An Attempt at Understanding Hop Enzymes and Their Action on Dry-Hopped Beers

​Broadcast Date: April 18, 2019

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​Webinar Summary

Dry-hopping is a widely used technique in the brewing industry to enhance hop aroma in beer. As craft beer styles evolve and brewers create new methods to extract optimal hoppy flavor, our understanding of the ways in which hops impact beer quality is still surprisingly lacking. One question in particular deserves more attention: What bioactive ingredients do dry-hops add to beer? Recently, Dr. Shellhammer’s lab at Oregon State University investigated enzymes in hops that, when used for dry-hopping, could stimulate in process fermentation and create conditions ripe for refermentation in package. It was found that hops contain diastatic enzymes that can act on beer dextrins to alter the carbohydrate profile in beer. This webinar will discuss the researchers’ methods for profiling hop enzyme activity, ultimately proposing a method for monitoring their potential to act on beer. Other variables that were shown to influence hop enzyme activity will be explored, including beer style and hop cultivar.

About the Presenter​

Kaylyn Kirkpatrick

Kaylyn Kirkpatrick
Cornell University

Kaylyn Kirkpatrick is a Brewing Specialist at Cornell University, providing education, outreach, and applied research to the craft beer industry. She obtained her Masters in Food Science from Oregon State University investigating hop enzymes in Dr. Shellhammer’s Brewing Science Laboratory. Kirkpatrick earned a B.S. in Biochemistry from Colorado State University and a Diploma in Brewing through the Institute of Brewing & Distilling. She got her start in the industry working as a Quality Assurance Chemist at New Belgium Brewing Company.