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Getting the Most from Your Hops Patrick Jensen

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Getting the Most from Your Hops Patrick Jensen GETTING THE MOST FROM YOUR HOPS PATRICK JENSEN SPENCER TIELKEMEIER NICK ZEIGLER OUR MISSION To connect family hop farms to the world’s finest brewers OUR VISION We are the global supplier of choice, focused on sustainably produced, innovative hop products. We are a responsible neighbor and asset to our communities, enriching the products, businesses and lives of everyone we encounter. OUR VALUES • Passion: For people, product, planet and process • Respect: Teamwork and collective responsibility • Integrity: Transparency and accountability in all we do • Dedication: Quality and sustainability • Excellence: An emphasis on innovation and continuous improvement GROWERS We are the only 100% grower owned hop company. Our grower families have been harvesting hops in the Northwest since the 1800s and have acquired a wealth of knowledge and expertise throughout the decades to create the highest quality hops. These grower-owners include: • 3D Farm/BC Hop Farm • Brulotte Farms • B.T. Loftus Ranches • C&C Hop Farms • Carpenter Ranches • Gasseling Ranches • Perrault Farms • Sauve & Son Farms • Sodbuster Farms • Van Horn Farms • Double R Hop Ranches • Black Star Ranches In addition to our grower owners, we receive hops from an additional 43 families • Oasis Farms throughout the Pacific Northwest. • Coleman Agriculture YAKIMA CHIEF RANCHES Yakima Chief Ranches, formerly Select Botanicals Group (SBG), is Yakima Chief Hops partner from propagation to pint. Works with Hop Breeding Company to develop new hop varieties. YCR is an integrated crop management company that specializes in breeding new hop varieties for the global brewing industry. Footprints® - Comprehensive brand management program that ensures the highest level of attention is given to the growing and harvesting of hops. HOP BRANDS, VARIETIES & BLENDS Portfolio of over 80 varieties: YCH also offers proprietary blends. • American Hops from the Pacific Northwest - A full portfolio of hops Community Blends that can be used to create the world’s best beers – hops for • Pink Boots Blend delivering aroma, flavor and bitterness • Falconer’s Flight® Blend • Veterans Blend • Select Imported hops from Germany, New Zealand, the Czech Expression Blends Republic, & the UK • Zythos® Blend • Pacific Crest Blend INTERPRETING A HOP CERTIFICATE OF ANALYSIS STANDARD CERTIFICATE OF ANALYSIS STANDARD CERTIFICATE OF ANALYSIS ESSENTIAL OIL IN HOPS Volatile component of hops • 0.2 -3% of total mass • Most will not survive the brewing process • Hydrocarbons • Hydrophobic • “If it ends in –ene it will not make the scene” –Pat Jensen • Monoterpene Alcohols • Most end in –ol • Substantially more beer-soluble than hydrocarbons Perceived aroma in raw hops ≠ Perceived aroma in beer ESSENTIAL OIL IN HOPS Total Oil % = Aroma Intensity? TRACKING AROMATIC HOP COMPOUNDS INSTRUMENTATION • Agilent 7890B GC • Agilent 7200 QTOF • Agilent 8355 SCD • Gerstel MPS • TDU 2 • CIS • Twister • Head Space 5/6/2020 12 2019 HARVEST HOP VARIETAL AROMATIC ANALYSIS • 34 hop varieties • 1328 hop lots 5/6/2020 13 2019 HARVEST HOP VARIETAL AROMATIC ANALYSIS 5/6/2020 14 2019 HARVEST HOP VARIETAL AROMATIC ANALYSIS 5/6/2020 15 2019 HARVEST HOP VARIETAL AROMATIC ANALYSIS 5/6/2020 16 2019 HARVEST HOP VARIETAL AROMATIC ANALYSIS 5/6/2020 17 2019 HARVEST HOP VARIETAL AROMATIC ANALYSIS • Total oil did not correlate to overall amount of detectable volatile compounds • Next year: what components of total oil are not currently being detected? • Fatty acids? • Next year: Quantitate all compounds • Find certified analytical standards • Adding more compounds 5/6/2020 18 So what DO we know? SULFUR COMPONENTS IN HOPS AN INTRODUCTION SULFUR-BEARING COMPOUNDS 3 MAIN TYPES OF CURRENT RELEVANCE • Sulfides • Thioesters • Polyfunctional Thiols REQUIRE SPECIALIZED EQUIPMENT TO DETECT • Add-on to current GCMS analysis (SCD Detector) • YCH now analyzing all lots for thioesters and polyfunctional thiols SULFIDES NOT SPECIFIC TO HOPS • Low concentrations in hops • Also come from malt GENERALLY CONTRIBUTE UNPLEASANT AROMA • Methional (rotten vegetable) • Dimethyl sulfide (DMS, cooked corn, onion-like) • Dimethyl disulfide (cooked vegetable, onion-like) • GENERALLY EVAPORATED DURING WORT BOILING THIOESTERS (THIOATES) FORMED BY BIOSYNTHESIS OF ALPHA ACIDS AND FATTY ACIDS • Moderate concentrations in hops (ppm) • Relatively low aroma detection threshold (ppb) GENERALLY CONTRIBUTE UNPLEASANT AROMA • S-methyl-thiohexanoate (cooked vegetable) • S-methyl-thio-4-methylpentanoate (musty, cooked vegetable) • S-methyl-thio-2methylbutyrate (soapy, cooked vegetable) • S-methyl-thioisovalerate (cheesy, cooked vegetable) POLYFUNCTIONAL THIOLS SULFUR-BEARING COMPOUNDS • Very low concentrations in hops (ppb) • Extremely low aroma detection threshold (ppt) GENERALLY CONSIDERED TO CONTRIBUTE PLEASANT AROMA • Contained in tropical fruits • Can be bound to amino acids, released by yeast enzymes (β-lyase) 4MMP 4-MERCAPTO-4METHYL-2-PENTANONE (AKA 4MSP) • Also contained in wines • Blackcurrant aroma at low concentrations • “Catty” aroma at high concentrations • Not commonly found in European hops YCH has the ability to test for 4MMP 3MH AND 3MHA 3-MERCAPTOHEXANOL (AKA 3SH) • Contained in hops and malt • Grapefruit, sometimes blackcurrant • Increases during wort boil 3-MERCAPTOHEXYLACETATE (AKA 3SHA) • Not found in hops • Formed by yeast biotransformation of 3MH • Grapefruit and Passionfruit YCH tests for 3MH on all lots CY2019 and forward WHY CARE? SYNERGY • Thiols could enhance the intensity of monoterpene alcohols (linalool, geraniol,etc) • Use as blend components • “Flavor pop” technology BREEDING • Better inform decision-making on breeding side “SURVIVABLES” 3MH THIOESTERS TRI-2304CR CRYO HOPS® BLEND CRYO HOPS BLEND • Designed to maximize beer-soluble compounds • Blended to load WP and early DH with “survivables” • High in geraniol, linalool, 3MH, methyl geranate • Targeting synergies between components • Flavor Pop! “SURVIVABLES” PULLING IT ALL TOGETHER WHAT TO PAY ATTENTION TO • WP an Mid-Ferm additions • Focus on varieties high in “survivables” • Post-Ferm DH • Hops low in “survivables” may have a better chance to shine PULLING IT ALL TOGETHER MAXIMIZING DRY HOP IMPACT • Contact vs. Time • More contact in less time is preferred 120 100 80 60 40 Average of 2-Nonanone 20 Average of Methyl 0 PULLING IT ALL TOGETHER CAPTURING COMPOUNDS—AND KEEPING THEM THERE! • Low DO at all steps of cold-side process • Pay attention to vessel headspace • Consider Cryo Hops ® for shelf stability FUTURE RESEARCH SENSORY • Impact of component concentrations on sensory intensity • Hedonic testing of certain component concentrations LAB • Further refinement of “survivables” theories FARM QUALITY • Plant maturity vs component concentrations FUTURE RESEARCH BREWERY • Thiol impact in non-NEIPA fermentations • Yeasts with high 3MH->3MHA capabilities • Hop addition timing on “survivables” concentrations in finished beer BREEDING • Accession decisions based on component concentrations • “Purpose-built” breeding lines designed for specific brewing applications FURTHER READING • “Flavor Hops” Varieties and Various Flavor Compounds Contributing to Their “Varietal Aromas”: A Review • Kiyoshi Takoi- Product & Technology Innovation Department, Sapporo Breweries Ltd., Japan • https://www.mbaa.com/publications/tq/tqPastIssues/2019/Pages/TQ-56-4-0930-01.aspx • Behaviors of 3-Mercaptohexan-1-ol and 3-Mercaptohexyl Acetate during Brewing Processes • Toru Kishimoto,1 Masahito Morimoto, Minoru Kobayashi, Nana Yako, and Akira Wanikawa- Research Laboratories of Brewing Technology, Asahi Breweries Ltd., Moriya-shi, Ibaraki, Japan • https://www.tandfonline.com/doi/abs/10.1094/ASBCJ-2008-0702-01 Questions? [email protected] [email protected] [email protected] [email protected].
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