TY - JOUR
T1 - Impact of Hop Residue Reuse on the Chemical and Sensory Properties of Craft Beer
AU - Mejia-Llontop, Cesar I.
AU - Tirado-Rodríguez, Carlos E.
AU - Acosta-Baca, Alanis
AU - Aguayo-Flores, Maylee
AU - Ascate-Pasos, Manuel
AU - Ayala-Jara, Carmen
AU - Rodriguez, Gilbert
AU - Villanueva, Eudes
AU - Aguirre, Elza
N1 - Publisher Copyright:
© 2024 by the authors.
PY - 2025/1
Y1 - 2025/1
N2 - Hops are an important component of beer brewing, providing aromatic and bittering properties that are essential to consumer appeal. A significant amount of hop residue is generated in the dry-hop brewing process that cannot be reused due to bittering residues that disqualify them as animal feed or other products. The purpose of this research was to reuse four varieties of hop waste (Citra, Mosaic, Hallertau Blanc, and Mandarina Bavaria) through a repalletization process with the objective of integrating them into a new craft beer brewing process. Chemical properties such as the phenolic content, antioxidant capacity, and α- and β-acids were significantly reduced (p < 0.05) due to the reuse of the repelletized hops, leading to a decrease in the bitterness levels in all of the craft beers brewed with dry-hop residues. Finally, the sensory study conducted with non-habitual craft beer consumers revealed significant general acceptability for beers brewed with repelletized dry-hop residues (Mandarina Bavaria, Citra, and Mosaic). The reuse of hop residues for brewing presents a promising opportunity for further development in the food industry.
AB - Hops are an important component of beer brewing, providing aromatic and bittering properties that are essential to consumer appeal. A significant amount of hop residue is generated in the dry-hop brewing process that cannot be reused due to bittering residues that disqualify them as animal feed or other products. The purpose of this research was to reuse four varieties of hop waste (Citra, Mosaic, Hallertau Blanc, and Mandarina Bavaria) through a repalletization process with the objective of integrating them into a new craft beer brewing process. Chemical properties such as the phenolic content, antioxidant capacity, and α- and β-acids were significantly reduced (p < 0.05) due to the reuse of the repelletized hops, leading to a decrease in the bitterness levels in all of the craft beers brewed with dry-hop residues. Finally, the sensory study conducted with non-habitual craft beer consumers revealed significant general acceptability for beers brewed with repelletized dry-hop residues (Mandarina Bavaria, Citra, and Mosaic). The reuse of hop residues for brewing presents a promising opportunity for further development in the food industry.
KW - aroma
KW - bitterness
KW - craft beer
KW - flavor
KW - HPLC
UR - http://www.scopus.com/inward/record.url?scp=85215787639&partnerID=8YFLogxK
U2 - 10.3390/resources14010002
DO - 10.3390/resources14010002
M3 - Artículo
AN - SCOPUS:85215787639
SN - 2079-9276
VL - 14
JO - Resources
JF - Resources
IS - 1
M1 - 2
ER -