Huismann, M., Heriot-Watt University, Riccarton Midlothian, UNITED KINGDOM, Gormley, F., BrewDog, Ellon, UNITED KINGDOM, Maskell, D. L., Heriot-Watt University, Edinburgh, UNITED KINGDOM and Speers, A., Dalhousie University, Halifax, CANADA
Poster
In modern brewing, it is well understood that the aromatic compounds in dry-hopped beer are not in equilibrium and decrease rapidly. However, it is still unclear as to how and to what extent dry-hopped beer aroma declines. The essential oil fraction, making up only 1% of a dried hop cone, is responsible for the “raw” or “green-hopped” aroma. The most prevalent compounds in “green hop” aroma are monoterpenes, monoterpene alcohols, and sulfur compounds. While “green hop” aromas are highly desired by consumers in the modern beer market, the compounds that provide these aromas are also inherently unstable. This study describes the dynamic decrease of monoterpenes, monoterpene alcohols, and sulfur compounds as dry-hopped beer ages. Beer samples aged for up to 8 weeks were degassed and prepared according to internal methods for SPME utilizing a 65 µm, PMDS/DVB fiber. Numerous runs and replicates were performed to build a first-order kinetic model of hop aroma decline employing non-linear regression. This model can help to serve as a “best practice” guideline for brewers seeking to understand the rate of hop aroma decline and how this can help inform shelf-life strategies.
Margaux Huismann graduated with a B.S. degree in microbiology from the University of Wisconsin-La Crosse in 2014. She went on to complete her M.S. degree in brewing and distilling at Heriot-Watt University at the International Centre for Brewing and Distilling. In her master’s project, Margaux worked with a team of ICBD master’s students to create Edinburgh Gin’s Seaside gin. She is now a second-year Ph.D. student at the ICBD, supervised by Dawn Maskell and Alex Speers, studying “The Physical-Chemical Evolution of Dry Hopped Beers” with BrewDog.
View Presentation