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Filtering by: Creator Berry, R. Remove constraint Creator: Berry, R. Committee Member Tomasino, Elizabeth Remove constraint Committee Member: Tomasino, Elizabeth Contributor Hauser, Dean G. Remove constraint Contributor: Hauser, Dean G.

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  • 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:
    . Barth, R., The Chemistry of Beer : The Science in the Suds. Wiley and Sons Inc.: Hoboken, New Jersey