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.

• 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.

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