Fermentation Science: Oregon State University

Thomas H. Shellhammer Professor of Food Science NorWester Professor of Fermentation Science Daniel C. Sharp

Willamette Valley, Oregon

Training students to be brewers

Photos courtesy of Lynn Ketchum

OSU Pilot Brewery 2 BBL brewhouse, 6 CCV

Photos courtesy of Steve Werblow

OSU has a long connection to hops

1932
Oregon largest hop producing region in the world with 34,594 acres (14,000 ha) Downy Mildew discovered in Oregon hop yards U.S. Department of Agriculture establishes hop breeding program

1979
Hop Research Council created

1996
Fermentation Science track created within Dept of Food Science

Shellhammer Lab Hops research, recent activity

Isomerization kinetics Bitterness research
Native and reduced iso-alpha acids Hop-derived polyphenols Impact, time-intensity, quality
Bitterness Intensity Imax Area

tmax Tim e Duration

Foam studies
Reduced isos

Flavor stability
Hop-derived polyphenols

Hop acids

Shellhammer Lab Hops research, current projects

Investigating the sources of citrus aroma/flavor from hops Hop harvest maturity influences on oil quality Basic studies on dry hopping How hops affect beer flavor stability New methods for assessing beer bitterness

Shellhammer Lab Hops research, current projects

Investigating the sources of citrus aroma/flavor from hops Hop harvest maturity influences on oil quality Basic studies on dry hopping How hops affect beer flavor stability New methods for assessing beer bitterness

Hop Aroma
What is it? Where does it come from? How do I get it?

A line in the sand

Harvest

Quality
Quality is the indicator for the condition in which hop constituents are when being added to the beer/wort, i.e. the definition of quality indicates whether degradation took place from picking to dosage.
Forster, A. The quality chain from hops to hop products. In 48th IHGC Congress, Canterbury, Barth-Haas Research & Publications (http://www. barthhaas. com); 2001.

The degree of reduction in quality can be described by a quantitative measurement of aging components (or correlated components). ?????

Quality: A relative perspective

Assessing the aroma quality of hops

Hop rubs and teas have limitations. Come up with at least one descriptor for each hop. Rank them in order of most preferred to least preffered.

Big Picture
Quality Control Points
Cultivation Harvest Kilning Conditioning Packaging Storage Heat, time, moisture and oxygen =

What is it? Chemical Composition of Hops

Principle Components Cellulose-lignins Proteins Alpha acids Beta acids Water Minerals Polyphenols and tannins Lipids and fatty acids Hop oil Monosaccharides Pectins Amino acids Concentration (%w/w) 40.0 - 50.0 15.0 2.0 - 17.0 2.0 - 10.0 8.0 - 12.0 8.0 3.0 - 6.0 1.0 - 5.0 0.5 - 3.0 2.0 2.0 0.1

European Brewery Convention Hops and Hop Products, Manual of Good Practice; Getranke - Fachverlag Hans Carl: Nurnberg, Germany, 1997.

SEM Image of Lupulin glands

Forster, A. The quality chain from hops to hop products. In 48th IHGC Congress, Canterbury, Barth-Haas Research & Publications (http://www. barthhaas. com); 2001. NEED PERMISSION

Kishimoto, T.; Wanikawa, A.; Kono, K.; Shibata, K. Comparison of the Odor-Active Compounds in Unhopped Beer and Beers Hopped with Different Hop Varieties. Journal of Agricultural and Food Chemistry 2006, 54, 8855-8861. NEED PERMISSION

3.5 Concentration (ml/100g hops) 3 2.5 2 1.5 1 0.5 0 -30

Harvest Timing: Total essential oil content during hop maturation

Mt. Hood Nugget Galena Willamette

-25

-20

-15

-10 -5 0 Harvest time point

10

15

20

Adapted from: Murphey, J.; Probasco, G. The Development of Brewing Quality Characteristics in Hops During Maturation. MBAA TQ 1996, 33, 149-159.

Harvest Date: Oil Content by Location 2010 Harvest

3 2.5 2 1.5

Cascade Oil volume at 8 % moisture

Concentration (ml/100g hops)

3 2.5 2 1.5

Willamette Oil volume at 8 % moisture

Concentration (ml/100g hops)

Farm 1
1 0.5 0

Farm 1
1 0.5 0

Farm 2 Farm 3

Farm 2 Farm 3
Early 0.5 Typical 1 1.5 2 Harvest Time Point

Early 0.5

Typical 1 1.5 2 Harvest Time Point

Late 2.5

Late 2.5

Difference exists between hops harvested at different locations.

Adapted from: Eyres, G.; Dufour, J. Hop Essential Oil: Analysis, Chemical Composition and Odor Characteristics. In Beer in Health and Disease Prevention; Preedy, V. R., Ed.; Academic Press: San Diego, 2009; pp. 239-254.

Composition

Schnberger, C.; Kostelecky, T. 125th Anniversary Review: The Role of Hops in Brewing. J. Inst. Brew 2011, 117, 259267.

Principle Odor Compounds in Hops

Spicy/Herbal Epoxides Eudesmol Farnesol Piney/Woody Myrcene Beta-Pinene Alpha Pinene Floral Nerol Geraniol Geranyl Acetate Linalool Citronellol Sulphur Compounds Alpha Terpineol Humulene Citrus Limonene Citral Citronellol Fruity/Tropical Linalool Esters

Caryophyllene Oxide Farnesene Caryophyllene

Odor Active Compounds: Fresh Hops

Harvest Timing: Oil Profile

1600 1400

Cascade Myrcene

Concentration (mg/100 g hops)

1200 1000 800 600 400 200 0

0.5

Early

Typical 1 1.5 2 Harvest Time Point

2.5

Late

Howard, G.A., Slater, C.A. Effect of Ripeness and Drying of Hops on the Essential Oil. J. Inst. Brew. 1958, 64, 234-237.

Aroma compound concentrations: Hallertau MF

9 8 7 6 5 4 3 2 1 0
Concentration (l/100g hops)

Linalool Geraniol Humulene Epoxide II -6 -3 0 3 6 9 12 15 Harvest time point 18 21 24

Hop oil contents increased an average of 30% from day -3 to day 21..

Adapted from: Bailey, B.; Schonberger, C.; Drexler, G.; Gahr, A.; Newman, R. The Influence of Hop Harvest Date on Hop Aroma in Dry-Hopped Beers. TQ 2009.

Indicators of Degradation 2010 Harvest

24 22 20 18 16 14 12 10 8 6 4 2 0

Cascade isovaleric acid

Concentration (mg/100 g hops)

24 22 20 18 16 14 12 10 8 6 4 2 0

Willamette isovaleric acid

Concentration (mg/100 g hops)

Early 0.5

Typical 1 1.5 2 Harvest Time Point

Late 2.5

Early 0.5

Typical 1 1.5 2 Harvest Time Point

Late 2.5

Preliminary brewing: Cascade

Fruit Cocktail
7.0

Orange

6.0 5.0

Tropical fruit

Sweaty/Onion/Garlic

4.0 3.0 2.0

Melon

Apricot/Peach

1.0 0.0

Grapefruit

Typical

Late

Pine

Estery (tutti fruitti)

Green Hop Floral Rose

Green Apple

Typical harvest hops = apple, apricot/peach, and sweaty/onion/garlic notes. Late harvest hops = higher melon and floral notes.

Big Picture
Quality Control Points
Cultivation Harvest Kilning < 60 C Conditioning Humidity control Packaging Storage

Baling
80 kg bales Farmers bales

SEM Image of Lupulin glands

Forster, A. The quality chain from hops to hop products. In 48th IHGC Congress, Canterbury, Barth-Haas Research & Publications (http://www. barthhaas. com); 2001.

Baling

Forster, A. The quality chain from hops to hop products. In 48th IHGC Congress, Canterbury, Barth-Haas Research & Publications (http://www. barthhaas. com); 2001.

Storage Temp

So what?
Harvest timing matters.
Changes in the amount and profile of hop oil.

Baling
Keep under 60 kg

Storage
Low temp (0 C) for < 1 year.

Communicate with your customer. Sensory Result?

Acknowledgments
Shaun Townsend, OSU OSU-USDA ARS Hops Group Indie Hops Goschie Farms Coleman Farms