The latest instalment of the Hop Science newsletter has arrived from Dr. Christina Schoenberger of BarthHaas. With each, we gain an insight into the latest science, innovations and discoveries from research conducted worldwide. See the October 2019 report summary below.
Hop-derived CO2 extract has become an established part of the brewing process because it is easy to use and store, as well as having an exceptional shelf life. Japanese researchers recently derived CO2 extract from other botanicals including lemon peel and coriander seeds, and found it actually yielded better flavour results when used in the conditioning phase of the brewing process when compared to using the corresponding raw material in the whirlpool. Over the past few years, Barth Haas have developed a range of flowable hop extracts that are easy to dose, can be used on the hot side or the cold side of the brewing process, for bittering or aromatic purposes.
US researchers have evaluated the impact of dissolved oxygen on the sensory profiles of dry-hopped beer during storage. They found higher temperature and dissolved oxygen concentration resulted in decreased tropical, citrus and hoppy characteristics. However, chemical analysis showed that hop-derived monoterpenes were not significantly effected by temperature or dissolved oxygen concentration, suggesting the stale character comes from alternate sources such as lipid oxidation or Strecker aldehyde formation.
Upcoming events:
Guided Tasting
Brau Beviale, Nuremberg, 12-14 November 2019
Learn how to create maximum hop flavour with minimum beer losses.
Level 1 Hop Flavourist Course
Barth-Haas Campus, Nuremberg, 25-26 November 2019
Train your sensory memory to better describe hop aromas, hop varieties and hop forward beers.
If you would like to discuss any of these studies or events further, please get in touch.
