MBAA TQ https://doi.org/10.1094/TQ-62-0626-01 | 
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Christina Schönberger (1), Alicia Munoz (1), Joshua McMillan (2), Brian Buffin (3), and David Cook (4). 1. BarthHaas GmbH & Co KG, Nuremberg, Germany. 2. BarthHaas UK, Paddock Wood, UK. 3. John I Haas, Yakima, WA, USA. 4. University of Nottingham, Nottingham, UK
Abstract
Hops is a medicinal plant that is almost exclusively used in brewing. This article provides a comprehensive overview of modern hop products and their applications in brewing, highlighting the evolution beyond traditional hop cones. Various processed forms, including Type 90 pellets, enriched and isomerized pellets, CO₂ and ethanol extracts, bitter extracts, and aroma products are explored, and the potential to use hop compounds for other products is outlined. For each product, the production process, chemical composition, and possible usage in the brewing process are described. Decision-making criteria for brewers also are discussed, emphasizing factors like process efficiency, legal constraints, and desired flavor outcomes. With the growing diversity of hop products, brewers now have unprecedented flexibility to tailor bitterness, aroma, and foam characteristics in their beers or beverages in general. This article serves as a valuable resource for understanding the technological and sensory potential of hops in brewing.
