Presenter
Margaux Simon (Louvain Institute of Biomolecular Science and Technology / INBR – Unité de brasserie et des industries alimentaires / Université catholique de Louvain (Louvain-La-Neuve, BE)) &Charles Nouwen (CBS Customized Brewing Solutions) & Pablo Alvarez (CBS Customized Brewing Solutions)
Description
NABLABs suffer from premature oxidation and a deficiency in fermentation aromatic notes . With an antioxidant capacity half that of conventional beers, fresh NABLABs also exhibit flavor-active oxidation-derived odorants when just bottled. Presentation of alternatives that include optimized hopping, maltose-negative microorganisms, and natural aromatic solutions including higher alcohols, esters, organic acids, thiols, etc. to enhance oxidation resistance, to mask or balance the wort taste and oxidation off-flavors, to decrease the watery sensation and to impart the expected typical fermentation notes. An alternative route without fermentation is also explored.