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Static or dynamic dry-hopping of beer: a comparison of analytical and sensory beer profiles

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Abstract

Dry-hopping is widely used by breweries of all sizes to achieve an intense hop aroma. Static (5-day) and dynamic (120-min) dry-hopping was compared in single variety pale lager brews. GC/MS was used to monitor the extraction kinetics of hop volatiles during the process. The hop-related aroma and bitterness profiles of the final beers were evaluated. The dynamic procedure resulted in a higher concentration of some hop volatiles, hop α-acids, and polyphenols in beer. The bitterness profile of the beer did not differ significantly. The maximum yield of hop volatiles was obtained in 2 days of the static process. The concentration of volatiles increased during the entire time of the dynamic process. The hop-related aromas intensity profile in beer depended on the dry-hopping method in combination with the hop variety. Multiple factor analysis (MFA) of the normalized data of volatiles concentrations and hop-derived aroma scores from the final beers revealed a relationship between some volatiles and hoppy, citrus and herbal attributes, and in general a higher volatile concentration and aroma intensity were observed with dynamic dry-hopping. The benefits of the dynamic dry-hopping approach can be higher yields of some hop volatiles, shorter time, and better process control. For both methods, it is necessary to adjust the contact time to create a certain aroma profile associated with hops.

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Funding

The study was supported by the Ministry of Agriculture of the Czech Republic with the Institutional support MZE-RO1922.

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Authors and Affiliations

  1. Research Institute of Brewing and Malting, Lípová 511/15, 120 00, Prague 2, Czech Republic

    Alexandr Mikyška, Martin Slabý, Karel Štěrba & Tomáš Vrzal

  2. Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00, Prague, Czech Republic

    Karel Štěrba

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  1. Alexandr Mikyška
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  2. Martin Slabý
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Correspondence to Alexandr Mikyška.

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Mikyška, A., Slabý, M., Štěrba, K. et al. Static or dynamic dry-hopping of beer: a comparison of analytical and sensory beer profiles. Eur Food Res Technol 250, 213–224 (2024). https://doi.org/10.1007/s00217-023-04379-7

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  • DOI: https://doi.org/10.1007/s00217-023-04379-7

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