full Text:
    the hop breeder and brewer both play a significant role. Nevertheless, hop acreage dedicated to