Barth Haas October / November 2016 Hop Science Report
We bring you the latest two instalments of the Hop Science report 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 the month of October, we looked into the parameters that influence IBU values. In a study undertaken by researchers in the US, they found that in a pH range from 4.1 to 4.9 they found that below a pH of 4.35 bitterness is perceived less intensely while above a 4.35pH, it’s perceive more intensely.
Looking into thiols, French resources specifically looked into 4MMp, 3MH and 3MHA as fruity thiol components in beer, more commonly seen in wine. Analysing that the same precursors occurred in hops, they looked into wine and found that the concentration was about 100 times of that found in beer. This leads to a lot of question, demanding further research into the field.
A group of Japanese researchers looked into pruning dates for Saaz and its effect on aroma characteristics. .
Two Japanese papers feature in the November report: the first exploring the relevant compound for the onion flavour in beer. The second asked the question, is the profile of hop polyphenols variety specific? And yes, they believe it is. Investigating six different hop varieties from across the globe over three different crop years they encountered the composition of a number profiles to be different.
In a very popular topic, why do dry hopped beers often have less stable beer foam?, there were two parameters found to contribute the most, download the report to find out what they were!