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. See the June 2019 report summary below.
Many brewers are familiar with hop creep, but the team of Professor Shellhammer have invested time and resources to demystify this phenomenon in detail. Their results suggest the effect of enzyme activity is dependent on exposure of beer to hop material, and that shorter dry-hopping time with hop removal significantly reduces the extent of refermentation.
If you are not familiar with Huell Melon, the name itself brings a certain flavour profile to mind. Instead a strong, sweet strawberry flavour is very characteristic for this hop variety. The team of Professor Steinhaus worked extensively with Huell Melon to uncover it’s potential. In this case, they concluded that myrcene does not really matter, and the combination of known compounds determine its unique flavour and aroma characteristics.
If you would like to discuss any of these articles further, please get in touch.