Abstract
AbstractIn this study beers that were dry hopped in three different batch sizes were compared. The hop‐oil concentrations were measured and possible aroma‐active hop volatiles were identified in the hop pellets as well as in the beers. The analytical results were correlated with the tasting results from a trained tasting panel. Mass transfer rates were not comparable between the different scales, and significant differences could be detected by the tasters. The beers dry hopped on an industrial scale are not comparable in flavor and odor to those dry hopped on a laboratory scale.
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