Cascade Hops Quality and Consistency from field to brewery. Thomas H. Shellhammer and David Gent

Transcription

1 Cascade Hops Quality and Consistency from field to brewery Thomas H. Shellhammer and David Gent

2 Elements of this talk History of the Cascade hop Characterizing the flavor of Cascade hopped beer Recent developments on susceptibility to powdery mildew

3 Cascade History 1932 Oregon is the largest hop growing region in the world, 35,000 acres -mostly Cluster 1933 Prohibition ends Downy mildew discovered in Oregon hop yards U.S. Department of Agriculture establishes hop breeding program with the specific goal of developing downy mildew resistant varieties

4 Cascade History 1955 Stan Brooks USDA hop breeder Breeding for aroma varieties with noble hop characteristics adapted to the western U.S. USDA derived from an open pollination ( chance ) cross of a female derived from Fuggle and the Russian variety Serebrianka First harvest off 1 acre plots in 1967

5 Cascade History 1972 Cascade is officially released for commercial production Adolph Coors is the first brewer to begin using Cascade as a replacement for Hallertau Mittelfreuh

6 Identifying the odor impact compounds in beer dryhopped with Cascade hops

7 Mt. Hood Maturity Study (Probasco) 10 Alpha Acids (%) Total Oil Alpha Acids (%) Days Pre-/Post-Harvest

8 Mt. Hood Maturity Study (Probasco) 9 Alpha Acids (%) Days Pre-/Post-Harvest Cone Appearance and Completeness Total Oil Alpha Acids (%)

9 Harvest Timeline OSU Maturity Study (Sharp, Townsend, Shellhammer) Harvest Dates by Farm and Year Early Typical Late Cascade Willamette 8/18 8/18 8/18 8/18 8/18 8/19 8/22 8/26 8/26 8/28 8/31 8/31 9/2 9/2 9/4 9/6 9/7 9/8 9/8 9/9 9/9 9/11 9/11 9/16

10 Harvest Timeline OSU Maturity Study (Sharp, Townsend, Shellhammer) Harvest Dates by Farm and Year Early Typical Late Willamette 7 days 4 days Cascade 8 days 6 days 8 days 8/18 8/18 8/18 8/18 8/18 8/19 8/22 8/26 8/26 8/28 8/31 8/31 9/2 9/2 9/4 9/6 9/7 9/8 9/8 9/9 9/9 9/11 9/11 9/16

11 Traditional Brewing Quality Parameters H.S.I Cascade Willamette Alpha Acids 9.0 Cascade Willamette H.S.I % α-acids Early Typical Late Harvest Point 0.0 Early Typical Late Harvest Point

12 Total Essential Oil 2.60 Cascade Willamette Essential Oil (ml/100g) Early Typical l Late Harvest Point

13 Cascade Essential Oil 2010 Farm I 2011 Farm I 2010 Farm II 2011 Farm II 2.60 Essential Oil (ml/100g) Early Typical Late Harvest Point

14 Cascade Essential Oil 2011 Farm I 2011 Farm II 2.60 Essential Oil (ml/100g) Early Typical Late Harvest Point

15 Cascade Essential Oil 2010 Farm I 2010 Farm II 2.60 Essential Oil (ml/100g) Early Typical Late Harvest Point

16 Preliminary brewing: Cascade Typical harvest hops = apple, apricot/peach, and sweaty/onion/garlic notes. Late harvest hops = higher melon and floral notes.

17 Hop oil contribution to Cascade aroma Hydrocarbons Monoterpenes Myrcene Sequiterpenes Caryophyllene, Farnesene Oxygenated compounds Terpene alcohols Linalool, Geraniol Sequiterpene alcohols Humulenol Epoxides Humulene epoxide Other Carphoyphyllene oxide Hops Sulphur compounds Thioesters Sulfides Other

18 Cascade Hop Oil Profile ( ml/100g) 0.80 Concentration (ml/100g hops) Myrcene Farnesene G. Acetate Epoxide Caryophyllene Oxide

19 Cascade Hop Oil Profile: Minor components have a big impact Concentration (ml /100g hops) G. Acetate Humulene Epoxide Beta Pinene Caryophyllene Oxide Limonene

20 Centennial Hop Oil Profile ( ml/100g) 0.80 Concentration (ml/100g hops) Myrcene Farnesene G. Acetate Epoxide Caryophyllene Oxide

21 Willamette Hop Oil Profile ( ml/100g) 0.80 Concentration (ml/100g hops) Myrcene Farnesene G. Acetate Epoxide Caryophyllene Oxide

22 Mt. Hood Profile

23 Mt. Hood Profile

24 Mt. Hood Hop Oil Profile ( ml/100g) 0.80 Concentration (ml/100g hops) Myrcene Farnesene G. Acetate Epoxide Caryophyllene Oxide

25 Beer Production & Dry Hop Protocol Iso-Hopped Pale Ale 98% Great Western 2-row; 2% Acidulated Malt 20 ppm iso-alpha acids Wyeast Ale 1056 (removed for dry hopping) Post dry hop beer was transferred through cartridge filter into purged, clean vessel Dry Hopping: 12 L aliquots in stainless kegs for dry hopping 3.8 g/l (~1 lb/barrel) for 24 hours Foil pouch opened and hops were added under CO 2 Beer Temperature: 15.5 C Hop Preparation: Synthetic cheese cloth bags Bags were prepared in advance of dry hopping and stored cold in foil pouches, purged with N 2 State Harvested Kiln Alpha (%) Total Oil B-Pinene Myrcene Linalool Caryo. Farne. Washington 09/03/13 Propane

26 Liquid Extraction of Dry-Hopped Beer Liquid-Liquid Extraction 350 ml beer ρ = approx 1.00 g/cm ml dichloromethane ρ = 1.33 g/cm 3 Organic layer used in S.A.F.E. Apparatus Beer Layer for SAFE extraction DCM

27 Solvent Assisted Flavor Evaporation (S.A.F.E) Based on a method outlined by Engel et. al 1 Procedure completed on CONTROL and Cascade MID oil content beer 1. Engel, W., Bahr, W., and Schieberle, P. Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices. Eur. Food Res. Technol. (online) / s , 1999.

28 Kuderna-Danish Evaporation & Concentration Extract dried with Na 2 SO 4 Concentrated to 4 ml under N 2

29 Aroma Extract Dilution Analysis (A.E.D.A) Collaboration with New Belgium Brewing Co. Grant Ruehle & Dana Sedin Principle: Analyze S.A.F.E Extracts with GC-Olfactometry Step 1: Geometric dilutions of extract prepared according to a method by Schieberle 2 Step 2: Odors acknowledged when they arise using software Step 3: Each dilution is sniffed in duplicate and identified using GC-MS 2. Gaonkar, A. G., and Schieberle, P. New Developments in Methods for Analysis of Volatile Flavor Compounds and their Precursors. In: Characterization of Food: Emerging Methods. Elsevier

30 What is the goal of AEDA? Survey the compounds that are signature of Cascade dry-hop flavor 1:4 1:16 1:64 1:256 1:1024 1:2 1:8 1:32 1:128 1:512

31 Aroma Extract Dilution Analysis (A.E.D.A) Day 1 Original Extract Day 1 Original 1:4 1:16 1:64 1:256 1:1024 Day 2 Extract 1:2 1:8 1:32 1:128 1:512

32 Aroma Extract Dilution Analysis (A.E.D.A) Day 1 1:4 Day 1 Original 1:4 1:16 1:64 1:256 1:1024 Day 2 Extract 1:2 1:8 1:32 1:128 1:512

33 Aroma Extract Dilution Analysis (A.E.D.A) Day 1 1:16 Day 1 Original 1:4 1:16 1:64 1:256 1:1024 Day 2 Extract 1:2 1:8 1:32 1:128 1:512

34 Aroma Extract Dilution Analysis (A.E.D.A) Day 1 1:64 Day 1 Original 1:4 1:16 1:64 1:256 1:1024 Day 2 Extract 1:2 1:8 1:32 1:128 1:512

35 Aroma Extract Dilution Analysis (A.E.D.A) Day 1 1:256 Day 1 Original 1:4 1:16 1:64 1:256 1:1024 Day 2 Extract 1:2 1:8 1:32 1:128 1:512

36 Aroma Extract Dilution Analysis (A.E.D.A) Day 1 1:1024 Day 1 Original 1:4 1:16 1:64 1:256 1:1024 Day 2 Extract 1:2 1:8 1:32 1:128 1:512

37 Acknowledging an Aroma Event Mark the descriptors Day 1 Original 1:4 1:16 1:64 1:256 1:1024 Day 2 Extract 1:2 1:8 1:32 1:128 1:512

38 Acknowledging an Aroma Event Mark the intensity Day 1 Original 1:4 1:16 1:64 1:256 1:1024 Day 2 Extract 1:2 1:8 1:32 1:128 1:512

39 Matching aroma descriptors to chemical compounds Understanding what compounds are signature of Cascade dry-hop flavor Myrcene; FD = 32 Aroma Descriptors: Resinous Herbal Fruity Citrus Dilution # Dilution Level 1:2 1:4 1:8 1:16 1:32 1:64 1:128 1:256 1:512 1:1024

40 Matching aroma descriptors to chemical compounds Understanding what compounds are signature of Cascade dry-hop flavor Aroma Descriptors: Floral Fruity Roasted Linalool; FD = 1024 Dilution # Dilution Level 1:2 1:4 1:8 1:16 1:32 1:64 1:128 1:256 1:512 1:1024

41 Results Aroma Extract Dilution Analysis Control & Dry-Hopped Beer RT Description CONTROL FD - Eval 1 FD - Eval unk candy, caramel 0 1 Description DH Beer FD - Eval 1 FD - Eval cereal, grainy, plastic solvent unk fruity, apple, solvent 2 1 floral, solvent Fruity, light struck, sulfur cheesy, cooked, rancid, roasted, nutty, cereal apple, banana, solvent, fruity 32 Cheesy, rancid, nutty, griany, roasted 64 8 candy, fruty, floral, estery, apple cheesy, nutty 2 cheesy, rancid rancid, cheesy, plastic 1 8 candy, fruity, tropical, ester, anise candy, floral, fruity, estery light struck, sulfur, vegetable, cheesy light struck, cheesy, resinous, sulfur cheesy, nutty, roasted 2 8 grainy, cheesy, resinous cheesy fruity, apple 1 8 floral, fruity sulfur, plastic, burnt 2 8 vegetable, sulfur, earthy candy, fruity, sweet, estery, banana solvent, estery, fruity 0 2 candy, fruity, banana, solvent floral, fruity 2 2 fruity, plastic, solvent 4 32 nutty, caramel, ceral, dog food 0 16 dogfood, grainy, nutty buttery, popcorn, grainy 32 4 popcorn, buttery, nutty unk sulfur, tropical apple 0 4 fruity, apple, ester herbal, grainy, vegetable herbal grassy 1 1 herbal, earthy 1 2 vegetable, cabbage, roasted, caramel, candy 2 16 sulfur, vegetable, earthy herbal resinous, herbal, fruity, apple, estery, fruity fruity, apple, estery fruity, solvent, citrys, resinous fruity, solvent, citrus unk fruity, sweet caramel, roasted fruity, caramel, grainy, 4 0 candy, caramel, grainy, caramel, bready, nutty, bready, floral, rose roasted, rose rose bready, cereal, nutty 1 0 roasted, caramel candy, caramel, fruity 0 1 candy, roasted, tropical earthy, fruity, solvent 0 8 vegetable, earthy, earthy, fruity, solvent, burnt, roasted roasted, plastic caramel, fruity, roasted 0 64 floral, fruity, roasted caramel 2 0 caramel, rose roasted, caramel cooked, caramel 0 1 caramel rose, apple, fruity rose harsh, solvent, floral plastic, chemical 1 2 cheesy phenolic citrus, phenolic 16 0 plastic, solvent, chemical, caramel 0 4 plastic herbal 32 0 herbal, floral herbal chemical, fruity, rose 0 8 rose herbal, floral, rose aroma events Unhopped Control Dry-Hopped Beer

42 Results Aroma Extract Dilution Analysis Dry-Hopped Beer 19 hop aroma events n o Odor Quality FD Factor 1 cereal, grainy, plastic 4 2 Fruity, light struck, sulfur 2 3 candy, fruity, floral, ester, 256 apple 4 rancid, cheesy, plastic 8 5 sulfur, tropical 8 6 herbal 4 7 resinous, herbal, fruity, citrus 32 8 caramel, roasted 2 9 fruity, caramel, grainy, nutty 4 10 rose floral, fruity, roasted citrus, phenolic herbal, floral, rose rose, earthy fruity, phenolic, roasted, 32 plastic 16 candy 2 17 fruity, banana light struck, vegetable, sulfur 2 19 sulfur, light struck 64

43 Results Aroma Extract Dilution Analysis - Identification Retention Index NIST Library Flavornet Database n o Compound Odor Quality RI- DB5 FD Factor 1 unknown cereal, grainy, plastic 4 2 unknown Fruity, light struck, sulfur methyl-1-butanol candy, fruity, floral, ester, apple 4 isobutyl acetate rancid, cheesy, plastic mercapto-4-methyl-2- sulfur, tropical pentanonee 6 unknown herbal myrcene resinous, herbal, fruity, citrus unknown caramel, roasted b -phellandrene fruity, caramel, grainy, nutty phenylacetaldehyde rose linalool floral, fruity, roasted unknown citrus, phenolic citronellol herbal, floral, rose phenylethyl acetate rose, earthy unknown fruity, phenolic, roasted, plastic 16 unknown candy b-damascenone fruity, banana unknown light struck, vegetable, sulfur 2 19 unknown sulfur, light struck 64

44 Results Aroma Extract Dilution Analysis Sorted based on FD no Compound Odor Quality RI- DB5 FD Factor 11 linalool floral, fruity, roasted citronellol herbal, floral, rose methyl-1-butanol candy, fruity, floral, ester, phenylacetaldehyde rose b-damascenone fruity, banana unknown sulfur, light struck 64 7 myrcene resinous, herbal, fruity, citrus unknown fruity, phenolic, roasted, unknown plastic citrus, phenolic phenylethyl acetate rose, earthy isobutyl acetate rancid, cheesy, plastic mercapto-4-methyl-2- sulfur, tropical pentanone unknown cereal, grainy, plastic 4 6 unknown herbal beta-phellandrene fruity, caramel, grainy, nutty unknown Fruity, light struck, sulfur 2 8 unknown caramel, roasted unknown candy unknown light struck, vegetable, sulfur 2

45 Results Aroma Extract Dilution Analysis Unknowns no Compound Odor Quality RI- DB5 FD Factor 11 linalool floral, fruity, roasted citronellol herbal, floral, rose methyl-1-butanol candy, fruity, floral, ester, phenylacetaldehyde rose b-damascenone fruity, banana unknown sulfur, light struck 64 7 myrcene resinous, herbal, fruity, citrus unknown fruity, phenolic, roasted, unknown plastic citrus, phenolic phenylethyl acetate rose, earthy isobutyl acetate rancid, cheesy, plastic mercapto-4-methyl-2- sulfur, tropical pentanonee unknown cereal, grainy, plastic 4 6 unknown herbal b -phellandrene fruity, caramel, grainy, nutty unknown Fruity, light struck, sulfur 2 8 unknown caramel, roasted unknown candy unknown light struck, vegetable, sulfur 2

46 Sulfur Compounds and Cascade (4-mercapto-4-methyl-2-pentanone; 4MMP) As described by Toru Kishimoto Muscat/blackcurrant-like characteristic Low concentration & HIGH flavor impact As described by Robert McGorrin cat-ketone Present in Sauvignon Blanc wines Detection: Requires highly sensitive instrumentation Unique method of detection with GC-MS

47 Cascade Hop Oil Profile ( ml/100g) 0.80 Concentration (ml/100g hops) Myrcene Farnesene G. Acetate Epoxide Caryophyllene Oxide

48 Cascade Hop Oil Profile: Minor components have a big impact Concentration (ml /100g hops) G. Acetate Humulene Epoxide Beta Pinene Caryophyllene Oxide Limonene

49 Next Steps Quantify target compounds in beer/extract Understand role in the context of the flavor threshold ID with pure chemical compounds Confirm identification using pure compounds Use of more sensitive instrumentation Reduce the number of unknowns in the analysis More replications next year 2015 project Repeat the work on Cascade DH beer confirm the findings

50 Ongoing Support from the Brewers Association Replicate work from 2014 using Cascade Centennial & Chinook dry-hop beer AEDA analysis Mixing study based on knowledge of impact compounds

51 Powdery Mildew and its Potential Impact on Cascade David Gent US Department of Agriculture

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55 W. Mahaffee

56 W. Mahaffee

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60 Stage IV Stage V

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62 Cone Color and Dry Matter

63 Cone Color and Dry Matter Cone color begins to deteriorate at about 25% dry matter in certain varieties

64 Cone Color and Dry Matter Cone color begins to deteriorate at about 25% dry matter in certain varieties

65 Cone Color and Dry Matter

66 Dry Matter and Cone Color are Correlated with Yield

67 Dry Matter and Cone Color are Correlated with Yield

68 Dry Matter and Cone Color are Correlated with Yield

69 9 Cone color (1-10 scale) Oil content Cone Quality and Maturity Potentially competing objectives with later harvest 0 30 Cone color Percent dry matter Increase in oil content, but also increasing potential for powdery mildew occurrence and damage Percent cones with powdery mildew Not known precisely how this will influence flavor characteristics with dry hopping Percent dry matter

70 Cascade and Powdery Mildew In the Pacific Northwest, historically Cascade has not been appreciably affected by powdery mildew Disease resistance appears to be due to a high level of quantitative resistance (ie, not a single gene that confers immunity)

71 Cascade and Powdery Mildew In the Pacific Northwest, historically Cascade has not been appreciably affected by powdery mildew Disease resistance appears to be due to a high level of quantitative resistance (ie, not a single gene that confers immunity) Acreage in US

72 Powdery Mildew on Cascade Reports of powdery mildew Cascade made increasingly since 2012 Studies launched in 2013 with support from Brewer s Association & WHC to understand scope and nature of outbreaks

73 2014 Outbreaks Increasing severity of outbreaks in yards that are true-to-type Cascade and increasing frequency of fungicide use

74 Cascade Is there a Cascade-adapted strain, or was 2014 simply a bad mildew year? Magnum Apollo

75 Evidence Indicates a Cascade- Adapted Strain Mildew from Cascade has a measurably greater aggressiveness on Cascade Shorter generation time (4-8% longer) More colonies per leaf (6-13X) More spores produced (100 to 1000X mores)

76 Evidence Indicates a Cascade- Adapted Strain Mildew from Cascade has a measurably greater aggressiveness on Cascade Shorter generation time (4-8% longer) More colonies per leaf (6-13X) More spores produced (100 to 1000X mores)

77 2015 and Beyond? Based on experience with other aggressive strains of the fungus that have overcome resistance, the expectation is Cascade-adapted strains will: Survive Increase in frequency in population Generally, will lead to earlier and more severe disease in field Need to be managed

78 Supply Stability and Quality Difficult to know, but several outcomes seem likely: Number of fungicide applications will increase Crop damage will become increasingly visible to customers Harvest timing will be earlier in some instances to mitigate crop damage How will these factors influence brewing quality?

79 THANK YOU Oregon State University

80 Brewers Association Hop Research Council Washington Hop Commission Washington State Commission on Pesticide Registration Western Region IPM Center David Gent USDA-ARS Corvallis, Oregon

81 What is the Basis of Powdery Mildew Resistance in Cascade? Serebria nka +Fuggle +Fuggle Serebrianka is reported to possess R4 progeny If Cascade possess R4, strains of powdery mildew fungus capable of overcoming R4 should infect Cascade Casca de

82 Genetic Basis of Powdery Mildew Resistance in Cascade Expected Reaction with Actual Isolate Virulence R4 Reaction HPM-198 Vb, V3, V4, V6 + + HPM-199 Vb, V3 - + HPM-200 Vb, V1, V3 - + HPM-202 Vb, V3, V4, V6 + + HPM-203 Vb - + HPM-204 Vb, V1, V2, V3, V5 - + HPM-205 V4, V6 + +

83 Virule nce in fungu in fungu s s Resistance Factor in Host Rb Rb R1 R1 R2 R3 R4 R5 R6 Vb, V3, V5 V5 Disease Immune Immune Disease Immune Disease Immune Vb, V3, V5, + V4, V6 Race Characterization Disease Immune Immune Disease Disease Disease Disease 31 V6 isolates, 11 non-v6 (to date). Only 3 derived from Cascade: all race Vb,V3,V5)

84 Ability to Grow on Cascade is Widespread in Population 100 Percent of isolates virulent on Cascade No disease Disease 60 isolates collected during 2012 and 2013

85 The Majority of Powdery Mildew Isolates from Cascade Lack R6-virulence 100 Percent of isolates virulent on Nugget Disease No disease 2/41 isolates collected from Cascade during 2012, 2013, & 2014

86 Spray Timing & Yield Effects 100 Alpha yield (% of attainable yield) % of yield potential is dependent on disease control during late July to early August Days of fungicide protection after bloom

87 Late Season Management Stage I Stage II Stage III Stage IV Stage V Mid July Late July Mid Aug Late Aug Early-Mid Sept

88 Resistance in Plants Qualitative or Major Gene Resistance Based on a single gene that gives full immunity Rb R1 R2 R3 R4 R5 R6

89 Quantitative Minor Gene (ex. Fuggle) Based on multiple genes Tolerance to the pathogen Generally more durable when deployed Qualitative Major Gene (ex. Nugget) Based on single R gene Complete immunity to the pathogen Less durable when deployed VERSES Picture from Poland et al. 2008

90 Increase in R6 acreage

91 R6 Cultivars Millennium Mt. Hood Nugget Super Galena Delta Triple Perle Apollo Bravo Crystal Summit Newport

92 Brief History 2011: Powdery mildew observed on a cultivar with R6-based resistance 2012: Fairly widespread outbreaks documented on several cultivars with R6 in Washington; observed in multiple hop yards in Idaho late-season 2013: First outbreaks confirmed in a limited number of yards in Oregon; increasing prevalence of R6-virulent strains of the fungus on cultivars lacking R6 in Washington 2014: Serious outbreaks of powdery mildew in Oregon; widespread occurrence of R6-virulent strains on cultivars lacking R6 in Oregon

93 When single R genes fail Major gene resistance is usually less stable than minor gene resistance The fungus only needs to overcome one gene to infect V6 R6 Infection V6 R2 Resistance

94 Single Gene Based Resistance Vir ule nce in fun gus Resistance Factor in Host Rb R1 R2 R3 R4 R5 R6 Vb Disease Immune Immune Immune Immune Immune Immune V1 Disease Immune Immune Immune Immune Immune V2 Disease Immune Immune Immune Immune V3 Disease Immune Immune Immune V4 Disease Immune Immune V5 Disease Immune V6 Disease

95 Race Typing Common virulence factors R genes still effective Vb V3 V5 11 isolates tested in 2013 to 2014 R1 R2 R4 R6 Emerging virulence factors Vb V3 V4 V5 V6 31 isolates tested in 2013 to 2014 Known R genes still effective R1 R2

96 Race Typing of Mildew Strains Viru lenc e in fun gus Rb R1 Resistance Factor in Host R2 Yeoman Zenith Target Challenger Sere- Early Choice Nugget Vb,V3,V5 Disease Immune Immune Disease Immune Disease Immune Vb,V3,V5 + V4, V6 R3 R4 R5 R6 Disease Immune Immune Disease Disease Disease Disease

97 2013 Powdery Mildew on Cascade Incidence of powdery mildew on Cascade was associated with yards planted from common rootstock

98 2014 Powdery Mildew on Cascade Incidence of powdery mildew greater than in 2013 Powdery mildew sprays increased from 1 to 3.5 in WA

99 Economic Impact of Harvest Timing (*w/ mildew) For a $5000 per acre CTZ crop, loss of $379 revenue for every 1% increase in dry matter beyond 25%