Effect of hopping (whirlpool hopping and dry hopping) on the sensory profile of IPA-style craft beer using CATA and JAR sensory methods

Guanilo-Pairazamán D.J.; Liñan-Pérez J.; Tuesta T.; Puma-Isuiza G.; Jordán-Suárez O.; Silva-Paz R.J.; Ramos-Ramírez M.E. · Frontiers in Food Science and Technology (2026) · DOI: 10.3389/frfst.2026.1815939

Resumen

Beer is a millennia-old alcoholic beverage consumed worldwide as part of tradition and culture. Recently, the demand for craft beers with flavors originating from their own production regions has increased. The current research evaluated the effect of hopping techniques on the sensory profile of craft IPA beers using CATA (Check-All-That-Apply) and JAR (Just-About-Right) methods. The study was conducted in two stages. In the first one, a free listing task (n = 57) was used to generate sensory descriptors. Subsequently, eight treatments and three commercial samples were evaluated using the CATA sensory method (n = 101). In the second stage, the JAR method (n = 106) was conducted on the two treatments that showed the highest acceptability in the previous stage. As a result of the free listing, 21 sensory descriptors were generated and later used in the CATA method to identify the attributes associated with acceptability (honey scent, refreshing, fruity flavor, hoppy aroma, and sweetness). Lately, JAR scales were applied to the five selected descriptors. Sample T8 (whirlpool hopping at 95 °C for 90 min and dry hopping for 72 h) achieved more than 60% of consumer responses within the JAR category for all evaluated attributes. However, sweetness was the exception, as consumers indicated that a higher intensity was needed. It should be noted that, according to consumers, the sweetness of the product should be increased, as they are accustomed to less bitter flavors, which would lead to greater overall acceptability of craft beer market. Moreover, a positive correlation between bitterness and phenolic compound content was observed. The use of CATA along with JAR method enabled the identification of key attributes for the sensory optimization of IPA-type craft beers, thereby establishing a baseline for ingredient reformulation in beer. Copyright

Instituciones: Universidad Nacional San Luis Gonzaga; Universidad Nacional Agraria La Molina; Universidad Nacional de Ingeniería; Universidad Nacional de Barranca