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​​​Study of Yeast POF Character Impact on Hop Flavor Expressions in Hoppy Beers​

 

Gabriela G. Montandon (1), Philippe Janssens (1), Gert De Rouck (2), Filip Van Opstaele (2), and Yves Gosselin (1) 1. Fermentis Research & Development, Société Industrielle Lesaffre, Marcq en Baroeul, France. 2. KU Leuven, Faculty of Engineering Technology, Laboratory of Enzyme, Fermentation and Brewing Technology, Ghent Technology Campus, Ghent, Belgium.

 

Abstract
Yeasts may play a unique role in heavily hopped beers from different perspectives. To evaluate the impact of different yeast strains, two types of trials at pilot scale were performed: one with a New England IPA type beer and another with a brut IPA type beer. In both trials, POF+ yeast strains produced higher amounts of phenolic flavors, which were perceived by the trained assessors. Along with it, a reduced overall intensity perception of the entire hop expression was noticed. The high dosage of fruity hops added in later stages in these IPA beer types is not enough to cover the perception of phenolic flavors, even when below the threshold level.