Method for evaluating brewing characteristics of different hops in Lager beer brewing

A technology of hops and beer, which is applied in the field of evaluation of the brewing characteristics of hop varieties in lager beer brewing and the performance of hop brewing, and can solve the problems of being unsuitable for light beer consumers

Active Publication Date: 2015-11-25
TSINGTAO BREWERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the above evaluation method is only applicable to the consumer group corresponding to beer above ALE and full-bodied lager beer, not suitable for the consumer group of light beer

Method used

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  • Method for evaluating brewing characteristics of different hops in Lager beer brewing
  • Method for evaluating brewing characteristics of different hops in Lager beer brewing
  • Method for evaluating brewing characteristics of different hops in Lager beer brewing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1: 100L brewing evaluation of German SpalterSelect90 type granular hops

[0031] The method used to evaluate the brewing performance (bitterness and aroma) of German SpalterSelect90 granular hops in Lager beer brewing:

[0032] (1) All light-colored malt saccharification process: use 100% light-colored malt Copland brewed with a store value of 42 and malt with a chroma of 5.2EBC; the hardness of the brewing water is 7 German degrees; the saccharification curve: brewing malt and brewing water according to 1: The ratio of 3.5 was fed at 55°C and kept at a constant temperature for 20 minutes; then the temperature was raised to 65°C at a rate of 1.0°C / min, and the temperature was kept at a constant temperature for 60 minutes; then the temperature was raised to 70°C at a rate of 1.5°C / min, and filtered; the filtered residual sugar was controlled at 2.2;

[0033] (2) The process of adding single-variety hops by boiling twice: boiling at normal pressure for 60 minut...

Embodiment 2

[0044] Example 2: Evaluation and comparison of 100L brewing performance of Cascade hops from different production areas and granulation processes

[0045] The method used to evaluate the brewing performance (bitterness and aroma) of Cascade hops in different production regions and pelleting processes in Lager beer brewing:

[0046] (1) All light-colored malt mashing process: use 100% light-colored malt Copeland brewed with a store value of 42 and malt with a color of 5.2EBC; the hardness of the brewing water is 8 degrees; the saccharification curve: brewing malt and brewing water according to 1: The ratio of 3.8 is 54 degrees, and the temperature is constant for 22 minutes; then the temperature is raised to 64°C at a rate of 1.5°C / min, and the temperature is constant for 65 minutes; ;

[0047] (2) The process of adding single-variety hops by boiling twice: boiling at normal pressure for 60 minutes, and controlling the evaporation rate at 10%.

[0048] Table 3. Aroma and bitt...

Embodiment 3

[0057] Example 3: 100L brewing evaluation of Citra hops

[0058] Methods for Brewing Performance (Bitterness and Aroma) of Citra Hops in Lager Brewing:

[0059] (1) All light-colored malt saccharification process: Brewed with 100% light-colored malt Copeland with a store value of 42 and a chroma of 5.2EBC; the hardness of the brewing water is 6 German degrees; the saccharification curve: brewing malt and brewing water according to 1: The proportion of 3.6 is 56 degrees, and the temperature is kept for 21 minutes; then the temperature is raised to 66°C at a rate of 0.5°C / min, and the temperature is kept at a constant temperature for 55 minutes; then the rate is raised to 70°C at a rate of 1°C / min, and filtered; the filtered residual sugar is controlled at 2.0°P ;

[0060] (2) The process of adding single-variety hops by boiling twice: boiling at normal pressure for 60 minutes, and controlling the evaporation rate at 10%.

[0061] Table 3. Aroma and bitterness index of Citra h...

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Abstract

The invention provides a method for evaluating hop brewing characteristics, which is applicable to China's light-flavor Lager beer, wherein the method comprises the following steps: a process of saccharifying full-pale malt, a process of adding single-variety hops twice after boiling, a process of fermenting with Lager yeast at low temperature and a process of evaluating hop aroma and bitterness of a finished wine product from sensory perception, so as to distinguish the brewing characteristics of different varieties or different batches of same variety. The method disclosed by the invention, by adopting parameters of key processes, namely saccharifying and brewing, and by virtue of following Lager yeast TT21 fermentation process, can guarantee accurate evaluation on the characteristic change of hops differing in aroma in the brewing of Lager beer and can reduce interference of beer's malt fragrance, alcohol ester, astringent substances in beer's spent grains and the like to the hop evaluation, so as to accurately predict the specific performance of the hops differing in aroma in the brewing of pale Lager beer. In addition, the specific parameters of the invention are set in accordance with domestic Lager beer; therefore, the method has a practical guiding significance for hop aroma and bitterness characteristics of hops in the large-scale production of domestic Lager beer.

Description

technical field [0001] The invention belongs to the field of beer brewing, in particular to a method for evaluating the brewing performance of hops, in particular to a method suitable for evaluating the brewing characteristics (bitterness and aroma) of hop varieties with different aromas in Lager beer brewing. Background technique [0002] Beer is a low-alcohol wine full of carbon dioxide brewed from malt, hops, and water through yeast fermentation. As the main raw material of beer, malt is obtained from barley through processes such as soaking, germinating, drying and roasting. The quality of malt directly determines the quality of beer. The hops give the beer its refreshing aroma, bitterness and preservative power. The aroma of hops and the fragrance of malt endow the beer with a subtle flavor. Different hop varieties give beer different bitterness and aroma. With the increasing number of scented hop varieties in major hop-growing countries such as the United States, a ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C7/04C12C7/20C12C11/00G01N33/14
Inventor 樊伟郝俊光周月南闫鹏陈华磊李梅张志军杨朝霞岳杰张翠
Owner TSINGTAO BREWERY
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