Hops-related brewing research at Oregon State University

Thomas H. Shellhammer

Daniel C. Sharp

Snapshot of hop maturity research

OSU hops flavor survey

OSU has a long connection to hops •  1932

–  Oregon largest hop producing region in the world with 34,594 acres (14,000 ha)

–  Downy Mildew discovered in Oregon hop yards –  U.S. Department of Agriculture establishes hop breeding

program

•  1979 –  Hop Research Council created

•  1996 –  Fermentation Science track created

within Dept of Food Science

Changing the future. Right here. Right now.

Tapping talent:

With one of the nation’s only teaching breweries and an endowed chair in fermentation science, OSU o!ers students the opportunity to develop new brews while they learn the subtle chemistry of taste and the innovations of business. Jobs on tap.

Agriculture is where food begins. Learn more at agsci.oregonstate.edu/foodies

Oregon bubbles to the top of the craft beer industry

Shellhammer Lab Hops research, recent activity

•  Isomerization kinetics •  Bitterness research

–  Native and reduced iso-alpha acids –  Hop-derived polyphenols –  Impact, time-intensity, quality

•  Foam studies –  Comparisons among reduced iso’s

•  Flavor stability –  Hop-derived polyphenols

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Shellhammer Lab Hops research, current projects

•  Investigating the sources of citrus aroma/flavor from hops

•  Hop maturity influences on oil quality

•  Basic studies on dry hopping •  How hops affect beer flavor

stability •  New methods for assessing

beer bitterness

Hop maturity and its impact on hop oil composition

Daniel Sharp Thomas H. Shellhammer

Shaun Townsend Michael Qian

Hop maturity and its impact on hop oil composition

•  Chemical composition of hops –  Oil and Aroma

•  Hop aroma chemistry and harvest date –  Case studies –  Data and conclusions

•  Conclusions –  Practical considerations

Photo by: Jim Solberg, Indie Hops Adapted from: Eyres, G.; Dufour, J. Hop Essential Oil: Analysis, Chemical Composition and Odor Characteristics. In Beer in Health and Disease Prevention; Preedy, V. R., Ed.; Academic Press: San Diego, 2009; pp. 239-254.

Chemical composition of hop essential oil

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Case Study #1: Total essential oil content during hop maturation

L)LMN)O)

OMN)H)

HMN)P)

PMN)

EPL) EHN) EHL) EON) EOL) EN) L) N) OL) ON) HL)

Con

cent

ratio

n (m

l/100

g ho

ps)

3*-4+/5(2#+($"1&5(

K8M)1,,+)

2/??(8)

45'($5)

J#''5.(Q()

Adapted from: Murphey, J.; Probasco, G. The Development of Brewing Quality Characteristics in Hops During Maturation. MBAA TQ 1996, 33, 149-159.

•  Essential oil content increases throughout the maturation process and past the commercial harvest date (0) for all varieties examined.

Case Study # 2 Aroma compound concentrations: Hallertau MF

Adapted from: Bailey, B.; Schonberger, C.; Drexler, G.; Gahr, A.; Newman, R. The Influence of Hop Harvest Date on Hop Aroma in Dry-Hopped Beers. TQ 2009.

L)O)H)P)R)N)S)T)U)V)

ES) EP) L) P) S) V) OH) ON) OU) HO) HR)

Con

cent

ratio

n (!

l/100

g ho

ps)

3*-4+/5(2#+($"1&5(

=#$5',,')

4("5$#,')

1/./'($();&,<#+()WW)

•  Hop oil contents increased an average of 30% from day -3 to day 21.

•  Increased component concentrations contradict findings from case study #1.

Case Study # 2 (cont.) Aroma compound concentrations: Hallertau MF

Adapted from: Bailey, B.; Schonberger, C.; Drexler, G.; Gahr, A.; Newman, R. The Influence of Hop Harvest Date on Hop Aroma in Dry-Hopped Beers. TQ 2009.

L)NL)

OLL)ONL)HLL)HNL)PLL)PNL)RLL)RNL)

ES) EP) L) P) S) V) OH) ON) OU) HO) HR)

Con

cent

ratio

n (!

l/100

g ho

ps)

3*-4+/5(2#+($"1&5(

K:"%($()

1/./'($()

-5":,&C:''($()

•  Late harvested hops and beers brewed with late harvested hops were rated higher in sensory testing.

•  16 out of 18 beers brewed with hops harvested on different dates were significantly distinguishable.

Willamette Valley, Oregon Farms participating in hop maturity study

Coleman Farms

Goschie Farms

OSU Hop Farm

Harvest Date: Oil content and alpha acid %

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Difference exists between hops harvested at later time points ~ 17% increase from Typical to Late.

No difference observed for hops harvested at later time points

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Cascade Chromatogram Early vs. Late Harvest

0

100000

200000

300000

400000

500000

600000

700000

800000

900000

1000000

0 500 1000 1500 2000 2500 3000 3500 4000

mV

Time (s)

Cascade Maturity

Early

Late

•  An increase in oil quantity was strongly correlated (r>0.80) with a-pinene, b-pinene, myrcene, limonene, methyl heptanoate, linalool, and eudesmol.

A-p

inen

e

B-p

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e

myr

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limon

ene

met

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e

linal

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Harvest Date: Oil Content by Location

6(

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Con

cent

ratio

n (m

l/100

g ho

ps)

Harvest Time Point

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Q*-#(9(Q*-#(:(Q*-#(;(

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9(

978(

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:78(

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Con

cent

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Harvest Time Point

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Q*-#(9(

Q*-#(:(

Q*-#(;(

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Difference exists between hops harvested at different locations.

Preliminary brewing: Cascade

LML)

OML)

HML)

PML)

RML)

NML)

SML)

TML)@"/#8)-,%F85#')

[",&#%5')G"/#8)

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*"5$?()

[:&#%5') =58()

•  Typical harvest hops = apple, apricot/peach, and sweaty/onion/garlic notes.

•  Late harvest hops = higher melon and floral notes.

Conclusions

•  Essential oil content increases well past typical commercial harvest dates.

•  An increase in oil quantity was strongly correlated with a-pinene, b-pinene, myrcene, limonene, methyl-heptanoate, linalool, and eudesmol.

•  Beers brewed with hops harvested on different dates were significantly distinguishable in sensory analysis.

•  Difference exists between hops harvested at different locations.

•  Growing conditions may effect maturity and therefore aroma composition of hops.

•  Gives insight into aroma of hops and beer. •  Need to know what compounds to look for in

beer and in hops.

Considerations

•  Important implications for recipe formulation and product consistency.

•  Economic and process considerations for brewers, growers and processers.

•  More insight into hop aroma chemistry.

Acknowledgements

•  USDA-ARS Hop Chemistry Lab

•  Coleman Farms

•  Goschie Farms

•  OSU Hop Research Farms

•  Indie Hops

Results from industry survey on hop contributions to

beer flavor

Overarching project objectives

(1) Brewer and hop industry descriptions/groupings of existing hop varieties. - brewing industry survey

(2) Deconstruction of hop-derived citrus aroma in beer. - Single beer preparation - Sensory analysis - Instrumental analysis

Survey development

Worked with HRC brewery members to identify hop varieties to assess. Worked with the OSU Survey Research Center for design and implementation. Used professional organization listservs to disseminate the survey.

Admiral 0 Hallertau Merkur 1 Record Ahil 0 Hallertau MittleFreuh 6 SA 1 Ahtanum 0 Hallertau Taurus 3 Saaz Amarillo 3 Hallertau Tradition 4 Santiam AlphAroma 0 Herald 0 Saxon Apollo 3 Herkules 5 Saphir Apolon 0 Horizon 1 Savinjski Golding Atlas 0 Hybrid-2 0 Select Aurora 2 Hueller 0 Shinshuwase Backa 0 Keyworth’s Early 0 Simcoe® Blato 0 Kirin Flower 1 Sladek Bobek 1 Liberty 0 Smaragd (Emerald) Bor 0 Lubelska 0 Sorachi Ace Bramling 0 Lublin 2 Southern Brewer Bramling Cross 0 Magnum 5 Southern Cross Bravo 2 Marco Polo 1 Southern Hallertau Brewer’s Gold 6 Marynka 1 Southern Promise Bullion 0 Millenium 2 Southern Saaz Canadian RedVine 0 Mount Hood 1 Southern Star Cascade 5 Nelson Sauvin 3 Sovereign Cekin 0 Neoplanta 0 Spalter Celeia 0 Newport 0 Spalt Select Centennial 1 Northern Brewer 5 Satus® Cerera 0 Northdown 0 Sterling Challenger 1 Nugget 4 Strisselspalt Chelan 2 NZ Green Bullet 0 Styrian Golding Chinook 6 NZ Hallertau 1 Summer Cicero 0 NZ Sticklebract 0 Summit Citra 3 Olympic 0 Super Galena Cluster 5 Omega 0 Super Pride Columbus/Tomahawk/Zeus 4 Opal 3 Target Crystal 1 Orion 0 Taurus East Kent Golding 4 Outeniqua 0 Tettnanger Eastern Green 0 Pacific Gem 0 Tillicum Elsaesser 0 Pacifica 0 Topaz Eroica 0 Palisade® 2 Tsingdao Flower First Choice 0 Perle 5 Ultra First Gold 0 Phoenix 0 Vanguard Fuggle 5 Pilgrim 0 Viking Galaxy 1 Precoce de Bourgnone 0 Warrior® Galena 5 Premiant 0 Whitbread Golding Variety Glacier 2 Pride of Kent 0 Willamette Golding 1 Pride of Ringwood 2 Yugoslavia Golding

Progress 0 Zenith

Potential Hop Varieties to include (33) Brewing industry survey contacts •  Brewers Association (mainly U.S. + international) - 6/24/10, reminder 7/19/10

•  MBAA Communicator (mainly U.S. + international) - 7/1/10

•  ASBC (mainly U.S. + international) - 7/6/10, reminder sent 7/20/10

•  Barth Haas newsletter (international) - 7/1/10

•  Institute of Brewing and Distilling (mainly U.K. + international) - 7/6/10

•  Society of Independent Brewers (U.K.) - 7/7/10

•  Bayerischer Brauerbund (Germany) - 7/6/10

•  Association of private breweries in Germany (Germany) - 7/6/10

•  Pink Boots Society – 7/19/10

Survey details Survey details

Demographics of respondents

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Usage results – pellets type 90

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100

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Usage results – whole hops

0 5

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Usage results – combined

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whole pellet 90 pellet 45 oil

PCA of responses – D1 vs. D2

Cascade Citra

A.5"#'',))

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Saaz

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Cluster analysis yields 4 groups Group characteristics and varieties 4",/&) @',"5') @"/#8:)

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W-"%$(9(( W-"%$(:( W-"%$(;( W-"%$(N(!15-%/( 3+-X*=( W-*//M( J""'M(Q-%15M( Y$10M( ,&1"&( B"X*00"(Q="-*=( Q="-*=( P%/5M( F+*5@+-(-50%5+()) 6#.%,(c)) 6/..#8)) K#''($$#/.))-#8"5)) -C#$,,F)) -[e) 2/??(8))

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PCA of responses – D1 vs. D2

Cascade Citra

A.5"#'',))

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Saaz

!("'()\4(".5$),"#?#$^))

East Kent Golding

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D2

(20.

86 %

)

D1 (32.90 %)

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Survey details

A08"#$?($%:)

15"0C$(00)

6.,,8C$(00)

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-1

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2

2.5

EHMN) EH) EOMN) EO) ELMN) L) LMN) O) OMN) H) HMN)

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PCA of flavor ratings Conclusions

•  Brewers’/professionals’ perception about specific hop variety contributions to beer aroma is diverse

•  Four broad groups of hops were identified based on similarity/dissimilarity of aromas

•  Non-aromatic contributions produced unexpected correlations among harshness, smoothness, astringency and metallic attributes.

Acknowledgements

•  Hop Research Council •  OSU Survey Research Center