Kvasny Prum. 2012; 58(5): 148-154 | DOI: 10.18832/kp2012015

Impact of hop pellets storage on beer quality.Peer-reviewed article

Alexandr MIKYŠKA, Karel KROFTA, Danuša HAŠKOVÁ, Jiří ČULÍK, Pavel ČEJKA
1 Výzkumný ústav pivovarský a sladařský, Lípová 15, 120 44 Praha
2 Chmelařský institut, Kadaňská 2525, 438 46 Žatec, Česká republika

Experimental brews (50 L) of 12% all-malt pale lager beers were hopped either by fresh hops or by hop pellets stored in original packs at 20 oC for one year. Saaz and Premiant varieties were used. At the same dose of alpha acids, the beers hopped by aged hops had 2 B.U lower bitterness. Decreases of bitterness during beer storage were comparable. Carbonyl compounds content in both fresh beers and beers after 6 months storage depended on hop age. Beers from aged hops had higher content of Strecker aldehydes when fresh and higher increase of fatty acid carbonyls during storage. Both fresh and stored beers hopped by fresh hops scored marginally better in overall assessment compared to the beers hopped by old hops. Shelf life of beers hopped by fresh hops was markedly prolonged in comparison to aged hop application.Experimental brews (50 L) of 12% all-malt pale lager beers were hopped either by fresh hops or by hop pellets stored in original packs at 20 oC for one year. Saaz and Premiant varieties were used. At the same dose of alpha acids, the beers hopped by aged hops had 2 B.U lower bitterness. Decreases of bitterness during beer storage were comparable. Carbonyl compounds content in both fresh beers and beers after 6 months storage depended on hop age. Beers from aged hops had higher content of Strecker aldehydes when fresh and higher increase of fatty acid carbonyls during storage. Both fresh and stored beers hopped by fresh hops scored marginally better in overall assessment compared to the beers hopped by old hops. Shelf life of beers hopped by fresh hops was markedly prolonged in comparison to aged hop application.

Keywords: antioxidants, hop storage, polyphenols, beer, flavor stability

Received: March 2, 2012; Accepted: April 6, 2012; Published: May 1, 2012 

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