Influence of storage on hop-accentuated, top-fermented beers (Part 2)
Raising long-term stability | Part 1 of this two-part series of articles (BRAUWELT International no. 2 2025, pp. 82–86) compared stability of top-fermented, hop accentuated beers and a Pilsener beer. Part 1 also underlined the vital role of esters influenced by hops. Product development, selection of raw materials or production techniques (selection of hop variety, variety mixes, hopping technology etc.) can be a first step towards product stability. This second part of the contribution provides an outlook on which type of stabilisation can be used to reduce any negative changes prior to consumption as far as possible.
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