All Outputs (30)

Storability and Brewing Quality of Corn Grits: Impacts of Storage Temperature, Particle Size and Key Compositional Factors (2024)
Journal Article

Across international brewing operations corn grits from different suppliers vary substantially in terms of their physical properties and chemical composition. Present research aimed to highlight the key factors determining the brewing quality of stor... Read More about Storability and Brewing Quality of Corn Grits: Impacts of Storage Temperature, Particle Size and Key Compositional Factors.

Untargeted metabolomic profiling of 100% malt beers versus those containing barley adjunct (2024)
Journal Article

Why was the work done: The incorporation of unmalted barley at high proportion in the grist can introduce unfavourable bitter and astringent characteristics to beer, resulting in an upper limit on the proportion used. The flavour active compounds fro... Read More about Untargeted metabolomic profiling of 100% malt beers versus those containing barley adjunct.

Development of an open-source carbon footprint calculator of the UK craft brewing value chain (2023)
Journal Article

Craft breweries may fall behind large brewing companies in reducing the carbon footprints of their value chains due to limited resources, financial constraints, and a lack of technical knowledge to fully understand their emissions. However, by increa... Read More about Development of an open-source carbon footprint calculator of the UK craft brewing value chain.

Bayesian and ultrasonic sensor aided multi-objective optimisation for sustainable clean-in-place processes (2023)
Journal Article

In food and drink manufacturing, clean-in-place procedures are essential for hygienic and efficient operations but often over-clean process equipment leading to unnecessary use of energy, water, and chemicals. Previous attempts in the literature to o... Read More about Bayesian and ultrasonic sensor aided multi-objective optimisation for sustainable clean-in-place processes.

Identification and Categorization of Volatile Sulfur Flavor Compounds in Roasted Malts and Barley (2021)
Journal Article

We report for the first time the application of HS-SPME-GC coupled with sulfur-specific pulsed flame photometric detection to sensitively analyze the volatile sulfur compounds (VSC’s) present in drum roasted malt and barley samples typically used in... Read More about Identification and Categorization of Volatile Sulfur Flavor Compounds in Roasted Malts and Barley.

Impacts of Adjunct Incorporation on Flavor Stability Metrics at Early Stages of Beer Production (2021)
Journal Article

The fresh flavor of a beer brand is one of its most important quality parameters and should be retained as long as possible through shelf-life. Early stages of beer production can have significant impacts on beer flavor stability. The use of cereal a... Read More about Impacts of Adjunct Incorporation on Flavor Stability Metrics at Early Stages of Beer Production.

A TCATA by modality approach to study the multisensory temporal profile of hop bitter and flavour products applied in lager (2021)
Journal Article

Previous research suggested that iso-alpha-acids and hulupones add different bitterness profiles to beer and hop-derived volatiles modify temporal dimensions of bitterness qualities via cross-modal interactions. This research aimed to understand the... Read More about A TCATA by modality approach to study the multisensory temporal profile of hop bitter and flavour products applied in lager.

Exploring the multisensory perception of terpene alcohol and sesquiterpene rich hop extracts in lager style beer (2021)
Journal Article

Understanding the contribution of hop essential oil to the multisensory profile of beer is known to be challenging because of its chemical and sensory complexity. Limited research has been conducted investigating hop-derived volatiles' role in the mo... Read More about Exploring the multisensory perception of terpene alcohol and sesquiterpene rich hop extracts in lager style beer.

The influence of yeast strain on the oxidative stability of beer (2021)
Journal Article

Flavour stability, or instability, relates to the rate of flavour change through shelf-life of packaged beer. There are several control points in the production of beer where flavour stability may be altered. These include fermentation and the influe... Read More about The influence of yeast strain on the oxidative stability of beer.

Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review (2021)
Journal Article

In malting, the kilning step is by far the dominant user of energy and has thus become the main target in reducing the carbon footprint of malting operations. Brewing beer using ‘green’ (germinated, but not dried) malt, thus saving the substantial en... Read More about Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review.

On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review (2021)
Journal Article

Despite decades of extensive research, beer flavour instability remains a challenge for both brewing and malting industries. Malt impacts the brewing process as well as the quality of the final beer. It also affects the stability of beer flavour, as... Read More about On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review.

Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality (2021)
Journal Article

Citation: Yorke, J.; Cook, D.; Ford, R. Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality. Beverages 2021, 7, 4. https://doi.

The multisensory perception of hop essential oil: a review (2020)
Journal Article
Dietz, C., Cook, D., Huismann, M., Wilson, C., & Ford, R. (2020). The multisensory perception of hop essential oil: a review. Journal of the Institute of Brewing, 126(4), 320-342. https://doi.org/10.1002/jib.622

© 2020 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling Hops are a key ingredient to add bitterness, aroma and flavour to beer, one of the most consumed beverag... Read More about The multisensory perception of hop essential oil: a review.

Brewing with 100% green malt – process development and key quality indicators (2020)
Journal Article

Brewing with undried, germinated (green) malt has the potential to lower energy and water usage in the malting and brewing chain. However, doing so introduces technical and biochemical (flavour) challenges. Beers were brewed using 100% green malt (n... Read More about Brewing with 100% green malt – process development and key quality indicators.

Modelling flavour formation in roasted malt substrates under controlled conditions of time and temperature (2020)
Journal Article
Parr, H., Bolat, I., & Cook, D. (2021). Modelling flavour formation in roasted malt substrates under controlled conditions of time and temperature. Food Chemistry, 337, Article 127641. https://doi.org/10.1016/j.foodchem.2020.127641

Drum roasted products are used to impart colour, flavour and mouthfeel to beers. Here we designed a laboratory-scale roaster (100 g batch size) capable of precise time-temperature control and investigated the impacts of time, temperature and roasting... Read More about Modelling flavour formation in roasted malt substrates under controlled conditions of time and temperature.

Sensory properties of supercritical CO2 fractions extracted from Magnum hop essential oil (2020)
Journal Article
Dietz, C., Cook, D., Wilson, C., Marriott, R., & Ford, R. (2020). Sensory properties of supercritical CO2 fractions extracted from Magnum hop essential oil. Journal of the Institute of Brewing, 126(3), 263-279. https://doi.org/10.1002/jib.612

Hop oil fractions with unique sensory characteristics can be extracted from hop essential oil using green solvents such as supercritical (sc) CO2. These extracts meet clean label requirements and can be used to manage fluctuations in volatile composi... Read More about Sensory properties of supercritical CO2 fractions extracted from Magnum hop essential oil.

Overcoming technical barriers to brewing with green (non-kilned) malt: a feasibility study (2020)
Journal Article
Dugulin, C. A., Clegg, S. C., De Rouck, G., & Cook, D. J. (2020). Overcoming technical barriers to brewing with green (non-kilned) malt: a feasibility study. Journal of the Institute of Brewing, 126(1), 24-34. https://doi.org/10.1002/jib.602

Brewing using enzyme rich ‘green’ (germinated, but not kilned) malt has the potential to unlock considerable energy savings in the malting and brewing chain. This paper examines the major quality issues associated with green malt, by monitoring lipox... Read More about Overcoming technical barriers to brewing with green (non-kilned) malt: a feasibility study.

Bioethanol Production from UK Seaweeds: Investigating Variable Pre-treatment and Enzyme Hydrolysis Parameters (2019)
Journal Article
Kostas, E. T., White, D. A., & Cook, D. J. (2020). Bioethanol Production from UK Seaweeds: Investigating Variable Pre-treatment and Enzyme Hydrolysis Parameters. BioEnergy Research, 13(1), 271–285. https://doi.org/10.1007/s12155-019-10054-1

This study describes the method development for bioethanol production from three species of seaweed. Laminaria digitata, Ulva lactuca and for the first time Dilsea carnosa were used as representatives of brown, green and red species of seaweed, respe... Read More about Bioethanol Production from UK Seaweeds: Investigating Variable Pre-treatment and Enzyme Hydrolysis Parameters.

Food, Fermentation, and Micro‐organisms (2019)
Book

A novel low-temperature mashing schedule for brewing with unmalted sorghum: optimisation (2017)
Journal Article
Holmes, C., Casey, J., & Cook, D. J. (2017). A novel low-temperature mashing schedule for brewing with unmalted sorghum: optimisation. Monatsschrift fur brauwissenschaft (Internet), 70(5/6),

Laboratory mashing experiments were used to investigate and optimise protocols for mashing with unmalted sorghum using a novel low-temperature (Tmax = 78 °C) enzyme blend and mash schedule. Results are compared with equivalent data for a traditional... Read More about A novel low-temperature mashing schedule for brewing with unmalted sorghum: optimisation.