Program Book - Master Brewers Association of the Americas

P-187
The effect of hop harvest date on sensory characteristics of dry
hopped beers
BENJAMIN BAILEY (1), Georg Drexler (1), Rebecca Newman (2),
Christina Schoenberger (3), Andreas Gahr (4)
(1) TU Muenchen, Weihenstephan, Germany; (2) Boston Beer
Company; (3) Barth Haas Group, Germany; (4) Hopfenveredlung,
St. Johann, Germany
This project investigated the influence of the hop picking date on
the sensory attributes of a dry hopped lager. Hops of Hallertauer
Mittelfrueh were picked at 5 different harvest times, from very
early picking dates to very late picking dates at 4 different locations
(hop gardens) in the Hallertau. A standard lager was brewed
using the same hopping regime for each beer, including kettle
and dry hopping. With extensive analytical and sensory analysis
the differences in the beers are discussed. It was shown that not
only the picking date has a significant influence on the sensory
characteristics of the beers. These findings will help to determine
the optimal picking date for certain hoppy characters of this hop
aroma variety.
Benjamin Bailey was born in 1977 in Houston, TX. After graduation
from high school in Tyler, TX, in 1995, Benjamin studied German
language and literature at the University of Texas at Austin and
obtained a B.A. degree in 2000. In 2001 he started his studies in
Weihenstephan, Germany, as a diploma brewmaster. He expects to
finish his studies in spring 2008.
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P-188
Influence of non-volatile beer constituents on mouthfeel and
body of beer
MARTINA GASTL (1), Stefan Hanke (1), Werner Back (1)
(1) TU Muenchen Technologie der Brauerei I
Drinkability of beer is promoted by good harmony between the
different beer ingredients and aroma compounds. In consequence
body and mouthfeel are important factors for a high drinkability
and harmonic beverage. When a food or beverage is placed in the
mouth, the overall sensation as a result of the perception of taste,
odor (aroma) and texture (mouthfeel) is defined as flavor (Woods
1998). ‘In mouth’ sensory properties of beers encompass multiple
and interacting sensations, like sensations of acidity, sweetness,
bitterness, retronasal aroma, perception (flavor), viscosity, warmth,
and astringency. The impressions of a beer’s smell, taste, body,
carbonization taste and bitterness were evaluated by the sensory
tasting of beer. The importance of beer-tasters achieving a common
understanding of terms describing mouthfeel is important. For this
reason the beer industry has a standardized terminology wheel of
mouthfeel and taste terms (Meilgaard et al. 1979). Nevertheless by
description of body or smoothness in a sensory evaluation, often
the characterization of the attribute body or mouthfeel is not very
specific. In addition non-volatile beer constituents, which are
responsible for mouthfeel and body, are not sufficiently known.
Components of the beer matrix like alcohol content, dextrin,
pH (organic acids) and proteins have an influence on body and
mouthfeel and for example hop polyphenols are often named in
literature as contributing to mouthfeel. This presentation shows the
influence of different substances of the beer matrix on mouthfeel
and body. A human taste panel is trained to describe their sensations
with standardized terminology and a uniform developed taste
schema. The effect of different substances (polyphenols, proteins,
ethanol, dextrins) for improving mouthfeel character and body in
aqueous solution and beer were tested. Afterward different matrix
compositions were performed, and the changes in mouthfeel and
body caused by the varied matrices were evaluated.
Martina Gastl was born in 1974. She graduated as a brewer and
maltster in Klosterbrauerei Andechs, Germany (1994–1996), and
studied brewing science and beverage technology at TU München-
Weihenstephan, Germany (1996–2002). From 2002 until 2006 she
worked on her doctoral thesis in brewing technology at Lehrstuhl
für Technologie der Brauerei I (TU München-Weihenstephan),
“Technological Influence on Lipid Degradation in Terms of
Improvement of Beer Flavour Stability.” Martina has been a
scientific employee since 2002; a scientific assistant and head of the
GC/HPLC Laboratory at Lehrstuhl für Technologie der Brauerei
I (TU München-Weihenstephan) since 2005; and head of the malt
laboratory (TU München-Weihenstephan) since 2007.