The trend of reduced hop-content in Pilsner-type beer in Germany: A change in taste?

Journal of the Institute of Brewing

Volumn 121, Issue 1, 2015, Pages 28-30

  Mayer, Susanna ^a   Lachenmeier, Dirk W ^a  

^a Chemisches und Veterinäruntersuchungsamt Karlsruhe   (Germany)

Author keywords

Bitterness units; Concept of commerce; Pilsner style beers

Indexed keywords

LAWS AND LEGISLATION;

BEER SAMPLES; BITTERNESS UNITS; CONSUMER PREFERENCES; ECONOMIC PRESSURES; FOOD LAW;

TIME SERIES ANALYSIS;

EID: 84923036921     PISSN: 00469750     EISSN: 20500416     Source Type: Journal    
DOI: 10.1002/jib.188     Document Type: Article

References (9)

1. Lachenmeier, D. W. (2006) Allgemeine Verkehrsauffassung über Bittereinheiten von Pilsbier, Brauwelt 146, 1446-1448.
2. Lachenmeier, D. W., Triebel, S., and Lerch, E. (2006) Bitterness units in beer: Retrospective trends and current concept of commerce, Monatsschr. Brauwissensch. 59, 1-2.
3. Method 9.8 Bitterness of Beer (1997) Analytica EBC, Fachverlag Hans Carl: Nürnberg.
4. De Keukeleire, D., Vindevogel, J., Szücs, R., and Sandra, P. (1992) The history and analytical chemistry of beer bitter acids, Trends Anal. Chem. 11, 275-280.
5. Schönberger, Ch. (2006) Bitter is better - A review on the knowledge about bitterness in beer, Monatsschr. Brauwissensch. 59, 56-66.
6. Mehnert, P., Lenz, B., and Taschan, H. (2005) Bitterstoffgehalte der Pilsbiere, Lebensmittelchem. 59, 151-152.
7. Beer Advocate Forums (2014) http://www.beeradvocate.com/community/threads/the-illusion-that-americans-invented-heavy-hopping.156096/page-3(last accessed 4 September 2014).
8. Thalacker, R. (2007) Zur Verkehrsauffassung über die Bittereinheiten von Pilsbier, Brauwelt 147, 848-851.
9. Germany (2004) WHO Global Status Report on Alcohol, WHO: Geneva.