Journal
FOODS
Volume 11, Issue 9, Pages -Publisher
MDPI
DOI: 10.3390/foods11091310
Keywords
aged hops; beer quality; hop storage index
Categories
Funding
- Slovenian Research Agency [603-1/2019-15, Z4-2655]
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In this study, the impact of hop storage index (HSI) on beer quality in terms of hop aroma and bitterness was evaluated using different varieties of hops with different HSI values. The results showed that increasing HSI values led to decreased intensity and quality of hop aroma, reduced bitterness quality, and potential undesirable gushing.
The hop plant is seasonal, but beer production continues throughout the whole year. The quality of hops begins to decrease immediately after harvesting; therefore, maintaining the highest possible quality is important. A good indicator of hop freshness is the hop storage index (HSI). In this study, three different varieties of hops with five different HSI values, from 0.3 to 0.7, were used for brewing with the dry hopping technique. The main goal was to evaluate the impact of the HSI value on beer quality in terms of hop aroma and bitterness. Alpha acids, iso-alpha acids, humulinones, bitterness units and hop aroma compounds were chemically analysed. Sensorial analysis was also conducted on all samples. Decreases in the intensity and quality of hop aroma were detected with increasing HSI. The quality of bitterness was also reduced. High HSI also led to undesirable gushing. Beers brewed with hops with HSI values greater than 0.4 had deviations in aroma and bitterness when compared with beers brewed with fresh hops.
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