Impact of Dry Hopping on Beer Flavor Stability.

Bradley M Titus,Anita Oberholster,Hildegarde Heymann,Nadia K Byrnes,Jordan W Beaver,Larry A Lerno

doi:10.3390/foods10061264

Bradley M Titus, Anita Oberholster + Show 4 more

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https://doi.org/10.3390/foods10061264

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Abstract

To investigate the chemical and sensorial impact of dry hopping time on typical pale ale, a standardized beer was produced and separated into ten vessels. Nine vessels were dry hopped, and one vessel remained un-hopped as a control. Impact of dry hopping contact time was investigated over 96 h. Polyphenols and iso-α-acid t/c ratio were analyzed in both Young and Aged beer samples. Total polyphenol content generally increased in both young and aged treatments compared to controls. Analysis of the t/c ratio suggests that both Young and Aged beers were chemically preserved to some degree after approximately 12 h at the given dry hopping rate regardless of age. Within the Aged beer trials, 96 h of dry hop contact yielded a significant increase in t/c ratio compared to all other Aged trials. This suggests that a 4-day dry hop regime may yield additional oxidative protection of iso-α-acids in beers stored unrefrigerated for 30 days. Descriptive analysis was also performed with an 8-person, trained panel; however, beers were sensorially distinguished by their aging time as opposed to their dry hopping time.

Highlights

Hopping can occur at multiple points during beer production, with each point of addition imparting different hop qualities to the beer
After 6 h of dry hopping time, there was no significant difference in t/c ratio between Young and Aged beers
Within the Young treatment, the 96-h treatment had the largest average t/c ratio, but it was not statistically distinguishable from the 1–12 or 72-h dry hopping trials. This statistical overlap is potentially due to variability within the IAA measurements or due to IAAs in younger beer being more protected from oxidation by malt-derived antioxidants that had dissipated within the Aged beer over storage time

Summary

Introduction

Hopping can occur at multiple points during beer production, with each point of addition imparting different hop qualities to the beer. The addition of hops during the boil is primarily used to impart bitterness, as the active aroma compounds evaporate out of solution as a function of wort temperature, environmental pressure, and exposure time to the boiling wort (i.e., addition time) [1]. “Dry hopping” is a method of potentially imparting even higher concentrations of aroma into the finished beer without contributing significantly to bitter taste. This occurs when hops are added post-fermentation, allowing aroma compounds to slowly extract into the alcoholic solution while minimizing extraction of bittering acids from the solid material due to the lack of high heat [3].

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