A BEGINNER’S GUIDE TO HOP SENSORY ANALYSIS Beginner_s Gu… · ASBC HOP GRIND SENSORY EVALUATION...
Transcript of A BEGINNER’S GUIDE TO HOP SENSORY ANALYSIS Beginner_s Gu… · ASBC HOP GRIND SENSORY EVALUATION...
A BEGINNER’S GUIDE TO HOP SENSORY ANALYSIS
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AGENDA
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Quality Specifications
Using your senses
Hop Sensory Analysis Methods
• Traditional Hand Rub
• Hop Grind
• Best Practices
Hop Lexicon
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HOP QUALITY
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Harvest Date
Moisture & Temp.
• 8.5 – 10.5%;
• Temperature under 85˚F or ambient temperature.
Appearance
• Pest and disease damage
• Foreign material
• Color
• Cone integrity
Lab Analysis
• WSDA: Leaf, Seed, Stem
• Brewing values
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HOP INSPECTION—USE YOUR SENSES!
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Extra tools you have:
• Sight: What does the hop sample look like?
• Does it have obvious disease or pest damage?
• Is the bale mostly brown instead of green or green/yellow?
• Tactile: How does the hop sample feel?
• Are most cones in-tact?
• Are the cones too wet?
• Smell: What kind of aroma is coming from this sample?
• Is the sample severely oxidized?
• Does it smell under-dried?
METHODSHOP SENSORY ANALYSIS
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TRADITIONAL HOP HAND RUB
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Overview
• Grab a small handful of hop cones.
• Rub the cones between your hands, slowly rupturing
the lupulin glands.
• Gently fluff the cones in your hands and smell the sample.
Advantages
+ Considered industry standard for Hop Selection
+ Requires limited sample prep
+ Tactile and visual evaluation
Disadvantages
- Aroma carryover
- Fatigue
- Not standardized
- Challenging to apply to other sample types
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ASBC HOP GRIND SENSORY EVALUATION METHOD (SENSORY ANALYSIS-16)
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Overview
• Weigh 10g hop cones or pellets.
• Grind sample for 10-30 seconds using a blade grinder
(e.g. Magic Bullet) until a coarse powder is achieved.• Pour the ground sample into a labeled, amber glass jar with
a lid.
• Evaluate the sample within 60 minutes of grinding.
Advantages
+ Manageable sample prep
+ Standardized
Disadvantages
- Fatigue
https://www.nutribullet.com/shop/blenders/magic-bullet/
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HOP SENSORY EVALUATION BEST PRACTICES
• Prepare and distribute sensory ballots to record data
• Blind-code samples and mask sample appearance to minimize bias
• Randomize the sample order across panelists
• Incorporate a rest and recovery period between samples (1-2 minutes should be sufficient, depending on the method)
• Reduce aroma carryover by smelling something neutral between samples (e.g. back of hand, unscented moist towelettes)
• Minimize fatigue by determining the maximum number of samples that can be evaluated during one session in advance
• Do your best to control the environment, temperature of samples, etc.
• Discard prepared sensory samples according to methods of analysis specifications
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HOP LEXICONTHE LANGUAGE OF HOPS
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HOP SENSORY LEXICON
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Lexicon: the vocabulary of a person, language, or branch of knowledge.
• Best practices:
• Develop a lexicon based off the full range of hop varieties
• Use distinct, universally-understood terms
• Utilize reference standards for training
• DEFINE YOUR TERMS!
• Term- Definition- Reference Standard
Onion/Garlic,
obviously
That dark, scary
basement at
Grandma’s house..
It’s the
weed
bruh!
What do you
mean,
“Dank” hops?
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REFERENCE STANDARDS*
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• Garlic: garlic cloves, allyl disulfide
• Pine: pine sap, pine needles, pine wood, α-Pinene
• Green Grass: fresh cut grass, cis-3-Hexen-1-ol
• Coconut: coconut meat, toasted coconut, γ-Nonanoic lactone
• Cheesy: rancid cheese, sweaty socks, isovaleric acid
Additional Options:
• Essential Oils
• Flavored Syrups
• Grocery store items
*Make sure to use Food Grade standards for panelist training
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INDUSTRY RESOURCES & PRESENTATION REFERENCES
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• American Society of Brewing Chemists. (2010). ASBCMOA-Hops-2 Physical Examination.
• American Society of Brewing Chemists. (2018). ASBCMOA-Sensory Analysis-16 Hop Grind Sensory Evaluation Method.