Influence of Hop Extract on the Physical-chemical and Sensory Properties of Craft Beers

Abstract

Humulus Lupulus Linnaeus is widely used in beer production due to its aromatic and bittering properties. Traditionally, hop pellets are incorporated into the beverage, but they generate solid residues and require filtration. This work proposed the extraction of hop compounds from the Citra and Hallerthau Herkules varieties by hydrodistillation, aiming to replace the pellet and evaluate the impact on the physical-chemical and sensorial characteristics of the beer. Two batches of American Pale Ale were produced, one with hop extract and the other with pellets. It was observed that the beer with extract presented lower turbidity and a more pronounced aromatic profile. It was suggested, however, that the optimization of the extraction method, with alternative techniques to supercritical CO₂, can enhance bitter compounds and improve the sensory profile of the style. It was concluded that the use of hop extract is a viable alternative, promoting cleaner production with improved sensorial properties.