Scaling Up Recipes – A Closer Look at Hop Aroma Compounds
Many brewers rely on pilot trials to test new recipes for dry-hopped beers. Dry hopping in kegs offers the advantage of developing new brews while using only small quantities of beer and hops. This, in turn, allows brewers unlimited creativity, for example, by providing the opportunity to experiment with different beer styles, numerous hop varieties or merely to vary the contact time – enabling brewers to develop a recipe with the sensory profile they desire. In most cases, this recipe is then brewed on a commercial scale without modification. This article explores the question of whether dry-hopped beers brewed at different scales are indeed comparable, both sensorially and analytically [1].
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