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Hop Bittering Compounds During Brewing
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Dissertation
Hop Bittering Compounds During Brewing
2012
Overview
Iso-α-acids are the primary bittering component in beer and therefore essential to beers flavor. During production and overtime iso-α-acids precipitate, oxidize, and degrade. The purpose of this study was to investigate whether individual iso-α-acids had an affinity for loss and whether the mode of hopping (pellets or extracts) impacted the losses observed during production. Five beers were brewed, in duplicate, and samples of liquid and particulates were collected and extracted for analysis via HPLC-DAD. The trans/cis-ratio observed for the loss rarely correlated to that measured in the liquid and ultimately, it appeared that precipitation/adsorption played a minimal role in the loss of these compounds. The best retention of iso-α-acids was observed with the use of isomerized kettle extract and overall during production the loss of cis-iso-α-acids was favored for all brews. Minimizing foaming using suppressants had no effect on the retention of iso-α-acids.
