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USE OF EXTRACTS PREPARED WITH LIQUID CARBON DIOXIDE AS A SUBSTITUTE FOR DRY HOPS
Author(s) -
Scort R. W.,
Theaker P. D.,
Marsh A. S.,
Grimmett C. M.,
Laws D. R. J.,
Sharpe F. R.
Publication year - 1981
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1981.tb04027.x
Subject(s) - hop (telecommunications) , emulsion , chemistry , carbon dioxide , brewing , food science , chromatography , organic chemistry , computer science , fermentation , computer network
Liquid carbon dioxide hop extracts were prepared for use as a substitute for dry hops. Many of these extracts were oil rich fractions containing up to 14% (w/w) hop oil. Extracts of Styrian Golding, Wye Target and Wye Northdown hops were used to treat ales prior to completion of beer processing and subsequent packaging. Emulsion/suspension systems were developed as carriers to facilitate addition of these extracts to beers before the chilling process. A loss of hop character from beer was found to occur during fining and filtration. Beers, treated with the extracts, exhibited natural though varietally distinct dry hop character. Production scale trials using these extracts have been successfully carried out to dry hop a brewery conditioned draught bitter and to match a traditionally dry hopped premium pale ale. The quantities of extract used indicated that economies in hop usage can be achieved when substituting liquid carbon dioxide hop extracts for dry hops.