here - the 34th European Brewery Convention

Unmalted adjuncts are used in brewing technology for number of reasons. Sometimes the intention is
to modify the profile of an "original" beer, other times we aim at gaining a "no difference" beer.
In this work we investigated the impact of corn grist on the wort parameters, fermentation performance
and the quality of beer. The experiments were performed in full industrial scale. The main scope was
to answer the question: if and how the addition of corn changes the quality of beer. In order to better
understand the influence of corn it was used in various amounts (up to 20%) and we performed full
analysis not only on the beer (physico-chemical, GC and trained sensory panel) but also on
intermediates (wort and young beer). In the case of positive results of triangle test (all-malt beer vs.
beer produced with corn adjunct), the panel was asked to make a full description of the beer samples
to gain knowledge on the specific role of corn adjuncts in creation of the sensory profile of beer.
P57
Hops: New opportunities for brewers
Philippe Janssens 1
1 Yakima Chief Inc., YC-Specialties Division, Louvain-la-Neuve, Belgium
The purpose of the lecture is to study the relationship between hops and beer flavor to create new
opportunities for brewers.
The first part will be focused on the intensity and the quality of the bitterness. Different
transformations occur during the wort boiling, which impact on the bitterness. Some hop-derived
compounds have a bad impact on the bitterness. Hop breeders have been very active to develop new
high alpha hop varieties. Reduced forms of Iso-alpha acids also exist with different properties and
functionalities.
The second part will be focused on the hop aroma. The hop composition and major hop compounds
will be reviewed. Hop varieties (e.g. traditional hop varieties and specialty hop varieties) and their
contribution in the hop aroma will be investigated. Finally, the points of addition of hops in the brewing
process and the impact on the hop aroma will be discussed at high temperature and in presence of
yeast.
Hop flavor = Hop Variety X Quantity X Process
P58
Comparison of hop growing areas
José Luis Olmedo 1 , Luis Alvar 2
1 Hijos de Rivera, S.A., R&D, La Coruña, Spain, 2 Hijos de Rivera, S.A., Production, La Coruña, Spain
Brewers have a general idea of the soil's and climate's influence in a given hop growing area with
specific notes imparted to products of the same variety cultivated in different regions.
During this research we studied 9 different varieties of hops in three consecutive crops: Nugget,
Columbus, Magnum, Merkur, Perle, Taurus, Mittelfruher, Saaz and Sladek and in areas such as:
Spain (Galicia and León), Germany, USA and Czech Republic.
Parameters analyzed: humidity, α acids (cohumulone, adhumulone+humulone), β acids (colupulone,
adlupulone+lupulone), polyphenols, flavonoids and xantohumol by the University of Santiago de
Compostela following standardized methods of the European Brewery Convention (in some cases with
HPLC).
Some interesting differences in composition were found in the relationship with the specific growing
location, opening up new possibilities to develop new beers with this raw material.
With financial support from ERDF by the Consellería de Economía e Industria.