Achieving consistently flavoured sour beers through better chemical understanding

The popularity of sour beers is continuously increasing. Producing sour beers is time consuming and obtaining a consistent flavor profile over multiple batches can be challenging. This in addition to scaling up production to meet customer demands can negatively influence the quality and flavor of the beer. This project aims to develop advanced analytical techniques to help understand the relationship between chemical composition and flavor. Knowing this can help brewers pick the right conditions for productions to that they can optimize the flavor profile of their beer and consistently produce high quality beer to satisfy their customers.

Faculty Supervisor:

J Scott McIndoe

Student:

Harmen Zijlstra

Partner:

Komplex Analytics

Discipline:

Chemistry

Sector:

Professional, scientific and technical services

University:

University of Victoria