Barth Haas August 2016 Hop Science Report
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 issue, Dr. Schoenberger looks at the influence of hopping rate, temperature and alcohol in beer to see what the driving parameters are in dry hopping. Conducted by the New Belgium Brewing team in the U.S, they found that the dosing amount and the temperature are of greater importance and the alcohol content. However, the yield of the measured components didn’t increase when the amount of hops added was increased.
We then look at Barth Haas investigation on the importance on the HSI value for whirlpool hopped and dry hopped beers. How is each impacted with different varieties added? Does oxidising the samples result in varying results? Working with Perle and Saaz varieties, The Barth Haas team discovered that beers dry hopped with hops of high HSI value, were rated slightly lower in flavour and aroma quality.
Lastly, a study by a Japanese research team investigated the different polyphenol profiles of a number of hop varieties including Hallertau, Mittelfroh, Hallertau Tradition, Saazer, Tettnanger, Perle and Cascade. They analysed a range of different polyphenol monomers, and into the different profiles showing in flavour.
See below the August 2016 Hop Science report for more information and links.