M-39: Investigations on draught hopping

J. TIPPMANN (1), G. Zasche (2), T. Becker (1); (1) Technische Universität München, Institute of Brewing and Beverage Technology, Freising-Weihenstephan, Germany; (2) Technische Universität München, Freising-Weihenstephan, Germany

Packaging (Bottles, Draft and Cans)
Saturday, June 7 - 1:00 p.m.-2:45 p.m.
Level 4, State Ballroom

Not only finished beers with extensive hop aromas are loved by today’s consumers, draught-hopping is also an upcoming technique used to enrich beers with individual aromas and flavors. In draught-hopping, a small filter is installed in the draught system and stuffed with hop cones. When using these devices, a number of questions arise. For example, what is the best hop to use? How should the hop be prepared? What is the perfect dwell time in the filter? To answer these questions, investigations were conducted with the aim of describing characteristics for obtaining the biggest success. In addition to investigations of the dispense system, like pressure losses and the reduction of unwanted foaming, the physical and chemical impacts of the hops on the beer were examined. The presentation will show the results of a series of tests that were conducted with different hop varieties. Usually, hop cones are used untreated, which basically delivers the best porosity in the packing. However, the exchange of aroma compounds is more efficient when the surface is bigger. If the hope cones are milled, the small particles can block the package, allowing beer to pass the hop. Thus, the ideal mixture of whole cones and milled cones was determined. Also, the addition of hop pellets was discovered. To assess the results, different analyses were done. In addition to classic sensory evaluations, GC analyses were used to describe the effects of the processes on the aroma. The quality of the foam, which increased significantly, was measured as well. The presentation will explain the different experiments, providing users with information on how the best success can be achieved with this tool.

Johannes Tippmann graduated from university in 2004 with a Dipl.-Ing. degree in brewing sciences and beverage technology. In 2005 he started his Ph.D. thesis with Professor Sommer at the Lehrstuhl für Verfahrenstechnik disperser Syteme, TU München, on solids handling in the brewhouse. In 2012 he began working as a research assistant, lecturer, and group leader for the work group Brewhouse Processing and Beverage Dispense Technologie at the Lehrstuhl für Brau- und Getränketechnologie, TU München. Since 2000 he has worked as a student research assistant in dispensing systems and collected a lot of experience in this subject area. Since 2006, he has been responsible for research issues in dispense systems. He is a member of the Dispensing Systems Technical Committees of the government Association for the Food and Catering Industry (BGN) and of the DIN German Institute for Standardization.

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