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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:
    Thomas H. Shellhammer According to conventional wisdom, hops are treated in the brewery as

  • The influence of polyphenols and humulinones on bitterness in dry-hopped beer

    Creator:
    Parkin, Ellen Jane
    Abstract:
    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...
    Resource Type:
    Masters Thesis
    Full Text:
    : Thomas H. Shellhammer This research sought to determine the origin of bitterness as a result of dry

  • A Comprehensive Evaluation of the Nonvolatile Chemistry Affecting the Sensory Bitterness Intensity of Highly Hopped Beers

    Creator:
    Hahn, Christina
    Abstract:
    The range of different nonvolatile constituents extracted from hops in highly hopped beers suggests that iso-alpha acids may not be the sole contributor to beers’ bitterness. Among brewers producing hop-forward beer styles there is a growing concern that the Bitterness Unit (BU) is no longer an accurate predictor of beer...
    Resource Type:
    Masters Thesis
    Full Text:
    : ______________________________________________________ Thomas H. Shellhammer The range of different nonvolatile constituents extracted from

  • The effect of hopping technology on lager beer flavor and flavor stability and the impact of polyphenols on lager beer flavor and physical stability

    Creator:
    Aron, Patricia M.
    Abstract:
    Beer is one of the most extensively consumed beverages world-wide and it is almost always brewed with hops (Humulus lupulus, L.). Hops provide beer with bitterness, aroma, flavor and texture and also enhance specific beer properties such as foam stability, clarity (colloidal stability), color, flavor stability and microbial stability. Hops...
    Resource Type:
    Dissertation
    Full Text:
    : _________________________________________________ Thomas H. Shellhammer Beer is one of the most extensively consumed beverages world-wide

  • Development of Fluorometric Assay for the Determination of β-glucosidase Activity in Brewing Yeasts

    Creator:
    Molitor, Andrew
    Abstract:
    Glycosides are natural molecules found in many plants and hold potential to release new flavors and aromas into alcoholic beverages, particularly beer and wine. One way to free these flavors and aromas is by enzymatic hydrolysis catalyzed by βglucosidase. The activities of β-glucosidase are strain and species dependent in yeast...
    Resource Type:
    Honors College Thesis
    Full Text:
    Yeasts. Abstract approved: Thomas Shellhammer Glycosides are natural molecules found in many plants

  • The bitterness intensity of oxidized hop acids : humulinones and hulupones

    Creator:
    Algazzali, Victor Alexander
    Abstract:
    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...
    Resource Type:
    Masters Thesis
    Full Text:
    approved: ______________________________________________________ Thomas H. Shellhammer The goal

  • 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:
    Abstract approved: ______________________________________________________ Thomas H

  • 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:
    : _____________________________________________________________________ Thomas H. Shellhammer This work set out to examine the methodologies of dry hopping

  • Foam enhancing properties of hop bitter acids and propylene glycol alginate

    Creator:
    Kunimune, Takeshi
    Abstract:
    The following two projects have been carried out to clarify the impact of these foam stabilizers, and to compare their foam stabilizing power to one another as well as the cling ability. The first project investigated the impacts of four commercially available hop- derived foam stabilizers; iso-alpha-acid (Iso), rho(dyhydro)-iso-alpha-acid (Rho),...
    Resource Type:
    Masters Thesis
    Full Text:
    Abstract approved: Thomas H. Shellhammer The following two projects have been

  • 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:
    Thomas H. Shellhammer Dry-hopping has grown from a novel to widespread technique in commercial craft