Aroma Properties of Lager Beer Dry-Hopped with Oxidized Hops

作者：Vollmer Daniel M; Algazzali Victor; Shellhammer Thomas H^*

来源：Journal of the American Society of Brewing Chemists, 2017, 75(1): 22-26.

DOI：10.1094/ASBCJ-2017-1287-01

• Dry hopping
• Hallertau Mittelfruh
• Consumer acceptance
• Oxidation

We observed qualitative changes in the chemical and aroma profile of Hallertau Mittelfruh (HA) hop pellets after storage under prooxidative conditions. It was hypothesized that lager beer dry-hopped with oxidized HA hops would impact both the qualitative attributes related to "noble" hop aroma in the finished beer and consumer acceptance. Lager beer was dry-hopped using both properly stored and oxidized hops at two different hopping rates (3.8 and 1.5 g/L). Trained panelists using descriptive analysis evaluated the beer dry-hopped at 3.8 g/L. At this dosing rate, significant qualitative changes were observed in the beer as a result of using oxidized hops, showing differences in the attributes woody and herbal, which are associated with noble hop aroma. Sixty consumers rated their acceptance of the beers dry-hopped at a lower rate of 1.5 g/L, and no significant difference in overall liking was found between the hop preparations. Although changes in hop oil chemistry occur as a result of oxidation; these changes may not adversely affect overall liking of beer prepared with oxidized hops, but may serve as a way to enhance noble hop aroma in lager beer.

• 出版日期2017