Development and Optimization of a “Hop Free” Beer Public
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The beer industry is diverse and has grown through experimentation. This project, completed in conjunction with Purgatory Brewing Co. of Northbridge, Ma, explored the use of hops as a preservative and flavor additive in beer. Hops are vital in modern beer recipes, but their strong taste can be off-putting to some. This report examines the feasibility of alternatives to hops that maintain similar preservative properties and provide desirable flavors. Following the completion of the brewing process, samples were subjected to spoiling tests to analyze their preservative capabilities. Due to the COVID-19 pandemic, chemical analysis of the samples were unable to be completed. The completed objectives as well as the incomplete data analysis procedures have all been outlined in this proposal.
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