Aroma Properties of Lager Beer Dry-Hopped with Oxidized Hops

Abstract

We observed qualitative changes in the chemical and aroma profile of Hallertau Mittelfrüh (HA) hop pellets after storage under prooxidative conditions. It was hypothesized that lager beer dry-hopped with oxidized HA hops would impact both the qualitative attributes related to “noble” hop aroma in the finished beer and consumer acceptance. Lager beer was dry-hopped using both properly stored and oxidized hops at two different hopping rates (3.8 and 1.5 g/L). Trained panelists using descriptive analysis evaluated the beer dry-hopped at 3.8 g/L. At this dosing rate, significant qualitative changes were observed in the beer as a result of using oxidized hops, showing differences in the attributes woody and herbal, which are associated with noble hop aroma. Sixty consumers rated their acceptance of the beers dry-hopped at a lower rate of 1.5 g/L, and no significant difference in overall liking was found between the hop preparations. Although changes in hop oil chemistry occur as a result of oxidation, these changes may not adversely affect overall liking of beer prepared with oxidized hops, but may serve as a way to enhance noble hop aroma in lager beer.

• Dry hopping
• Hallertau Mittelfrüh
• Consumer acceptance
• Oxidation