Dry-hopping: the effects of temperature and hop variety on the bittering profiles and properties of resultant beers
(2017)
Journal Article
This paper reports the effects of dry-hopping at 4 and 19 °C for a low alpha versus high alpha hop variety on the resulting profiles of non-volatile hop acids (humulinones, iso-a-acids, a-acids). In a dry-hopping study conducted over 2 weeks, we foun... Read More about Dry-hopping: the effects of temperature and hop variety on the bittering profiles and properties of resultant beers.