Impact Dosing of Industrial Hemp (Cannabis Sativa) Has on the Aromatic Characteristics of Dry-hemped Beer

Wednesday, August 13, 2025

1:55pm - 2:20pm PDT

Location: Springs Ballroom A-C

Presenting Author(s)

KK

Kai Kawachika (he/him/his)

University of Florida
Gainesville, FL, USA

Co-Author(s)

SK

Shae Keene

Post-Doctorate Research Associate
University of Florida, United States
MZ

Mengzi Zhange

Biological Scientist
University of Florida, United States
BP

Brian J. Pearson

Director of Hood River Research Center - OSU
Oregon State University
Hood River, Oregon, United States
AM

Andrew J. MacIntosh, PhD

Associate Professor
Food Science and Human Nutrition Department, University of Florida (Gainesville, FL, 32601 USA)
Gainesville, FL, USA

Co-Author(s)

KW

Katherine Witrick, PhD

Assistant Professor
University of Florida
Archer, FL, USA

Abstract: Beer is a complex beverage composed of a multitude of flavor compounds. Each ingredient will have an impact on the overall aromatic composition of the beer. Hops, one of the four primary ingredients, is predominately grown in the Pacific Northwest within the U.S., however its botanical cousin, federal legal industrial hemp (THC < 0.03 %) (Cannabis sativa) can be grown throughout the country, including Florida. Cannabis sativa shares similar aromatic and flavor characteristics to that of hops (Humulus lupulus). Current legislation forbids the addition of cannabidiol (CBD) which is an FDA approved drug to food and/or supplements under the Food, Drug, and Cosmetic Act (FDCA) section 21 U.S.C. § 321(ff)(3)(B). . This study aims to observe the extraction of cannabinoids and flavor compounds from industrial hemp flowers into beer using dry hopping techniques. Fresh hemp was obtained from the University of Florida’s Mid-Florida Research and Education Center (Apopka, FL) and dried to a moisture content of 10-13% moisture content (wet basis) to be compared against hops. After drying, the hops were stored in low oxygen packaging (vacuum sealed bags) and placed in a freezer (-20°C) prior to use. Experiments were designed to determine the influence of alcohol concentration and hemp (Wife) on aromatic properties of beer. Flavor compounds for hemp essential oils and the dry-hemped beers were analyzed using GC-MS (gas-chromatography mass-spectrometer). Statistical analysis showed differences between the volatile compounds and a negligible quantity of cannabinoids were extracted into solution.