Broadcast Date: March 7, 2019
View the Webinar
Post Session Q&A
Blend-hopping mainly depends on the experience of each brewer, and flavor hops introduce very characteristic ‘varietal aromas’ to finished beers. However, brewers are less familiar with using such hops. Craft brewers are trying to blend new flavor hop varieties by trial and error. In recent years, the key flavor compounds and their contribution to varietal aromas of certain ‘flavor hop’ varieties have gradually emerged to light. Until now, certain volatile thiols and monoterpene alcohols have been reported as being possible contributors to hop varietal aromas. In this contribution, a new hypothesis of synergies between volatile thiols and monoterpene alcohols is proposed. In this report, blend-hopping methods based on scientific evidence are discussed. In addition, new classification of ‘flavor hops’ (‘free geraniol dominant hops’ and ‘geraniol precursor dominant hops’) is also proposed. This knowledge is useful for hop-blending.
- American Coolship ales follow similar fermentation progression, in terms of yeast and bacterial species present, as have been described previously in traditional lambic-style beers of Belgium.
- Barrels introduce substantial variation into the development of microbial populations in beer.
About the Presenters
Oregon State University
Scott Lafontaine is currently a Research Associate PostDoc in Dr. Tom Shellhammer's Laboratory at the Department of Food Science at Oregon State University. His research probes the chemical and sensorial connections between hop and beer flavor in dry hopped beers. He received his Ph.D. in Food Science and Technology in 2018. His Ph.D. thesis focused on using hop harvest factors (such as oil profiles and harvest dates) to predict the aroma profiles extracted into beer from the popular American hop varieties Cascade, Chinook, and Centennial during dry hopping. While not focusing on research he assists in the teaching of residential and continuing brewing analytical and quality education courses at OSU.
Sapporo Breweries, Ltd.
Kiyoshi Takoi graduated from Tohoku University with an MS in Agricultural Chemistry in 1989 and joined Sapporo Breweries, Ltd., as a biochemist. From 1989 to 2002, he mainly investigated beer foam stability. During 2002-2005, he evaluated the brewing properties of malts and hops using the pilot malting and brewing plants. In 2006, he managed the new product development. During 2007-2008, he investigated hop-derived flavor compounds. At present, he develops the new products as a senior research brewer. He received PhD in Agricultural Chemistry from Tohoku University in 2011, award for technical achievement from Brewing Society of Japan in 2016, and award for technical achievement from JSBBA (the Japan Society for Bioscience, Biotechnology, and Agrochemistry) in 2018.