Evolution of the aroma of single hop beers
Although the annual world beer production is steadily increasing, the hop production is decreasing. A reason is the technological progress made on the conversion rate leading to a better utilization of the α-acids towards the iso-α-acids during beer production. However, scientific data on the evolution of the hoppy aroma of beer is rare and the hop-derived aroma of beer, or more precisely the volatile composition of hops, is significantly influenced by the brewing process. In order to introduce unique flavor profiles into beer, huge amounts of hops are still necessary. For this reason, this study traces the changes of the hop-derived volatiles occurring during beer manufacturing of single hopped beers with and without additional dry hopping.
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