Reproducibility Trials in a Research Brewery and Effects on the Evaluation of Hop Substances in Beer. - Part 1: Reproducibility in fresh beers.

Authors

  • Andreas Gahr
  • Adrian Forster
  • Filip Van Opstaele

Keywords:

reproducibility of brewing trials, bitter substances, hop aroma substances, fermentation by-products, polyphenols, ageing aldehydes

Abstract

The brewing industry, suppliers and universities have pilot breweries with different sizes and varying requirements to study technological or raw material related questions. Thereby the reproducibility of the brewing system as well as of the analytical evaluation of the samples drawn have to be payed closer attention to. This study describes the methodology and results of a reproducibility investigation on a 2hl pilot plant with particular focus on hop substances in the beers produced.

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Published

2016-12-23

Issue

Vol. 69 No. 11/12 (2016): BrewingScience

Section

Articles

License

Copyright (c) 2016 BrewingScience

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

1.
Gahr A, Forster A, Van Opstaele F. Reproducibility Trials in a Research Brewery and Effects on the Evaluation of Hop Substances in Beer. - Part 1: Reproducibility in fresh beers. . BrSc. 2016;69(11/12):103-111. Accessed May 30, 2026. https://brewingscience.de/index.php/brewingscience/article/view/301