Maximizing Hop Aroma and Flavor Through Process Variables
MBAA TQ doi:10.1094/TQ-47-2-0623-01 |
VIEW ARTICLE
Van Havig. Rock Bottom Breweries, Portland, OR.
Abstract
Craft brewers face the challenge of creating beers with high levels of
bitterness and hop flavor and aroma from an extremely limited supply of
aroma hops. This paper presents the findings of an experiment conducted by
35 breweries in the Rock Bottom Breweries group in which beers with
identical recipes (the same gross malt and hop bill) were brewed, with the
only variation in process being the time and manner of the finishing hop
additions. Breweries were assigned one of four final hop procedures: 1) 1
lb of hops per bbl for 50 min of postboil kettle residence; 2) 1 lb of
hops per bbl for 80 min of postboil kettle residence; 3) 0.5 lb of hops
per bbl for 80 min of postboil kettle residence and 0.5 lb of hops per bbl
as dry hops; or 4) 1 lb of hops per bbl as dry hops only, with no final
kettle addition. In addition, the sulfate level in the brewing water of
each beer was noted. The beers were then assessed by a sensory evaluation
panel. We were able to show that process variables in terms of time and
manner of hop addition had statistically significant effects on the
perception of bitterness, hop aroma, hop flavor, citrus character, fruit
character, grassy character, and malt. We also found a statistically
significant negative correlation between the intensity of hop flavor and
level of sulfate in the brewing water.
Keywords: dry hops, hop aroma, hop flavor, hops, sulfate
S�ntesis
Cerveceros artesanos enfrentan el reto de crear cervezas con una
alta intensidad de amargor y sabor y aroma a l�pulo, a pesar de un
suministro extremadamente limitado de l�pulos tipo aroma. Aqu� presentamos
los resultados de un experimento conducido en 35 cervecer�as artesanas del
grupo Rock Bottom Breweries con �recetas� id�nticas (las mismas
proporciones de malta y de l�pulo en el mosto), donde la �nica variaci�n
en el proceso fueron el tiempo y manera de hacer las adiciones del �ltimo
l�pulado. Se les asign� a las cervecer�as uno de cuatro procedimientos
para la �ltima adici�n: 1) 1 lb de l�pulo por bbl con 50 min de hervor
final; 2) 1 lb de l�pulo por bbl con 80 min de hervor final; 3) 0,5 lb de
l�pulo por bbl con 80 min de hervor final m�s 0,5 lb de l�pulo por bbl
agregado como l�pulo seco (�dry hopping�); o 4) 1 lb de l�pulo por bbl
agregado como l�pulo seco, sin ninguna adici�n en los �ltimos minutos del
hervor. Tambi�n se tom� nota del contenido de sulfatos en el agua
cervecera en cada caso. Las cervezas fueron evaluadas por un panel de
catadores. Se pudo demostrar que estos variables en la adici�n del �ltimo
l�pulado tuvo un efecto significativo sobre la percepci�n de la intensidad
del amargor, el aroma a l�pulo, sabor a l�pulo, car�cter c�trico, car�cter
frutal, car�cter gram�neo, y malta. Tambi�n se encontr�
una correlaci�n negativa entre la intensidad del sabor (�flavor�) a l�pulo
y el nivel de sulfatos en el agua cervecera.
Palabras
claves: aroma a l�pulo, l�pulado en seco, l�pulo,
sabor (fla�vor) a l�pulo, sulfatos
