Barth Haas June 2017 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. If you would like to discuss any of these articles further, please get in touch.
Can a matured hop extract help reduce obesity? A group of Japanese researchers have demonstrated the consumption of oxidised bitter acids can do just that. In this study, hop pellets were stored at 60˚C for two days and subsequently for medicinal trials. They were able to show that the addition of 0.2% of this extract to a high fat diet induced fat burning leading to overall body fat reduction.
How does one describe the bitterness of beer? A UK research team were asked this exact question, and have developed a sensory bitterness lexicon to describe many types of differently hopped beers. Understanding the difference between beers low, mid and high in hop bitter acids and polyphenols were found to present different characteristics.
In a study from German researchers testing two different yeast strains, they found that a strain of yeast can have a significant influence on dry hop aroma. By using an identical hopping regime for late and dry hopping with a selection of varieties, they were able to decipher what correlated and what was independent from the yeast straight.
See the June 2017 report summary below, with a breakdown of each article. Stay tuned for the July report out soon.