Hop Varieties and Conditionings : New Opportunities for Special Beers. Philippe Lefèvre Yakima Chief
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1 Hop Varieties and Conditionings : New Opportunities for Special Beers Philippe Lefèvre Yakima Chief
2 Beer Flavour Hops and Beer Flavour Van Opstaele et al., 2006
3 Hops and Beer Flavour Beer Flavour Taste Gustatory Van Opstaele et al., 2006
4 Hops and Beer Flavour Beer Flavour Taste Gustatory Odour Olfactory Van Opstaele et al., 2006
5 Hops and Beer Flavour Beer Flavour Taste Gustatory Odour Olfactory Tactile Mouthfeel Van Opstaele et al., 2006
6 Hops and Beer Flavour Beer Flavour Receptors in nose, mouth and throat Taste Gustatory Odour Olfactory Tactile Mouthfeel Van Opstaele et al., 2006
7 Hops and Beer Flavour Beer Flavour Receptors in nose, mouth and throat Taste Gustatory Bitterness Odour Olfactory Tactile Mouthfeel Van Opstaele et al., 2006
8 Hops and Beer Flavour Beer Flavour Receptors in nose, mouth and throat Taste Gustatory Hop aroma Bitterness Odour Olfactory Tactile Mouthfeel Van Opstaele et al., 2006
9 Hops and Beer Flavour Beer Flavour Receptors in nose, mouth and throat Taste Gustatory Hop aroma Bitterness Polyphenols Odour Olfactory Tactile Mouthfeel Van Opstaele et al., 2006
10 Hop Bitterness Beer Flavour Taste Gustatory Bitterness
11 Hop Bitterness Beer Flavour Taste Gustatory Intensity Bitterness Quality
12 Beer Flavour Hop Bitterness Taste Gustatory Intensity Bitterness Quality Many different hop-derived compounds Hops and fresh beer 48 compounds (1) Aged beer 57 compounds (1) (1) Haseleu et al., 2010
13 -acids Bitter Hop Compounds Humulones
14 Bitter Hop Compounds -acids -acids Humulones Lupulones
15 Bitter Hop Compounds -acids -acids Humulones Lupulones Cohumulone Humulone Adhumulone Colupulone Lupulone Adlupulone
16 Bitter Hop Compounds -acids -acids Chalcones Humulones Lupulones Xanthohumol Cohumulone Humulone Adhumulone Colupulone Lupulone Adlupulone
17 Wort Boiling : -Acids Humulones Cis-isohumulones Trans-isohumulones
18 Wort Boiling : -Acids Humulones Cis-isohumulones Trans-isohumulones Major contribution to the bitter taste Varying levels and quality of bitterness Hop addition at the beginning of wort boiling
19 -Acids & Derivatives IAA DHIAA THIAA HHIAA
20 Wort Boiling : -Acids Hulupones Lupulones Haseleu et al., 2010
21 Wort Boiling : -Acids Hulupones Hulupinic Acid Lupulones Haseleu et al., 2010
22 Wort Boiling : -Acids Hulupones Hulupinic Acid Lupulones O 2 Tricyclolupones Haseleu et al., 2010
23 Wort Boiling : -Acids Hulupones Hulupinic Acid Lupulones O 2 Tricyclolupones Other bitter compounds Also formed during ageing Haseleu et al., 2010
24 Wort Boiling : Chalcones Xanthohumol Isoxanthohumol
25 Wort Boiling : Chalcones Xanthohumol Isoxanthohumol Compound with very well-rounded bitterness High -acids high xanthohumol content (1) (1) Collin et al., 2011
26 Hops Ageing : -Acids O 2 Humulones Humulinones Very bitter compounds Present in old hops
27 Beer Ageing : Iso- -Acids Cis-isohumulones Trans-isohumulones O 2 O 2 Cis-humulinic Acids & Cisalloisohumulones Trans-humulinic Acids & Transalloisohumulones Haseleu et al., 2010
28 Beer Ageing : Iso- -Acids H + Cis-isohumulones Trans-isohumulones Tricyclohumols O 2 O 2 Cis-humulinic Acids & Cisalloisohumulones Trans-humulinic Acids & Transalloisohumulones Other bitter compounds Very harsh bitterness Haseleu et al., 2010
29 Bitter Hop Varieties Bitter Hop Breeding Intensity of bitterness more -acids Quality of bitterness less cohumulone
30 Bitter Hop Varieties Bitter Hop Breeding Intensity of bitterness more -acids Quality of bitterness less cohumulone Northern Brewer Brewers Gold Magnum Taurus Herkules Cluster Galena Nugget Columbus-Tomahawk-Zeus Summit And many others
31 Conclusions Hop Bitterness Many compounds involved (not only iso- -acids) Various levels and quality of bitterness Quality of hops (drying, storage, processing) Important to avoid oxidized compounds Important shift in hop varieties
32 Conclusions Many compounds involved (not only iso- -acids) Various levels and quality of bitterness Quality of hops (drying, storage, processing) Important to avoid oxidized compounds Important shift in hop varieties For the Future Hop Bitterness Continue to develop products and processes which will allow to contribute to various tastes in beer
33 Hop Aroma Beer Flavour Key Points Hop aroma Odour Olfactory
34 Hop Aroma Beer Flavour Key Points Hop Composition Hop aroma Odour Olfactory
35 Hop Aroma Beer Flavour Key Points Hop Composition Hop aroma Hop Varieties Odour Olfactory
36 Hop Aroma Beer Flavour Key Points Hop Composition Hop aroma Hop Varieties Odour Olfactory Brewing Process
37 Hop Aroma Beer Flavour Many different hop-derived compounds Hop Composition Hop aroma Odour Olfactory
38 Hop Aroma Beer Flavour Many different hop-derived compounds Hop Composition Hop Oil Hop aroma Odour Olfactory
39 Hop Aroma Beer Flavour Many different hop-derived compounds Hop Composition Hop Oil Hop aroma Glycosides Odour Olfactory
40 Hop Aroma Beer Flavour Many different hop-derived compounds Hop Composition Hop Oil Hop aroma Glycosides Odour Olfactory Cysteine Adducts
41 Hydrocarbons 50-80% Hop Oil Compounds Monoterpenes: myrcene, limonene, pinene Sesquiterpenes: humulene, farnesene, caryophyllene Aliphatic hydrocarbons Schönberger & Kostelecky, 2011
42 Hop Oil Compounds Hydrocarbons 50-80% O-compounds 20-50% Monoterpenes: myrcene, limonene, pinene Sesquiterpenes: humulene, farnesene, caryophyllene Aliphatic hydrocarbons Monoterpene alcohols: linalool, geraniol, nerol Sesquiterpene alcohols: humulol, humulenol Others: acids, alcohols, ketones, esters, aldehydes, epoxides Schönberger & Kostelecky, 2011
43 Hop Oil Compounds Hydrocarbons 50-80% O-compounds 20-50% S-compounds < 1% Monoterpenes: myrcene, limonene, pinene Sesquiterpenes: humulene, farnesene, caryophyllene Aliphatic hydrocarbons Monoterpene alcohols: linalool, geraniol, nerol Sesquiterpene alcohols: humulol, humulenol Others: acids, alcohols, ketones, esters, aldehydes, epoxides Thioesters Sulfides Polyfunctional thiols Others Schönberger & Kostelecky, 2011
44 Hop Aroma Complexity Many Hop Aroma Compounds Hops more than 400 compounds, up to 1000 (1) Beer hundreds maybe thousands compounds (1) And many transformations during brewing process (1) Roberts et al., 2004; (2) Schönberger, 2011
45 Hop Aroma Complexity Many Hop Aroma Compounds Hops more than 400 compounds, up to 1000 (1) Beer hundreds maybe thousands compounds (1) And many transformations during brewing process Synergistic Effect (2) Very complex interaction between aroma compounds Threshold values depend on presence and concentration of other compounds (1) Roberts et al., 2004; (2) Schönberger, 2011
46 Hop Aroma Compounds Hop Aroma & Key Compounds Noble & Spicy oxygenated sesquiterpenoids (humulene epoxides, caryophyllene epoxide, humulenol) Citrusy carboxylic acid esters, alcohols and ketones Fruity terpene alcohols (linalool, geraniol, citronellol), thiols (4MMP, 3MH, 3MHA), ketones, epoxides and esters Green & Grassy aldehydes (hexanal) Kishimoro et al., 2008; Schönberger & Kostelecky, 2011
47 Hop Aroma Beer Flavour Hop Varieties Traditional Hop Aroma Hop aroma Specialty Hop Aroma Odour Olfactory
48 Historic Hops Traditional Hop Aroma Saaz, Lublin, Hallertauer Mittelfrüh, Hersbrucker, Tettnanger, Spalter, Styrian Golding, East Kent Golding, Fuggle
49 Historic Hops Traditional Hop Aroma Saaz, Lublin, Hallertauer Mittelfrüh, Hersbrucker, Tettnanger, Spalter, Styrian Golding, East Kent Golding, Fuggle New Hop Varieties Europe Tradition, Saphir, Premiant, Sládek, Aurora, Bobek United States Willamette, Sterling, Palisade, Mount Hood, Vanguard
50 History Specialty Hop Aroma Cascade developed in the 50 s, released in 1972 Development American craft brewing industry Trend more emphasis on hop flavour
51 History Specialty Hop Aroma Cascade developed in the 50 s, released in 1972 Development American craft brewing industry Trend more emphasis on hop aroma Key Hop Varieties United States Amarillo, Cascade, Centennial, Chinook, Citra, Mosaic, Simcoe Others Nelson Sauvin (New Zealand), Galaxy (Australia), Southern Promise (South Africa)
52 Hop Aroma Evaluation Evaluation techniques Raw hops Sniffing of crushed pellets or cones Simulation of boiling Hop tea Simulation of dry hopping Maceration in a superfine alcohol solution But never replace a brew!
53 Hop Aroma Evaluation Radar diagrams - Sterling Overall Hop Aroma Floral Fruity Onion/Garlic Spicy Woodsy Piney Cheesy Grassy Herbal Citrus Base Beer Sterling Fresh Sterling 2 Months Brynildson, 2010
54 Hop Aroma Evaluation Radar diagrams - Willamette Overall Hop Aroma Floral Fruity Onion/Garlic Spicy Woodsy Piney Cheesy Grassy Herbal Citrus Base Beer Willamette Fresh Willamette 2 Months Brynildson, 2010
55 Hop Aroma Evaluation Radar diagrams - Cascade Overall Hop Aroma Floral Fruity Onion/Garlic Spicy Woodsy Piney Cheesy Grassy Herbal Citrus Base Beer Cascade Fresh Cascade 2 Months Brynildson, 2010
56 Hop Aroma Evaluation Radar diagrams - Chinook Overall Hop Aroma Floral Fruity Onion/Garlic Spicy Woodsy Piney Cheesy Grassy Herbal Citrus Base Beer Chinook Fresh Chinook 2 Months Brynildson, 2010
57 Hop Aroma Beer Flavour Brewing Process Hop aroma Odour Olfactory
58 Hop Aroma Beer Flavour Brewing Process Wort Boiling & Whirlpool Hop aroma Odour Olfactory
59 Hop Aroma Beer Flavour Brewing Process Wort Boiling & Whirlpool Hop aroma Fermentation & Maturation Odour Olfactory
60 Hop Aroma Beer Flavour Brewing Process Wort Boiling & Whirlpool Hop aroma Fermentation & Maturation Odour Olfactory Kettle, Late & Dry Aroma
61 Wort Boiling & Whirlpool Physical Elimination Very volatile compounds Important losses with boiling vapor Apolar compounds Losses by adsorption on trub, tank walls, etc.
62 Wort Boiling & Whirlpool Chemical Transformations Oxidation reactions Production of more soluble compounds Examples Production of humulene epoxides Production of caryophyllene epoxide Production of humuladienone Production of methyl isobutyl ketone And many others
63 Fermentation & Maturation Physical Elimination Very volatile compounds Losses with CO 2 produced during fermentation Apolar compounds Losses by adsorption on yeast, tank walls, etc. (1) Vermeulen et al., 2006
64 Fermentation & Maturation Physical Elimination Very volatile compounds Losses with CO 2 produced during fermentation Apolar compounds Losses by adsorption on yeast, tank walls, etc. Chemical Reactions Reactions with H 2 S produced by yeast Production of 3-sulfanyl-3-methylbutanol (1), etc. And others (1) Vermeulen et al., 2006
65 Fermentation & Maturation Enzymatic Transformations Biotransformation of monoterpene alcohols -citronellol, geraniol, nerol, linalool and - terpineol (1) (1) King & Dickinson, 2000; (2) Daenen et al., 2007; (3) Gros et al., 2012
66 Fermentation & Maturation Enzymatic Transformations Biotransformation of monoterpene alcohols -citronellol, geraniol, nerol, linalool and - terpineol (1) Action of -glucosidases Liberation of aglycones from glycosides (2) Action of -lyases Liberation of polyfunctional thiols from cysteine adducts or glutathions (3) (1) King & Dickinson, 2000; (2) Daenen et al., 2007; (3) Gros et al., 2012
67 Fermentation & Maturation Enzymatic Transformations Biotransformation of monoterpene alcohols -citronellol, geraniol, nerol, linalool and - terpineol (1) Action of -glucosidases Liberation of aglycones from glycosides (2) Action of -lyases Liberation of polyfunctional thiols from cysteine adducts or glutathions (3) And probably others (1) King & Dickinson, 2000; (2) Daenen et al., 2007; (3) Gros et al., 2012
68 Evolution of Process New trends for hops use Origin American craft breweries Quantity Use of more hops Brewing process Addition at different points of the process, through innovative techniques Addition later and later in the process, to avoid oxidised compounds
69 Hop Aroma Conclusions Hop composition Many compounds involved key-compounds Complex interactions between them synergy
70 Hop Aroma Conclusions Hop composition Many compounds involved key-compounds Complex interactions between them synergy Hop varieties Development of hops with specific character
71 Hop Aroma Conclusions Hop composition Many compounds involved key-compounds Complex interactions between them synergy Hop varieties Development of hops with specific character Brewing process Many reactions during boiling and fermentation Link between hops and beer compounds?
72 Hop Aroma Conclusions Hop composition Many compounds involved key-compounds Complex interactions between them synergy Hop varieties Development of hops with specific character Brewing process Many reactions during boiling and fermentation Link between hops and beer compounds? Big challenge for the future!
73 Conclusion Major role of hops on the beer flavour Taste Hop bitterness Odour Hop aroma Even with very limited quantities Interacting with the other ingredients
74 Conclusion Major role of hops on the beer flavour Taste Hop bitterness Odour Hop aroma Even with very limited quantities Interacting with the other ingredients Key points for hop flavour Hop variety Added quantity Point of addition and process
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