Changes in key hop‐derived compounds and their impact on perceived dry‐hop flavour in beers after storage at cold and ambient temperature

Changes in hop-derived compounds of beer were evaluated over 10 months storage at 3 and 20°C, revealing significant changes the beers stored warm. Beer pH colour increased, together with ‘hop creep’ through unpasteurised dry-hopped beers. Hop bitter acids decreased moderately during 20°C but not 3°C hop aroma - key contributors to dry-hop flavour significantly depleted upon warm storage. Cold resulted retention these beers, especially mono- sesquiterpenes which exhibited greatest losses after The linked part association polymeric crown cap liners (‘scalping’), dynamic was further impacted by temperature. A wide range found be abundant bottled storage, contrast canned showed better (caryophyllene, myrcene humulene) throughout impact some chemical determined sensory analysis. ‘bitter’, ‘tropical’ ‘citrus’ fruit, ‘sweet’ ‘malty’ attributes all influenced temperature given beer. ‘floral’, ‘fruity’, ‘sour/acidic’, ‘alcoholic’ ‘lingering aftertaste’ dependent on beer, whilst ‘spicy’ notes These findings provide meaningful insights into induced © 2021 Authors. Journal Institute Brewing published John Wiley & Sons Ltd behalf Distilling.