Hop bitterness in beer evaluated by computational analysis

Fundamentals of Beer and Hop Chemistry

Beer brewing is an intricate process encompassing mixing and further elaboration of four essential raw materials, including barley malt, brewing water, hops and yeast. Particularly hops determine to a great extent typical beer qualities such as bitter taste, hoppy flavour, and foam stability. Conversely, hop-derived bitter acids account for an offending lightstruck flavour, which is formed on e...

Beer spoilage bacteria and hop resistance.

For brewing industry, beer spoilage bacteria have been problematic for centuries. They include some lactic acid bacteria such as Lactobacillus brevis, Lactobacillus lindneri and Pediococcus damnosus, and some Gram-negative bacteria such as Pectinatus cerevisiiphilus, Pectinatus frisingensis and Megasphaera cerevisiae. They can spoil beer by turbidity, acidity and the production of unfavorable s...

Infl uence of Hops Pellets Age on α-acids Utilization and Organoleptic Quality of Beer

Parallel brewing trials were performed in laboratory brewery. For beer wort hopping, hop pellets of diff erent age (“slightly aged” and “strongly aged” one) and storage indexes (0.35 and 0.59, respectively) were used. During brewing were measured bitterness, utilization of -acids and index of -acids isomerization. Mature beers were evaluated by panel taste testing. Th e results of panel testi...

Hop-Derived Odorants Contributing to the Aroma Characteristics of Beer

The impact of hop

26 Thirty-four commercial lager beers were analysed for their hop bitter acid, phenolic acid 27 and polyphenol contents. Based on analytical data, it was evident that the beers had 28 been produced using a range of different raw materials and hopping practices. Principal 29 Components Analysis was used to select a sub-set of 10 beers that contained diverse 30 concentrations of the analysed bitt...