ADDITION OF HOP EXTRACTS TO BEER USING LIQUID CARBON DIOXIDE*
Open Access
- 8 July 1980
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 86 (4) , 175-176
- https://doi.org/10.1002/j.2050-0416.1980.tb06859.x
Abstract
A method is described for imparting hop character to beer using extract prepared by treating hops with liquid carbon dioxide. The long contact times required for conventional dry-hopping techniques are avoided, and the use of liquid carbon dioxide as a medium for dispersal of the extract obviates problems due to residual organic solvent or emulsion stabilizers. Beers in which hop character was introduced in this way were found to be similar in flavour to control beers treated with portions of the same hop extract dissolved in ethanol.Keywords
This publication has 3 references indexed in Scilit:
- Production of Solvent-Free Isomerized ExtractsJournal of the American Society of Brewing Chemists, 1977
- PREPARATION OF HOP EXTRACTS WITHOUT USING ORGANIC SOLVENTSJournal of the Institute of Brewing, 1977
- Correlation of Congener Distribution and Brewing Performance of Some New Varieties of HopsJournal of the American Society of Brewing Chemists, 1976