Over the last century, the brewer's archetype of hop chemistry, hopping technology, hop
utilization, and hop flavor has substantially transformed. During the 1950s Miller Brewing …

This handbook addresses both students of brewing technology and technological
practitioners. It provides a comprehensive overview of raw materials, modern plant and …

The impact of hop variety and hop aroma on perceived beer bitterness intensity and
character was investigated using analytical and sensory methods. Beers made from malt …

The range of different nonvolatile constituents extracted from hops in highly hopped beers
suggests that isohumulones may not be the sole contributor to beers' bitterness. Among …

BACKGROUND Bitter flavors and antioxidant activities are critical characteristics and
indicators, respectively, of beer quality. To gain a better understanding of dry‐hopped beer's …

Os principais compostos responsáveis pelo amargor de cervejas são os iso-α-ácidos
provenientes do lúpulo, que participam de maneira importante no sabor da bebida …

Different studies that determine the evolution of single sensory attributes in beer have been
conducted during recent years. Although results of these works are valuable, brewers need …

The increasing demand for healthy foods has resulted in the food industry developing
functional foods with health-promoting and/or disease preventing properties. However …

The effect of a 'bath type'ultrasound on the fermentation of beer made from Korean six‐row
barley was studied. Beer samples were treated in an ultrasonication bath for 4 days during …

In this study, the effect of the addition of various amounts of adjuncts (rice, wheat, corn and
potato at 10 and 20%) on the fermentation period of beer produced from Korean six‐row …