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Filtering by: Alt title How can a kiln operator know when it is safe to raise kiln temperatures to speed up his drying schedule? Degree Field Food Science and Technology

A study of factors affecting the extraction of flavor when dry hopping beer

Creator:

Wolfe, Peter Harold

Abstract:

This work set out to examine the methodologies of dry hopping, compare different hop materials, and look at the extraction behavior of different types of hop compounds. This work consists of two discrete studies, where the first study informed the design of the second. The first study measured the concentrations...

Resource Type:

Masters Thesis

Full Text:

can have a profound influence. If a brewer is seeking to replicate a hop aroma “as-is”, it would be
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:

temperature is how brewers can modify the ratio of unfermentable to fermentable sugars in their wort. The

ScholarsArchive@OSU

A study of factors affecting the extraction of flavor when dry hopping beer

Dry-Hop Induced Refermentation: An Overview and an Investigation of Agronomic Influences on Hop Diastatic Potential

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