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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 67, 2009 - Issue 1
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Original Articles

Impact of Mashing-Off Temperature and Alternative Kettle-Hopping Regimes on Hop α-Acids Utilization upon Wort Boiling

Barbara JaskulaLaboratory of Enzyme, Fermentation and Brewing Technology, KaHo St.-Lieven, Gent, Belgium;Leuven Food Science and Nutrition Research Centre, Department M2S, Katholieke Universiteit Leuven, Leuven, BelgiumCorrespondence[email protected]
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Magdalena SpiewakWroclaw University of Technology, Wroclaw, Poland
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Jan De CockLaboratory of Enzyme, Fermentation and Brewing Technology, KaHo St.-Lieven, Gent, Belgium;Leuven Food Science and Nutrition Research Centre, Department M2S, Katholieke Universiteit Leuven, Leuven, Belgium
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Koen GoirisLaboratory of Enzyme, Fermentation and Brewing Technology, KaHo St.-Lieven, Gent, Belgium;Leuven Food Science and Nutrition Research Centre, Department M2S, Katholieke Universiteit Leuven, Leuven, Belgium
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Sofie MalflietLaboratory of Enzyme, Fermentation and Brewing Technology, KaHo St.-Lieven, Gent, Belgium;Leuven Food Science and Nutrition Research Centre, Department M2S, Katholieke Universiteit Leuven, Leuven, Belgium
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Silke PoizLaboratory of Enzyme, Fermentation and Brewing Technology, KaHo St.-Lieven, Gent, Belgium;Leuven Food Science and Nutrition Research Centre, Department M2S, Katholieke Universiteit Leuven, Leuven, Belgium
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Gert De RouckLaboratory of Enzyme, Fermentation and Brewing Technology, KaHo St.-Lieven, Gent, Belgium;Leuven Food Science and Nutrition Research Centre, Department M2S, Katholieke Universiteit Leuven, Leuven, Belgium
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Guido AertsLaboratory of Enzyme, Fermentation and Brewing Technology, KaHo St.-Lieven, Gent, Belgium;Leuven Food Science and Nutrition Research Centre, Department M2S, Katholieke Universiteit Leuven, Leuven, Belgium
&
Luc De CoomanLaboratory of Enzyme, Fermentation and Brewing Technology, KaHo St.-Lieven, Gent, Belgium;Leuven Food Science and Nutrition Research Centre, Department M2S, Katholieke Universiteit Leuven, Leuven, Belgium
 show all
Pages 23-32 | Published online: 01 Feb 2018

Citations (4)

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Read on this site (1)

Nele Bastgen, Tobias Becher, Stephan Drusch & Jean Titze. (2021) Usability and Technological Opportunities for a Higher Isomerization Rate of α-Acids: A Review . Journal of the American Society of Brewing Chemists 79:1, pages 17-25.
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Articles from other publishers (3)

Krystian Klimczak & Monika Cioch-Skoneczny. (2022) Changes in beer bitterness level during the beer production process. European Food Research and Technology 249:1, pages 13-22.
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Xiaoyong Dai, Fan Zhang, Wei Wu, Qing Xu, Long Wu & Zhanyong Li. (2022) Changes of wort characteristic components through low thermal stress boiling. International Journal of Food Engineering 18:8-9, pages 583-591.
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Alejandra Ramírez & Juan M. Viveros. (2021) Brewing with Cannabis sativa vs. Humulus lupulus : a review . Journal of the Institute of Brewing 127:3, pages 201-209.
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