With microbreweries becoming increasingly popular, the need to develop new and innovative beverages has become essential to standing out among the competition. Our project was designed to help Purgatory Brewing Company determine the feasibility of infusing protein into a craft beer, in an attempt to develop a new product. Our team explored how whey protein, leucine and high-protein ingredients influence the protein content and integrity of a beer in regards to overall drinkability when added at different times throughout the brewing process. We quantified protein concentration in our beers via a Bradford Protein Assay and were able to identify an increase in protein in a 12 oz beer. Further research into protein detection is recommended as next steps towards achieving this goal.

• 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

• Rhines, Jeremy
• Dupuis, Andrew
• Bettencourt, Ryan
• Strohm, Adam

Subject

• Innovation
• Food
• Health

Publisher

• Worcester Polytechnic Institute

Identifier

• E-project-042622-201859
• 63996

Palavra-chave

• Drinkability
• Protein
• Concentration
• Optimize
• Microbrewing
• Beer

Advisor

• Kmiotek, Stephen J.

Year

• 2022

Sponsor

• Purgatory Brewing Company

UN Sustainable Development Goals

• Not Specified

Date created

• 2022-04-26

Resource type

• Major Qualifying Project

Major

• Chemical Engineering

Rights statement

• In Copyright