Sharp Hops Aroma

7/27/2019 Sharp Hops Aroma

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Fermentation Science:

Oregon State University

Thomas H. Shellhammer

Professor of Food Science

NorWester Professor of Fermentation Science

Daniel C. Sharp


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Willamette Valley, Oregon


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Training students to be brewers

Photos courtesy of Lynn Ketchum


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OSU Pilot Brewery

2 BBL brewhouse, 6 CCV

Photos cour tesy of Steve Werblow


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OSU has a long connection to hops 1932

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

Downy Mildew discovered in Oregon hop yards

U.S. Department of Agriculture establishes hop breedingprogram

1979 Hop Research Council created

1996 Fermentation Science track created

within Dept of Food Science


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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

Reduced isos

Flavor stability

Hop-derived polyphenols

Hop acids

Bit

ternessIntensity

Tim

etmax

ImaxArea

Duration


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Shellhammer Lab

Hops research, current projects Investigating the sources of

citrus aroma/flavor from hops

Hop harvest maturity influences

on oil quality

Basic studies on dry hopping

How hops affect beer flavor

stability

New methods for assessingbeer bitterness


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Shellhammer Lab

Hops research, current projects Investigating the sources of

citrus aroma/flavor from hops

Hop harvest maturity influences

on oil quality

Basic studies on dry hopping

How hops affect beer flavor

stability

New methods for assessingbeer bitterness


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Hop Aroma

What is it?

Where does itcome from?

How do I get it?


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A line in the sand

Harvest


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Quality

Quality is the indicator for the condition in which hopconstituents are when being added to the beer/wort, i.e.

the definition of quality indicates whether degradation

took place from picking to dosage.Forster, A. The quality chain from hops to hop products. In 48th IHGC Congress, Canterbury, Barth-Haas Research &

Publications (http://www. barthhaas. com); 2001.

The degree of reduction in quality can be

described by a quantitative measurement of aging

components (or correlated components).?????


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Quality: A relative perspective


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Assessing the aroma quality of

hops

Hop rubs and teas have limitations.

Come up with at least one descriptor for

each hop.

Rank them in order of most preferred to

least preffered.


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Big Picture

Quality Control Points

Cultivation

Harvest

Kilning

Conditioning

Packaging

Storage

Heat, time, moisture and oxygen =


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What is it?

Chemical Composition of Hops

SEM Image of Lupulin glandsForster, A. The quality chain from hops to hop products. In 48th

IHGC Congress, Canterbury, Barth-Haas Research & Publications

(http://www. barthhaas. com); 2001. NEED PERMISSION

Kishimoto, T.; Wanikawa, A.; Kono, K.; Shibata, K. Comparison of the

Odor-Active Compounds in Unhopped Beer and Beers Hopped with

Different Hop Varieties. Journal of Agricultural and Food Chemistry

2006, 54, 8855-8861. NEED PERMISSION

Principle Components Concentration (%w/w)

Cellulose-lignins 40.0 - 50.0

Proteins 15.0Alpha acids 2.0 - 17.0

Beta acids 2.0 - 10.0

Water 8.0 - 12.0

Minerals 8.0

Polyphenols and tannins 3.0 - 6.0

Lipids and fatty acids 1.0 - 5.0

Hop oil 0.5 - 3.0

Monosaccharides 2.0

Pectins 2.0

Amino acids 0.1

European Brewery Convention Hops and Hop Products, Manual of Good

Practice; Getranke - Fachverlag Hans Carl: Nurnberg, Germany, 1997.


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Harvest Timing:

Total essential oil content during hop maturation

0

0.5

1

1.5

2

2.5

3

3.5

-30 -25 -20 -15 -10 -5 0 5 10 15 20

Concentration(ml/100ghops)

Harvest time point

Mt. Hood

Nugget

Galena

Willamette

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

149-159.


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Harvest Date: Oil Content by Location

2010 Harvest

0

0.5

1

1.5

2

2.5

3

0 0.5 1 1.5 2 2.5 3

Concentration

(ml/100ghops)

Harvest Time Point

CascadeOil volume at 8 % moisture

Farm 1

Farm 2

Farm 3

Early Typical Late

0

0.5

1

1.5

2

2.5

3

0 0.5 1 1.5 2 2.5 3

Concentration

(ml/100ghops)

Harvest Time Point

WillametteOil volume at 8 % moisture

Farm 1

Farm 2

Farm 3

Early Typical Late

Difference exists between hops harvested at different locations.


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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.


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Composition

Schnberger, C.; Kostelecky, T. 125th Anniversary Review: The Role of Hops in Brewing. J. Inst. Brew2011, 117, 259267.
http://upload.wikimedia.org/wikipedia/commons/5/50/Isoprene.svg


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Principle Odor Compounds in Hops

Spicy/Herbal Piney/Woody Floral Citrus Fruity/Tropical

Epoxides Myrcene Nerol Limonene Linalool

Eudesmol Beta-Pinene Geraniol Citral Esters

Farnesol Alpha Pinene Geranyl Acetate Citronellol

Caryophyllene Oxide Farnesene Linalool

Caryophyllene Citronellol Sulphur

Compounds

Alpha Terpineol

Humulene


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Odor Active Compounds: Fresh Hops


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Harvest Timing: Oil Profile

Howard, G.A., Slater, C.A. Effect of Ripeness and Drying of Hops on the

Essential Oil. J. Inst. Brew. 1958, 64, 234-237.

0

200

400

600

800

1000

1200

1400

1600

0 0.5 1 1.5 2 2.5 3

Concentration(mg/100ghops)

Harvest Time Point

CascadeMyrcene

Early Typical Late


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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.

0

1

2

3

4

5

6

78

9

-6 -3 0 3 6 9 12 15 18 21 24

Concentration(l/100ghop

s)

Harvest time point

Linalool

Geraniol

Humulene Epoxide II

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


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Indicators of Degradation

2010 Harvest

0

2

4

6

8

10

12

14

16

18

20

22

24

0 0.5 1 1.5 2 2.5 3

Concentration(m

g/100ghops)

Harvest Time Point

Cascade

isovaleric acid

Early Typical Late0

2

4

6

8

10

12

14

16

18

20

22

24

0 0.5 1 1.5 2 2.5 3

Concentration(m

g/100ghops)

Harvest Time Point

Willamette

isovaleric acid

Early Typical Late


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Preliminary brewing: Cascade

0.0

1.0

2.0

3.0

4.0

5.0

6.0

7.0

Fruit Cocktail

Tropical fruit

Melon

Grapefruit

Estery (tutti fruitti)

Green Apple

RoseFloral

Green Hop

Pine

Apricot/Peach

Sweaty/Onion/Garlic

Orange

Typical Late

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

Late harvest hops = higher melon and floral notes.


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Big Picture

Quality Control Points

Cultivation

Harvest

Kilning < 60 C

Conditioning Humidity control

Packaging

Storage


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Baling

80 kg bales Farmers bales

SEM Image of Lupulin glandsForster, A. The quality chain from hops to hop products. In 48th IHGC Congress, Canterbury, Barth-Haas Research & Publications (http://www. barthhaas.

com); 2001.


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Baling

Forster, A. The quality chain from hops to hop products. In 48th IHGC Congress, Canterbury, Barth-Haas Research & Publications

(http://www. barthhaas. com); 2001.


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Storage Temp


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So what?

Harvest timing matters.

Changes in the amount and profile of hop oil.

Baling

Keep under 60 kg

Storage

Low temp (0 C) for < 1 year.

Communicate with your customer.

Sensory Result?


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Acknowledgments

Shaun Townsend, OSU

OSU-USDA ARS Hops Group

Indie Hops Goschie Farms

Coleman Farms

Sharp Hops Aroma

Documents

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