Credit to: Ed Hamrick & Mike Brennan
1. Basics • Hop structure • History • Hop forms, growing areas • Bitterness vs Aroma hops • How to calculate bitterness 2. Deep Dive into Flavor & Aroma • Essential Oils • Thiols • Maximizing hop expression
Hops are the cultivated female flowers of the perennial humulus lupulus vine, a relative of cannabis. • The flowers are green cones with yellow lupulin glands at base of bracteoles • Bracteoles (leaves) attached to the central stem, the strig
• Lupulin resin contains alpha acids, beta acids, and essential oils: A. Bitterness B. Flavor C. Aroma • Alpha acids expressed as percentage of weight • Male plant used for breeding only
Hops provide the bitter counterpart to the sweet malt in beer. Hops act as a preservative, aid in kettle coagulation, and help in head retention.
• Prior to use of hops, herbs, seasonings, and spices were used to balance sweetness. • Use of hops from 736 A.D. in South Central Europe Widespread usage in the 16 th Century when • legislated as required in the Reinheitsgebot (the German Beer Purity Law) in 1516 • Introduced into U.S. in 1629 by colonists • Major production in the Pacific Northwest US (Washington, Oregon, and Idaho), Germany, New Zealand, & Czech Republic
Hop Varieties: The Spice of Life • Hop varieties are associated with particular beer styles: • English Ales: E. Kent Goldings, Fuggles • European Styles Bohemian Pilsners: Saaz German Pilsners: Tettnanger, Hallertauer, Mittelfruh, Spalts Altbiers: Spalts, Hallertauer Marzen / Octoberfest: Hallertauer, Saaz, Tettnanger • American Styles American Pale, IPAs: Cascades, Centennial, Columbus, Chinook California Common: Northern Brewer • New Hops ( blurring the lines ) Citra, Mosaic, Simcoe, Amarillo, Sorachi Ace Newer: Eukanot, Mandarina Bavaria, Safir, Cashmere
• Growing regions determine hop character also • Hallertau district north of Munich grow hops for beers of Munich • Zatec area near Pilsen grow Saaz hops • Victoria, Australia grow Pride of Ringwood hops • County Kent, England grow E. Kent Goldings • Pacific NW grow Mount Hood, Willamette, Rainier • British Columbia, Canada grows Olympic hops • Classic hop varieties grown in different climates exhibit different characteristics than hops grown in native region
Hop Form Follows Fashion 1. Whole hops / loose hops are the most natural form Advantages • Float on surface allowing easy siphoning • Form a filter bed • Deliver original unprocessed hop compound Disadvantages • Float - lose some contact with wort • Greater exposure to O2 could lose quality quickly • Useful resin and oils less than 15% • Loss of wort when removing hops • Bulky and expensive to ship, handle, and dispose
Hop Form Follows Fashion 2. Plugs (type 100 pellets) are whole hops pressed into ½ oz. disks Advantages • Closest to whole hops • Reduced volume • Vacuum packaging • Used for dry hopping and hop back Disadvantages • Limited selection of hops • Processed in England, shipped to U.S. could affect freshness • Difficult to separate into increments less than½ oz. • Compression causes lupulin glands to burst, causing of volatile hop aromatics and increased oxidation
Hop Form Follows Fashion 3. Pellet (type 80) - hops ground into powder, batches from several hop bales are blended for consistency & pelleted through a die Advantages a. Easy to measure b. Reduced volume c. Greater storage stability d. Consistency e. Enhanced utilization f. Sink-maximum contact with wort g. Contribute 10% more alpha acids due to surface area Disadvantages a. Difficult to avoid when siphoning b. Additional processing may affect hop compounds
Hop Form Follows Fashion 4. Hop extracts involve milling, pelleting, remilling to spread the lupulin, passing a solvent through a packed column to collect resin, removing the solvent to yield a “pure” resin extract Advantages Disadvantages a. Reduced bulk a. Higher cost per bitterness unit b. Improved storage b. Immediate availability of essential c. Standardization and oils to boiling wort may be consistency detrimental to flavor d. Increased utilization c. Solvent residues may be present e. Reduced wort losses d. Heating to remove solvents may alter aroma profile
Two Basic Categories 1. AROMA HOPS a. Low alpha acids b. High beta acids c. Good aroma oil profile d. Used as finishing hop i. Late kettle additions ii. Dry hopping e. i.e. Noble hops i. Saaz, Spalt, Tettnanger, Hallertauer Mittelfruh
2. BITTERING HOPS a. High alpha acids b. Low beta acids c. Less refined flavor and aroma d. Common bittering hops i. Brewers Gold, Nugget, Chinook, Magnum Eroica, Galena, Bullion 3. DUAL PURPOSE HOPS a. Northern Brewer, Columbus, Cluster, Perle, Centennial
All Hail the Hop! Anatomy and composition of the hop cone adapted from Benitez et al. and Biendl. From MBAA TQ vol. 56, no. 1, 2019
• The alpha acids in hops provide most of the bitterness. • Humulone, Cohumulone, Adhumulone, Prehumulone, Posthumulone • Proportions vary in hop varieties • Insoluble alpha acids are isomerized into soluble, stable iso-alpha acids in a vigorous boil
• Bittering hops are most efficient at yielding Iso-alpha acids with 60 to 90 minutes of vigorous wort boiling. • Beta acids also add some bitterness • Oxidation products add bitterness and are soluble • Oxidized beta acids are not as bitter as iso-alpha acids • Humulinones (“Oxi-Alpha”) are oxidized alpha acids (from dry-hopping) – new research shows similar reduction over iso-alpha acids but are “smoother”
Measuring Bitterness (IBU - International Bittering Unit) • An IBU is 1 mg/liter of iso-alpha acid in solution or (ppm) • Measures the concentration of isomerized alpha acids in finished beer • Factors affecting the IBU include length of boil, wort pH, wort strength, age and condition of hops, hop form, and hopping rate, hop bags • Relative IBU does not always translate to perceived bitterness in the beer • Water chemistry, particularly carbonate, sulfate, and chloride levels affect bitterness as well as the degree of attenuation
Empirical testing by Jack Rager IBU = [7489 * (W*A*U)] / V 7489: conversion from mg/L to oz/gal W: oz of hops A: alpha acid % as a decimal U: utilization factor V: volume of beer in gal Mods by Glenn Tinseth, Mark Garetz, et. al. only estimates, actual needs laboratory testing For OG = 1.050
Utilization is reduced by: • Use of hop bags in the boil • Reduced contact time of hops with boiling wort • Use of old hops • Decreasing wort pH • Increasing wort gravity • Use of more flocculent yeast • Use of whole hops instead of pellets • Filtering beer • Increasing the hopping • Oxidation of finished beer rate
IBU/OG Ratio IBU Chart by Style 0.1-0.2 1. Lambics <10 0.1-0.2 2. Lite American Lager 8-12 0.3-0.5 3. Blonde Ale 15-28 0.4-0.6 4. Brown Porter 18-35 0.3-0.5 5. Octoberfest 20-28 0.4-0.6 6. Kolsch 20-30 0.6-0.9 7. Ordinary English Bitter 25-35 0.6-0.9 8. Dry Stout 25-40 0.6-0.9 9. Bohemian Pils 35-45 0.8-1.0+ 10.American IPA 50-75+ 0.7-1.0+ 11.Imperial IPA 60-100+
The IBU Calculation Does Not Work For Dry Hopped Beers The Isoalpha acids, Humulinones, Alpha Acids & Beta Acids in dry hopped beers get extracted into the isooctane layer and absorb light at 275 nm & at different intensities, thus interfering with the IBU test. Each hop acid has a different bitterness therefore you cannot correlate the IBU test to sensory bitterness. IBU Response Relative Bitterness Factor Iso-Alpha Acids 1 ppm Iso-alpha Acids 0.7 IBU 1 1 ppm of Humulinone 0.6 IBU 0.66 1 ppm of Alpha Acids 0.6 IBU 0.1 1 ppm of Beta Acids 0.4 IBU 0.05 1 ppm of Xanthohumol 0.07 IBU Not Bitter HPLC can accurately measure the concentration of isoalpha acids, humulinones, & alpha acids in beer allows one to calculate the bitterness of NEIPAs.
Step Away from The IBU!!! › IPA Evolution – in last decade IPA alone has spurred: – IBU War/Weaponized IPA 90+ IBU – Fruit IPA › Complementary to fruity hop varietals – ‘Session’ IPA › Large late-hop additions – Hazy IPA › The anti-IBU › Massive late-hop additions › Most-entered 2018 GABF competition category (704+) – Exceptionally short shelf life – Brut IPA › The anti-hazy › Amylase – ??? IPA by Christmas?
Flavor & Aroma • Essential oils • 0.5 to 4.0 % vol/wt • Over 250 components of the essential oils • 22 of those (generally called Terpenes & Thiols) pinpointed as indicators of hoppiness • Myrcene (pungent, woody, piney) • Oxygenated Terpenes: Linalool, Germaniol (geraniums), Limonene, Trespinol. Humulene (elegant), Cayophyllene, Farnesene. • Floral / estery compounds • Citrus / piney compound
Recommend
More recommend
