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Filtering by: Creator Bohrer, Ellie R. Committee Member Curtin, Christopher Degree Field Food Science and Technology

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:

AN ABSTRACT OF THE THESIS OF Karli R. Van Simaeys for the degree of Master of Science in Food
Dry-Hop Induced Refermentation: An Overview and an Investigation of Agronomic Influences on Hop Diastatic Potential

Creator:

Stokholm, Arnbjørn

Abstract:

Beer brewing, broadly speaking, consists of two stages, a hot side and a cold side. The hot side occurs in the brewhouse and consists of steeping malted grain in hot water to extract sugars, separating the steeping liquid (wort) from the solids, and boiling the wort with an addition of...

Resource Type:

Masters Thesis

Full Text:

Appendix Page A. R code for “Evaluating a benchtop fermentation method for estimating dextrin