This presentation covers the existing techniques for measuring beer bitterness such as the Bitterness Unit, HPLC and other methods. They are compared in terms of advantages, disadvantages, costs, precision, repeatability and operational expertise required. Deviations between analytical and sensory bitterness, particularly in dry-hopped beers, is discussed. Learn the important details of how to carry out these analyses as part of a quality program within the brewery.
Measuring Bitterness in Beer: A Quality Perspective
Craft Brewers Conference 2014
Location: Denver, Colorado
Speakers: Thomas Shellhammer