Chemical and sensory profile of lager beers hopped with new Czech bitter varieties Boomerang and Gaia
Characterising the sensory profiles of beers made from new hop varieties is of considerable importance for their application in brewing. New Czech bitter varieties Boomerang and Gaia were tested in three-year pilot brews (200 l) of 12% single-hopped pale lager, produced in kettle and kettle+dry-hopp...
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| Format: | Article |
| Language: | ces |
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Research Institute of Brewing and Malting, Plc.
2024-10-01
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| Series: | Kvasný průmysl |
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| Online Access: | https://kvasnyprumysl.eu/index.php/kp/article/view/322 |
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| author | Alexandr Mikyška Martin Slabý Martin Dušek Jaroslav Přikryl Vladimír Nesvadba Jitka Charvátová |
| author_facet | Alexandr Mikyška Martin Slabý Martin Dušek Jaroslav Přikryl Vladimír Nesvadba Jitka Charvátová |
| author_sort | Alexandr Mikyška |
| collection | DOAJ |
| description | Characterising the sensory profiles of beers made from new hop varieties is of considerable importance for their application in brewing. New Czech bitter varieties Boomerang and Gaia were tested in three-year pilot brews (200 l) of 12% single-hopped pale lager, produced in kettle and kettle+dry-hopped variants. The hop-derived aroma and bitterness profile of the beers was evaluated using a comprehensive descriptive method. Hop-related volatiles in beer were determined by GC/MS-MS method. Both of these bitter varieties showed a pleasant bitterness profile even in dry-hopped beers. The overall impression of the beers from the varieties tested was favourable, at the level of the control beer (Saaz). The profile of hop derived volatiles and aroma in beers from Gaia and Boomerang varieties were different. The results show the potential of Boomerang for both single kettle-hopped beers and dry-hopped lagers due to its interesting aroma profile (spicy, herbal, floral). The Gaia variety can be used in a similar way, with a preference for dry hopping to give a well-balanced hop-derived aroma profile. Both varieties have shown considerable potential for the production of new beer brands, and their drought tolerance may also help their widespread cultivation. |
| format | Article |
| id | doaj-art-bc74fd5c24c4431d9fa936d764006c62 |
| institution | OA Journals |
| issn | 2570-8619 |
| language | ces |
| publishDate | 2024-10-01 |
| publisher | Research Institute of Brewing and Malting, Plc. |
| record_format | Article |
| series | Kvasný průmysl |
| spelling | doaj-art-bc74fd5c24c4431d9fa936d764006c622025-08-20T01:48:07ZcesResearch Institute of Brewing and Malting, Plc.Kvasný průmysl2570-86192024-10-0170594395210.18832/kp2024.70.943287Chemical and sensory profile of lager beers hopped with new Czech bitter varieties Boomerang and GaiaAlexandr Mikyška0Martin Slabý1Martin Dušek2Jaroslav Přikryl3Vladimír Nesvadba4Jitka Charvátová5Research Institute of Brewing and Malting, Lípová 511/15, 120 00 Prague, Czech RepublicResearch Institute of Brewing and Malting, Lípová 511/15, 120 00 Prague, Czech RepublicResearch Institute of Brewing and Malting, Lípová 511/15, 120 00 Prague, Czech RepublicResearch Institute of Brewing and Malting, Lípová 511/15, 120 00 Prague, Czech RepublicHop Research Institute, Kadaňská 2525, 438 46 Žatec, Czech RepublicHop Research Institute, Kadaňská 2525, 438 46 Žatec, Czech RepublicCharacterising the sensory profiles of beers made from new hop varieties is of considerable importance for their application in brewing. New Czech bitter varieties Boomerang and Gaia were tested in three-year pilot brews (200 l) of 12% single-hopped pale lager, produced in kettle and kettle+dry-hopped variants. The hop-derived aroma and bitterness profile of the beers was evaluated using a comprehensive descriptive method. Hop-related volatiles in beer were determined by GC/MS-MS method. Both of these bitter varieties showed a pleasant bitterness profile even in dry-hopped beers. The overall impression of the beers from the varieties tested was favourable, at the level of the control beer (Saaz). The profile of hop derived volatiles and aroma in beers from Gaia and Boomerang varieties were different. The results show the potential of Boomerang for both single kettle-hopped beers and dry-hopped lagers due to its interesting aroma profile (spicy, herbal, floral). The Gaia variety can be used in a similar way, with a preference for dry hopping to give a well-balanced hop-derived aroma profile. Both varieties have shown considerable potential for the production of new beer brands, and their drought tolerance may also help their widespread cultivation.https://kvasnyprumysl.eu/index.php/kp/article/view/322hop varietiesboomeranggaiadry hoppingsensory profile of beerhop volatiles |
| spellingShingle | Alexandr Mikyška Martin Slabý Martin Dušek Jaroslav Přikryl Vladimír Nesvadba Jitka Charvátová Chemical and sensory profile of lager beers hopped with new Czech bitter varieties Boomerang and Gaia Kvasný průmysl hop varieties boomerang gaia dry hopping sensory profile of beer hop volatiles |
| title | Chemical and sensory profile of lager beers hopped with new Czech bitter varieties Boomerang and Gaia |
| title_full | Chemical and sensory profile of lager beers hopped with new Czech bitter varieties Boomerang and Gaia |
| title_fullStr | Chemical and sensory profile of lager beers hopped with new Czech bitter varieties Boomerang and Gaia |
| title_full_unstemmed | Chemical and sensory profile of lager beers hopped with new Czech bitter varieties Boomerang and Gaia |
| title_short | Chemical and sensory profile of lager beers hopped with new Czech bitter varieties Boomerang and Gaia |
| title_sort | chemical and sensory profile of lager beers hopped with new czech bitter varieties boomerang and gaia |
| topic | hop varieties boomerang gaia dry hopping sensory profile of beer hop volatiles |
| url | https://kvasnyprumysl.eu/index.php/kp/article/view/322 |
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