【摘要】 啤酒精酿师面临着以极有限的香型酒花生产高苦味且酒花风味和香气浓郁啤酒的挑战。本文介绍了一项由岩底(Rock Bottom)啤酒集团35家啤酒厂的实验结果,即啤酒配方(相同的麦芽和啤酒花配方)相同但工艺时间和最后添加酒花的方式不同。啤酒厂采用四个酒花方案中指定的一个方案;1)添加1磅/桶酒花,并在煮沸锅内保持时间50分钟;2)添加1磅/桶酒花,并煮沸锅内保持时间80分钟;3)添加0.5磅/桶酒花,并在煮沸锅内保持时间80分钟;另外0.5磅以干加酒花的方式添加;或者4)干加酒花1磅/桶,煮沸最后阶段不再添加酒花。另外需要注明酿造用水中硫酸盐的浓度。由感官品评小组对啤酒进行品评。结果显示酒花添加时间和添加方式对感官苦味、酒花香气、酒花风味、柑橘味、水果味、青草味及麦芽味有明显影响,而酒花风味强度与酿造用水的硫酸盐浓度呈显著负相关。更多还原

【Abstract】 Craft brewers face the challenge of creating beers with high levels of bitterness and hop flavor and aroma from an extremely limited supply of aroma hops. This paper presents the findings of an experiment conducted by 35 breweries in the Rock Bottom Breweries group in which beers with identical recipes(the same gross malt and hop bill) were brewed, with the only variation in process being the time and manner of the finishing hop additions. Breweries were assigned one of four final hop procedures: 1) 1 lb of hops per bbl for 50 min of postboil kettle residence; 2) 1 lb of hops per bbl for 80 min of postboil kettle residence; 3) 0.5 lb of hops per bbl for 80 min of postboil kettle residence and 0.5 lb of hops per bbl as dry hops; or 4) 1 lb of hops per bbl as dry hops only, with no final kettle addition. In addition,the sulfate level in the brewing water of each beer was noted. The beers were then assessed by a sensory evaluation panel. We were able to show that process variables in terms of time and manner of hop addition had statistically significant effects on the perception of bitterness, hop aroma, hop flavor, citrus character, fruit character, grassy character, and malt. We also found a statistically significant negative correlation between the intensity of hop flavor and level of sulfate in the brewing water.更多还原