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Filtering by: Creator Clawson, Jeffrey E. Remove constraint Creator: Clawson, Jeffrey E. Advisor Shellhammer, Thomas H. Remove constraint Advisor: Shellhammer, Thomas H.

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  • The Biotransformation of Hop Aroma: An Exploration into Yeasts' Ability to Release Polyfunctional Thiols in Beer

    Creator:
    Molitor, Richard W.
    Abstract:
    The biotransformation of hop aroma via yeast is a prominent topic in the brewing industry with considerable interest placed on how yeast can enhance volatile thiol production during wort fermentation. Three potent thiols are known contributors to tropical qualities in wine and beer aroma, specifically 3-mercaptohexan-1-ol (3MH), 3-mercaptohexyl acetate (3MHA),...
    Resource Type:
    Masters Thesis
    Full Text:
    past five years. Jeff Clawson, you may not know it, but I look up to you as a role model. You have

  • 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:
    -cymene, caryophyllene, E, β-farnesene, and humulene all increased from Early to Typical points but no

  • 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
    Full Text:
    Food Science Department as a whole and in particular, Cindy Lederer, Bob Durst, Jeff Clawson, and my

  • Bitterness modifying properties of hop polyphenols

    Creator:
    McLaughlin, Ian R.
    Abstract:
    This study examined whether polyphenols contribute a harsh bitterness to beer, and how polyphenols may otherwise modify beer bitterness in the presence of iso-a-acids. The experimental portions of this project were divided into effectively two segments. The first section of the study encompassed groundwork polyphenol extraction development, and the examination...
    Resource Type:
    Masters Thesis
    Full Text:
    fruitful. Of course, Jeff Clawson deserves a great deal of thanks, as he was instrumental in teaching

  • Examining Environmental and Genetic Influences on the Brewing Performance of Hops (Humulus lupulus) and Barley (Horduem vulgare)

    Creator:
    Van Simaeys, Karli R.
    Abstract:
    In short, the brewing process uses hot water to extract fermentable sugars from malt to make a wort that is bittered by hops and finally fermented by yeast to produce beer. The four key ingredients in brewing are malt, water, hops, and yeast. Malt is perhaps the key ingredient, as...
    Resource Type:
    Masters Thesis
    Full Text:
    accomplish. I would also like to thank Jeff Clawson for his expertise and dedication to the brewing

  • 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:
    beers at some of the world’s most iconic and historical breweries. Thanks to Jeff Clawson for his

  • 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:
    appreciated being welcomed in with open arms. I would like to offer thanks to Jeff Clawson, thank you for

  • Impact of weak and strong acids on the destruction of lactic acid bacteria during high pressure processing

    Creator:
    Sarangapani, Rama Krishna
    Abstract:
    High hydrostatic pressure (HHP) affects the pH of weak acids due to an increased degree of acid dissociation while under pressure. The temporary pH reduction by high pressure in such a case may influence the barotolerance of microorganisms. The objective of this study was to determine the impact of weak...
    Resource Type:
    Masters Thesis
    Full Text:
    with the operation of high pressure equipment. In addition I would like to thank Jeff Clawson for all

  • Evaluating the Impact of Dissolved Oxygen and Aging on Dry-Hopped Aroma Stability in Beer

    Creator:
    Barnette, Bradley M.
    Abstract:
    It is generally recognized within the brewing industry that hop aroma and flavor in beer changes as beer ages post-packaging. Lager beer staling has been the primary focus of research investigations, with dry-hopped beers receiving limited attention. In the interest of exploring dry-hopped beer staling, this study investigated the impact...
    Resource Type:
    Masters Thesis
    Full Text:
    the guidance, and mentorship during my brewing science education. To Jeff Clawson, I thank you for

  • 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:
    Technology were unbelievably kind and supportive. Especially Jeff Clawson deserves one of my biggest