Kvasny Prum. 2018; 64(6): 287-296 | DOI: 10.18832/kp201836

The secret of dry hopped beers - ReviewPeer-reviewed article

Lukáš JELÍNEK, Jana MÜLLEROVÁ, Marcel KARABÍN, Pavel DOSTÁLEK

Department of Biotechnology, University of Chemistry and Technology, Prague, Czech Republic

Ústav biotechnologie, Vysoká škola chemicko-technologická v Praze, Praha

Dry hopped beers gain their characteristic flavour from hop products purposely added during the cold stage of production. Although the production of these beers has not so broad a tradition in the Czech Republic as for instant in Great Britain or the United States, their popularity increases every year. This study provides a complete set of theoretical and practical information about the production of dry hopped beers. The relevant sensory active compounds of hops creating the characteristic beer aroma and factors influencing their transfer into beer are introduced. The last part of the study deals with some important risk factors which must be considered during the production of dry hopped beers.

Keywords: dry hopping, beer, hops, hop extractor, hop essential oils

Received: September 14, 2018; Accepted: October 24, 2018; Published: December 14, 2018