Results 21 to 30 of about 19,712 (118)

Aging of Hops and Their Effects on India Pale Ale Flavor [PDF]

, 2023
In this experiment, two hops varieties Simcoe and Saaz were selected as the research objects to explore the influence of hops on beer flavor after aging treatment under different conditions.
Zhang Haojun, Wang Xiaochen, Xu Hengyuan, Nie Cong, Sun Shaokang, Hengyuan Xu, Shaokang Sun, Xiaochen Wang, Haojun Zhang, Cong Nie   +9 more
core   +3 more sources

Comparative Study of Hops Moisture Content and the Relative Humidity of the Drying Environment in a Hop Belt Dryer. [PDF]

Sensors (Basel)
The paper concerns a study of drying and the creation of a statistical model for measuring the relative humidity of the drying environment in a belt dryer, as well as the moisture content of hop heads, stems, and bracts.
Heřmánek P, Rybka A, Honzík I, Hlavsa T, Marčan J.   +4 more
europepmc   +2 more sources

Sensory discrimination of single hop beers by using sorting combined with profiling and intensity rating

Journal of Sensory Studies, Volume 38, Issue 4, August 2023., 2023
Abstract Sensory methodologies are continuously being optimized based on industry needs. Sorting is a widely used sensory method; however, it provides limited information about the uniqueness of individual products. The present work was performed on nine single‐hop beers using a combination of sorting with profiling and intensity rating (SPIR) rating ...
Gonzalo Garrido‐Bañuelos, Astrid Buica   +1 more
wiley   +1 more source

Chemical constituents and bioactivities of hops (Humulus lupulus L.) and their effects on beer‐related microorganisms

Food and Energy Security, Volume 11, Issue 2, May 2022., 2022
Abstract The female inflorescence of hops is traditionally used in the brewing industry to impart bitterness, aroma, flavour and longer shelf life to beer, where the bittering acids are the main compounds that enhance the quality of the beer. In recent years, a wide variety of bioactive compounds have been reported to be present in female flowers.
Shaokang Sun, Xiaochen Wang, Ai Yuan, Jianlin Liu, Zebin Li, Dongxiao Xie, Huimin Zhang, Wenqing Luo, Hengyuan Xu, Jinshang Liu, Cong Nie, Haojun Zhang   +11 more
wiley   +1 more source

Hops across Continents: Exploring How Terroir Transforms the Aromatic Profiles of Five Hop (Humulus lupulus) Varieties Grown in Their Countries of Origin and in Brazil. [PDF]

Plants (Basel)
Humulus lupulus, or hops, is a vital ingredient in brewing, contributing bitterness, flavor, and aroma. The female plants produce strobiles rich in essential oils and acids, along with bioactive compounds like polyphenols, humulene, and myrcene, which ...
Herkenhoff ME, Brödel O, Frohme M.
europepmc   +2 more sources

Brewing with 100% green malt – process development and key quality indicators

Journal of the Institute of Brewing, Volume 126, Issue 4, Page 343-353, 2020., 2020
Brewing with undried, germinated (green) malt has the potential to lower energy and water usage in the malting and brewing chain. However, doing so introduces technical and biochemical (flavour) challenges. Beers were brewed using 100% green malt (n = 3) or kilned pilsner malt (n = 3), prepared from the same batch in each case, utilising the pilot ...
Celina A. Dugulin, Luisa M. Acuña Muñoz, Jasper Buyse, Gert De Rouck, Irina Bolat, David J. Cook   +5 more
wiley   +1 more source

The multisensory perception of hop essential oil: a review

Journal of the Institute of Brewing, Volume 126, Issue 4, Page 320-342, 2020., 2020
Hops are a key ingredient to add bitterness, aroma and flavour to beer, one of the most consumed beverages worldwide. Essential oils from different hop varieties are characterised by similar classes of chemical compounds and complexity, but their contribution to sensory characteristics in beer differs considerably.
Christina Dietz, David Cook, Margaux Huismann, Colin Wilson, Rebecca Ford   +4 more
wiley   +1 more source

A different approach to hop growing [PDF]

, 2023
The current study aimed to examine how various growers in the Czech Republic hop-growing regions approached the production of hops (Saaz variety). The work also keeps track of how different growers approach fertilization and nutrition, as well as how ...
Zámečník, Roman, Boško, Rastislav, Pluháčková, Helena, Pyšný, Ondřej, Roman Zámečník, Rastislav Boško, Ondřej Pyšný, Helena Pluháčková   +7 more
core   +1 more source

Evaluation of Explosion Puffed Rice for Beer Production: Increased Wort Yield at the Cost of Filtration Performance

Cereal Chemistry, Volume 103, Issue 5, Page 812-817, September/October 2026.
ABSTRACT Background and Objectives Explosion puffing, a new pretreatment technology, was first applied to rice as a beer adjunct to replace conventional cooking and explore its potential to improve saccharification efficiency. Findings Explosion puffed rice exhibited reduced moisture, bulk density, starch, and fat, with a 5.37‐fold increase in ...
Qi Pan, Jiangyu Zhu, Yongqi Yin, Zhengfei Yang   +3 more
wiley   +1 more source

Flavorful Microbial Fermentation: Metabolic, Flavoromic, and Sensory Analysis Insights Into Probiotic‐Enhanced Catharina Sour Beer With Lacticaseibacillus paracasei F19

International Journal of Microbiology, Volume 2026, Issue 1, 2026.
This study investigated how fruit matrices and the probiotic strain Lacticaseibacillus paracasei subsp. paracasei F19 (F19) interact with Saccharomyces cerevisiae US‐05 to shape volatile formation, microbial viability, and sensory outcomes during the fermentation of Catharina sour beer.
Marcos Edgar Herkenhoff, Ana Beatriz Praia, Guilherme Dilarri, Oliver Brödel, Marcus Frohme, Susana Marta Isay Saad, Baisakhi Banerjee   +6 more
wiley   +1 more source