21st Century Hops and hop products Getting the most out of

21st Century Hops and hop products Getting the most out of

Why hops Bitterness Aroma Dry hopping The future • What’s changed
21st CENTURY HOPS Why hops Bitterness • What’s changed • New products Aroma Dry hopping • Unintended consequences The future • The information gap MICROBRASSERIES DU QUÉBEC – NOV. 27, 2018

Why hops • Bitterness • Aroma
21st CENTURY HOPS Why hops • Bitterness • Aroma • Flavor (a combination of aroma and taste) • Mouthfeel • Foam and lacing • They are anti-microbial, inhibiting the growth of organisms that damage the flavor and appearance of beer • Flavor stability MICROBRASSERIES DU QUÉBEC – NOV. 27, 2018

21st CENTURY HOPS MICROBRASSERIES DU QUÉBEC – NOV. 27, 2018

International Bitterness Unit (IBU)
21st CENTURY HOPS International Bitterness Unit (IBU) • Conceived to measure perceived bitterness NOT isoalpha acids • Equals 5/7 (isoalpha + non-isoalpha hop “stuff”) • “Stuff” = alpha acids, beta acids, oxydized materials, and polyphenols • Extracted with iso-octane, the iso-octane layer is separated and its absorbance is measured at 275 nm • IBUs = 50 X absorbance (275 nm) MICROBRASSERIES DU QUÉBEC – NOV. 27, 2018

iso-alpha acids in wort x 100
21st CENTURY HOPS Calculating IBU iso-alpha acids in wort x 100 Hop utilization = alpha acids added to the wort quantity x alpha* x utilization* x 0.749 IBU = beer volume * Alpha and utilization are expressed as whole numbers rather than percentages. MICROBRASSERIES DU QUÉBEC – NOV. 27, 2018

Some factors changing utilization
21st CENTURY HOPS Some factors changing utilization • Cones, pellets or CO2 Extract • Kettle size & geometry • Altitude • pH, mineral content & gravity of wort • Yeast cell count & foam loss • Boiling temperature, time & vigor MICROBRASSERIES DU QUÉBEC – NOV. 27, 2018

21st CENTURY HOPS Humulinones • Formed by oxidation of alpha acids. Concentration higher in pellets. • They are more soluable. • The are two thirds as bitter as isoalpha acids. MICROBRASSERIES DU QUÉBEC – NOV. 27, 2018

New products - Form 1967 – Chimay begins using hop extracts.
21st CENTURY HOPS New products - Form 1967 – Chimay begins using hop extracts. Fuller’s Brewery in London converts from cones to pellets – Anheuser-Busch converts from cones to pellets. 2012 – Ken Grossman at Sierra Nevada Brewing says, “Philosophically, we’re committed to flowers.” 2017 – Sierra Nevada releases first beers brewed using Cryo hops. The newest alternative - FLEX • High alpha concentration. 65% alpha acids, 75% product weight of pellets. • Flowable. Easy to measure and dose at room temperature. • No hop solids. Like C02 extract, wort is not lost. • Better bitterness utilization % more efficient than T90 pellets. • Dosed as usual. Add at beginning of boil, assume typical utilization (about 25-35%). MICROBRASSERIES DU QUÉBEC – NOV. 27, 2018

BRAIN PROCESSING ANALYZING
21st CENTURY HOPS AROMA & FLAVOR BRAIN PROCESSING ANALYZING ODOR COMPOUNDS VISUAL EXPERIENCE MEMORY NOSE (SMELL) MOUTH (TASTE) HOPS MALT FERMENTATION CHARACTER LIQUID MICROBRASSERIES DU QUÉBEC – NOV. 27, 2018

Odor compounds, the short list
21st CENTURY HOPS Odor compounds, the short list myrcene green, resinous, piney caryophyllene woody humulene woody, piney farnesene floral linalool orange, fruit loops geraniol floral, rose, geranium cis-rose oxide fruity, herbal citronellol citrusy, fruity limonene citrusy, orange nerol rose, citrusy pinene spicy, piney 3-mercaptohexan-1-ol (3MH) grapefruit, passion fruit 3-sulfanylhexan-1-ol (3SH) black currant, muscat 4-mercapto-4-methylpentan-2-one (4MMP) box tree, broom 4-methyl-4-sulfanylpentan-2-one (4MSP) black currant, tropical MICROBRASSERIES DU QUÉBEC – NOV. 27, 2018

Blending: Art & science
21st CENTURY HOPS Blending: Art & science Project at Campden BRI, a food and drink research lab in the UK. Their first study assessed 14 new and established hop varieties from various regions in the world both in terms of sensory analysis (using an expert beer sensory panel) and chemical composition (by SPME GCMS-QToF) in hops and finished beer. They analyzed the data to see if it could predict the outcome of blending. They brewed with blends of hops to match the sensory character of a target hop. MICROBRASSERIES DU QUÉBEC – NOV. 27, 2018

120 compounds, 9 ended up in beer
21st CENTURY HOPS 120 compounds, 9 ended up in beer • Below threshold • Masked • Transformed, chemically or by biotransformations • Stripped out by CO2 Blending is more art than science. Can be assisted by sensory and analytical data, but it is best done in beers rather than hop teas. Amarillo can be matched in finished beer with late hop addition using Cascade and Lemondrop at a ratio of 5:1 MICROBRASSERIES DU QUÉBEC – NOV. 27, 2018

- Objective 1. Propose hop blends to match Citra without using Simcoe
21st CENTURY HOPS - Objective 1. Propose hop blends to match Citra without using Simcoe - Objective 2. Propose hop blends to match Simcoe without using Citra Key parameters Alpha extract used in boil, 20 BUs Nottingham Ale yeast (dried) Dry hopped with 5 grams per liter at 13° C MICROBRASSERIES DU QUÉBEC – NOV. 27, 2018

21st CENTURY HOPS Halltertau Tradition 1 & 2, Magnum, Saaz, Var A, Var B, Pacifica, Nelson Sauvin, Amarillo, Apollo, Bravo, Cascade 1 & 2, Chinook, Citra, Glacier, Mosaic, Millennium, Mt. Hood, Nugget, Palisade, Simcoe, Willamette. MICROBRASSERIES DU QUÉBEC – NOV. 27, 2018

J.S. Ford of the Wm. Younger & Co.’s Brewery in Edinburgh, Scotland :
21st CENTURY HOPS Mr. C. Gibson Tosswill has detected in it a difference from the usual American aroma, and has characterized it on several occasions as a distinctive “Manitoba” aroma, also commenting on a “pungent ‘Manitoba’ flavor.” J.S. Ford of the Wm. Younger & Co.’s Brewery in Edinburgh, Scotland : Physical examination “pronounced, unpleasant nose.” In the dry hop tests at 4 ounces per barrel, “too bitter, rank and slightly unpleasant.” “It (the American hop) is rather a stronger bitter than the European hop, and with a stronger scented flavor in many cases.” Descriptors included chives, tom-cat urine, black currant, tomato plants. MICROBRASSERIES DU QUÉBEC – NOV. 27, 2018

THRESHOLDS OF PERCEPTION
21st CENTURY HOPS THRESHOLDS OF PERCEPTION MICROBRASSERIES DU QUÉBEC – NOV. 27, 2018

21st CENTURY HOPS 4MMP/4MSP High levels: Citra, Simcoe, Eureka!, Summit, Apollo, Topaz, Mosaic, Ekuanot, Galaxy, Nelson Sauvin. Significant levels: Zeus, Cluster, Chinook, Cascade, Centennial, Amarillo, German Northern Brewer, Hallertau Blanc, German Cascade, Mandarina Bavaria, Polaris. Measurable but low: Bravo, Calypso, Denali, Galena, Lemondrop, Sorachi Ace, Super Galena, Willamette, Halltertau Tradition, Herkules, Perle, Taurus, Tettnanger, Styrian Golding, New Zealand Pacific Gem. Perhaps Saaz. None: Hallertau Mittelfrüh, Hersbrucker, Hull Melon, Magnum, Saphir, Spalter Select, Bramling Cross, East Kent Golding, First Gold, Fuggle, Pilgrim, Progress, Wye Challenger, Wye Target. MICROBRASSERIES DU QUÉBEC – NOV. 27, 2018

Geraniol 3MH Free geraniol dominant
21st CENTURY HOPS Geraniol Free geraniol dominant Bravo, Cascade, Chinook, Citra, Mosaic, Motueka Geraniol prescursor dominant Amarillo, Comet, Ekuanot, Hallertau Blanc, Polaris, Summit, Vic Secret 3MH (Most in need of updating) Nelson Sauvin, Amarillo, Madarina Bavaria, Mosaic, Citra, Cascade, Calypso, Tomahawk. MICROBRASSERIES DU QUÉBEC – NOV. 27, 2018

21st CENTURY HOPS New products – Form BBC Pure Hop Pellet – Produced on a Type 45 (lupulin-enriched) line, but with 90% of the hop matter. Dave Grinnell of Boston Beer: “Concentrated lupulin is not unattractive, but it’s not the whole hop. We’re committed to the whole hop. Somewhere in your brain you know (that) will have value.” Lupulin Powder (Type 35) – Processed at -40 C, freezing lupulin sacks. Flowers pass through a series of rolling sieves, separating oils from leaves. MICROBRASSERIES DU QUÉBEC – NOV. 27, 2018

21st CENTURY HOPS LupuLN2 Hop Powder and Hop Pellets – Patented process, occurring at “extremely low temperatures in a nitrogen-rich production atmosphere.” MICROBRASSERIES DU QUÉBEC – NOV. 27, 2018

Hop oils, distilled and otherwise Hopzoil
21st CENTURY HOPS Hop oils, distilled and otherwise Pure Hop Aroma ~ Top Notes ~ Type Dry ~ Type Nobel ~ TropHopical ~ HopCitrales Hopzoil “It depends on what you are trying to achieve it had some very different, unique aromas and flavor not expected from Cascade,” says Steve Gonzalez at Stone Brewing. (More citrus, less pine.) Your hops New River Distilling in North Carolina will distill hops you already own. In the wings: Incognito Like FLEX, a pourable product from John I. Haas, an alternative to pellets. Meant for use on the hot side, including in the whirlpool. Variety specific and true to type. MICROBRASSERIES DU QUÉBEC – NOV. 27, 2018

Hop creep and diacetyl 21st CENTURY HOPS
MICROBRASSERIES DU QUÉBEC – NOV. 27, 2018

• Hops contribute a small amount of sugar themselves
21st CENTURY HOPS • Dry hopping liberates fermentable sugars (glucose and maltose, mostly maltose) • Hops contribute a small amount of sugar themselves • Dry-hopped beer with high residual extract produces more fermentable sugars • Enzyme activity varies across varieties (cultivars) • Longer dry hopping time and higher temperatures result in more sugars Class 1 (high): Amarillo 2015, Cluster, Fuggle, Nugget, Perle. Class 2 (low): Amarillo 2016, Centennial, Citra, Crystal, East Kent Golding, El Dorado, Galaxy, Hersbrucker, Saazer, Summit. Class 3 (moderate): Azacca, Comet, Golding, Kohatu, Mosaic, Mt. Hood, Rakau, Simcoe, Wai-ti, Willamette. Class 4 (moderate): Cascade, Dr. Rudi, Moutere, Pacific Gem, Pacific Jade. MICROBRASSERIES DU QUÉBEC – NOV. 27, 2018

Contribution of Yeast to Turbidity
21st CENTURY HOPS NEIPA – Yeast and haze A yeast count of 1 million cells/mL contributes 8.5 NTU of haze Yeast Counts of New England IPA Beers Beer Initial turbidity, NTU Yeast Count Million cells / mL Contribution of Yeast to Turbidity B 660 <1 <1% E 199 F 162 0.2 1% H 132 <6% J 95 5 45% L 80 2% MICROBRASSERIES DU QUÉBEC – NOV. 27, 2018

21st CENTURY HOPS Haze Analysis Haze precipitation from a NEIPA was freeze dried & analyzed Protein Poly-phenols Fatty Acids % Linolenic acid % Linoleic acid % Oleic acid 35.7% 3.4% 0.9% 0.22 0.52 0.19 Myrcene mL/100g % Alpha acids % Beta acids %Xantho- humol % Iso-alpha % Humul-inones Freeze-dried 0.1 8 3 0.3 0.2 Prolamins or Proline-rich proteins are haze active proteins which can hydrogen-bond to polyphenols (monomer, dimer, trimer of proanthocyanidins) to form haze. The ratio of protein to polyphenol is important to haze. MICROBRASSERIES DU QUÉBEC – NOV. 27, 2018

21st CENTURY HOPS Conclusions The smooth bitterness that many people experience drinking NEIPAs is due to the high humulinone concentrations in these beers and low concentration of isoalpha acids. The sensory bitterness of NEIPA’s is about half of what the IBU test result would indicate. This is due to the fact that alpha acids and humulinones interfere and absorb like isoalpha acids during the IBU test yet are only 1/10 and 2/3 as bitter as isoalpha acids. The foam quality of NEIPA are very good and this is due to the high protein and high alpha acid concentrations in these beers. MICROBRASSERIES DU QUÉBEC – NOV. 27, 2018

21st CENTURY HOPS The haze stability of NEIPA isn’t very good with most beers dropping to less than 100 NTU within one to two months after packaging. Analysis of the haze shows ~36% protein, ~ 3% polyphenols, 0.9% fatty acids and 11% hop acids. The use of high protein adjuncts rich in prolamines like oats and wheat (haze proteins) are known to combine with polyphenols to form haze. Hops acids can also add to haze but it’s small. Due to the very low yeast count in most of these beers, yeast is generally not a contributor to haze. The haze in New England style IPAs can act as a carrier and increase the concentration of non-polar hop compounds like myrcene, alpha acids, xanthohumol and beta acids which are found in lower concentrations in West Coast style IPAs. MICROBRASSERIES DU QUÉBEC – NOV. 27, 2018

Calculated Bitterness= ppm IAA + (0.66 x ppm Hum) + (0.1 x ppm AA)
21st CENTURY HOPS Calculated Bitterness= ppm IAA + (0.66 x ppm Hum) + (0.1 x ppm AA) MICROBRASSERIES DU QUÉBEC – NOV. 27, 2018

Outlook for hop aroma research
21st CENTURY HOPS Outlook for hop aroma research • Correlation of aroma compounds and sensory descriptors • Changes of flavor quality depending on concentration/perception • Interaction of hops and beer aroma components • Biology of flavor perception • Yeast contributions to hop aroma • Potential of sulfur compounds • Impact of harvest time on hop flavor MICROBRASSERIES DU QUÉBEC – NOV. 27, 2018

Impact of harvest maturity
21st CENTURY HOPS Impact of harvest maturity • Late picked Cascade have: • Higher oil totals • Higher geraniol concentration • More intense hop aroma • Are more citrus, less herbal • Have more free thiols (liberated during ripening) MICROBRASSERIES DU QUÉBEC – NOV. 27, 2018

Extraction efficiency during dry hopping
21st CENTURY HOPS Extraction efficiency during dry hopping Bottom line: Dry hopping is a very inefficient process MICROBRASSERIES DU QUÉBEC – NOV. 27, 2018

Questions? stan@appellationbeer.com Sign up for the hop newsletter
21st CENTURY HOPS Questions? Sign up for the hop newsletter @ MICROBRASSERIES DU QUÉBEC – NOV. 27, 2018

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