As interest in hops continues to rise and brewers approach hops in unprecedented ways, many in the brewing world are seeking the latest research and guidance to help them create better beer. This comprehensive book presents the industry’s current understanding of hop chemistry as it relates to beer flavor.
Hop Flavor and Aroma begins with a historical overview of hop flavor research and then examines thiols, a powerful class of odorants for hop aromas; hop oil characterization and recombination to create beer flavor; hop cultivation and its impact on hops and beer quality; and the genetics of breeding new hop varieties. The book also discusses the difficulties of adapting research analytical methods for QC practices and the impact of dry hopping on beer flavor and bitterness.
Hop Flavor and Aroma documents the significant scientific progress that was made during the 10 years between the 1st and 2nd International Brewers Symposia. The world’s leading hop researchers gathered at the second symposium, sharing their knowledge and summarizing their research contributions to the industry’s understanding of hop aroma and flavor. Contributors and topics were curated by editor Thomas H. Shellhammer to achieve a specific breadth and depth on hop flavor and aroma.
Many in the brewing industry—from flavor chemists and sensory scientists to hop growers and brewing raw material specialists—will be informed by this book. It will feed the interest of anyone seeking a scientific understanding of what drives hoppy aroma in beer.
Autor/en: Thomas H. Shellhammer and Scott R. Lafontaine
Maße: 15,3 x 23,0 cm
Herausgeber: MBAA / ASBC