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. October 2018….
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Investigations into the Transfer Rate of Volatile Compounds in Dry Hopping Using an Octanol-Water Partition Coefficient ModelKorbinian Haslbeck, David Minkenberg, and Mehmet CoelhanJournal of the American Society of Brewing Chemists. July 2018 76(6):1-9 DOI: 10.1080/03610470.2018.1483701It…
Dean G. Hauser, Karli Rose Van Simaeys, Scott Lafontaine, and T.H. ShellhammerJournal of the American Society of Brewing Chemists: October 2019. pages 1943-7854 (Online). DOI: 10.1080/03610470.2019.1668230In this study, reseachers from Departments of Food Science and…
Dean G. Hauser, Scott R. Lafontaine & Thomas H. Shellhammer Journal of the American Society of Brewing Chemists, (2019) 77:3, 188-198Access: doi: 10.1080/03610470.2019.1617622 AbstractDry-hopping, which is the cold, aqueous extraction of hops into beer, has gained popularity…
Scott Lafontaine, Scott Varnum, Aurélie Roland, Stéphane Delpech, Laurent Dagan, Daniel Vollmer, Toru Kishimoto, Thomas ShellhammerFood Chemistry: Volume 278, 25 April 2019, Pages 228-239Access: https://doi.org/10.1016/j.foodchem.2018.10.148 HighlightsHarvest maturity has a significant impact on the aroma of…
