C. SCHÖNBERGER (1), M. Zunkel (2), S. Hanke (3), U. Wellhoener (4), E. Beck (4), A. Gahr (5);
(1) Barth Innovations, Stuttgart, Germany; (2) Barth Innovations, Nuremberg, Germany; (3) Bitburger Braugruppe, Bitburg, Germany; (4) Boston Beer Company, Lehigh, PA, U.S.A.; (5) Hopfenveredlung St. Johann, St. Johann-Train, Germany
Technical Session 9 - Hop Flavor and Analytics
Wednesday, June 17
8:30–10:15 a.m.
Fiesta 3,4,6,8
Dry hopping can be carried out in many different ways. Important parameters in this context are: 1) Is dry hopping done in a static or dynamic way? 2) Is yeast present during dry hopping—and does this make a difference? 3) What is the influence of pasteurization of dry-hopped beers. In this study all 3 parameters where investigated and 12 different beers where brewed and compared. The fresh beers revealed noticeable sensory differences depending on parameters 1–3. These beers where stored for 6 months at 2 different temperatures to monitor the flavor changes and to see how the different parameters influence the flavor stability of these dry-hopped beers over time.
Christina Schönberger studied brewing and beverage technology at the Technische Universität München-Weihenstephan, Germany, graduating as an engineer in 1999. She finished her doctoral thesis on “Sensory and Analytical Characterisation” in 2003. She joined the Barth Haas Group in 2005 as manager of technical sales. Since 2011 Christina has been head of the Hops Academy and since 2013 also the head of Technical Services. Within her role she is responsible for the guidance of research projects and authoring hop-related articles. Christina currently holds the position of president-elect on the ASBC Board of Directors.
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