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American Society of Brewing ChemistsEventsMeeting Archives2011 Meeting

Display Title
Increase in hop utilization by the use of easily applicable technologies and their influence on resulting beer quality

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SEBASTIAN KAPPLER (1), Matthias Kern (1), Martin Krottenthaler (1), Thomas Becker (1)
(1) Technische Universität München-Weihenstephan, Lehrstuhl für Brau- und Getränketechnologie, Freising, Germany

Iso-α-acids are the major contributor to the bitter perception in beer. They contribute to over 85% to the overall bitterness of traditional beers. In the brewing process, however, only about 30% of the α-acids present in hops are isomerized and transferred into the finished beer. Although hop products cause only relatively little costs for breweries, many of them try to reduce costs and economic imponderability by saving in hopping technology. Several researchers suggested a pre-isomerization of hop prior to wort boiling. Although overall utilization rate could get increased by such technologies, the negative influence to beer quality and the need of plant-specific modifications has to be mentioned. In this paper, the influence of several techniques, namely a subdivided hop dosage, grinding of hop pellets prior to dosage, an increase in the pH value of wort, dosage of CaSO4 or MgO, gassing of wort with CO2, hopping of first wort, and dosage of silica gel, on utilization rate and beer quality is shown. All of these technologies are possible nearly without any reconstruction. It could be shown that an increase in hop utilization can lead to an improvement or at least a maintenance of beer quality. Pilot-scale trials were done to evaluate the influence of various treatment technologies to sensorial and analytical attributes. Particular attention is directed towards bitterness profiles of fresh and forced aged beers. All trials were done with reference to common brewed beers. The results presented in this paper provide a better understanding of the conversions during the brewing process and its influence on beer quality. Suitable approaches toward an improved yield of bitter acids and an improved bitter quality are shown.

Sebastian Kappler received a Dipl.-Ing. degree in brewing and beverage technology from Technische Universitaet Muenchen in 2008. He began his employment with the Augustiner-Wagner brewery in Munich, Germany, as an apprentice to a brewer and maltster in 2000. After achieving the level of assistant, he started his studies on brewing science at the Technische Universitaet Muenchen. Since 2008 he has been working as a scientific employee at the Chair for Brewing and Beverage Technology in Weihenstephan. The topic for his doctoral thesis is the evaluation of the factors affecting the yield of isohumulones during preparation of wort.

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