E. J. PARKIN (1), T. Shellhammer (1); (1) Oregon State University, Corvallis, OR, U.S.A.
Poster
The increasing popularity of dry-hopping in the brewing industry has
more and more brewers using this technique to impart hop aroma in beer.
Most brewers use bitterness measurement as a tool to gauge hopping
efficiency and, in some cases, dry-hopping contributions to the
bitterness of beer. This study investigated the different hop components
that contribute bitterness to beer during dry-hopping. ASBC Methods
Beer-23 and Beer-35 for measuring bitterness and polyphenols combined
with a trained sensory panel were used to gather instrumental and
sensory data on beer bitterness. An unhopped ale was produced in the OSU
pilot brewery and then dry-hopped over a range of levels (0–16 g/L) and
durations (0–48 hr) at fermentation temperature. Following dry-hopping,
samples were collected, filtered, and carbonated prior to testing.
Hop-derived polyphenols were the main source of bitterness during
dry-hopping, while the bitterness from all hop acids had only a minor
effect. Assessing bitterness of dry-hopped beers must rely on techniques
that account for polyphenol content in addition to hop acids.
Ellen Parkin is a master’s student in Thomas Shellhammer’s laboratory
in the Department of Food Science and Technology at Oregon State
University (OSU). Her current research integrates sensory and analytical
work on bitterness in beer, specifically the influence of polyphenols
on the perceived bitterness of dry-hopped beers. Previous research
projects include sensory studies on the quality of bitterness in
commercial beers and investigations into the term “harsh bitterness.”
Before joining the lab at OSU, Ellen received a B.A. degree in food
science with a concentration on fermentation from the Johnston Center
for Integrative Studies at the University of Redlands. During her time
there, she conducted multiple independent studies on beer, incorporating
sensory, pairings, analytical work, and teaching into her studies.
Ellen was inducted into Phi Beta Kappa in 2012 from the University of
Redlands for her extensive academic work. Ellen has also worked as a
quality assurance intern at Stone Brewing Company and as a sensory lab
intern at the Boston Beer Company. In her free time, she enjoys food, mud runs, and brewing beer.
View PresentationPurchase and login is required to access presentations. Purchase access to the Proceedings.
