Date of Award

2019

Document Type

Thesis

Degree Name

Bachelors

Department

Natural Sciences

First Advisor

Shipman, Steven

Area of Concentration

Natural Sciences

Abstract

Beer is the third most consumed beverage in the world, and the popularity of craft beers is on the rise. Novel-flavored beers, with the addition of nonstandard ingredients, offer unique flavors that are of interest to consumers and sensory scientists alike. It is the goal of brewers to reduce the occurrence of perceivable sensory changes that happen to beer once it leaves the brewery that could negatively impact a consumer’s perception of the beverage. As such, the brewing process takes preventative steps to reduce or avoid the effects of heat, light, and time on the finished product. While the effects of aging are well documented for standard beers, aging’s effects on novel-flavored beers have been less thoroughly investigated. This thesis seeks to examine available literature on beer, sensory evaluation, and the effects of aging and staling agents on beverages to analyze how the flavors and composition of novel-flavored beers are impacted by age and external factors.

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