Most Viewed ePosters - 2021 Virtual ASBC Meeting

Natural 100%-Hop Bittering, Aroma and Mouthfeel solutions for NABLAB Applications

Shifting consumer preferences to healthier lifestyles is a primary drive propelling the non-alcoholic beer market and thus, focus on new product development. Concerns around regulatory, stability, performance efficiencies and overall organoleptic quality defects need to be addressed. New bittering hop products are required to be developed with improved process yields. This study focused on developing novel 100%-hop bitterings and hop fractions to conform with the natural regulations, such as EC1334/2008. A full hop extract characterization is presented as well as a compreensive sensory profiling including a bittering/texture assessment vs. Rho, tetra, ISO and alpha acids. A sensory profiling of concepts has been performed with focus on mouthfeel, aroma, and bitterness performance, and compared to commercial references. The new natural hop products developed its advantages are outlined, vs. industrial hop extracts. It was found that naturally produced bittering solutions can present a more pleasant bitterness delivery. A synergistic effect was seen between hop oils and bittering fractions that lead to an increased mouthfeel and overall balanced consistent profile preference. The novel 100%-Hop derived building blocks allowed delivering optimized NAB/LAB applications.

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Influence of Temperature on the Permeability of the Lauter Tun Filter Cake

Lautering is the time-limiting step in the brewhouse that determines the wort production rate. A short filtration time is achieved by maintaining a high temperature of up to 78 °C in the lauter tun. However, preliminary tests have shown that a temperature-dependent reduction in viscosity cannot be the only factor that determines the flow rate. It was assumed that the permeability of the filter cake also depends on the temperature. As a result, the sedimentation of fine particles, which form a high-resistance layer on the top of the cake, is strongly influenced by the temperature. Consequently, the temperature affects the permeability of the cake, which has an influence on the flow rate.

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An overview on Brewhouse Efficiency: understanding and comparing the different concepts

When someone tells you his Brewhouse Efficiency is 77%, you may ask If it is few or a lot. The answer is "it depends on the concept you've used". If you are talking to a brewer from a big company, probably he's using the European concept, which is an Absolute Efficiency concept, that it's pretty high. But if you are talking to a person from a microbrewery or homebrewer, he's using the Relative Efficiency concept, which is few for a microbrewery and average for a homebrewer. In this presentation, we bring the different concepts and some simplified formulas for easy but precise conversions.

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Utilization of Hops through Whirlpool Cooling

With the increasing demand by consumers for hop forward beers and the challenges facing the raw material supply chain (wildfires, climate change, etc.), breweries are forced to reevaluate how to better utilize raw materials (including hops). In place of driving hop flavor by simply increasing the amount of hops used, brewers are looking for more creative solutions to both use less hops and drive hop flavor. In this experiment, the extraction efficiency of aroma hops when added in the whirlpool at three different temperatures (75°C, 85°C & 95°C) was studied. These whirlpool temperatures were selected based off of isomerization, hop oil solubility and equipment capabilities. The hop volatiles, linalool and myrcene were chosen as the markers to determine extraction efficiency and were measured before fermenter fill, post fermentation and post dry hop using spme/headspace gas chromatography/mass spectrometry (SPME/HS GC/MS). Fermentation performance (alcohol, gravity, pH, VDK reduction time and yeast viability) and bitterness were also monitored throughout the study. The results of this study demonstrate a brewhouse retrofitted with whirlpool cooling capabilities prior to aroma hop additions will increase the extraction efficiency of myrcene and linalool. Thus the same aroma attributes will be achieved with lower hop addition rates through cooling.