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How the method of beer dispense influences the served CO2 content and the sensory profile of beer

Citation

Kosin, P and Savel, J and Evans, DE and Broz, A, How the method of beer dispense influences the served CO2 content and the sensory profile of beer, American Society of Brewing Chemists. Journal, 70, (2) pp. 103-108. ISSN 0361-0470 (2012) [Refereed Article]


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Copyright Statement

Copyright 2012 American Society of Brewing Chemists, Inc

DOI: doi:10.1094/ASBCJ-2012-0315-01

Abstract

The CO2 content of draught beer is usually considered to be a function of the original packaged beer CO2 content, the dispensing gas, and its pressure. This does not take into account one important parameter, which is the influence of the technique of beer dispense on the eventual CO2 content of beer in glass. The dispense of beer while minimizing foam creation, dispense in one draught, results in the beer in glass CO2 content being close to that of the original bottle or keg CO2 content of beer. For the tasters and lager beer in this study, such dispense technique results in higher carbonation flavor and also a more bitter taste, with more harsh bitterness character. Beer dispensed by one draught also emphasizes if the beer suffers from undesirable diacetyl off-flavor that was added in this study. In contrast, beer dispensed by a three-draught technique that has much in common with the legendary German "seven-minute-pils" provided beer that was considered to be superior in overall flavor. With the three-draught dispense technique, the first draught converted all the beer to foam on dispense, resulting in a substantial reduction in beer CO2 content. The subsequent two draughts also result in further CO2 loss, finally presenting a beer with a substantially lower CO2 content. Lager beer dispensed by this technique was superior in flavor in terms of finer bitterness character and intensity and less emphasis of diacetyl off flavor. A formula was developed to accurately predict the eventual beer CO2 content as a function of the amount of beer foam produced during dispense. These relationships are important not only for dispense recommendations to bartenders for optimal beer serving but also when preparing samples for degustation.

Item Details

Item Type:Refereed Article
Keywords:bitterness, carbon dioxide, diacetyl, dispensing, draught, flavor
Research Division:Agricultural and Veterinary Sciences
Research Group:Crop and Pasture Production
Research Field:Crop and Pasture Biochemistry and Physiology
Objective Division:Plant Production and Plant Primary Products
Objective Group:Winter Grains and Oilseeds
Objective Field:Barley
Author:Evans, DE (Dr David Evans)
ID Code:81318
Year Published:2012
Web of Science® Times Cited:3
Deposited By:Plant Science
Deposited On:2012-11-29
Last Modified:2013-05-14
Downloads:1 View Download Statistics

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