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...
The goal of this research was to investigate the bitterness intensity of known hop acid oxidation products, humulinones and hulupones. This was carried out by first creating suitable extracts of humulinones and hulupones of high purity for sensory testing. Using previously established oxidation methods and the addition of preparative liquid...
This research sought to determine the origin of bitterness as a result of dry-hopping. An unhopped ale was dry-hopped and examined in the controlled dry-hop experiment and commercial beers were examined for chemical changes from dry-hopping in the commercially dry-hopped beer survey. This thesis work suggested specific bitter hop components...
Sporadic outbreaks of diacetyl off-flavor in beer are a serious
economic problem to the brewing industry. Studies were carried out
in an attempt to improve the understanding of the problem and to experiment
with new ways of controlling this defect.
The Owades and Jakovac method of diacetyl determination as
modified...