Faculty Advisor

Kmiotek, Stephen J.

Abstract

This collaborative project with Purgatory Beer Co. aimed to better understand how variations in the brewing process affect the product shelf-life. Our work focused on improving mixing within the kettle, eliminating the wort sugar wash, and dispersing the hops uniformly in two different beer styles; all focused on better controlling dissolved oxygen content. Minimizing oxygen content and improving hops dispersion appeared to impact the quality of the NEIPA whereas the effect on the porter was less apparent. Additional aging and chemical analysis is recommended following project cessation due to the COVID-19 pandemic.

Publisher

Worcester Polytechnic Institute

Date Accepted

2020-05-12

Major

Chemical Engineering

Project Type

Major Qualifying Project

Accessibility

Unrestricted

Advisor Department

Chemical Engineering

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