Barth Haas January 2017 Hop Science ReportPosted 08-02-2017
The latest instalment of the Hop Science newsletter has arrived from Dr. Christina Schoenberger of the Barth Haas Group. With each, we gain an insight into the latest science, innovations and discoveries from research conducted worldwide.
In this edition, Dr. Christina Schoenberger reports on the question: what methods are available for realistic flavour expectations? If assessing cone hops or pellets, how does one know what flavour to expect? A set of researchers in Japan have developed a standardised method which directly answers these questions by analysing the bitter and aroma compounds via a sensory flavour profile.
Turning attention to dry hopping, does a higher addition of hop oil equivalent in dry hopping result in a hoppier beer? From this study, apparently not. A US researcher conducted this investigation and presented the surprising results – confidently stating that there is no correlation between total oil content and overall hop aroma intensity. Does this match what you see in the brewery?
German researchers have conducted a study to further cement the theory that a harvest date of the hop can have a significant impact on the flavour profile of the beer depending on the variety. Using the Mandarina Bavaria variety as the example, they expand on the results and what key compounds are impacted when harvested on several different dates.
Finally, Dr. Schoenberger takes a closer look at dry hopping and examines the hop particle size throughout the process. Following research by a German team, they provide a set of insights which could help to make dry hopping more efficient.
See the attached February 2017 Hop Science report for more information and links.