Index Catalog // Hyrax

Schöpfer:: Lafontaine, Scott R. and Shellhammer, Thomas H.
Abstract:: American craft beer style and flavor is often driven by the unique qualities of American hops. Cascade, Chinook, and Centennial hops are used prominently for dry-hopping singly and/or in blends to impart an intense hoppy aroma to beer. A sensory directed dry-hopping mixture study was performed to understand the contribution...
Resource Type:: Article

Schöpfer:: Vollmer, Daniel M., Lafontaine, Scott R., and Shellhammer, Thomas H.
Abstract:: Cascade, Chinook, and Centennial hops are used extensively throughout the brewing industry either individually or in various combinations to add hoppy aroma to beer. This high use of hops, particularly via late- or dry-hopping, creates a need to better understand the chemical contribution of these hop varieties during dry-hopping beer...
Resource Type:: Article

Schöpfer:: Lafontaine, Scott R. and Shellhammer, Thomas H.
Abstract:: Dry-hopping is a technique that has been used by brewers to increase the hop aroma and flavour of beer for centuries. Throughout the twenty first century, dry-hopping has become an increasingly popular method among craft brewers to impart intense hoppy aroma and flavour to beer. Many US craft brewers use...
Resource Type:: Article

Schöpfer:: Sharp, Daniel C., Townsend, M. Shaun, Qian, Yanping, and Shellhammer, Thomas H.
Abstract:: Considerable expertise is required to grow high-quality hops, and brewers and hop growers alike have a common goal of obtaining the highest quality hops possible. Change in the chemical composition of hops during plant maturation is a dynamic process requiring a comprehensive chemical and sensory analysis in order to maximize...
Resource Type:: Article

Schöpfer:: Bottens, Eryn, Hollabaugh, Jeb Z., and Shellhammer, Thomas H.
Abstract:: Fermentation time in the cellar directly affects potential brewery production as a whole. It is of practical interest to decrease time needed where possible and increase efficiency. Decreased lag time in beer fermentations allow for higher production and efficiency in the brewery as well as decreased risk of contamination. This...
Resource Type:: Research Paper

Schöpfer:: Wick, Cheryl, Nienaber, Uwe, Anggraeni, Olga, Shellhammer, Thomas H., and Courtney, Polly D.
Abstract:: High pressure processing was investigated for controlling Cheddar cheese ripening. One-month- or 4-month-old Cheddar cheeses were subjected to pressures ranging from 200 to 800 MPa for 5 min at 25 °C. The number of viable Lactococcus lactis (starter) and Lactobacillus (nonstarter) cells decreased as pressure increased. Subsequent storage of the...
Resource Type:: Article

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