Flavor Studies on the Elaboration of Artisan-Type Mexican Beer

The effect of three different conditions for hops addition during must cooking was evaluated on beer produced at laboratory scale. Response variables were volatile composition, sensory perception, and bitterness index, as well as color, pH, sugars, and alcohol content. Results showed that even though the bitterness index was different among treatments, no difference in bitter taste was found by assessors. Volatile composition and sensory analysis showed that there were small changes in the aromatic profile of the beers from the different treatments.