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5. Use of microscopic pressurized shockwaves generated by controlled cavitation as a non-shear method for increased extraction of alpha acids and oils from hops

S. GOMEZ (1); (1) Apotek Solutions, LLC, Plymouth, MI, U.S.A.

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

Low yield in alpha-acid extraction during beer processing continues to be an issue in the brewing industry. Increased boil times do not necessarily translate to an increase in yield, but do affect beer quality. Due to the sensitivity to shear of some beer compounds, standard food/beverage industry methods for mixing are not viable options. The use of microscopic shockwaves generated by induced cavitation has been explored as a non-shearing mixing method for increased alpha-acid extraction during the boil and for hop oil extraction during dry hopping. As the wort and hop mixture is circulated through the system, the hop particles are exposed to intense shockwaves that drive the wort deep into the hop particles. The research has shown potential alpha-acid yield above 90% and a reduction in dry hops of 50% without impacting the finished product characteristics. For bittering hops a system specifically designed for this trial circulated the liquid and hop pellet mixture during the boil. For aroma hops the system was adjusted for dry hopping to circulate the beer and hop pellet mixture in and out of the fermenter. For bitterness the samples were tested using the isooctane extraction method (IBUs); for aroma hops the samples were tested by a blind panel. During the trials, the concepts of wort saturation with iso-alpha-acids and alpha-acid encapsulation were explored, as well as the required boil times for isomerization. A new formula for IBU calculations was developed based on wort saturation levels. Note: an abstract was submitted in 2013 but had to be withdrawn due to conflicting results that led to additional trials and new findings included in the updated version. The work was done at our facilities and at Griffin Claw BC, Witch’s Hat BC, and River’s Edge BC.

Santiago Gomez holds a mechanical electrical industrial engineering degree from Universidad Anahuac del Sur in Mexico City. Santiago has 19 years of experience in food and beverage processing related to blending, pasteurization, fermentation, packaging, heat exchange, liquid-liquid refrigeration, spray drying, CIP cleaning, process design, equipment integration, and commissioning. Santiago has been an MBAA member of District Michigan since 2012 and a recognized beer judge by the BJCP since 2006.

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