Abstract
Seven Polish hop varieties, two aroma and five bitter, from the Poznan region were analysed for bitter substances and hop oils by Woellmer, HPLC and GC methods. Brewing tests were performed on both the laboratory and industrial scale. All resulting beers underwent sensory testing with the results expressed in terms of points and by descriptive observations. The results show that Polish hop varieties vary widely in their ability to give a pleasant aroma and taste to the beer, which is correlated with the hop oil composition of each variety.
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