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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
17
Example 1: Combination of Varieties
18
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-
20
Checking a lot of different Blendes regarding the resulting flavours
Aroma related problems
Problems of Dry Hopping
• Homogeneity of aroma
22
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
25
Flavour Stability
26
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
29
Aroma components at filtration– one sample (German IPA)!
30
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
31
Thank you for your attention!
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