MBAA Home

Use of Isomerized Hop Extract as a Replacement for Conventional Hop Extract and Its Influence on Beer Flavor

MBAA TQ doi:10.1094/TQ-46-2-0430-01  |  VIEW ARTICLE

Willi Mitter and Sandro Cocuzza. Hopsteiner, Simon H. Steiner, Hopfen, GmbH, Mainburg, Germany.

Abstract
The procurement of raw materials has become an increasingly important factor for brewers. Depending on the crop year, not only malt, but also hops could be available in limited supply. Brewers using conventional hop products have limited options for reacting to this situation by optimizing their hopping formulations. One option for working around possible hop shortages might be the use of isomerized hop products. IKE (isomerized kettle extract) is one of the products that could be used as a replacement for CO(2) hop extract. However, in addition to any financial benefits, it is essential to preserve the sensory characteristics of the beer. To obtain reliable data, extensive commercial-scale brewing trials were carried out. Analyses of hop products, wort, and beer samples were performed. Bitter compounds were quantified using specific (HPLC) and nonspecific (UV-spectro) methods. For hop aroma components, especially the compound linalool, which has a major impact on beer character, a method using GC-FID was applied for analyses of wort and beer samples. Samples were taken at different stages of wort boiling, which made it possible to obtain exact information about the solubilization of alpha- and iso-alpha-acids and the evaporation of hop aroma compounds during wort boiling. Beer samples were evaluated by a trained tasting panel. The trials demonstrated that IKE is a suitable kettle hop product that can be used to reduce hopping costs without affecting the sensory characteristics of a beer.

Keywords: beer flavor, hop extract, IKE, isomerized kettle hop extract 

S�ntesis
La compra de materias primas es ahora un factor muy importante para las cerveceras. Dependiendo de la a�o de cosecha, no s�lo la malta, pero tambi�n los l�pulo pod�a ser en cantidades limitadas disponible. Las cerveceras utilizando productos convencionales de l�pulo est�n limitados en cuanto a como reaccionar a esta situaci�n mediante la optimizaci�n de sus formulaciones de lupulado. Una opci�n para trabajar alrededor de escaseces posibles del l�pulo pudo ser el uso de los productos isomerizados del l�pulo. IKE (extracto isomerizado para la paila) es un producto que puede ser utilizado en lugar de extracto CO2 de l��pulo. Considerando que es imprescindible mantener las caracter�sticas sensoriales del producto (aparte de cualquier beneficio financiero), se realizaron extensas pruebas cerveceras a escala industrial, analizando tanto los productos de l�pulo utilizados como los mostos y la cerveza final. Las sustancias amargas fueron cuantificadas mediante m�todos anal�ticos espec�ficos (HPLC) como no espec�ficos (espectro-UV). Para determinar componentes arom�ticos del l�pulo (especialmente el linalol, tan importante para el car�cter del aroma), se utiliz� un m�todo usando GC-FID para analizar las muestras de mosto y de cerveza. Se tomaron muestras de mosto a diferentes etapas de la cocci�n para poder obtener informaci�n exacta en cuanto a la solubilizaci�n de los �cidos alfa e iso-alfa, y para medir la evaporaci�n de los arom�ticos del l��pulo durante el d�correr de la cocci�n. Se demostr� que IKE es un producto de l�pulo adecuado para la adici�n en la paila con el fin de reducir los costos del lupulado sin afectar las caracter�sticas de la cerveza.

Palabras claves: extracto de l�pulo, extracto isomerizado de l�pulo para paila, IKE, sabor y aroma de cerveza

HOME | CONTACT | JOIN/RENEW | ADVERTISE | STORE

© Copyright Master Brewers Association of Americas