M. ZUNKEL (1), H. Kollmannsberger (1), C. Schönberger (2), F. Van
Opstaele (3), M. Gastl (1), L. De Cooman (3), G. Aerts (3), T. Becker
(1); (1) Technische Universität München, Freising, Germany; (2) Barth
Innovations, Paddock Wood, U.K.; (3) KAHO Sint-Lieven, Gent, Belgium
Hops
Friday, June 6 - 8:00 a.m.-9:45 a.m.
Level 4, Red Lacquer Ballroom
The impact of hop varieties on the final sensory characteristics of beer
is highly important for the production of unique and hoppy beers. The
analysis of hop aroma constituents and, thus, analytical measurement of
hop aroma in both hops and beer is very complex, however. Presently,
there is no simple or rapid method for routine analysis of aroma
compounds in hops and beer. Gas chromatography, advanced gas
chromatography, and mass spectrometry techniques have been developed to
evaluate the volatile composition of hops and beer in order to enable
brewers to profile their beers to control and monitor their hop aroma.
Pellet hops of three hop varieties (Hallertau Mittelfrüh [Germany],
Citra [United States], and Topaz [Australia]) were added during the
whirlpool stage of the brewing process to make three single-hopped beers
dosed with a constant oil content. Standardized malt extract was chosen
as a uniform sugar source. All beers were evaluated via descriptive
analysis of the beers, as well as olfactometry analysis of hops and beer
by a sensory panel. For aroma analysis, solvent-assisted flavor
evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME)
was used as an extraction technique to fingerprint the hops and beer by
gas chromatography-mass spectrometry (GC-MS).
Mark Zunkel obtained his M.S. degree from the Technische Universität
München–Weihenstephan, Chair of Brewing and Beverage Technology. He has
been a member of ASBC for six years and recently received an ASBC
Technical Committee grant to complete work on a hop flavor database.
After completing a B.S. degree, also at Weihenstephan, and interning in
breweries in the United States and Germany, he started working as a
technical manager for Joh. Barth and Sohn based in Nuremberg, Germany,
in 2011.
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