Faculty Advisor

Kmiotek, Stephen J.

Faculty Advisor

Madan, Ryan Smith

Abstract

The microbrewery industry is on the rise - these small-scale operations brew beer in small batch processes, leaving little room for experimentation on new beers. Our project aids Purgatory Beer Company in developing a new beer product by testing different combinations and concentrations of hops and chemically analyzing their flavors, aroma, and chemical structures. Our experiments determined that the amount of different hops used in a beer influences the flavor associated of a single hop. Additionally, our team analyzed trends in chemical compounds associated with the appealing and unappealing taste of the hopped beer samples. We suggest further research should be done using a more standardized panel tasting procedure with larger numbers on the panel.

Publisher

Worcester Polytechnic Institute

Date Accepted

April 2019

Major

Interdisciplinary

Project Type

Major Qualifying Project

Accessibility

Unrestricted

Advisor Department

Chemical Engineering

Advisor Department

Humanities and Arts

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