Barbe Rouge: impact of hop ping method on sensory and analytical properties of beers
The hopping method matters | Along with yeast, hops provide some of the key volatile compounds involved in beer typicality. This is the reason why the choice of hop variety has a major influence on beer aroma profile. As hopping methods also play an important role, this study was aimed at identifying the impact of three hopping methods, using the Alsatian Barbe Rouge hops, on the sensory and analytical properties of beers. When dry hopping beers, the level of odour-active compounds was higher than that of the other ones. Five compounds linked to red fruit and strawberry-like aromas were identified: ethyl isobutanoate, ethyl butanoate, ethyl 2-methylbutanoate, 3-methylbutyl-2-methylpropanoate and 2-phenethyl hexanoate.
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