New England IPAs – A Sensory Approach to Bitterness
Additional method | Many US states require breweries to report International Bittering Units to license new beers. To the beer consumer, and especially the beer enthusiast, the IBU is also meaningful information for certain beer styles. While IBU values can be reported according to the results of the international IBU test, this test was not intended to assess the hop-bitter acid composition of today’s heavily dry hopped beers. Producers of New England IPAs and other dry hopped beers need a more robust analysis to describe the hop-bitter acid constituents to their consumers. Trained sensory panels can be an effective and cost-effective method by which to generate perceived bitterness values and descriptors.
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