Why Humulinones are Key Bitter Constituents Only After Dry Hopping: Comparison With Other Belgian StylesCarlos Silva Ferreira, Eloi Thibault de Chanvalon, Etienne Bodart, and Sonia CollinJournal of the American Society of Brewing Chemists. Outubro 2018….
Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer QualityJulia Wannenmacher, Martina Gastl, and Thomas BeckerAcesso aberto em Comprehensive Reviews in Food Science and Food Safety 17(1-2): 15 June…
Prediction Power and Accuracy of Forced Ageing – Matching Sensory and Analytical Results for Lager BeerF. Lehnhardt, J. Steiner, M. Gastl and T. BeckerBrewingScience. May / June 2018 (Vol. 71). DOI: 10.23763/BrSc18-05lehnhardtPara quem se preocupa…
Extraction Efficiency of Dry-HoppingDean G. Hauser, Scott R. Lafontaine & Thomas H. Shellhammer Journal of the American Society of Brewing Chemists, (2019) 77:3, 188-198Acesso: doi: 10.1080/03610470.2019.1617622 AbstractDry-hopping, which is the cold, aqueous extraction of hops into beer,…
A Cultivar-Based Screening of Hops for Dextrin Degrading Enzymatic PotentialKaylyn R. Kirkpatrick & Thomas H. ShellhammerJournal of the American Society of Brewing Chemists, (2018) 76:4, 247-256 Acesso: DOI: 10.1080/03610470.2018.1546091Assunto atual no mundo do lúpulos: “dry-hop creep”. Uma,…
Portugal é um pequeno país com uma grande diversidade de flora. Inclusive Humulus lupulus, o nosso lúpulo. Este mapa revela cerca de uma centena de lugares onde já foram encontradas plantas selvagens, …e acreditamos que…
