Index Catalog // ScholarsArchive@OSU

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:: – 9126. Oladokun, O., James, S., Cowley, T., Smart, K., Hort, J., & Cook, D. (2017). Dry- hopping

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:: , Michael Fechir, and countless, countless others, thank you for the laughs, memories, and knowledge we

Examining Environmental and Genetic Influences on the Brewing Performance of Hops (Humulus lupulus) and Barley (Horduem vulgare)

Creator:: Van Simaeys, Karli R.
Abstract:: In short, the brewing process uses hot water to extract fermentable sugars from malt to make a wort that is bittered by hops and finally fermented by yeast to produce beer. The four key ingredients in brewing are malt, water, hops, and yeast. Malt is perhaps the key ingredient, as...
Resource Type:: Masters Thesis
Full Text:: . 33. Verhoeven, E.; Coleman, L.; Weaver, G.; Townsend, S.; Gallagher, A.; Shellhammer, T. First

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:: , T.; Koichiro, K.; Yutaka, I.; Yuta, K.; Masayuki, S.; Yasuyuki, N.; Junji, W

Development of Diagnostic Assays for Race Differentiation of Podosphaera macularis

Creator:: Block, Mary H.
Abstract:: Hop powdery mildew (Podosphaera macularis) was confirmed in the Pacific Northwest in 1996. Before 2012, the most common race of P. macularis was able to infect plants that possessed powdery mildew resistance based on the R-genes Rb, R3, and R5. Post 2012, two additional races of P. macularis were discovered...
Resource Type:: Masters Thesis
Full Text:: Podosphaera macularis Braun & Takamatsu (formerly Sphaerotheca macularis (Wallr. :Fr.) Lind, syn. S

Investigating Hop Enzymes

Creator:: Kirkpatrick, Kaylyn R.
Abstract:: According to conventional wisdom, hops are treated in the brewery as biologically inactive ingredients, added to wort or beer primarily as a flavoring agent. In the past, hops were used in relatively small quantities, with the majority of hop additions made to boiling wort. Converse to traditional hopping practices, modern...
Resource Type:: Masters Thesis
Full Text:: thesis committee members Andrew Ross, Michael Penner, and Shaun Townsend: thank you all for taking the

Harvest maturity of Cascade and Willamette hops

Creator:: Sharp, Daniel C.
Abstract:: Hops (Humulus lupulus L.) are primarily used to provide specific characteristics to beer, such as bitterness, aroma, flavor, and microbial stability. The chemical composition of hops, relative to how they are used during the brewing process, dictates the expression of these characteristics. Of the raw ingredients that go into making...
Resource Type:: Masters Thesis
Full Text:: Chemistry group; Sarah Bisonnette, John Henning, Shaun Townsend, and Dave Gent for letting me learn the

Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients

Creator:: Tseng, Angela Y.
Abstract:: Wine grape pomace (WGP), the byproduct from winemaking, is a good source of polyphenols and dietary fibers, and may be utilized as antioxidant dietary fibers (ADF) for food applications. The objectives of this thesis research were to first determine the phenolic compounds, antioxidant and antimicrobial activities in red WGP under...
Resource Type:: Masters Thesis
Full Text:: seeds and skins (P) and pomace with skins only (S) from Pinot Noir (PN) and Merlot (M) were studied

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:: when it was legalized by President Carter in 1978 and gathered steam in the 1980’s, particularly

The Efficiency of Dry-hopping and Strategies for the Better Utilization of Dry-hops

Creator:: Hauser, Dean G.
Abstract:: The popularity of hop-forward American craft beers has had a profound impact on the use of hops as an ingredient; where hops were once thought of as the “spice” of beer, they may now be considered the primary driver of flavor in beer styles such as American India Pale Ales....
Resource Type:: Masters Thesis
Full Text:: , Andrew Ross, and Shaun Townsend, thank you for having the patience, and hopefully the time, to read

ScholarsArchive@OSU

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

The Biotransformation of Hop Aroma: An Exploration into Yeasts' Ability to Release Polyfunctional Thiols in Beer

Examining Environmental and Genetic Influences on the Brewing Performance of Hops (Humulus lupulus) and Barley (Horduem vulgare)

Hop Kilning Temperature Sensitivity of Dextrin-Reducing Enzymes in Hops

Development of Diagnostic Assays for Race Differentiation of Podosphaera macularis

Investigating Hop Enzymes

Harvest maturity of Cascade and Willamette hops

Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients

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

The Efficiency of Dry-hopping and Strategies for the Better Utilization of Dry-hops

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