Focus on Beer Flavor –Essential Knowledge for Dry Hopping

Willi Mitter

Definition

Flavor = Taste and Aroma

2

Overview

• Dissolution of hop compounds

• Bitterness assessment

• Diversity of aroma

• Aroma related problems

3

Dissolution of hop compounds

Increase of Linalool on Dry Hopping -Comparision of Cone Hops and Pellets

5

0

40

80

120

160

200

240

Start 2h 4h 8h 24h 5d 7d 11d 13d 18d

Lina

lool

(µg/

l)

Pellets Cone Hops

Behaviour of Myrcene

050

100150200250300350400450

24 168

conc

entr

atio

nµg

/l

time (h)

Reference 3 g/l HopGun 3g/l

6Source: Diploma thesis Markus Briemle, TU München

Behaviour of Linalool

020406080

100120140160180

24 168

conc

entr

atio

nµg

/l

time (h)

Reference 3 g/l HopGun 3g/l

7Source: Diploma thesis Markus Briemle, TU München

Bitterness of dry hopped beers

Behaviour / IBUs & bitter substances

0

5

10

15

20

25

30

35

40

45

0 g/ hl 100 g/ hl 200 g/ hl 300 g/ hl

BU

/ m

g/l

Sensory BU

IBU

Iso alpha acids

Alpha acids

Humulinones

9

Example 1: Hüll Melon

Behaviour / IBUs & bitter substances

0

10

20

30

40

50

60

0 g/ hl 300 g/ hl 500 g/ hl

BU

/ m

g/l

Sensory BU

IBU

Iso alpha acids

Alpha acids

Humulinones

10

Example 3: Hopsteiner breeding line 10416

Application of formula

CB = IAA + AA x 10% + H x 66%*

CB = Calculated bitterness

IAA = Iso-alpha acids

AA = Alpha acids

H = Humulinones

11

* Source: EBC 2015, T. H. Shellhammer, Beyond iso-alpha acids – Hops contributions to beer bitterness

Sensory bitterness of humulinones

0

5

10

15

20

25

30

35

0 4 8 12 16 20 24 28 32 36 40 44 48

% b

itter

ness

ofis

o-al

pha

acid

s

Concentration of humulinones mg/l

bitterness of pure humulinones*

bitterness of humulinones in various beers

12

* Source: EBC 2015, T. H. Shellhammer, Beyond iso-alpha acids – Hops contributions to beer bitterness

y= 0,66 x

y= - 0,0102 x2 + 0,954 x - 1,154

Application of formula

CB = IAA + AA x 10% + (-0,0102 H2 + 0,954 H – 1,154)

CB = Calculated bitterness

IAA = Iso-alpha acids

AA = Alpha acids

H = Humulinones

13

Behaviour / IBUs & bitter substances

0

5

10

15

20

25

30

35

40

45

0 g/ hl 100 g/ hl 200 g/ hl 300 g/ hl

BU

/ m

g/l

Sensory BU

IBU

Iso alphaacidsAlpha acids

Humulinones

Calculated BU

14

Example 1: Hüll Melon

Behaviour / IBUs & bitter substances

0

10

20

30

40

50

60

0 g/ hl 300 g/ hl 500 g/ hl

BU

/ m

g/l

Sensory BU

IBU

Iso alphaacidsAlpha acids

Humulinones

Calculated BU

15

Example 3: Hopsteiner breeding line 10416

Diversity of Aroma

Dry Hopping – Higher Diversity of Aroma

• Varieties with different aroma impressions

• Diversity by blending

• Dosed quantity

• Fermentation

• Type of beer

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Example 1: Combination of Varieties

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US-Varieties Lemondrop & Calypso

0

1

2

3

4citrusy

fruity

floral

herbal

spicy

resinous

sugarlike

misc.

Lemondrop

US Calypso

Lemondrop /CP

Handling -1-

19

regular hop additionfermentation

and

storage

cooling

brewhouse

addition of different single varieties to drums

Handling -2-

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Checking a lot of different Blendes regarding the resulting flavours

Aroma related problems

Problems of Dry Hopping

• Homogeneity of aroma

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Aroma Components Pale Ale 3

-10

10

30

50

70

90

110

0100200300400500600700800900

10001100

top middle bottom

µg/l

Myrcene Isoamylacetat 2-MethylbutylisobutyratLinalool Farnesene Humuleneb-Caryophyllene

23

Aroma Components Pale Ale 4

01020304050607080

0100200300400500600700800

top middle bottom

µg/l

Myrcene Isoamylacetat 2-MethylbutylisobutyratLinalool Farnesene Humuleneb-Caryophyllene

24

Problems of Dry Hopping

• Homogeneity of aroma

• Loss of aroma substances

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Flavour Stability

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Comparison of Pale Ale after 1 & 4 months

0

1

2citrusy

fruity

floral

herbal

spicy

resinous

sugarlike

misc.

1 month

4 months

Storage Trial of DH-Beers (6M, c/w)

27

0

100

200

300

400

500

Fresh 3Mc 3Mw 6Mc 6Mw

[ug/

l]

Myrcene

Storage Trial of DH-Beers (6M, c/w)

28

0

40

80

120

160

Fresh 3Mc 3Mw 6Mc 6Mw

[ug/

l]

Humulen Linalool b-Caryophyllen

Problems of Dry Hopping

• Homogeneity

• Loss of aroma during storage

• Loss of aroma during filtration

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Aroma components at filtration– one sample (German IPA)!

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µg/l unfiltered µg/l filtered % lossesMyrcen 439,9 73,5 83,3Isoamylacetat 3983,1 3347,3 16,02-Methylbutyl isobutyrat 4,3 4,3 0,2Linalool 103,2 100,5 2,6Terpineol 9,6 8,6 10,62-Decanon 1,5 1,5 2,0Farnesen <5 <5 0beta-Caryophyllen 5,3 1,1 78,82-Undecanon 3,8 3,0 19,3Humulen 11,2 3,1 72,4Ethyldodecanoat 64,6 26,5 59,0Citronellol 10,0 10,5 -0,5Geraniol 68,6 67,4 1,7

Summary

Dry Hopping:

• Good dissolution of hop pellets

• Huge variety of aromas

• Taste stability problematic

• Changes in hop oil composition

• Losses during filtration

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Thank you for your attention!