O-45. Dry hopping perspectives and beer stability

Presenter: Thomas Becker, Technische Universität München, Freising, Germany

Dry hopping, the addition of hops in the fermenting or lager cellar, in the United Kingdom is, and for about 25 years in the United States, widely used and enjoys increasing popularity in Germany as well. Until now dry-hopping has barely been investigated scientifically. For dry-hopping, many different methods are used that differ mainly in terms of their technical complexity, the raw material (pellets or cones) used, contact time, and temperature. Each method has its own characteristic and raises a plethora of issues and problems and often brings classic beer analytics to their limits. The focus of our study was to compare in a first step different hopping techniques regarding their ability to dissolve hop components like hop oils, polyphenols, and bitter substances. In a second step we systematically investigated how dry-hopping effects beer haze. In addition, the investigation of aging and flavor stability of dry-hopped beer was part of the focus of our work. The aim was to get answers about the stability of hop aroma and the masking effects of hop aroma in beer aging.

Thomas Becker is currently a full professor and the head of the Institute of Brewing and Beverage Technology (Lehrstuhl für Brau- und Getränketechnologie) at the Technische Universität München, Weihenstephan. From 1986 until 1991 Thomas performed academic studies on the “Technology and Biotechnology of Food” at the Technische Universität München. He finished his Ph.D. there on “Development of a Computerized Enzyme Integrated Flow Line Injection System and Its Application in Biotechnological Process Control Engineering and Quality Control.” From 1996 until 2004 he worked as an assistant professor at the Chair of Fluid Mechanics and Process Automation at the Technische Universität München, Weihenstephan. With the topic “Management of Bioprocesses by Means of Modeling and Cognitive Tools” he completed his habilitation in 2002 and graduated with “Venia Legendi” in the field of bioprocess engineering. In 2005 he was appointed to a full professorship at the Chair of Process Analysis and Cereal Technology at the Universität of Hohenheim, Stuttgart, where he worked in the field of process analysis. In 2009 the Technische Universität München appointed him to a full professorship of the Institute of Brewing and Beverage Technology in Weihenstephan. He is a member of several scientific boards and committees, as well as government organizations for food and beverage issues.

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