Master Brewers Association of the AmericasPublicationsTechnical QuarterlyTQ Archive2024

​​What is Hop Burn?​

​​​​​​​​​MBAA TQ https://doi.org/10.1094/TQ-61-1-0223-01​  | VIEW A​R​TICLE
John Palmer. Editor-in-Chief, Master Brewers Association of the Americas​

Abstract
 

​The astringent taste commonly known as hop burn seems to be a common complaint in many of the highly hopped beer styles available today. In interviews, several hop and beer experts noted several possible causes, including hop polyphenols, hop processing parameters, and hop oils. The cause of hop burn may be any or all of these factors, although a couple sources indicated that some product development and application studies have shown that high hop oil is probably a significant factor.​​