New methods of hopping (dryhopping) and their impact on sensory properties of beer Cover Image

New methods of hopping (dryhopping) and their impact on sensory properties of beer
New methods of hopping (dryhopping) and their impact on sensory properties of beer

Author(s): Tomasz Podeszwa, Joanna Harasym
Subject(s): Financial Markets
Published by: Centrum Badań i Innowacji Pro-Akademia
Keywords: Hop; dry hopping; beer; bitterness; aroma; hopping;

Summary/Abstract: Due to the significant changes on the beer market the flourishing development of small and craft breweries is clearly observed. Upgraded consumers’ expectation led to many technological challenges in brewing process resulting in novel methods of manufacturing of many different beer types. As bitterness and aroma are two crucial quality features of beer and many scientific efforts have been done especially in the area of hop aroma. Despite the predominant impact of main beer flavor compound e.g. linalool, other substances also contribute to the hoppy beer aroma through additive or synergistic effects not only raw materials used but also hopping regimes contribute as well to final flavor release though several new methods of hopping, particularly dry hopping have been developed.

  • Issue Year: 2016
  • Issue No: 21
  • Page Range: 81-88
  • Page Count: 8
  • Language: English