36. Impact of hop pellet processing in regard to flavor contribution in dry-hopped beers
Christina Schoenberger (1),
Andreas Gahr (2), David Grinnell (3); (1) Barth Haas Group, Nuremberg,
Germany; (2) Hopfenveredlung St. Johann, Germany; (3) Boston Beer
Technical Session 10: Dry Hopping
Monday, August 15 • 9:45–11:30 a.m.
Tower Building, Second Level, Grand Ballroom
Roughly 97% of the worldwide hop crop is processed into hop pellets.
Hop pellets are produced by milling hops into powder and pressing it
into pellets. Depending on the equipment, the enrichment of alpha-acids,
but also oil content (lupulin glands), in the final pellet if feasible
by separating more vegetative matter from bracts and stems of the hop
cones. To decrease the load of vegetative material in the brewery for
dry-hopping and also in the brewhouse is attractive for many brewers
using very high amounts of hops in their beers. Using the variety of
Hallertau Mittelfrüh, it was investigated how flavor is effected if
different types of pellets with different amounts of oil/vegetative
matter, respectively, are used by always applying the same amount of hop
oil for whirlpool and dry-hopping. The resulting beers were analyzed
for the most important hop aroma components. These analytical findings
are compared with the sensory findings. It was found that the beer
flavor was significantly influenced toward specific aroma descriptors by
decreasing the amount of vegetative material in the pellet.
Christina Schoenberger studied brewing technologies in
Weihenstephan. After finishing her doctoral thesis on nonvolatile taste
compounds in beer, she joined the German Brewers Association in 2003.
Since 2005 she is with the Barth Haas Group. Christina is head of the
European Technical Service Team and the Hops Academy. Furthermore, her
team is part of the Barth Innovations Group, the European R&D Center
of the Barth Haas Group. In her role she has authored various articles
on hops and sensory. Christina is currently president of the ASBC.