Dean G. Hauser- Master of Science
- PhD Candidate at Cornell University
Dean G. Hauser
- Master of Science
- PhD Candidate at Cornell University
About
11
Publications
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Introduction
Current institution
Education
July 2017 - June 2019
August 2013 - May 2017
Publications
Publications (11)
Dry-hopping, which is the cold, aqueous extraction of hops into beer, has gained popularity in recent years as a method for achieving intense hop aroma and flavor in beer. With some brewers dry-hopping at rates up to 2 kg/hL ($5 lb/barrel), considerable waste is generated in terms of both beer loss and spent hops. The retention of valuable volatile...
With the rising popularity of hop-forward American ales, dry-hopping has emerged as a ubiquitous technique for achieving pronounced hop aroma and flavor in beer. Due to the low temperatures at which dry-hopping is carried out (relative to kettle additions), hop-derived bitterness precursors are neither isomerized nor transferred to beer and remain,...
As public awareness of anthropogenic climate change grows and consumers demand more sustainably produced products, it is imperative that the beer industry implements more sustainable production processes. Fortunately, there is a growing body of work related to the sustainability implications of beer production, which can help to advise brewers in d...
Multi-stage dry-hopping is a technique that is widely used by brewers to achieve intense hop aroma in beer. However, a thorough analysis of its efficacy does not exist in the published literature. The goal of this study was to compare the properties of beers produced by single or two-stage dry-hopping at the same cumulative rate. On the pilot scale...
Kilning represents a considerable energy input in the production of hops and has a direct impact on hop quality. This study investigates how kilning temperature impacts the dextrin-reducing enzymes in hops in two major aroma cultivars, Amarillo® and Simcoe®, by manipulating kiln temperature on a pilot and commercial-scale. There is evidence that du...
Recently, the enzymatic dextrin reducing power of hops has been identified as a potential safety concern in dry-hopped bottle conditioned beers. During dry-hopping, hop enzymes are extracted into beer and have the ability to breakdown the unfermentable residual beer dextrins into fermentable mono- and di- saccharides (glucose and maltose). In bottl...
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This study evaluated the impact of kiln temperature on dry-hop aroma potential of Amarillo® and Simcoe® hops across 2 different harvest years. Hops were dried over a range of temperatures (47ᵒC, 60ᵒC, 77ᵒC and 82ᵒC) on pilot scale and commercial scale kilns. The hop storage index increased with kiln temperature, however the concentration of humulon...
Hop essential oil analyte specific extraction (into beer) and retention (in spent hops) rates during pilot scale dry-hopping
In the United States, the average usage of aroma hops by brewers has been increasing over the 20th century. This has led to the increased acreage and production of aroma hops. Harvest maturity is one of the main quality drivers of a hop’s aroma potential in beer, however a major pinch-point in commercial hop-harvesting/processing is kilning. This c...
An overview of the extraction efficiency of hop bitter acids and essential oil during pilot scale dry-hopping
