This report serves to summarize the processes and data gathered regarding the formulation of a hops-free beer with increased sugar conversion and a desirable flavor profile. The ultimate goal of this project was to develop a hops-free beer utilizing juniper berries and raspberries as flavoring agents that had a greater sugar conversion than the test batch and had a desirable flavor. This report details the different brew methods used and their impact on taste. It also details the use of a GC-MS to identify compounds present in the beers and to correlate the compounds present with the tastes of the different beers. Additionally, information about the use of HPLC data to determine sugar conversion is also within the contents of this report. An analysis of possible error is provided, along with the conclusions generated by the team and the recommendations given for students attempting to further this study in future years.

• This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.

Creator

• Gaffney, Maggie E.
• Osterloh, Emily A.
• Jambor, Erinn E.
• Govaert, Madison E.

Subject

• Innovation
• Industry
• Food
• Project-Based Learning

Publisher

• Worcester Polytechnic Institute

Identifier

• 19756
• E-project-042821-132015

Keyword

• Brewing
• GC-MS
• Brew Methods
• Juniper Raspberry
• HPLC
• Beer

Advisor

• Kmiotek, Stephen J.

Year

• 2021

Sponsor

• Purgatory Brewing Co.

UN Sustainable Development Goals

• 9 - Industry, Innovation and Infrastructure

Date created

• 2021-04-28

Resource type

• Major Qualifying Project

Major

• Chemical Engineering

Rights statement

• In Copyright