Preparation of oil rich hop extracts and their addition to beer on the pilot-scale using liquid carbon dioxide

The introduction of carbon dioxide hop extracts dissolved in liquid carbon dioxide to green beer during transfer from fermentation vessel to cold conditioning tank results in a sound dry hop flavour in the finished product. A system has been developed for injecting a solution of extract into a beer main. Extracts which are rich in hop oils are particularly suitable for imparting hop character to beer and a liquid‐liquid countercurrent procedure is described for producing extract fractions containing enhanced levels of essential oil.