Christian Schubert
Affiliation confirmed via AI analysis of OpenAlex, ORCID, and web sources.
Research Associate, Versuchs- und Lehranstalt für Brauerei in Berlin eV
Also affiliated: Versuchs- und Lehranstalt für Brauerei in Berlin (2020–2026)
Formerly Arkansas Guest Researcher, University of Arkansas through 2026; now Research Associate, Versuchs- und Lehranstalt für Brauerei in Berlin eV.
Research Areas
Biomedical Subjects
Links
Biography and Research Information
OverviewAI-generated summary
Christian Schubert's research investigates the chemical composition and sensory qualities of hops (Humulus lupulus) and their impact on beer. His work explores how factors such as variety, maturity, farm origin, and geographic location (including Germany) influence the concentration of monoterpene diglycosides and volatile compounds in hops. Schubert also examines the effects of various production techniques, including dealcoholization and the use of alternative ingredients like milled rice, on the chemistry and flavor stability of beer, particularly non-alcoholic varieties. His research employs analytical techniques such as HS-SPME-GC-SIM-MS to identify and quantify specific compounds like hop-derived esters. Schubert has published 18 papers, with an h-index of 9 and 238 citations. He has collaborated on multiple publications with researchers at the University of Arkansas, including Scott Lafontaine and Rahul Sen.
Metrics
- h-index: 9
- Publications: 18
- Citations: 257
Positions
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Research Associate 2014–presentVersuchs- und Lehranstalt für Brauerei in Berlin eV ORCID
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Guest Researcher 2024–2026University of Arkansas at Fayetteville Dale Bumpers College of Agricultural, Food and Life Sciences ORCID
Selected Publications
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High-Gravity Brewing, Yeast Strain Selection, and Glucose Oxidase Effects on the Quality of Nonalcoholic Beer (2026)
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Investigating the incorporation of milled rice in brewing non-alcoholic beer to enhance sensory quality (2025)
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Filtration Challenges in Non-Alcoholic and Low-Alcohol Beer Production with a Focus on Different Yeast Strains (2025)
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Unveiling Cultivar and Agricultural Factors Influencing Extract Yield from Milled Rice (2025)
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Unveiling the sensorial, chemical, and flavor stability in Pilsner style non-alcoholic beer produced by fermentation with maltose intolerant yeast, thermal dealcoholization, and combined production techniques (2025)
Collaboration Network
Top Collaborators
- Investigating the incorporation of milled rice in brewing non-alcoholic beer to enhance sensory quality
- Filtration Challenges in Non-Alcoholic and Low-Alcohol Beer Production with a Focus on Different Yeast Strains
- Unveiling Cultivar and Agricultural Factors Influencing Extract Yield from Milled Rice
- High-Gravity Brewing, Yeast Strain Selection, and Glucose Oxidase Effects on the Quality of Nonalcoholic Beer
- Investigating the incorporation of milled rice in brewing non-alcoholic beer to enhance sensory quality
- Filtration Challenges in Non-Alcoholic and Low-Alcohol Beer Production with a Focus on Different Yeast Strains
- High-Gravity Brewing, Yeast Strain Selection, and Glucose Oxidase Effects on the Quality of Nonalcoholic Beer
- Unveiling the sensorial, chemical, and flavor stability in Pilsner style non-alcoholic beer produced by fermentation with maltose intolerant yeast, thermal dealcoholization, and combined production techniques
- Investigating the incorporation of milled rice in brewing non-alcoholic beer to enhance sensory quality
- Filtration Challenges in Non-Alcoholic and Low-Alcohol Beer Production with a Focus on Different Yeast Strains
- Unveiling Cultivar and Agricultural Factors Influencing Extract Yield from Milled Rice
- Unveiling Cultivar and Agricultural Factors Influencing Extract Yield from Milled Rice
- Unveiling Cultivar and Agricultural Factors Influencing Extract Yield from Milled Rice
- Unveiling Cultivar and Agricultural Factors Influencing Extract Yield from Milled Rice
- Unveiling Cultivar and Agricultural Factors Influencing Extract Yield from Milled Rice
- Filtration Challenges in Non-Alcoholic and Low-Alcohol Beer Production with a Focus on Different Yeast Strains
- Filtration Challenges in Non-Alcoholic and Low-Alcohol Beer Production with a Focus on Different Yeast Strains
- Filtration Challenges in Non-Alcoholic and Low-Alcohol Beer Production with a Focus on Different Yeast Strains
- High-Gravity Brewing, Yeast Strain Selection, and Glucose Oxidase Effects on the Quality of Nonalcoholic Beer
- High-Gravity Brewing, Yeast Strain Selection, and Glucose Oxidase Effects on the Quality of Nonalcoholic Beer
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