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  • 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:
    .................................................................................................. 35 Chapter 2 – Evidence of dextrin hydrolyzing enzymes in Cascade hops (Humulus lupulus

  • 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:
    , I.; Naudts, D.; De Keukeleire, D. The brewing value of Amarillo hops (Humulus lupulus L.) grown in

  • 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:
    .; Shellhammer, T. H., Evidence of Dextrin Hydrolyzing Enzymes in Cascade Hops (Humulus lupulus). Journal of

  • 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:
    -SugarsSyrups-18 15 Kirkpatrick, K.R., & Shellhammer, T.H. (2018). Evidence of Dextrin Hydrolyzing Enzymes in

  • 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:
    ). Evidence of dextrin hydrolyzing enzymes in Cascade hops (Humulus lupulus). J. Agric. Food Chem., 66, 9121

  • The influence of hop drying parameters on aroma hop quality in American deep bed drying

    Creator:
    Rubottom, Lindsey N.
    Abstract:
    American hop growers have historically dried hops in the range of 140-155°F/ 60-68°C using deep bed kilns (24 – 32 inches/ 60 – 81 cm), but over the last 10 years they have shifted to lower temperatures (125 -135 °F/ 52 – 57°C) for drying new American aroma cultivars. Reduced...
    Resource Type:
    Dissertation
    Full Text:
    reducing the energy consumption of the drying process and reduce hop dextrin enzyme enzymes without

  • Factors that Influence the Aroma and Monoterpene Alcohol Profile of Hopped Beer

    Creator:
    Sharp, Daniel C.
    Abstract:
    Hop aroma in beer is related to the unique compositional chemistry of the hops used in the brewing process. While the range of these compositions is quite diverse and primarily dependent on hop cultivar¹, other studies have also shown that cultivation, seasonality, harvesting², processing³⁴, and storage practices⁵⁶ contribute to differences...
    Resource Type:
    Dissertation
    Full Text:
    . Shellhammer Hop aroma in beer is related to the unique compositional chemistry of the hops used in the

  • Investigating the Quality Dynamics of American Aroma Hops Intended for Dry-Hopping Beer

    Creator:
    Lafontaine, Scott R.
    Abstract:
    Historically, brewers have used dry-hopping (a cold extraction of nonvolatile and volatile chemicals from hops into fermenting or finished beer) to increase the microbial stability and shelf life of their beer. As hoppy beer styles have gained in popularity over the last decade (2007-2017), the objective of dry-hopping has turned...
    Resource Type:
    Dissertation
    Full Text:
    hop aroma and is an inefficient use of raw material. From 2007-2017, Cascade and Centennial hops

  • 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:
    that the full potential of the hop is often not realized. In addition to flavor, hops can make a

  • Factors that Influence the Sensory Characteristics of Dry-hopped Beer

    Creator:
    Vollmer, Daniel M.
    Abstract:
    When hops are added to beer, varying degrees of hoppy aroma persist in the finished beer as a result of a number of factors. Dry-hopping is a technique whereby hops are added to beer post-fermentation to leverage the maximum aroma potential of the hop essential oils while minimizing bitterness contribution...
    Resource Type:
    Dissertation
    Full Text:
    /100g hops) and overall hop aroma intensity (OHAI). Therefore, the specific volume of hop oil in