Lindsey Kirchner (1), Shane McDonald (1); (1) Kalsec, Inc., Kalamazoo, MI, U.S.A.
Sensory
Supplier Poster
Hard ciders accounted for only about 1% of the U.S. beer market in
2014. However, cider sales are growing fast, increasing 75.4% from 2013
to 2014. It is estimated that cider and perry (pear equivalent to apple
cider) sales will attain 785 million liters by 2018. Craft brewers have
been willing to creatively blend technologies to create new and exciting
products. These technologies are also available to cider makers. This
paper looks at incorporating hop-derived ingredients and natural flavor
substances to modify a commercially available cider to create new flavor
profiles and provide cider makers with additional tools for making
innovative products. The objective of this study is to use beer and
flavor technology to modify the flavor profile of hard cider and apply
this technology to develop a prototype of a new cider variety.
Late-stream, post-fermentation differentiation allows breweries to
diversify their offerings while not slowing down production. With the
addition of hop extracts and natural flavors this can be achieved. This
study takes a retail hard cider and transforms it using hop extracts,
including hop bittering acid extracts and hop aroma oil extracts, and
natural flavors. ANOVA analysis was run to confirm that there were
statistical differences between samples from an undosed control and the
test products. The result of this work is the development of a new cider
variety—the IP Apple, which encompasses the bold hop characteristics of
an IPA and blends them with the sweet base of a hard apple cider. Using
hop oils, hop acids, and flavor substances, the flavor profile of apple
cider can be manipulated to increase drinkability, add new hop-derived
flavors, and modify the apple flavor. The tools of creativity of today’s
craft brewers can be used for exciting new hard apple cider products.
Lindsey Kirchner received a B.S. degree in biomedical sciences and
a B.A. degree in criminal justice from Western Michigan University in
Kalamazoo, MI, in 2008. She began employment with Kalsec, Inc. as a
paprika technician in 2008, moving on to sensory technician in 2009,
assistant sensory scientist in 2010 and associate sensory scientist in
2012. She is currently responsible for Kalsec, Inc.’s beer panel
leadership and maintenance. She currently serves on both the ASBC and
ASTM Sensory Subcommittees.
