Analytical and sensory profiles of Slovenian and Czech hop genotypes in single hopped beers

Abstract

The sensory profile of beer is influenced by the hop variety and hopping technology. This study examined pilot (50 L) pale lager beers, hopped in the kettle with (or without) single dry hopping. Seven Slovenian, four Czech and one American genotypes were used to determine the impact of dry hopping on the sensory and volatile profiles of beer. Descriptive and bitterness lingering assessment sensory methods were used. The essential oil composition of the hops and beers was accessed using GC/MS so as to clarify their correlation to sensory profiles of both brewing processes. Changes in essential oils and aroma profiles of beer related to storage were evaluated. Results showed differences among the genotypes in the hop oil profiles in the kettle‐hopped beers. Based on the hop dose, dry hopping increased the monoterpene alcohol (r = 0.60) and monoterpene hydrocarbon (r = 0.74) content. Hoppy flavour correlated to the monoterpene alcohols and hydrocarbons. Hop‐derived aroma profiles of the genotypes differed. Dry‐hopped beers tended to have a more bitter aftertaste than solely kettle‐hopped beers. Both kettle and dry hopped beers of all genotypes showed good sensory acceptance (3–4.5; nine‐point scale). After storage of beer, the content of most essential oils and hoppy flavour significantly decreased. The sensory aging of the kettle and dry‐hopped beers was comparable. Copyright © 2018 The Institute of Brewing & Distilling

A comparison of sensory evaluation and an electronic nose assay in the assessment of aroma in dry hopped beers

“…Those studies also defined the dominant aroma compounds with their typical flavours, as well as the method of their detection. On comparing the results with the available literature, it can be stated that samples of dry hopped Kazbek (Mikyška et al, 2018;Krofta et al, 2019), Mandarina Bavaria (Takoi et al, 2016), Amarillo (Van Holle et al, 2017), Cascade and Chinook (Vollmer et al, 2018) reflected the major flavour components of these varieties evoking floral, spicy or citrus flavour.…”

“…The spicy aroma was, in general, the least intensive (1.5-2.7 points) in the evaluation of dry hopped beers. Several studies (Van Holle et al, 2017;Vollmer et al, 2018;Mikyška et al, 2018) reported on the preparation of beers hopped with the same hop varieties as the ones investigated in our study. Those studies also defined the dominant aroma compounds with their typical flavours, as well as the method of their detection.…”

“…The overall impression was also evaluated within the taste profile (Figure 2). Due to the flavour and taste preferences of the individual evaluation committee members it is difficult for the sensory evaluation to be carried out, as the overall impression is always a complex matrix of influence that a beer has on the evaluator (Mikyška et al, 2018). Beer sample hopped with Kazbek variety (5.8 points) was rated as the overall most pleasant sample, providing the beer with a citrusy-caramel taste.…”

Saaz Special – another hop variety recommended for Czech beer

“…Anthocyanogens were determined according to the MEBAK Analytics (MEBAK, 2011). The essential oils in hops and beer were determined by the method developed at RIBM (Mikyška et al, 2018). The sensory analysis of beer, including a detailed evaluation of hop aromas, was performed by a descriptive method developed at RIBM and the triangle test of difference.…”

Kazbek – The First Czech Aroma “Flavor Hops” Variety: Characteristics and Utilization

“…Beer analyses were performed according to the EBC (EBC Analysis Committee, 2010). The essential oils in beer were determined by the GC/MS method developed at RIBM (Mikyška et al, 2018). Sensory analysis of beer was carried out by a trained sensory panel of RIBM using descriptive methods and triangle test (EBC Analysis Committee, 2010).…”