Beer: The Key to Hoppiness Public
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The microbrewery industry is on the rise - these small-scale operations brew beer in small batch processes, leaving little room for experimentation on new beers. Our project aids Purgatory Beer Company in developing a new beer product by testing different combinations and concentrations of hops and chemically analyzing their flavors, aroma, and chemical structures. Our experiments determined that the amount of different hops used in a beer influences the flavor associated of a single hop. Additionally, our team analyzed trends in chemical compounds associated with the appealing and unappealing taste of the hopped beer samples. We suggest further research should be done using a more standardized panel tasting procedure with larger numbers on the panel.
- This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.
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Permanent link to this page: https://digital.wpi.edu/show/05741v28n