4. Pretreatment of hop pellets before hop dosage into the brewing process

Y. YAMAGUCHI (1), M. Gastl (2), T. Becker (2), L. Narziss (2); (1) Suntory Beer Limited, Osaka, Japan; (2) Technical University of Munich, Freising, Germany

Hops I
Thursday, October 8
10:00–11:15 a.m.
Grand 6–8

Hop is a very important raw material for beer that gives floral aroma and bitterness. Hop products can be divided into three groups: pressed hop cones, hop pellets, and hop extracts. Especially, hop pellets are widely used in the world because they have advantages in terms of storage costs, export costs, efficient extract yield, and separation during brewing process. Hop pellets are made by milling of hop cones, which are then pelletized in a pelletizing machine with cylindrical holes. Generally hop pellets are added during the wort boiling process in order to diffuse sufficiently into the wort. However, that leads to reduction of hop aroma components in the wort and beer because of evaporation. On the other hand, adding hop pellets after the wort boiling process can cause a reduction of bitter components and aroma extracts included in the hop pellets due to weak effect of wort mixing. In this research, we investigated the difference in extraction of hop components of hop pellets mixed in hot brewing water before adding at the end of the wort boiling process. In the case of adding hop slurry into the whirlpool after treatment of hop pellets in the hot water, the concentration of hop aroma in the beer and flavor intensity of the beer were high. The quality of bitterness was good, so the quality of the final beer was also good. The particle size of break including hop were investigated during the rest period in the whirlpool. It was observed that the particle size was smaller than that of adding hop pellets added directly into the whirlpool.

Yutaka Yamaguchi graduated with a master’s degree from the Department of Chemical Science and Engineering, Kobe University in 2005. After joining Suntory, he worked for 2 years in the position of second brew master at the Suntory Tonegawa brewery in Gumma Japan. He then worked in the Beer Development Department of Suntory Liquors Limited and attended the Technical University of Munich, Weihenstephan in Germany as an international student and studied there for 2 years. He currently works in the Development Department of Suntory Beer Limited.

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