Dry-hopping: the effects of temperature and hop variety on the bittering profiles and properties of resultant beers

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Dry-hopping: the effects of temperature and hop variety on the bittering profiles and properties of resultant beers

This paper reports the effects of dry-hopping at 4 and 19 °C for a low alpha versus high alpha hop variety on the resulting profiles of non-volatile hop acids (humulinones, iso-a-acids, a-acids). In a dry-hopping study conducted over 2 weeks, we found a significant increase in humulinone concentrati...

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Bibliographic Details
Main Authors:	Oladokun, O., James, S., Cowley, T., Smart, K., Hort, J., Cook, D.
Format:	Article
Published:	Fachverlag Hans Carl GmbH 2017
Subjects:	dry-hopping humulinones "hop-creep" bitterness quality spent hops hop polyphenols
Online Access:	https://eprints.nottingham.ac.uk/49491/

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