Hops

A talk on hops, given by Darren Oakley at the July 2015 London Amateur Brewers meeting.

Transcript

1. Hops Darren Oakley London Amateur Brewers, July 2015 London Amateur Brewers, July 2015
2. Overview — Hops 101 — Essential Hop Oils — Hopping Techniques / Tools — New and Upcoming Hop Varieties London Amateur Brewers, July 2015
3. Hops 101 London Amateur Brewers, July 2015
4. Different “Types” — Bittering — Used at the start of (or early on in) the boil — Flavour / Aroma — Used late in the boil — Used after the boil and in dry hopping — Dual-Purpose — Can be used at any time London Amateur Brewers, July 2015
5. Alpha Acids — The most commonly referred to acids in hops — Provide most of the bittering effect — Five main alpha acids: — Humulone, Cohumulone, Adhumulone, Posthumulone, Prehumulone http://craftbeeracademy.com/the-science-behind-hops-part-1-alpha-and-beta-acids/ London Amateur Brewers, July 2015
6. Alpha Acids — Basically... — Humulone is a soft bitterness — Cohumulone is a harsh bitterness — The rest are kind of a mystery! — When looking for a hop high in alpha acids, the general rule is high humulone and low cohumulone. http://craftbeeracademy.com/the-science-behind-hops-part-1-alpha-and-beta-acids/ London Amateur Brewers, July 2015
7. Beta Acids — Most people don’t really know what they do, but they’re still important — Beta acids are comprised of three main types: — Lupulone, Colupulone, Adlupulone http://craftbeeracademy.com/the-science-behind-hops-part-1-alpha-and-beta-acids/ London Amateur Brewers, July 2015
8. Beta Acids — Alpha acids dissolve into solution almost immediately after adding to the boil, beta acids break down over time — Best seen in beer storage and lagering http://craftbeeracademy.com/the-science-behind-hops-part-1-alpha-and-beta-acids/ London Amateur Brewers, July 2015
9. Essential Hop Oils London Amateur Brewers, July 2015
10. Myrcene — 63.9 °C boiling point, the largest of the hop oils — 40-60% of oil content in many American varieties (Cascade has 50-60%) — Most noble hops are low in myrcene (Saaz: 5-13%) London Amateur Brewers, July 2015
11. Myrcene — It has a herbal note that can be described as green, balsamic, hoppy in small quantities, also has a slight piney/citrus flavour — As a result of its low boiling point, it is present in much higher quantities in dry hopped or steep- hopped beers London Amateur Brewers, July 2015
12. Humulene — 99 °C boiling point — Humulene is the traditional noble hop oil, providing a strong herbal component most people associate with noble hops London Amateur Brewers, July 2015
13. Humulene — Over long boils, it also tends to produce a slightly spicy flavour - such as that from Saaz hops in light lagers or Nugget — Because it boils just below the boiling point of water, it usually provides its best characteristics as either a late boil addition or post-boil addition London Amateur Brewers, July 2015
14. Caryophellene — 129 °C boiling point — Caryophellene is a counterpoint to humulene - and provides a spicy, woody, earthy and even citrusy flavour London Amateur Brewers, July 2015
15. Caryophellene — Clove and pepper contain this oil in significant quantities — While not a significant in noble hops, Caryophellene is a major aroma component in many traditional English hops such as Goldings and Northdown as well as many US hops such as Mount Hood London Amateur Brewers, July 2015
16. Farnesene — 95-125 °C boiling point — Found in the coating of apples and other fruits, it provides the “green apple” flavour as well as flowery, citrusy, woody and at the extreme end musty, woody or vegetative — The smallest of the hop oils - typically less than 1% of the hop oil content, but it can be higher in many noble varieties London Amateur Brewers, July 2015
17. Hopping Techniques London Amateur Brewers, July 2015
18. Kettle Hopping — Bittering — Add hops early in the boil — Maximum time to isomerise the alpha acids London Amateur Brewers, July 2015
19. Kettle Hopping — Flavour — Add hops late in the boil (last 15 mins) — Not so much IBU contribution, more about oil extraction London Amateur Brewers, July 2015
20. Kettle Hopping — Aroma — Add hops very late in the boil (last 5 mins), or after — Again very little IBU contribution, more about oil extraction London Amateur Brewers, July 2015
21. Dry Hopping — Dry hopping is simply the technique of adding hops to wort in the fermenter — Why? — Extraction of hop oils (aroma/flavour) into the finished beer London Amateur Brewers, July 2015
22. Dry Hopping — How? — Add hops to the fermenter at (or close to) target gravity — Agitate regularly for a day or two London Amateur Brewers, July 2015
23. Dry Hopping — Tips: — Pellet hops give a more assertive hop character — If using whole hops, chop/blend them! — Multiple dry hop additions are good for IPA’s and DIPA’s (i.e. add some more after a couple of days) — Dry hopping on yeasty beer helps reduce astringency, yeast absorbs some harshness London Amateur Brewers, July 2015
24. Dry Hopping — Other factors to consider... — Temperature - 16-20 °C — Agitate / Circulate? — Bag or no bag? London Amateur Brewers, July 2015
25. Dry Hopping - How much is too much? — 1.050-1.060 => 4-4.5 g/l — 1.060-1.065 => 5-5.5 g/l — 1.065-1.070 => 6.6.5 g/l — 1.070-1.075 => 9 g/l — 1.075-1.080 => 10 g/l — 1.080-1.085 => 12 g/l http://www.port66.co.uk/dry-hopping/ London Amateur Brewers, July 2015
26. Dry Hopping — http://abeeronthedowns.blogspot.co.uk/2012/04/dry- hopping-for-homebrewers.html — http://www.port66.co.uk/dry-hopping/ — https://byo.com/hops/item/569-dry-hopping- techniques — http://beersmith.com/blog/2008/05/21/dry-hopping- enhanced-hops-aroma/ London Amateur Brewers, July 2015
27. Hop Stand / Whirlpool — Simply allow the boiled wort an extended contact period with flameout hops prior to chilling the wort — An actual whirlpool is not required, but it can help! — Why? — Extraction of hop oils (aroma/flavour) into the wort that would be lost at higher temperatures London Amateur Brewers, July 2015
28. Hop Stand / Whirlpool — How? — Three popular temperature profiles (°C): — 71-77 or 88-100 - Humulene, Caryophellene, Farnesene — 60-66 - the above plus Myrcene — Length: 10 to 90 minutes, overnight even! London Amateur Brewers, July 2015
29. Hop Stand / Whirlpool — http://byo.com/aging/item/2808-hop-stands — http://www.port66.co.uk/hop-standing/ London Amateur Brewers, July 2015
30. First-Wort Hopping — Adding hops to the boiler at the very beginning of the sparging process, as soon as you have finished recirculating the first runnings http://beersmith.com/blog/2008/03/17/the-first-wort-hop-beer-brewing-techniques/ London Amateur Brewers, July 2015
31. First-Wort Hopping — Why? — Produce complex bitterness and aroma that is both smooth and pleasing to the pallet — Increase utilisation (IBU yield) by as much as 10% http://beersmith.com/blog/2008/03/17/the-first-wort-hop-beer-brewing-techniques/ London Amateur Brewers, July 2015
32. Hopping Tools London Amateur Brewers, July 2015
33. Hop Infusers — A.K.A. Hop Back / Rocket / Torpedo — A device inserted in-line as beer is transferred and cooled from the boiler into the fermenter London Amateur Brewers, July 2015
34. Hop Infusers — Why? — Maximise surface contact between hot wort and hops and transfer hop oils (aroma) not bitterness into wort London Amateur Brewers, July 2015
35. London Amateur Brewers, July 2015
36. London Amateur Brewers, July 2015
37. Randalizers — A.K.A. The Brewdog “Hopinator” — Basically, a hop infuser used in-line within a keg dispense system London Amateur Brewers, July 2015
38. Randalizers — Why? — Inject fresh hop oils (aroma) into your beer as it’s served — You can also infuse beer with other things - i.e. fruit peel or herbs and spices London Amateur Brewers, July 2015
39. Hop Extracts — A.K.A. “Hop Shots” — CO2 extraction of all the essential bittering and aroma components, none of the leafy plant matter. — Why? — Increased hop utilisation — No vegetal matter — Increased kettle yield London Amateur Brewers, July 2015
40. New and Upcoming Hop Varieties London Amateur Brewers, July 2015
41. General Trends — Tropical Fruit Flavours — High Oil Content (not necessarily AA%) London Amateur Brewers, July 2015
42. Germany — Mandarina Bavaria — Distinct tangerine and citrus flavours — Hallertau Blanc — Floral and fruity with passion fruit, grapefruit, pineapple, grape and lemongrass overtones London Amateur Brewers, July 2015
43. Czech Republic — Kazbek — An offspring of Saaz, Kazbek packs a much bigger punch. Expect more spiciness and more earth in your Pilsner or Saison London Amateur Brewers, July 2015
44. Australia — Enigma — ‘Pinot Gris’, raspberries, and redcurrant, through to light tropical fruit — Vic Secret — Pineapple, pine, passionfruit - lighter than Galaxy London Amateur Brewers, July 2015
45. Australia — Ella — Spicy, hoppy and floral with hints of anise London Amateur Brewers, July 2015
46. New Zeland — Rakau — Peach and passionfruit — Kohatu — Floral, pine needles, tropical fruit - more subtle than most NZ hops — Wai-iti — Fruitier than Kohatu with a big passionfruit note London Amateur Brewers, July 2015
47. USA — TriplePerle — Notes of melon, orange citrus, resin, spice, pepper — Cashmere — Mild herbal aroma with strong melon, lemon, lime and slightly spicy notes London Amateur Brewers, July 2015
48. USA — Sterling — Herbal and spicy, with a hint of floral, citrus (lemon/ pineapple) characteristics — Azacca — Aromas of tropical fruits and citrus. Tasting notes of spicy mango, pineapple, tangerine and pine London Amateur Brewers, July 2015
49. USA — Jarrylo — Banana, pear, spice aroma translates perfectly to Pale Ales, Saisons and Belgians — Pekko — Complex and clean characteristics of floral, citrus, and mint lend itself to many different styles of beer London Amateur Brewers, July 2015
50. USA — Palisade — Apricot, grass and clean floral characteristics — Equinox — Lemon, lime, papaya, apple, and green pepper London Amateur Brewers, July 2015
51. UK London Amateur Brewers, July 2015
52. Jester An intense, punchy aroma of new world proportions, with flavour notes of Grapefruit and tropical fruits London Amateur Brewers, July 2015
53. Archer Floral with delicate hints of lime and peach London Amateur Brewers, July 2015
54. Olicana Tropical fruit flavours and aromas, including Mango, grapefruit, and passionfruit London Amateur Brewers, July 2015
55. Endeavour Complex blackcurrant, loganberry and spice notes, with a grapefruit and lime flavour London Amateur Brewers, July 2015
56. Minstrel Spiced berries with orange citrus London Amateur Brewers, July 2015
57. Credits — Will Rogers / Charles Faram — Alison Capper / Stocks Farm (@BritishHops) — Nathan Smith (@nathanhomebrew) — The Brewing Network — The Beersmith Podcast — THE INTERNET — LAB London Amateur Brewers, July 2015
58. Cheers! London Amateur Brewers, July 2015