Santiago Gomez (1); (1) Apotek Solutions, LLC, Plymouth, MI, U.S.A.
Hops
Supplier Poster
Low yield in alpha-acid extraction and conversion to iso form during
beer processing is a common problem in the brewing industry. There’s a
perception that increased boil times lead to higher IBUs in beer but may
have an adverse effect on the quality of the beer. Due to the
sensitivity to shear of some beer compounds and the presence of
suspended plant material, standard food/beverage industry high-shear
methods for mixing and dispersion are not viable options. The use of
pressure fluctuations induced by cavitation to aid in the extraction and
conversion of alpha-acids is explored, along with the concept of wort
saturation with iso-alpha-acids and encapsulation of alpha-acids during
hop additions. Results show recovery and conversion levels of up to 79%
when cavitation is used to aid hot-side hop additions.
Santiago Gomez has a mechanical electrical industrial engineering
degree from Universidad Anahuac del Sur in Mexico City. Santiago has 19
years of experience in food and beverage processing related to blending,
pasteurization, fermentation, packaging, heat exchange, liquid-liquid
refrigeration, spray-drying, CIP cleaning, process design, equipment
integration and commissioning. Santiago has been an MBAA member of
District Michigan since 2012 and recognized beer judge by the BJCP since
2006.
