Student Work

 

The Effects of Process Changes on the Aging of Light and Dark Beers Public

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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.

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  • E-project-051220-165510
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  • 2020
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Date created
  • 2020-05-12
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Permanent link to this page: https://digital.wpi.edu/show/hm50tv52b