Influence of alcohol content on dry hopping
Pilot-scale study | Dry hopping is applied to produce many different beer styles with varying alcohol contents. Information about the alcohol-dependent behaviour of hop components after dosing is necessary to understand interactions and to ensure consistent beer quality. A pilot-scale study was therefore performed using standardised procedures by only varying the beer’s alcohol contents from 0.5 % to 10.5 % alcohol by volume (ABV) at constant dry hopping rate.
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