Index Catalog // ScholarsArchive@OSU

Start Over

Filtering by: Creator Pearson, Maynard Dean Contributor Shellhammer, Thomas H.

Diastatic Activity in Citra® Hops as a Function of On-Bine Maturity

Creator:

Long, Aidan T.

Abstract:

Dry-hopping has grown from a novel to widespread technique in commercial craft beer production. It yields large returns in aroma that cannot be emulated with kettle hopping. However, it also leads to beer refermentation post-dry-hopping, a phenomenon colloquially referred to by U.S brewers as “hop creep.” This is a result...

Resource Type:

Honors College Thesis

Full Text:

_____________________________________________________________________ Toni Doolen, Dean, Oregon State University Honors College I understand that my project will
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:

Department of Food Science and Technology Dean of the Graduate School I
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:

and Technology Head of the Department of Food Science and Technology Dean of the Graduate School