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This timely book summarizes the current scientific understanding of hop flavor and aroma with contributions from the world’s leading hop scientists.
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 editors Thomas H. Shellhammer and Scott R. Lafontaine 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.
Hop Flavor and Aroma: Proceedings of the 2nd International Brewers Symposium
The History of Hop Aroma Research
Instrumental Analysis of Hop Aroma in Beer:
The Challenges of Transforming a Research Application into a QC Tool
Cultivation Conditions of Saaz Hop for Promoting Desired Hop-Derived Taste and Aroma in Beer
Takako Inui and Hiroo Matsui
How to Monitor Positive Aromatic Thiols During Winemaking and Brewing
Aurélie Roland, Stephane Delpech, and Laurent Dagan
4-Mercapto-4-Methyl-2-Pentanone in Hops: Impact of Variety, Provenance, and Harvest Year
Martin Steinhaus and Klaas Reglitz
Free and Bound Polyfunctional Thiols and Terpenols in Dual-Purpose Hop Varieties: First Evidence of Glutathione S-Conjugates—A Review of Two Decades of Hop Research in Louvain-la-Neuve
Sonia Collin and Carlos Silva Ferreira
Construction of an Aroma Simulation Model of Pilsner-Type Beer
Hop and Hoppy Aroma: Comprehensive Characterization of Hop Essential Oils and Hoppy Aroma of Beer
Filip Van Opstaele, Tatiana Praet, Koen Goiris (deceased), Gert De Rouck, Barbara Jaskula-Goiris, Jessika De Clippeleer, Guido Aerts, and Luc De Cooman
Behavior of Hop-Derived Flavor Compounds During Beer Production and Their Contribution to the Varietal Aroma of ‘Flavor Hop’
Sensory Investigations Concerning the Hop Aroma Profile of Beers Produced with the New German Aroma Hop Varieties
Torsten Seewald, Fabian Ketzler, and Frank-Jürgen Methner
Controlling Dry-Hop Aroma and Flavor in Beer
Thomas H. Shellhammer, Scott R. Lafontaine, Daniel C. Sharp, and Peter H. Wolfe
Publish Date: 2020
Format: 6” x 9” softcover
Publication Weight: 1 lbs
Edited by Thomas H. Shellhammer and Scott R. LafontaineHop Flavor and Aroma: Proceedings of the 2nd International Brewers Symposium