Barth Haas April 2017 Hop Science Report

Jun 15, 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.

Last month, the International Hop Standards Committee (IHSC) announced the release of a new international calibration standard (ICS-R3), for the HPLC analysis of Rho-iso-α-acids.

A US research team conducted a study to answer a question on the aroma of potential spent hops. They several enzymes, as well as a lager and an ale yeast in an aqueous extract of spent hops of 18 different hop varieties. The data presented showed a slight increase in monoterpenes, and that glycoside are indeed split on treatment with exogenous enzymes. Dosage rates of glycosides used in the study were 10 to 50 times higher than those typically used in brewing, and their contribution should not be overstated.

Dr. Schoenberger presents Mosaic, a relatively new hop however already world famous and present in many different beers. Written by leading hop breeder Mr. Gene Probasco, the referenced article gives an extensive overview of the variety, and it’s sensory or analytical properties. Read the full article here.

A further US study, considered oxygen’s effect of beer and hops, and how maybe it isn’t the enemy in all cases? Conducting dry-hopping trials with Hallertau Mittelfrüh that was oxidised (two weeks at 38C with oxygen) at two level of hopping (1.5g/L and 3.8g/L). Finding the impact on the lower hopping wasn’t as significant as the higher hopping rate, the beer rates more citrusy, floral, herbal and spicy in comparison to the same beer with non-oxidised hops.

See the April 2017 report summary below, with the full breakdown of each study. Stay tuned for the May report out soon.

Barth Haas April 2017 Hop Science Report PDF


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