Broadcast Date: August 23, 2017 | 11:00 AM - 12:00 PM CDT
View the Webinar
Webinar Summary
Dry hopping is very popular among craft brewers, however, many brewers are unaware that dry hopping can significantly alter the hop acid composition of beer which can effect a beers bitterness. This change in hop acid composition also effects the IBU test results causing these results to be inconsistent with the sensory results. Dry hopping can also effect beer foam and a beer’s pH. By performing comprehensive analysis utilizing High Performance Liquid Chromatography, UV Spectrophotometric Analysis (IBU Test), Nibem Foam Analyzer, and pH on beers before and after dry hopping. This work will better explain why and how dry hopping affects bitterness, the IBU test, foam, and pH.
If you are someone who does dry hopping and performs IBU testing on dry hopped beer - this webinar is for you!
What attendees will take away:
- Dry hopping can effect a beer's bitterness
- The IBU test results of dry hopped beers does not correlate with sensory bitterness
- Dry hopping can effect beer foam & pH
About the Presenter
Dr. John Paul Maye
Hopsteiner, Great Falls | Dr. John Paul Maye works in the Technical Services Department at Briess Malt & Ingredients Co. in Chilton, Wisconsin. In her current role, she is responsible for developing, enhancing, and managing the Briess Malt Sensory Program. Cassie began her career as a Chemist at MillerCoors in 2013, where she received sensory training and served as an Official Taster on the Milwaukee Corporate Taste Panel. She is an active member of the American Society of Brewing Chemists as well as the Craft Maltsters Guild, serving in roles that include Malt Sensory Ambassador, Chair of Malt Sensory Method Development, and ASBC Webinar Chair. |
