Alpha-Acids Do Not Contribute Bitterness to Lager Beer. A. Fritsch (1) and T. H. Shellhammer, Department of Food Science and Technology, Oregon State University, Corvallis. (1) Corresponding author. E-mail: <Annette.Fritsch@oregonstate.edu> J. Am. Soc. Brew. Chem. 65(1):26-28, 2007.

The impact of alpha-acids on the bitterness intensity of lager beer was investigated using a trained panel and a psychophysical test with a consumer panel. A trained panel evaluated samples with and without alpha-acids to offer initial analysis on aroma and bitterness intensity. Following the trained panel test, a triangle test comparing an unhopped lager with and without 14 ppm alpha-acids was presented to more than 100 consumers for psychophysical evaluation. Both panels found no significant difference between the samples. Furthermore, the statistical similarity of the control and the 14 ppm alpha-acids samples was validated due to the size of the psychophysical test. This confirmed that alpha-acids at levels as high as the solubility limit in beer contribute negligibly to the overall bitterness of lager beer. Keywords: Alpha-acids, Bitterness