Scott Helstad (1); (1) Cargill, Inc. Corn Milling North America, Dayton, OH, U.S.A.
The production of good-tasting balanced beers that can be enjoyed by
the consumer is the brewer’s goal. However, as the limits of styles are
pushed, imbalanced products with off-flavors and aromas may be created.
Areas of sensory challenge may include excessive bitterness, alcohol
burn, astringency, poor mouthfeel, etc. The use of functional
carbohydrates that are not fermentable has been found to positively
affect the sensory attributes of beer. This poster will show how a
functional carbohydrate, when added to a finished beer, impacts the
sensory experience of a trained panel in a variety of beer styles. The
poster will address this functional carbohydrate’s impact on both lagers
and ales in addition styles of low calorie, high alcohol, and highly
hopped. The study will also show how this functional carbohydrate
compares to the control beer in addition to the use of other unique
Scott Helstad received a B.A. degree in chemistry from St. Olaf
College in Northfield, MN. He began his career with Cargill’s Corn
Milling business unit in 1993 as a quality assurance chemist. Scott then
moved to production as a utilities shift supervisor, followed by
production shift manager. He has been in the technical services position
since 1987, supporting the use and applications of sweeteners and
brewing adjuncts to the food industry. Scott is a member of the ASBC,
MBAA, IBD, IFT and AACCI. He also serves on the MBAA TQ editorial committee. He has authored two papers published in the TQ.