HIGHLIGHTS
- who: Kejda Tusha and collaborators from the Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry have published the Article: Effect of Czech Hop Varieties on Aroma of Dry-Hopped Lager Beer, in the Journal: Foods 2022, 11, x FOR PEER REVIEW of /2022/
- what: The potential of dry hopping was confirmed when producing beers with an enhanced hoppy aroma.
SUMMARY
Originally, hops were used because some hop-derived compounds could inhibit the growth of microorganisms that cause beer spoilage. Today, hops are chiefly added to beer to . . .
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