Impact of Hop Residue Reuse on the Chemical and Sensory Properties of Craft Beer

Cesar I. Mejia-Llontop, Carlos E. Tirado-Rodríguez, Alanis Acosta-Baca, Maylee Aguayo-Flores, Manuel Ascate-Pasos, Carmen Ayala-Jara, Gilbert Rodriguez, Eudes Villanueva and Elza Aguirre ()
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Cesar I. Mejia-Llontop: Laboratorio de Microbiología y Toxicología de Productos Agroindustriales, Universidad Nacional del Santa (UNS), Urb. Av. Universitaria s/n, Nuevo Chimbote, Ancash 02712, Peru
Carlos E. Tirado-Rodríguez: Laboratorio de Microbiología y Toxicología de Productos Agroindustriales, Universidad Nacional del Santa (UNS), Urb. Av. Universitaria s/n, Nuevo Chimbote, Ancash 02712, Peru
Alanis Acosta-Baca: Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional del Santa (UNS), Av. Universitaria s/n, Nuevo Chimbote, Ancash 02712, Peru
Maylee Aguayo-Flores: Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional del Santa (UNS), Av. Universitaria s/n, Nuevo Chimbote, Ancash 02712, Peru
Manuel Ascate-Pasos: Instituto de Investigación Tecnológica Agroindustrial, Universidad Nacional del Santa (UNS), Av. Universitaria s/n, Nuevo Chimbote, Ancash 02712, Peru
Carmen Ayala-Jara: Department of Pharmacotechnics, Faculty of Pharmacy and Biochemistry, Universidad Nacional de Trujillo (UNT), Juan Pablo II Av., Trujillo 13008, Peru
Gilbert Rodriguez: Facultad de Ingeniería, Universidad Nacional del Santa (UNS), Urb. Av. Universitaria s/n, Nuevo Chimbote, Ancash 02712, Peru
Eudes Villanueva: Departamento Académico de Ingeniería en Industrias Alimentarias, Universidad Nacional Autónoma de Tayacaja Daniel Hernández Morillo (UNAT), Jr. Bolognesi Nro. 418, Pampas, Huancavelica 09156, Peru
Elza Aguirre: Instituto de Investigación Tecnológica Agroindustrial, Universidad Nacional del Santa (UNS), Av. Universitaria s/n, Nuevo Chimbote, Ancash 02712, Peru

Resources, 2024, vol. 14, issue 1, 1-14

Abstract: 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.

Keywords: craft beer; HPLC; aroma; flavor; bitterness (search for similar items in EconPapers)
JEL-codes: Q1 Q2 Q3 Q4 Q5 (search for similar items in EconPapers)
Date: 2024
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