Year: 2012
Type: article
Abstract: In previous tests it could be shown, that aroma hops can partially compensate sensory deficits of low alcohol beers (< 1.2 % ABV) and light beers. In the following trials the main goal was to optimize the quality of low alcohol beers by using stopped fermentation and specific hopping regimes. Beers were produced at two levels of bitterness with 15 and 20 International Bitter Units (IBU) and late hopped with increasing additions (100 to 300 g/hl) of pellets of three aroma varieties (Saphir, Hersbrucker and Hallertau Mittelfrueh).
Source: BrewingScience
Authors: Forster, Adrian, Gahr, Andreas
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W7215564368