Addition of Industrial Hemp (<i>Cannabis sativa</i> L.) Dry Inflorescence in Beer Production
Recent research has increasingly focused on the benefits of various plants, including hemp, which has gained prominence for its medical and industrial applications. The incorporation of industrial hemp in beer brewing has further popularized this age-old beverage. In several countries, the cultivati...
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2025-01-01
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| Online Access: | https://www.mdpi.com/2076-3417/15/2/624 |
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| author | Kristina Habschied Stela Jokić Krunoslav Aladić Ivana Šplajt Vinko Krstanović Krešimir Mastanjević |
| author_facet | Kristina Habschied Stela Jokić Krunoslav Aladić Ivana Šplajt Vinko Krstanović Krešimir Mastanjević |
| author_sort | Kristina Habschied |
| collection | DOAJ |
| description | Recent research has increasingly focused on the benefits of various plants, including hemp, which has gained prominence for its medical and industrial applications. The incorporation of industrial hemp in beer brewing has further popularized this age-old beverage. In several countries, the cultivation of industrial hemp containing a maximum of 0.2% THC (Δ9-tetrahydrocannabinol) has been legalized, leading to a growing recognition of the plant’s potential and its derived products. The objective of this study was to produce beer infused with dried industrial hemp inflorescences. Additionally, a sensory analysis was conducted with panelists to evaluate the drinkability of the produced beer, revealing that both beer variants with added hemp inflorescence received higher scores. The addition of hemp inflorescence during boiling resulted with a higher specific gravity (1.01071 mg/L) in regard to control beer (1.01015 mg/L) and beer subjected to dry hemping (1.01018 mg/L). Generally, a significant difference for most physical–chemical parameters was noted in the sample boiled with hemp inflorescence, while the control sample and dry-hemped sample showed no statistically significant difference. The only physical–chemical property that showed no difference between all samples, including control, was bitterness, which exhibited no change in relation to the mode of hemp inflorescence addition. |
| format | Article |
| id | doaj-art-72e40ef6ff5741f580f6d974b1b4b3c6 |
| institution | Kabale University |
| issn | 2076-3417 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj-art-72e40ef6ff5741f580f6d974b1b4b3c62025-01-24T13:20:09ZengMDPI AGApplied Sciences2076-34172025-01-0115262410.3390/app15020624Addition of Industrial Hemp (<i>Cannabis sativa</i> L.) Dry Inflorescence in Beer ProductionKristina Habschied0Stela Jokić1Krunoslav Aladić2Ivana Šplajt3Vinko Krstanović4Krešimir Mastanjević5Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, CroatiaFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, CroatiaFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, CroatiaFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, CroatiaFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, CroatiaFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 18, 31000 Osijek, CroatiaRecent research has increasingly focused on the benefits of various plants, including hemp, which has gained prominence for its medical and industrial applications. The incorporation of industrial hemp in beer brewing has further popularized this age-old beverage. In several countries, the cultivation of industrial hemp containing a maximum of 0.2% THC (Δ9-tetrahydrocannabinol) has been legalized, leading to a growing recognition of the plant’s potential and its derived products. The objective of this study was to produce beer infused with dried industrial hemp inflorescences. Additionally, a sensory analysis was conducted with panelists to evaluate the drinkability of the produced beer, revealing that both beer variants with added hemp inflorescence received higher scores. The addition of hemp inflorescence during boiling resulted with a higher specific gravity (1.01071 mg/L) in regard to control beer (1.01015 mg/L) and beer subjected to dry hemping (1.01018 mg/L). Generally, a significant difference for most physical–chemical parameters was noted in the sample boiled with hemp inflorescence, while the control sample and dry-hemped sample showed no statistically significant difference. The only physical–chemical property that showed no difference between all samples, including control, was bitterness, which exhibited no change in relation to the mode of hemp inflorescence addition.https://www.mdpi.com/2076-3417/15/2/624hemp inflorescencebitternessclimatic changesfunctional beer |
| spellingShingle | Kristina Habschied Stela Jokić Krunoslav Aladić Ivana Šplajt Vinko Krstanović Krešimir Mastanjević Addition of Industrial Hemp (<i>Cannabis sativa</i> L.) Dry Inflorescence in Beer Production Applied Sciences hemp inflorescence bitterness climatic changes functional beer |
| title | Addition of Industrial Hemp (<i>Cannabis sativa</i> L.) Dry Inflorescence in Beer Production |
| title_full | Addition of Industrial Hemp (<i>Cannabis sativa</i> L.) Dry Inflorescence in Beer Production |
| title_fullStr | Addition of Industrial Hemp (<i>Cannabis sativa</i> L.) Dry Inflorescence in Beer Production |
| title_full_unstemmed | Addition of Industrial Hemp (<i>Cannabis sativa</i> L.) Dry Inflorescence in Beer Production |
| title_short | Addition of Industrial Hemp (<i>Cannabis sativa</i> L.) Dry Inflorescence in Beer Production |
| title_sort | addition of industrial hemp i cannabis sativa i l dry inflorescence in beer production |
| topic | hemp inflorescence bitterness climatic changes functional beer |
| url | https://www.mdpi.com/2076-3417/15/2/624 |
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