Green Gold: Getting the most out of hops!

Size: px
Start display at page:

Download "Green Gold: Getting the most out of hops!"

Transcription

1 Green Gold: Getting the most out of hops! Nick Zeigler Outgoing Director of Operations & Production, Magic Rock Brewing Incoming Director of Technical Programs, YCH Hops

2 What the Hell is Hoppiness? Catch-all Broad Strokes Traditionalist Perspective Edging towards specificity Spicy Herbal Hoppiness Aroma Bitter Noble Other Floral Vegetal

3 What the Hell is Hoppiness? Catch-all Broad Strokes BUT WAIT! Could there be more? Edging towards specificity Spicy Herbal Hoppiness Aroma Bitter Noble Other Vegetal Floral

4 Evolving perspectives It used to be all about bitterness. What we want Hoppiness Refining our vocabulary Spicy Resinous Floral Fruity What we experience Peppery Sulphury Piney Woody Cedar Sweet Roses Citrus Tropical Soft Fruit Stone Fruit Then, aromatics. Then we started looking at oil content and oil fractions. Now, we re looking at mono terpenes, sesquiterpenes, terpenoids, aliphatic hydrocarbons, polyfunctional thiols, esters and polyphenols. What are we measuring in our hops? What about our beer? Do our measurements align with what we know about flavour chemistry? How do our brains (and cultures) interpret the chemical soup?

5 Evolving perspectives I ll bet good money that there are WAY more waiting Bontempo, W. Measuring Essential Oils on the Farm LinkedIn SlideShare, retrieved 25/08/2017

6 Almagues, C. et.al. Humulus Lupulus: A story that begs to be told. A Review Journal of the Institute of Brewing. DOI /jib.160

7 Almagues, C. et.al. Humulus Lupulus: A story that begs to be told. A Review Journal of the Institute of Brewing. DOI /jib.160

8 Where do these compounds come from? Turner, Z. Cryo Hops. Carlsberg Technical, 2017.

9

10

11

12 How do we get them into our beer? Varietal selection and blending hops. Format choice All are not equal but they can all be beautiful. Different formats from the same lot will differ in character. Different formats are suited to different processes. This allows us to better control our product.

13 Format: Hotside Bittering & Characteristics Point of Use Bitterness Format Boil Late/WP Hopback Dry Hop BBT Hotside Coldside Mouthfeel Foam Polyphenols Fresh Whole X --- = Whole Cone X = T90 (Referen X = = = = = = Cryo X = Noble/Bract X CO2 Extract X X X ++++ N.A Iso-Extract = Iso-E - Rho + + = Iso-E - Tetra = Iso-E - Hexa = Hop Oil N.A. N.A. = ? Colloidal Stability

14 Format Flavor and Aroma contributions T90 Dried Whole Cone Fresh Hops Cryo Noble (FKA Bract) CO2 Extract

15 Processes: Hot Side Mash Hopping Early Boil Late flavour additions. Whirpool Cooled Whirlpool? Hopback

16 Cold Side: Fermentation Hop Trub Carryover Ferm-Hopped Biotransformation and Enzymatic Release? Changing ph, O2, Alcohol Levels Other compounds interacting with hop-derived compounds?

17 DRYHOPPING Or, how I learned to stop fearing and love the linalool

18 Key Concepts in Dry Hopping TIME TEMPERATURE SURFACE AREA TO VOLUME RATIO (Quantity?) EXPOSURE / MIXING ph, ABV, residual sugars and O2 all also have a major impact on hop character in the final beer, but a lot of work remains to be done on these aspects.

19 Things to remember: If you want it in the beer, you have to get it in solution and keep it there. (Yeast adsorb many hop compounds!) Hop compounds solubilize differently in alcohol and water (and different solutions thereof). Ever notice how the same hop-bill tastes different in different strength beers? Solubilization can be accelerated by increasing the temperature and exposure but then you might also drive off some more delicate aromatics! Many compounds have synergistic and antagonistic relationships with one another. (e.g. 3-sulfanyl-4-methylpentan-1-ol & 3-sulfanyl-4-methylpentyl acetate to create grapefruit and Suavignon Blanc aromas, or β- pinene, caryophyllene, methyl heptanoate, 2-undecanone and S-methyl-hexanothiate [or isobutyl isobutyrate and ethyl butyrate] combine to elicit tropical fruit or mango & mango skin).

20 Different processes for DH Pellets & Powder: Fire & Forget 7-15 days. Dump & Bump 4-7 days. Centrifuge on to hops over length of transfer and then centrifugation back out to BBT. (12-24 hours for big tanks) Slurry Hops with DAL or Beer in reaction vessel and remix into tank. (12-24 hours for big tanks) Magic Rock Brewing Recirculation 12 hours spin, 12 hour rest then cool. Whole cone: Steep plain ( CONES CLOG EVERYTHING) Steep in weighted bags (Better, but lots of layering and loss of product.) Sierra Nevada Torpedo. (Best.)

21 Dry Hopping at Pump, T s & and lines CIPd & Blown out with CO2. Tank Degassed. Pump Started OUT Recirc, IN Total Outlet. Hops (T90, LupulN2 powder, Cryo Pellets) added to top. Tank sealed & top pressure added. After one hour, pump OFF. Switch T s: T.O. in to pump, pump OUT to Recirc Ports. Recirculate 12 hours.

22 What do we think? IN OUR PROCESS: Leaf hops are adding excessive grassy and herbal notes, as well as negatively impacting yields. (NB, we have a LOT of headspace in our hopback. This is likely a factor.) T90s can provide almost everything we want, but dramatically reduce yields and also throw too many grassy, veggie, and dank notes in large charges. Cryo on its own is super fruity, piney and resinous and is great for yields and clarity, but can lack complexity. Cryo and T90 are the overwhelming winning combination at the moment (100% Aroxa-trained taster preference for CB & HW, 90% preference for Fantasma), but we are beginning large-scale intensive trials with Bract fraction and extracts with an eye towards finer control over polyphenol and sesquiterpene-derived character. Dankness:Fruitiness (DtF) ratio.

23 How do we assess our progress? Sensory Analysis Culture & Personal Experience have very significant impacts on what we perceive! GC/MS & HPLC What are we measuring? Is it the same as what we taste and smell? In measuring, we change. We must account for Synergistic & Antagonistic relationships Public Perception

24 7 Months of yield data Leaf & T90 to T90 = 5% Increase T90 to Pure Cryo = Avg 3.1% increase on big IPA, up to 8% increase on heavily hopped session beers. Cryo + T90 vs T90 alone = 2.1-5% yield increase across all brands.

25 A final warning:

A comparison between homebrew and commercial scale utilization Eric Bean and Frank Barickman

A comparison between homebrew and commercial scale utilization Eric Bean and Frank Barickman Scaling Hops A comparison between homebrew and commercial scale utilization Eric Bean and Frank Barickman Outline Background Method Differences Lab Analysis Results Sensory Results Conclusions Background

More information

Hops. Philippe Lefèvre Yakima Chief

Hops. Philippe Lefèvre Yakima Chief Hops Philippe Lefèvre Yakima Chief Hop Production Hop Fields Hop Fields Hop Fields Hop Fields Hop Harvest Hop Harvest Hop Harvest Hop Harvest Hop Harvest Hop Harvest Hop Harvest Hop Kilning Hop Kilning

More information

Dryhopping Effectively

Dryhopping Effectively Dryhopping Effectively 2017 NHC Minneapolis St. Paul Blaze Ruud- Key Accounts Manager HOP ANATOMY Lupulin Alpha Acids 2-20% Beta Acids 2-20% Hop Oils 0.5-4% Lipids 1-5% Leaf/Bract Polyphenols & Tannins

More information

TotallyNaturalSolutions

TotallyNaturalSolutions TotallyNaturalSolutions aromas & flavours to inspire Product Guide Premium Hop Products for Innovative Brewing www.totallynaturalsolutions.com + 44 (0)1622 872105 Introducing the hop Humulus Lupulus One

More information

Inside the brewery. How is beer made? Barley Malting. Hop Quality A Brewer s Perspective. Barley Water

Inside the brewery. How is beer made? Barley Malting. Hop Quality A Brewer s Perspective. Barley Water How is beer made? Hop Quality A Brewer s Perspective Thomas H. Shellhammer Ph.D. Nor Wester Professor of Fermentation Science Oregon State University, Corvallis, Oregon, USA Barley Water Hops Yeast Barley

More information

CRYO HOPS : DRY HOPPING WITH LUPULIN HOP POWDER. Joe Mohrfeld Director of Brewing Pinthouse Pizza Brewpubs Austin, TX

CRYO HOPS : DRY HOPPING WITH LUPULIN HOP POWDER. Joe Mohrfeld Director of Brewing Pinthouse Pizza Brewpubs Austin, TX CRYO HOPS : DRY HOPPING WITH LUPULIN HOP POWDER Joe Mohrfeld Director of Brewing Pinthouse Pizza Brewpubs Austin, TX Cryo Hops : Lupulin Hop Powder Techniques Usage Benefits Pitfalls Case study Cryo Hops

More information

Characterisation of New Zealand hop character and the impact of yeast strain on hop derived compounds in beer

Characterisation of New Zealand hop character and the impact of yeast strain on hop derived compounds in beer Characterisation of New Zealand hop character and the impact of yeast strain on hop derived compounds in beer Graham Eyres, B. Gould, V. Ting, M. Leus, T. Richter, P. Silcock, and P.J. Bremer Department

More information

BrauKon HopGun Concept

BrauKon HopGun Concept BrauKon HopGun BrauKon HopGun Concept BrauKon HopGun Concept 3 5 kg Camba Bavaria 120 150 kg Tröegs Brewing Company BrauKon HopGun Concept HopGun - standard line: o 10 kg o 50 kg o 100 kg o 150 kg o 200

More information

Tasting beer, when you want more than just drinking beer PNWHC Vancouver, Washington Presented By Ted Hausotter

Tasting beer, when you want more than just drinking beer PNWHC Vancouver, Washington Presented By Ted Hausotter Tasting beer, when you want more than just drinking beer 2017 PNWHC Vancouver, Washington Presented By Ted Hausotter Drinking Beer: We all know how. It is the least amount of work, can be a great time

More information

Tyler Trent, SVOC Application Specialist; Teledyne Tekmar P a g e 1

Tyler Trent, SVOC Application Specialist; Teledyne Tekmar P a g e 1 Application Note Flavor and Aroma Profile of Hops Using FET-Headspace on the Teledyne Tekmar Versa with GC/MS Tyler Trent, SVOC Application Specialist; Teledyne Tekmar P a g e 1 Abstract To brewers and

More information

Little Things That Make A Big Difference: Yeast Selection. Yeast selection tasting

Little Things That Make A Big Difference: Yeast Selection. Yeast selection tasting Little Things That Make A Big Difference: Yeast Selection Yeast selection tasting Wine Aroma PRIMARY AROMAS Grape-derived Monoterpenes (floral, fruity) Norisoprenoids (floral, perfumy) Methoxypyrazines

More information

New-England Style IPAs. District Northwest May 5 th and 6 th, 2017 Hood River, Oregon

New-England Style IPAs. District Northwest May 5 th and 6 th, 2017 Hood River, Oregon New-England Style IPAs Hood River, Oregon Great Notion Brewing I m James Dugan. Co-owner and brewer of Great Notion Brewing. We focus on hazy IPA s, barrel aged sours, and culinary inspired stouts. Speaking

More information

AN ENOLOGY EXTENSION SERVICE QUARTERLY PUBLICATION

AN ENOLOGY EXTENSION SERVICE QUARTERLY PUBLICATION The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine FBZDF Wine. What Where Why How 2017 2. October, November, December What the authors

More information

THE BREWING VALUE OF HOPS HOP & BREW SCHOOL A UG 29 S EPT 1, 2017, Y AKIMA

THE BREWING VALUE OF HOPS HOP & BREW SCHOOL A UG 29 S EPT 1, 2017, Y AKIMA THE BREWING VALUE OF HOPS HOP & BREW SCHOOL A UG 29 S EPT 1, 2017, Y AKIMA Introduction Hop research at De Proefbrouwerij The brewing value of hops Analysis Case studies Summary Take home messages 2 INTRODUCTION

More information

Varietal Specific Barrel Profiles

Varietal Specific Barrel Profiles RESEARCH Varietal Specific Barrel Profiles Beaulieu Vineyard and Sea Smoke Cellars 2006 Pinot Noir Domenica Totty, Beaulieu Vineyard Kris Curran, Sea Smoke Cellars Don Shroerder, Sea Smoke Cellars David

More information

Cooking and Pairing Written Exam Key

Cooking and Pairing Written Exam Key Cooking and Pairing Written Exam Key Name: Date: Class: 1. Describe each step in the brewing process below. a. What are the two most important variables brewers control during the Mashing step? Time and

More information

Factors influencing mandarin fruit quality. What drives the eating. Outline. experience in mandarins?

Factors influencing mandarin fruit quality. What drives the eating. Outline. experience in mandarins? Factors influencing mandarin fruit quality David Obenland, USDA-ARS, Parlier, CA Mary Lu Arpaia, UCR What drives the eating Outline experience in mandarins? Exterior appearance is important for the initial

More information

O P T IM IZ IN G H O P QUA LITY. Zac German Technical Manager z

O P T IM IZ IN G H O P QUA LITY. Zac German Technical Manager z O P T IM IZ IN G H O P QUA LITY Zac German Technical Manager z ac.german@ychhops.com Outline 1. Quality Factors Varietal Purity Growing Practices Approaches to handling variability 2. Growing for Oil vs

More information

Investigating the factors influencing hop aroma in beer

Investigating the factors influencing hop aroma in beer Investigating the factors influencing hop aroma in beer Graham Eyres, Tobias Richter, Jamie Scrimgeour, Pat Silcock and Phil Bremer Department of Food Science University of Otago, Dunedin, New Zealand

More information

Smoke Taint: Analysis and Remediation Strategies Jasha Karasek

Smoke Taint: Analysis and Remediation Strategies Jasha Karasek Smoke Taint: Analysis and Remediation Strategies Jasha Karasek 2/19/2019 Smoke Taint Background on Vinquiry Labs smoke taint analysis Smoke Taint Markers Free vs. Total markers Smoke and Sensory Interpreting

More information

Applying Brewing Better Beer

Applying Brewing Better Beer Applying Brewing Better Beer Brewing Better Beer released in April 2011 Equal parts autobiography, manifesto, and personal brewing lesson it s how I brew What did readers find new and interesting? A case

More information

Oregon Wine Advisory Board Research Progress Report

Oregon Wine Advisory Board Research Progress Report Grape Research Reports, 1996-97: Fermentation Processing Effects on Anthocyanin and... Page 1 of 10 Oregon Wine Advisory Board Research Progress Report 1996-1997 Fermentation Processing Effects on Anthocyanin

More information

Scheme illustrating Noblesse actions in rebalancing a wine from its sulfur like off-flavors

Scheme illustrating Noblesse actions in rebalancing a wine from its sulfur like off-flavors www.-.com Scheme illustrating Noblesse actions in rebalancing a wine from its sulfur like off-flavors Legend for the following schemes Ethanthiol: symbolizing the sulfur compounds participating to the

More information

Raw barley is steeped in 5-15 C water for a few days and then allowed to dry during which it begins to germinate. Fig 1. Barley

Raw barley is steeped in 5-15 C water for a few days and then allowed to dry during which it begins to germinate. Fig 1. Barley How to brew your own beer Presented by the South Yeasters Home Brewers Club www.southyeasters.co.za (Sources: The Beer Drinkers Handbook by Kevin Trayner How to Brew by John Palmer) Introduction Beer has

More information

Impact of leaf removal on Istrian Malvasia wine quality

Impact of leaf removal on Istrian Malvasia wine quality Impact of leaf removal on Istrian Malvasia wine quality Marijan Bubola 1, Igor Lukić 1, Sanja Radeka 1, Paolo Sivilotti 2, Andreja Vanzo 3, Dejan Bavčar 3, Klemen Lisjak 3 1 Institute of Agriculture and

More information

How yeast strain selection can influence wine characteristics and flavors in Marquette, Frontenac, Frontenac gris, and La Crescent

How yeast strain selection can influence wine characteristics and flavors in Marquette, Frontenac, Frontenac gris, and La Crescent How yeast strain selection can influence wine characteristics and flavors in Marquette, Frontenac, Frontenac gris, and La Crescent Katie Cook, Enologist, University of Minnesota Fermentation Yeast Saccharomyces

More information

TECHNICAL INFORMATION SHEET: CALCIUM CHLORIDE FLAKE - LIQUOR TREATMENT

TECHNICAL INFORMATION SHEET: CALCIUM CHLORIDE FLAKE - LIQUOR TREATMENT TECHNICAL INFORMATION SHEET: CALCIUM CHLORIDE FLAKE - LIQUOR TREATMENT PRODUCT NAME: CALCIUM CHLORIDE FLAKE PRODUCT CODE: CALCHLF COMMODITY CODE: 25201000 PACKAGING: 5 AND 25 KG Description Calcium Chloride

More information

Effect of hopping regime, cultivar, and yeast on terpene alcohol content in beer.

Effect of hopping regime, cultivar, and yeast on terpene alcohol content in beer. Effect of hopping regime, cultivar, and yeast on terpene alcohol content in beer. Daniel C. Sharp, Andrew Molitor, Tom H. Shellhammer Oregon State University Department of Food Science and Technology Institute

More information

Yeast: Natural Tools for the Modern Winemaker. Russell Robbins M.S. Enologist, Laffort USA Indiana Presentation 2009

Yeast: Natural Tools for the Modern Winemaker. Russell Robbins M.S. Enologist, Laffort USA Indiana Presentation 2009 Yeast: Natural Tools for the Modern Winemaker Russell Robbins M.S. Enologist, Laffort USA Indiana Presentation 2009 Tools for Winemakers Yeast and Bacteria Enzymes Nutrients t Tannins Fining Filtration

More information

Spicy: aromatic notes that come from either the impact of wood or from the grape variety (see Aromas).

Spicy: aromatic notes that come from either the impact of wood or from the grape variety (see Aromas). Savoir de?guster re?imp:mise en page 1 4/07/16 10:51 Page 65 organoleptic qualities. Short: the finish of a wine that lacks volume and persistence. Silky: tannins that are smooth and velvety. Sourness:

More information

Flavor and Aroma Biology

Flavor and Aroma Biology Flavor and Aroma Biology limonene O OCH3 O H methylsalicylate phenylacetaldehyde O H OCH3 benzaldehyde eugenol O H phenylacetaldehyde O neral O geranial nerolidol limonene Florence Zakharov Department

More information

IPA s Bells Two Hearted 7% ABV 55 IBU

IPA s Bells Two Hearted 7% ABV 55 IBU IPA s Bells Two Hearted 7% ABV 55 IBU This IPA is bursting with hop aromas ranging from pine to grapefruit from massive hop additions in both the kettle and the fermenter Flying Dog Raging Bitch 8.3% 60

More information

Use of a Master Lexicon for Evaluation of Spirit Categories

Use of a Master Lexicon for Evaluation of Spirit Categories Use of a Master Lexicon for Evaluation of Spirit Categories Lee Stapleton and Joanne Seltsam Sensory Spectrum, Inc. Society of Sensory Professionals Conference 2010 Wine, Beer, and Distilled Spirits Industry

More information

GC/MS BATCH NUMBER: E10106

GC/MS BATCH NUMBER: E10106 GC/MS BATCH NUMBER: E10106 ESSENTIAL OIL: EUCALYPTUS LEMON ORGANIC BOTANICAL NAME: EUCALYPTUS CITIODORA ORIGIN: MADAGASCAR KEY CONSTITUENTS PRESENT IN THIS BATCH OF EUCALYPTUS LEMON ORGANIC OIL % CITRONELLAL

More information

UNDERSTANDING FAULTS IN WINE BY JAMIE GOODE

UNDERSTANDING FAULTS IN WINE BY JAMIE GOODE FLAWLESS UNDERSTANDING FAULTS IN WINE BY JAMIE GOODE Contents Table 1 3 Table 2 4 Table 3 5 Table 4 8 table 1 Percentage of SO 2 in the Molecular Form at Different ph Levels ph Molecular SO 2 2.9 7.5 3.0

More information

For Beer with Character

For Beer with Character Hops technology For Beer with Character Hops technology The full range of hop aroma BrauKon hops technology delivers brewers all the instruments needed for the selective control and reproduction of the

More information

Timing of Treatment O 2 Dosage Typical Duration During Fermentation mg/l Total Daily. Between AF - MLF 1 3 mg/l/day 4 10 Days

Timing of Treatment O 2 Dosage Typical Duration During Fermentation mg/l Total Daily. Between AF - MLF 1 3 mg/l/day 4 10 Days Micro-Oxygenation Principles Micro-oxygenation is a technique that involves the addition of controlled amounts of oxygen into wines. The goal is to simulate the effects of barrel-ageing in a controlled

More information

Kalsec Advanced Hop Bitter Extracts

Kalsec Advanced Hop Bitter Extracts Kalsec Advanced Hop Bitter Extracts Tetralone 46-112 Tetralone is the registered Kalsec trade name for tetra-hyrdo-isoalpha-acid (generic). The concentration of effective material is 9.5% w/w by HPLC in

More information

RELATIONSHIPS BETWEEN THE SPEED OF FERMENTATION AND LEVELS OF FLAVOUR COMPOUNDS POST- FERMENTATION

RELATIONSHIPS BETWEEN THE SPEED OF FERMENTATION AND LEVELS OF FLAVOUR COMPOUNDS POST- FERMENTATION 1 RELATIONSHIPS BETWEEN THE SPEED OF FERMENTATION AND LEVELS OF FLAVOUR COMPOUNDS POST- FERMENTATION Maria Josey, James Bryce and Alex Speers Young Scientists Symposium 2016 Chico, California Yeast Derived

More information

The malting process Kilned vs. roasted Specialty grains and steeping Malt extract production

The malting process Kilned vs. roasted Specialty grains and steeping Malt extract production Slide Set 4 The malting process Kilned vs. roasted Specialty grains and steeping Malt extract production Grains Used in Beer Making The most commonly used grain for beer is barley Barley retains its husk

More information

Understanding the impact hopping rate has on the aroma quality and intensity of beer dry hopped with Cascade

Understanding the impact hopping rate has on the aroma quality and intensity of beer dry hopped with Cascade Understanding the impact hopping rate has on the aroma quality and intensity of beer dry hopped with Cascade Scott Lafontaine Ph. D. Advisor: Tom Shellhammer Oregon State University 36th European Brewery

More information

Brewing Water Derek Colby

Brewing Water Derek Colby Brewing Water Derek Colby Minerals and Brewing Chemistry Ionic content comes from soil and rocks in its environment Ionic content of brewing water affects mashing performance and flavor perceptions in

More information

Hops II Interfacing with the Hop Industry Role of a Hops Supplier. Tim Kostelecky John I. Haas, Inc ASBC Meeting June 6, 2017

Hops II Interfacing with the Hop Industry Role of a Hops Supplier. Tim Kostelecky John I. Haas, Inc ASBC Meeting June 6, 2017 Hops II Interfacing with the Hop Industry Role of a Hops Supplier Tim Kostelecky John I. Haas, Inc. 2017 ASBC Meeting June 6, 2017 Overview of a Hops Supplier Hops from own farm Products, Services for

More information

Flavor and Aroma Biology

Flavor and Aroma Biology Flavor and Aroma Biology limonene O OCH3 O H methylsalicylate phenylacetaldehyde O H OCH3 benzaldehyde eugenol O H phenylacetaldehyde O neral O geranial nerolidol limonene Florence Zakharov Department

More information

In pursuit of flavor

In pursuit of flavor In pursuit of flavor A presentation that aims to contribute to a greater understanding of sour beer production. *What s NOT Included? How to make sour beer Too many variables! Kettle sour acid is easy

More information

Role of Flavorings in Determining Food Quality

Role of Flavorings in Determining Food Quality Role of Flavorings in Determining Food Quality Keith Cadwallader Department of Food Science and Human Nutrition University of Illinois at Urbana-Champaign 6 th Annual Food Sure Summit 2018 Chicago, IL,

More information

Beer Clarity SOCIETY OF BARLEY ENGINEERS 8/2/17 MIKE & LAUREN GAGGIOLI

Beer Clarity SOCIETY OF BARLEY ENGINEERS 8/2/17 MIKE & LAUREN GAGGIOLI Beer Clarity SOCIETY OF BARLEY ENGINEERS 8/2/17 MIKE & LAUREN GAGGIOLI Should You Care About Clarity? For the most part, clarity has little to no influence on beer flavor* In certain styles, haze is either

More information

UNDERSTANDING WINE Class 1 Worksheet

UNDERSTANDING WINE Class 1 Worksheet Class 1 Worksheet 1. White wine should be served between and degrees Fahrenheit. 2. -shaped glasses help concentrate wine aromas at the rim. 3. Glasses should be filled no more than to full, leaving room

More information

Tartrate Stability. Mavrik North America Bob Kreisher, Ph.D

Tartrate Stability. Mavrik North America Bob Kreisher, Ph.D Tartrate Stability Mavrik North America Bob Kreisher, Ph.D Tartrate Stability Potassium bitartrate = KHT Tartrate Stability: Absence of visible crystals (precipitation) after extended time at a reference

More information

Beer Clarity. Brad Smith, PhD

Beer Clarity. Brad Smith, PhD Beer Clarity Brad Smith, PhD 1 When Clarity Matters Types of Haze Causes of Haze Solutions Ingredients Process Finings Filtering 2 3 4 Radiometer Haze Meter EBC scale Uses a light beam to measure the amount

More information

Grapes, the essential raw material determining wine volatile. composition. It s not just about varietal characters.

Grapes, the essential raw material determining wine volatile. composition. It s not just about varietal characters. Grapes, the essential raw material determining wine volatile composition. It s not just about varietal characters. Paul Boss and Eric Dennis Food Futures Flagship and CSIR Plant Industry, P Box 350 Glen

More information

MW Exam Review Day. Paper Two. Prepared by Neil Tully MW. 3rd November 2009

MW Exam Review Day. Paper Two. Prepared by Neil Tully MW. 3rd November 2009 MW Exam Review Day Paper Two Prepared by Neil Tully MW 3rd November 2009 Theory Paper Two - This is a technical paper therefore a sound and detailed knowledge of the core syllabus is essential Questions

More information

Practical Applications

Practical Applications Practical Applications Applying Brewing Better Beer Brewing Better Beer released in April 2011 Now in second printing What did readers find new and interesting? A case study of making two beers Both use

More information

Dry-hopping Beer and Achieving Consistent Flavor. Shellhammer Laboratory Department of Food Science and Technology

Dry-hopping Beer and Achieving Consistent Flavor. Shellhammer Laboratory Department of Food Science and Technology Dry-hopping Beer and Achieving Consistent Flavor Shellhammer Laboratory Department of Food Science and Technology Daniel Sharp, Ph.D. Director of Brewing Operations Ninkasi Brewing Company WHIRLPOOL VS.

More information

Homebrew Competition Application & Guidelines

Homebrew Competition Application & Guidelines Homebrew Competition Application & Guidelines Name: Birthdate: Phone: Email: Address: Please check what category of beer you plan on entering (you may only check one- please see Brewers Guidelines on the

More information

KEY STEPS OF ROSE WINEMAKING. Eglantine Chauffour, Enartis USA

KEY STEPS OF ROSE WINEMAKING. Eglantine Chauffour, Enartis USA KEY STEPS OF ROSE WINEMAKING Eglantine Chauffour, Enartis USA ROSE: WHAT DO YOU EXPECT? ROSÉ WINEMAKING PROCESS SPECIFICITIES OF ROSÉ WINEMAKING PRE FERMENTATION STEPS OXYGEN MANAGEMENT AROMA PRODUCTION

More information

Fresh Beer, Fresh Ideas

Fresh Beer, Fresh Ideas 123rd MBAA Anniversary Convention Fresh Beer, Fresh Ideas Alastair Pringle Pringle Scott LLC Objective and Outline Objective Identify practical solutions for keeping beer as fresh as possible. Outline

More information

UNIT 10. CHEMISTRY OF FLAVOR, ODOUR AND TASTE COMPONENTS IN FOOD

UNIT 10. CHEMISTRY OF FLAVOR, ODOUR AND TASTE COMPONENTS IN FOOD UNIT 10. CHEMISTRY OF FLAVOR, ODOUR AND TASTE COMPONENTS IN FOOD 1. FLAVOUR AND ODOUR Flavour plays an important and indispensable role in modern food Flavor is the sensation produced by a material taken

More information

2.8 Bentonite fining. Chapter: Clarification page 19 of 38

2.8 Bentonite fining. Chapter: Clarification page 19 of 38 page 19 of 38 2.8 Bentonite fining Bentonite fining is chiefly carried out to stabilize beverages against protein hazes. Grapes have a relatively high content of natural protein compared to other fruits.

More information

The impact of smoke exposure on different grape varieties. Renata Ristic and Kerry Wilkinson

The impact of smoke exposure on different grape varieties. Renata Ristic and Kerry Wilkinson The impact of smoke exposure on different grape varieties Renata Ristic and Kerry Wilkinson Flavours Colour Tannins TA ph Anthocyanins SMOKE TAINT MAGIC BOX OF KNOWLEDGE What Grape to do varieties in a

More information

Beer Clarity. Brad Smith, PhD

Beer Clarity. Brad Smith, PhD Beer Clarity Brad Smith, PhD 1 When Clarity Matters Types of Haze Causes of Haze Solutions Ingredients Process Finings Filtering 2 3 4 Radiometer Haze Meter EBC scale Uses a light beam to measure the amount

More information

How Chocolate Gets Its Taste

How Chocolate Gets Its Taste How Chocolate Gets Its Taste Clay Gordon prepared for Roots of Cacao Institute of Culinary Education presented on Feb 4, 2018 2018 Clay Gordon/TheChocolateLife except where noted. All Rights Reserved.

More information

A BEGINNER S GUIDE TO TEA. Types of Tea, Best Steeping Practices and Natural Health Benefits

A BEGINNER S GUIDE TO TEA. Types of Tea, Best Steeping Practices and Natural Health Benefits A BEGINNER S GUIDE TO TEA Types of Tea, Best Steeping Practices and Natural Health Benefits What is Tea? Tea comes from the plant, Camellia Sinensis. It s a sub-tropical plant that grows best in acidic

More information

BREWING WITH COFFEE: APPROACHES & TECHNIQUES FROM DRY-BEANING TO HOME ROASTING. Amy Krone Jacob McKean Michael Tonsmeire

BREWING WITH COFFEE: APPROACHES & TECHNIQUES FROM DRY-BEANING TO HOME ROASTING. Amy Krone Jacob McKean Michael Tonsmeire BREWING WITH COFFEE: APPROACHES & TECHNIQUES FROM DRY-BEANING TO HOME ROASTING Amy Krone Jacob McKean Michael Tonsmeire WHY COFFEE BEER? It s delicious! (Don t take our word for it) Black House Mega Black

More information

Daniel Pambianchi 10 WINEMAKING TECHNIQUES YOU NEED TO KNOW MAY 20-21, 2011 SANTA BARBARA, CA

Daniel Pambianchi 10 WINEMAKING TECHNIQUES YOU NEED TO KNOW MAY 20-21, 2011 SANTA BARBARA, CA Daniel Pambianchi 10 WINEMAKING TECHNIQUES YOU NEED TO KNOW MAY 20-21, 2011 SANTA BARBARA, CA 1 Founder/President of Cadenza Wines Inc. GM of Maleta Winery in Niagara-on-the- Lake, Ontario (Canada) Contributing

More information

Oregon Wine Advisory Board Research Progress Report

Oregon Wine Advisory Board Research Progress Report Page 1 of 7 Oregon Wine Advisory Board Research Progress Report 1997-1998 Fermentation Processing Effects on Anthocyanins and Phenolic Composition of Oregon Pinot noir Wines Barney Watson, Naomi Goldberg,

More information

What are hops? Bitterness Aroma & Flavor Hopping methods Forms Pellets, Plugs, Whole Hops Utilization and IBUs

What are hops? Bitterness Aroma & Flavor Hopping methods Forms Pellets, Plugs, Whole Hops Utilization and IBUs Slide Set 5 What are hops? Bitterness Aroma & Flavor Hopping methods Forms Pellets, Plugs, Whole Hops Utilization and IBUs Hops They are the cone-shaped female reproductive structure of the hop plant (separate

More information

UNDERSTANDING WINE. Class 7 Tasting. TASTING: Old World vs. New World: Sancerre (Loire) and Sauvignon Blanc (CA)

UNDERSTANDING WINE. Class 7 Tasting. TASTING: Old World vs. New World: Sancerre (Loire) and Sauvignon Blanc (CA) TASTING: Old World vs. New World: Sancerre (Loire) and Sauvignon Blanc (CA) Before you start the tasting: 1. Make sure you have the Tasting Checklist. If you don t have the checklist, please use the navigation

More information

Wine Aging and Monitoring Workshop On-Line References

Wine Aging and Monitoring Workshop On-Line References College of Agriculture and Life Sciences Food Science and Technology Dr. Bruce W. Zoecklein Wine/Enology-Grape Chemistry Group Blacksburg, Virginia 24061 540/231-5325 Fax: 540/231-9293 Email: bzoeckle@vt.edu

More information

FOOD PRODUCTION - BEVERAGES Demonstrate knowledge of brewhouse operations and wort production

FOOD PRODUCTION - BEVERAGES Demonstrate knowledge of brewhouse operations and wort production 1 of 7 level: 3 credit: 6 planned review date: August 2008 sub-field: purpose: entry information: accreditation option: moderation option: Food and Related Products Processing People credited with this

More information

ENARTIS NEWS UTILIZING TANNINS AND POLYSACCHARIDES TO POLISH AND FINISH WINES BEFORE BOTTLING

ENARTIS NEWS UTILIZING TANNINS AND POLYSACCHARIDES TO POLISH AND FINISH WINES BEFORE BOTTLING ENARTIS NEWS UTILIZING TANNINS AND POLYSACCHARIDES TO POLISH AND FINISH WINES BEFORE BOTTLING A wine which has oxidized, reduced, herbaceous, bitter, astringent or burning qualities is generally considered

More information

OPTIMIZING HOP QUALITY. Zac German Technical Manager

OPTIMIZING HOP QUALITY. Zac German Technical Manager OPTIMIZING HOP QUALITY Zac German Technical Manager zac.german@ychhops.com 1. Plant population and community ecology. 2. Winemaking, production and quality systems. 3. Hops, laboratory analysis for Alpha

More information

GC/MS BATCH NUMBER: W10104

GC/MS BATCH NUMBER: W10104 GC/MS BATCH NUMBER: W10104 ESSENTIAL OIL: WINTERGREEN BOTANICAL NAME: GAULTHERIA PROCUMBENS ORIGIN: CHINA KEY CONSTITUENTS PRESENT IN THIS BATCH OF WINTERGREEN OIL % METHYL SALICYLATE 99.4 Comments from

More information

Petite Mutations and their Impact of Beer Flavours. Maria Josey and Alex Speers ICBD, Heriot Watt University IBD Asia Pacific Meeting March 2016

Petite Mutations and their Impact of Beer Flavours. Maria Josey and Alex Speers ICBD, Heriot Watt University IBD Asia Pacific Meeting March 2016 Petite Mutations and their Impact of Beer Flavours Maria Josey and Alex Speers ICBD, Heriot Watt University IBD Asia Pacific Meeting March 2016 Table of Contents What Are They? No or reduced mitochondrial

More information

FLAVOUR FIRST home4apk.com FLAVOUR FIRST FLAVOUR FIRST PDF HOME PAGE - FLAVOURFIRST FLAVORS FIRST DOWNLOAD EBOOK PDF, EPUB, TUEBL, MOBI 1 / 5

FLAVOUR FIRST home4apk.com FLAVOUR FIRST FLAVOUR FIRST PDF HOME PAGE - FLAVOURFIRST FLAVORS FIRST DOWNLOAD EBOOK PDF, EPUB, TUEBL, MOBI 1 / 5 PDF HOME PAGE - FLAVOURFIRST FLAVORS FIRST DOWNLOAD EBOOK PDF, EPUB, TUEBL, MOBI 1 / 5 2 / 5 3 / 5 flavour first pdf At Flavour First we take pride in knowing that we are delivering customers a great selection

More information

Identifying Wine Sensory Attributes. Dr. Renee Threlfall Research Scientist University of Arkansas

Identifying Wine Sensory Attributes. Dr. Renee Threlfall Research Scientist University of Arkansas Identifying Wine Sensory Attributes Dr. Renee Threlfall Research Scientist University of Arkansas Physiology of Sensory Human Senses Vision Touch Olfaction Trigeminal factors Taste Hearing Vision and Sensory

More information

Micro-brewing learning and training program

Micro-brewing learning and training program Micro-brewing learning and training program (LdV Beer School) Program izobraževanja v mikro-pivovarstvu (projektno gradivo) Beer styles Raw materials Brewhouse technology - mashing and mashing in - lautering

More information

Oxygen Uptake old problem, new solutions

Oxygen Uptake old problem, new solutions Oxygen Uptake old problem, new solutions Carien Coetzee 31 August 2017 Percentage Rejections % 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 Faulty cultivar character 0 0 0 0 0 1 0 1 0 1 0 Microbial

More information

INSTRUCTIONS FOR CO-INOCULATION

INSTRUCTIONS FOR CO-INOCULATION INSTRUCTIONS FOR CO-INOCULATION Preliminary Considerations Objective of this protocol is to promote malolactic fermentation in conjunction with alcoholic fermentation. 1. Work within a temperature range

More information

The Best Beers for New Homebrewers

The Best Beers for New Homebrewers The Best Beers for New Homebrewers Some beers are more difficult to brew than others. Certain styles require complex techniques, exotic ingredients, and extended aging. Thankfully, just because a beer

More information

Monophenols in beer. by Femke Sterckx. XIVth Chair J. De Clerck 14 September 2012

Monophenols in beer. by Femke Sterckx. XIVth Chair J. De Clerck 14 September 2012 Monophenols in beer by Femke Sterckx XIVth Chair J. De Clerck 14 September 2012 Monophenols in beer: overview Vanilla flavour in beer and relation with monophenols Flavour-activity of monophenols thresholds,

More information

GC/MS BATCH NUMBER: LM0100

GC/MS BATCH NUMBER: LM0100 GC/MS BATCH NUMBER: LM0100 ESSENTIAL OIL: LAVENDER FINE ORGANIC BOTANICAL NAME: LAVANDULA ANGUSTIFOLIA ORIGIN: FRANCE KEY CONSTITUENTS PRESENT IN THIS BATCH OF LAVENDER FINE ORGANIC OIL % LINALYL ACETATE

More information

Copper, the good, the bad, the ugly. Dr Eric Wilkes

Copper, the good, the bad, the ugly. Dr Eric Wilkes Copper, the good, the bad, the ugly Dr Eric Wilkes Why do we use copper at all? Copper has a long history of use in beverage production to remove unpleasant sulfur related smells. Analysis of 80,000 international

More information

GAS-CHROMATOGRAPHIC ANALYSIS OF SOME VOLATILE CONGENERS IN DIFFERENT TYPES OF STRONG ALCOHOLIC FRUIT SPIRITS

GAS-CHROMATOGRAPHIC ANALYSIS OF SOME VOLATILE CONGENERS IN DIFFERENT TYPES OF STRONG ALCOHOLIC FRUIT SPIRITS GAS-CHROMATOGRAPHIC ANALYSIS OF SOME VOLATILE CONGENERS IN DIFFERENT TYPES OF STRONG ALCOHOLIC FRUIT SPIRITS Vesna Kostik 1*, Shaban Memeti 1, Biljana Bauer 2 1* Institute of Public Health of Republic

More information

Upcoming ACS Webinars

Upcoming ACS Webinars ACS Webinars We will start momentarily at 2pm ET Download slides: http://acswebinars.org/bamforth Contact ACS Webinars at acswebinars@acs.org Upcoming ACS Webinars www.acswebinars.org/events Thursday,

More information

PRODUCTION OF BEER Page 1

PRODUCTION OF BEER Page 1 PRODUCTION OF BEER Beer is an alcoholic beverage made from malted grains, hops, yeast and water. The grain is usually barley or wheat. Fruits, herbs and spices may also be used for special styles. The

More information

Lab 2. Drug Abuse. Solubility and Colligative Properties of Solutions: Coffee, Soda, and Ice Cream

Lab 2. Drug Abuse. Solubility and Colligative Properties of Solutions: Coffee, Soda, and Ice Cream Lab 2. Drug Abuse. Solubility and Colligative Properties of Solutions: Coffee, Soda, and Ice Cream How do I make a stronger cup of coffee? How do I make ice cream? Prelab Spend 5 minutes doing the following

More information

Brewhouse Operations II Influence on yield and quality

Brewhouse Operations II Influence on yield and quality 1 Brewhouse Operations II Influence on yield and quality main influences of the boiling and wort treatment processes on yield, colloidal stability, microbiological stability, foam and flavor stability

More information

GC/MS BATCH NUMBER: L40103

GC/MS BATCH NUMBER: L40103 GC/MS BATCH NUMBER: L40103 ESSENTIAL OIL: LAVENDER BOTANICAL NAME: LAVANDULA ANGUSTIFOLIA ORIGIN: BULGARIA KEY CONSTITUENTS PRESENT IN THIS BATCH OF LAVENDER OIL % LINALOOL 36.6 LINALYL ACETATE 28.3 Trans-β-FARNESENE

More information

Revolutionary Dry-Hopping Techniques for Larger Beer Volumes Using the Iso-Mix External Drive Rotary Jet Mixer

Revolutionary Dry-Hopping Techniques for Larger Beer Volumes Using the Iso-Mix External Drive Rotary Jet Mixer MBAA TQ vol. 54, no. 4 2017 pp. 149 156 SUPPLIER PERSPECTIVE Revolutionary Dry-Hopping Techniques for Larger Beer Volumes Using the Iso-Mix External Drive Rotary Jet Mixer Alyce Hartvigsen Alfa Laval Copenhagen

More information

GC/MS BATCH NUMBER: L50109

GC/MS BATCH NUMBER: L50109 GC/MS BATCH NUMBER: L50109 ESSENTIAL OIL: LAVENDER ORGANIC BOTANICAL NAME: LAVANDULA ANGUSTIFOLIA ORIGIN: BULGARIA KEY CONSTITUENTS PRESENT IN THIS BATCH OF LAVENDER ORGANIC OIL % LINALOOL 33.7 LINALYL

More information

Introduction. Methods

Introduction. Methods Introduction Many unique strains of Belgian- style ale yeast are available through commercial yeast suppliers. Many are mainstays in the product lineup and some are limited, seasonal offerings. With so

More information

Make It Fresh with Wet Hops By Clare Speichinger

Make It Fresh with Wet Hops By Clare Speichinger Make It Fresh with Wet Hops By Clare Speichinger Hops usually come to maturity in August and September in Sonoma County so be sure to plan for the harvest and wet hop brews! When to harvest? Use the David

More information

Fermentation Science: Oregon State University

Fermentation Science: Oregon State University Fermentation Science: Oregon State University Thomas H. Shellhammer Professor of Food Science Nor Wester Professor of Fermentation Science Daniel C. Sharp Willamette Valley, Oregon Training students to

More information

February Encore!, Italy 2013

February Encore!, Italy 2013 Encore!, Italy 2013 I don t know how many opera fans we have in the Explorers Club, but you will want to stand and cheer for more after tasting this rich red wine which is made from Sangiovese and Merlot

More information

HVG Report Hop market and new coming products Where is the World hop market heading? Carlos Ruiz

HVG Report Hop market and new coming products Where is the World hop market heading? Carlos Ruiz HVG Report 2011 Hop market and new coming products Where is the World hop market heading? Carlos Ruiz 1 Hop Production in Germany 2012 Acreage: 17.105 ha No. of hop growers: 1.292 Elbe-Saale Acreage: 1.284

More information

Smoke Taint Update. Thomas Collins, PhD Washington State University

Smoke Taint Update. Thomas Collins, PhD Washington State University Smoke Taint Update Thomas Collins, PhD Washington State University Wildfires and Wine Overview of smoke taint & the 2017 vintage Review of smoke marker compounds Glycosides of smoke related phenols Risk

More information

The Good and the Bad Influence of. Polyfunctional Thiols in Beer Hops. Grapefruit or a Cat Box? Application Scientist: Matthew Curtis

The Good and the Bad Influence of. Polyfunctional Thiols in Beer Hops. Grapefruit or a Cat Box? Application Scientist: Matthew Curtis The Good and the Bad Influence of Polyfunctional Thiols in Beer Hops; Is it Grapefruit or a Cat Box? Application Scientist: Matthew Curtis 1 Polyfunctional Thiols in Beer Hops Quick History of Beer Hop

More information

Rotting Grapes to Perfection: Winemaking. James Osborne PhD, Dept Food Science Oregon State University

Rotting Grapes to Perfection: Winemaking. James Osborne PhD, Dept Food Science Oregon State University Rotting Grapes to Perfection: Winemaking James Osborne PhD, Dept Food Science Oregon State University Who I am and how I got here Grew up in Auckland, New Zealand, on a Dairy farm How I got here Soil

More information

Notes on acid adjustments:

Notes on acid adjustments: Notes on acid adjustments: In general, acidity levels in 2018 were lower than normal. Grape acidity is critical for the winemaking process, as well as the quality of the wine. There are 2 common ways to

More information