Barth Haas March 2017 Hop Science ReportPosted 12-05-2017
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. If you would like to discuss any of these articles further, please get in touch!
In this edition, Dr. Schoenberger looks into C02 extract and the influence it has on flavour stability. A German research group is researching beneficial components in hops that will improve the flavour stability and how to best use C02 extract to reduce the iron content in beer.
Further German researchers, specialising in identifying and quantifying bitter components in hops, have developed heat maps to use for different components during the storage of several years. The data presented gives a profound insight into the molecular bitter compound variability of certain hops.
Finally, with a contribution from Barth Haas Group member, John I Haas. Recent studies revealed that the increased bitterness in dry hopped beers is influenced by the formation of oxidised hop α-acids. A trained flavour descriptive panel found humulinones to be 66% as bitter as iso-α-acids, and hulupones to be 84% as bitter as iso-α-acids. This is much greater than previously understood, and of relevance in highly dry-hopped beers.
See the attached March 2017 report for the full breakdown of each study, and stay tuned for the April report out next week.