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Filtering by: Creator Wilkins, Paul Christopher 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:

_____________________________________________________________________ Christopher D. Curtin, Committee Member, representing the Department of Food Science and
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:

date 2011). American Society of Brewing Chemists, St Paul, MN, USA. Brown, H. T., & Morris, G. H
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:

1st International Brewers Symposium., St. Paul, MN, Shellhammer, T. H., Ed. MBAA/Scientific Societies