Effect of Hop Varieties Aramis, Mistral and Barbe Rouge on Beer Aroma During Dry Hopping

Bouquet analysis | In recent years, the dry hopping technique was developed to produce unique beers by revealing all the aromatic potential of hops. The aim of this study was to investigate the impact of hop varieties Aramis, Mistral and Barbe Rouge on the sensory properties of dry-hopped lagers. Analysis of volatile compounds and sensory ranking tests of beers revealed that these three hops have unique aromatic signatures.

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