Search Results (2)

New England India Pale Ales (NEIPAs) are characterized by their hazy appearance and intense hop-derived aroma. These characteristics are central to their consumer appeal and market identity, yet the chemical drivers of these qualities remain poorly defined. This study aimed to investigate how hop profile influences NEIPA chemistry, emphasizing the role of Citra in defining volatile composition. Four profiles were evaluated: Single Hop, Citra; Multiple Hops, with Citra; Single Hop, Other; and Multiple Hops, without Citra. Volatile compounds were analyzed using a combination of sequential two-dimensional gas chromatography-mass spectrometry (GC–GC/MS) and one-dimensional gas chromatography-mass spectrometry (GC-MS). Multivariate statistical analysis was used to identify which compounds differentiated the four hop profiles. Esters, monoterpenes, and sesquiterpenes all contributed to differences across hop profiles. Inclusion of Citra hops yielded distinct volatile chemistry marked by isoamyl acetate, methyl geranate, ethyl cinnamate, and (E,E)-farnesol. By contrast, blended hop profiles showed greater chemical diversity. These findings demonstrate that hop blending alters beer chemistry beyond the sum of individual hops and identify key compounds that may serve as markers of blended versus single-hop NEIPAs. This work provides new insights into the chemical drivers of hop aroma complexity and establishes a framework for connecting hop usage, beer chemistry, and sensory outcomes. Full article

The aim of this research was to determine the potential of four unconventional Norwegian yeasts of the KVEIK type to produce NEIPA beer. The influence of yeast strains on fermentation process, physicochemical properties, antioxidant potential, volatile compounds, and sensory properties was investigated. The KVEIK-fermented beer did not differ in terms of physicochemical parameters from the beer produced with the commercial variants of US-05 yeast. The yeast strain influenced the sensory quality (taste and aroma) of the beers, with KVEIK-fermented beer rating significantly higher. The antioxidant activity of the tested beers also significantly depended on the yeast strain applied. The beers fermented with KVEIK had a significantly higher antioxidant potential (ABTS^•+) than those fermented with US-05. The strongest antioxidant activity was found in the beer brewed with the Lida KVEIK yeast. The use of KVEIK to produce NEIPA beer allowed enrichment of the finished products with volatile compounds isobutanol, 2-pentanol, 3-methylobutanol, ethyl octanoate, and ethyl decanoate. Full article