ON-GOING RESEARCH

Sensory Research on Hop Bitterness

In collaboration with Dr. Shellhammer’s group, the sensory lab is researching naturally-occurring compounds which contribute to the “bitterness qualities” in beer. We are investigating the effect of hops on the sensory, physical, and chemical properties of beer. For the sensory component, this includes use of both consumer and trained panels.

http://oregonstate.edu/dept/foodsci/undergrad/fsopt.htm

As beer connoisseurs know, hops give beer its satisfying "bite". But too much of the “bite” causes an unpleasant pucker-mouth reaction, while not enough leaves it bland. Sensory lab research involves evaluating the bitterness “quality” of hops in beer. It is speculated in the brewing industry, that different parts of the hops contribute different qualities of bitterness, but this has never been proven by way of professional trained panel profiling. Is there a difference in bitterness quality? Does one part of the hop provide a smooth bitterness and does another provide the beer with a coarse bitterness? Are there differences in how the bitterness is perceived? Does one type of bitterness hit right away and then take a long time to dissipate? Does another type creep up and then go away suddenly? These are the types of sensory questions we are interested in.