The presence and concentration of volatile compounds identified in beer can be dependent on several factors, including the yeast strain(s), hop varieties, and even brewing conditions. Individual varieties of honey can also exhibit unique volatile profiles based on the floral source of the nectar, especially where single flower source (or unifloral) honeys are concerned. Evaluation of the effect on the levels of volatile compounds resulting from the introduction of honey during various stages of the brewing process offers a unique perspective on how to create distinct and novel beers. Furthermore, research on meads shows that different honey varieties can result in significant differentiation in the volatiles present in meads.<br/><br/>To determine the effects of honey on beer brewing, quantification methods were developed and applied to observe concentrations of six different primary esters, four primary acids, and two alcohols in beer. Beer was brewed from a French saison yeast and split into batches fermented with one of four different honey varietals. The beer was also bottle conditioned with added honey. Beer was assessed for fermentability of honey sugar sources, color, and sensory and compositional analysis at different stages before, during, and after the brewing process. Acid content was assessed using high performance liquid chromatography. Esters and alcohols were assessed using headspace solid phase microextraction and gas chromatography and mass spectrometry. The finding of this work help to expand on previous research relating to the effect of ingredients and brewing conditions on volatile profiles within beer and help the brewing industry in predicting what effect similar additives may have on the final product.

Sensory and volatile effects of single source honey varietals in Bière de Miel fermentations

Macromolecular Chemistry: The Second Century

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ACS Spring 2020 National Meeting & Expo

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.