Student Work

This collaborative project with Purgatory Beer Co. aimed to better understand how variations in the brewing process affect the product shelf-life. Our work focused on improving mixing within the kettle, eliminating the wort sugar wash, and dispersing the hops uniformly in two different beer styles; all focused on better controlling dissolved oxygen content. Minimizing oxygen content and improving hops dispersion appeared to impact the quality of the NEIPA whereas the effect on the porter was less apparent. Additional aging and chemical analysis is recommended following project cessation due to the COVID-19 pandemic.

Creator

• Caponi, Angela Marie
• Grow, Meghan Anne

Publisher

• Worcester Polytechnic Institute

Identifier

• E-project-051220-165510

Advisor

• Kmiotek, Stephen J.

Year

• 2020

Sponsor

• Purgatory Beer Company

Date created

• 2020-05-12

Resource type

• Major Qualifying Project

Major

• Chemical Engineering

Rights statement

• In Copyright

License

• All rights reserved

Relationships

In Collection:

• Major Qualifying Projects

Items

Thumbnail	Title	Date Uploaded	Visibility	Actions
	The_Effects_of_Process_Changes_on_the_Aging_of_Light_and_Dark_Beers.pdf	2020-08-22	Public	Press to Select an action Download