The secret of dry hopped beers – review

Authors

  • Lukáš Jelínek Department of Biotechnology, University of Chemistry and Technology, Prague, Technická 5, Praha 6, 166 28, Czech Republic
  • Jana Müllerová Department of Biotechnology, University of Chemistry and Technology, Prague, Technická 5, Praha 6, 166 28, Czech Republic
  • Marcel Karabín Department of Biotechnology, University of Chemistry and Technology, Prague, Technická 5, Praha 6, 166 28, Czech Republic
  • Pavel Dostálek Department of Biotechnology, University of Chemistry and Technology, Prague, Technická 5, Praha 6, 166 28, Czech Republic

DOI:

https://doi.org/10.18832/kp201836

Keywords:

dry hopping, beer, hops, hop extractor, hop essential oils

Abstract

Dry hopped beers gain their characteristic flavour from hop products purposely added during the cold stage of production. Although the production of these beers has not so broad a tradition in the Czech Republic as for instant in Great Britain or the United States, their popularity increases every year. This study provides a complete set of theoretical and practical information about the production of dry hopped beers. The relevant sensory active compounds of hops creating the characteristic beer aroma and factors influencing their transfer into beer are introduced. The last part of the study deals with some important risk factors which must be considered during the production of dry hopped beers.

Downloads

Published

2018-12-15

How to Cite

Jelínek, L., Müllerová, J., Karabín, M., & Dostálek, P. (2018). The secret of dry hopped beers – review. KVASNY PRUMYSL, 64(6), 287-296. https://doi.org/10.18832/kp201836
سرور مجازی ایران Decentralized Exchange

Issue

Section

Articles
فروشگاه اینترنتی