Sharp Hops Aroma
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Transcript of Sharp Hops Aroma
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Fermentation Science:
Oregon State University
Thomas H. Shellhammer
Professor of Food Science
NorWester Professor of Fermentation Science
Daniel C. Sharp
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Willamette Valley, Oregon
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Training students to be brewers
Photos courtesy of Lynn Ketchum
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OSU Pilot Brewery
2 BBL brewhouse, 6 CCV
Photos cour tesy of Steve Werblow
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OSU has a long connection to hops 1932
Oregon largest hop producing region in the world with 34,594acres (14,000 ha)
Downy Mildew discovered in Oregon hop yards
U.S. Department of Agriculture establishes hop breedingprogram
1979 Hop Research Council created
1996 Fermentation Science track created
within Dept of Food Science
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Shellhammer Lab
Hops research, recent activity Isomerization kinetics
Bitterness research
Native and reduced iso-alpha acids
Hop-derived polyphenols
Impact, time-intensity, quality
Foam studies
Reduced isos
Flavor stability
Hop-derived polyphenols
Hop acids
Bit
ternessIntensity
Tim
etmax
ImaxArea
Duration
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Shellhammer Lab
Hops research, current projects Investigating the sources of
citrus aroma/flavor from hops
Hop harvest maturity influences
on oil quality
Basic studies on dry hopping
How hops affect beer flavor
stability
New methods for assessingbeer bitterness
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Shellhammer Lab
Hops research, current projects Investigating the sources of
citrus aroma/flavor from hops
Hop harvest maturity influences
on oil quality
Basic studies on dry hopping
How hops affect beer flavor
stability
New methods for assessingbeer bitterness
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Hop Aroma
What is it?
Where does itcome from?
How do I get it?
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A line in the sand
Harvest
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Quality
Quality is the indicator for the condition in which hopconstituents are when being added to the beer/wort, i.e.
the definition of quality indicates whether degradation
took place from picking to dosage.Forster, A. The quality chain from hops to hop products. In 48th IHGC Congress, Canterbury, Barth-Haas Research &
Publications (http://www. barthhaas. com); 2001.
The degree of reduction in quality can be
described by a quantitative measurement of aging
components (or correlated components).?????
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Quality: A relative perspective
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Assessing the aroma quality of
hops
Hop rubs and teas have limitations.
Come up with at least one descriptor for
each hop.
Rank them in order of most preferred to
least preffered.
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Big Picture
Quality Control Points
Cultivation
Harvest
Kilning
Conditioning
Packaging
Storage
Heat, time, moisture and oxygen =
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What is it?
Chemical Composition of Hops
SEM Image of Lupulin glandsForster, A. The quality chain from hops to hop products. In 48th
IHGC Congress, Canterbury, Barth-Haas Research & Publications
(http://www. barthhaas. com); 2001. NEED PERMISSION
Kishimoto, T.; Wanikawa, A.; Kono, K.; Shibata, K. Comparison of the
Odor-Active Compounds in Unhopped Beer and Beers Hopped with
Different Hop Varieties. Journal of Agricultural and Food Chemistry
2006, 54, 8855-8861. NEED PERMISSION
Principle Components Concentration (%w/w)
Cellulose-lignins 40.0 - 50.0
Proteins 15.0Alpha acids 2.0 - 17.0
Beta acids 2.0 - 10.0
Water 8.0 - 12.0
Minerals 8.0
Polyphenols and tannins 3.0 - 6.0
Lipids and fatty acids 1.0 - 5.0
Hop oil 0.5 - 3.0
Monosaccharides 2.0
Pectins 2.0
Amino acids 0.1
European Brewery Convention Hops and Hop Products, Manual of Good
Practice; Getranke - Fachverlag Hans Carl: Nurnberg, Germany, 1997.
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Harvest Timing:
Total essential oil content during hop maturation
0
0.5
1
1.5
2
2.5
3
3.5
-30 -25 -20 -15 -10 -5 0 5 10 15 20
Concentration(ml/100ghops)
Harvest time point
Mt. Hood
Nugget
Galena
Willamette
Adapted from: Murphey, J.; Probasco, G. The Development of Brewing Quality Characteristics in Hops During Maturation. MBAA TQ 1996, 33,
149-159.
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Harvest Date: Oil Content by Location
2010 Harvest
0
0.5
1
1.5
2
2.5
3
0 0.5 1 1.5 2 2.5 3
Concentration
(ml/100ghops)
Harvest Time Point
CascadeOil volume at 8 % moisture
Farm 1
Farm 2
Farm 3
Early Typical Late
0
0.5
1
1.5
2
2.5
3
0 0.5 1 1.5 2 2.5 3
Concentration
(ml/100ghops)
Harvest Time Point
WillametteOil volume at 8 % moisture
Farm 1
Farm 2
Farm 3
Early Typical Late
Difference exists between hops harvested at different locations.
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Adapted from: Eyres, G.; Dufour, J. Hop Essential Oil: Analysis, Chemical Composition and Odor Characteristics. In Beer in Health and
Disease Prevention; Preedy, V. R., Ed.; Academic Press: San Diego, 2009; pp. 239-254.
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Composition
Schnberger, C.; Kostelecky, T. 125th Anniversary Review: The Role of Hops in Brewing. J. Inst. Brew2011, 117, 259267.
http://upload.wikimedia.org/wikipedia/commons/5/50/Isoprene.svg -
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Principle Odor Compounds in Hops
Spicy/Herbal Piney/Woody Floral Citrus Fruity/Tropical
Epoxides Myrcene Nerol Limonene Linalool
Eudesmol Beta-Pinene Geraniol Citral Esters
Farnesol Alpha Pinene Geranyl Acetate Citronellol
Caryophyllene Oxide Farnesene Linalool
Caryophyllene Citronellol Sulphur
Compounds
Alpha Terpineol
Humulene
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Odor Active Compounds: Fresh Hops
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Harvest Timing: Oil Profile
Howard, G.A., Slater, C.A. Effect of Ripeness and Drying of Hops on the
Essential Oil. J. Inst. Brew. 1958, 64, 234-237.
0
200
400
600
800
1000
1200
1400
1600
0 0.5 1 1.5 2 2.5 3
Concentration(mg/100ghops)
Harvest Time Point
CascadeMyrcene
Early Typical Late
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Aroma compound concentrations: Hallertau MF
Adapted from: Bailey, B.; Schonberger, C.; Drexler, G.; Gahr, A.; Newman, R. The Influence of Hop Harvest Date on Hop Aroma in Dry-Hopped
Beers. TQ 2009.
0
1
2
3
4
5
6
78
9
-6 -3 0 3 6 9 12 15 18 21 24
Concentration(l/100ghop
s)
Harvest time point
Linalool
Geraniol
Humulene Epoxide II
Hop oil contents increased an average of 30% from day -3 to day 21..
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Indicators of Degradation
2010 Harvest
0
2
4
6
8
10
12
14
16
18
20
22
24
0 0.5 1 1.5 2 2.5 3
Concentration(m
g/100ghops)
Harvest Time Point
Cascade
isovaleric acid
Early Typical Late0
2
4
6
8
10
12
14
16
18
20
22
24
0 0.5 1 1.5 2 2.5 3
Concentration(m
g/100ghops)
Harvest Time Point
Willamette
isovaleric acid
Early Typical Late
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Preliminary brewing: Cascade
0.0
1.0
2.0
3.0
4.0
5.0
6.0
7.0
Fruit Cocktail
Tropical fruit
Melon
Grapefruit
Estery (tutti fruitti)
Green Apple
RoseFloral
Green Hop
Pine
Apricot/Peach
Sweaty/Onion/Garlic
Orange
Typical Late
Typical harvest hops = apple, apricot/peach, and sweaty/onion/garlic notes.
Late harvest hops = higher melon and floral notes.
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Big Picture
Quality Control Points
Cultivation
Harvest
Kilning < 60 C
Conditioning Humidity control
Packaging
Storage
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Baling
80 kg bales Farmers bales
SEM Image of Lupulin glandsForster, A. The quality chain from hops to hop products. In 48th IHGC Congress, Canterbury, Barth-Haas Research & Publications (http://www. barthhaas.
com); 2001.
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Baling
Forster, A. The quality chain from hops to hop products. In 48th IHGC Congress, Canterbury, Barth-Haas Research & Publications
(http://www. barthhaas. com); 2001.
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Storage Temp
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So what?
Harvest timing matters.
Changes in the amount and profile of hop oil.
Baling
Keep under 60 kg
Storage
Low temp (0 C) for < 1 year.
Communicate with your customer.
Sensory Result?
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Acknowledgments
Shaun Townsend, OSU
OSU-USDA ARS Hops Group
Indie Hops Goschie Farms
Coleman Farms