# Addition of Industrial Hemp (_Cannabis sativa_ L.) Dry Inflorescence in Beer Production
## 3 Results and Discussion
### Wort and Beer Analysis  
Table 2 shows the data regarding the starting and finishing fermentation parameters. The results from Table 2 indicate that the addition of industrial hemp infloresence did not affect bitternes. The values of pH, specific gravity, real extract, original extract, apparent extract, alcohol content, polyphenol content, color, CO\({}_{2}\), and O\({}_{2}\) in beer were affected by the addition of different industrial hemp derivates. The specific gravity was mostly affected by the addition of industrial hemp infloresence during the boiling phase. This contributed to the specific gravity values and increased it to 1.01071 mg/L in comparison to the control (1.01015 mg/L). The addition of industrial hemp during boiling contributed to \begin{table}
\begin{tabular}{l c c} \hline \hline
**Compound:** & **Unit** & **Result** \\ \hline Cannabidiol (CBD) & \% & 0.78 \\ Cannabidiolic acid (CBDA) & \% & 9.95 \\ Cannabidiol (CBD + CBDA)—total & \% & 9.51 \\ Cannabigerol (CBG) & \% & - \\ Cannabigerolic acid (CBGA) & \% & - \\ Cannabinol (CBN) & \% & - \\ \(\Delta\)9-Tetrahydrocannabinol (\(\Delta\)9-THC) & \% & 0.09 \\ Tetrahydrocannabinolic acid (THCA) & \% & 0.13 \\ Tetrahydrocannabivarinic acid (THCVA) & \% & - \\ Tetrahydrocannabinol (\(\Delta\)9-THC + THCA)—total & \% & 0.20 \\ Cannabichromenic acid (CBCA) & \% & 0.30 \\ Cannabichromene (CBC) & \% & - \\ Cannabidivarinic acid (CBDVA) & \% & - \\ \hline \hline \end{tabular} -, not detected.  
\end{table} 
Table 1: Results of dry industrial hemp infloresence analysis. the extract content in the prepared word. This could be since hemp flowers contain 5-15% proteins [23]. All other extracts were increased in the sample with the addition of industrial hemp inflorescence during boiling. A significant difference was visible in all samples for the original extract, where the addition of inflorescence during boiling showed the highest contribution to extract values, reaching 14.88 \({}^{\circ}\)P.  
In that light, the ethanol content was also increased in the same sample, amounting to 6.59% \(v/v\). The control sample had the lowest ethanol content, 6.19% \(v/v\), while other samples had similar values. The sample subjected to dry \"hemping\" had 6.37% \(v/v\) ethanol. Polyphenol levels were highest in the sample with the addition of infloresences during boiling, 339 mg/L, while the control contained 180 mg/L. Dry \"hemping\" resulted in higher levels of polyphenols, 272 mg/L, which is still significantly lower than the sample with the addition of infloresences during boiling. Although polyphenols are desirable in higher concentrations in many foods, beer quality generally exhibits a negative correlation with high amounts of polyphenolic compounds. Namely, a high concentration of polyphenols in beer could cause the occurrence of haze, which could impair its sensory properties and affect storage time. They tend to react with proteins in packaged beers and form undesirable haze before and after the expiration date [24; 25]. On that note, this could be a potential problem in commercial production. The color was slightly increased with the addition of infloresence during boiling, reaching 7.5 EBC, while the control sample showed no changes in color, reaching 7.0 EBC. Dry \"hemping\" slightly attributed to color increase, reaching 7.2 EBC. It can be concluded that the addition of the infloresence during boiling impacted the color of the produced beer, probably due to the increased availability of colored substances due to hot water extraction, and softening of plant material. Since the addition of infloresence increased the color during boiling, Maillard reactions are probable a cause as well. The pH values were slightly influenced in all samples. Namely, the control sample had a pH of 4.06. The sample with the highest shift was the dry \"hemped\" one. Its pH reached a value of 4.11. The sample with the infloresence added during boiling showed a pH value of 4.09. The addition of hemp infloresence acts to increase pH.