Craft Beer Essentials: Malt, Hops and Yeast
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Melbourne Brewers Club kindly hosted BeerCoAU for a talk about Gladfield Malt + Hops + GigaYeast = Beer! It was a cold wet wild winter evening and we enjoyed a chat about dark roasted malts including the new Limited Release Chocolate Rye, specialty malts like Shepherds Delight Malt and touched on Distilling talking about Distillers Malt, Manuka Smoked and Mild Peat Smoke Malt. Hops from around the world were introduced including major growing regions US GR AU NZ and popular and hard to get varieties. We discussed new varieties like GR Huell Melon, Hallertauer Blanc, US Equanot, El Dorado and AU Enigma and NZ Wai-iti. We also talked about new forms of hop delivery including Flex, Extract, Oils, Hop Hash and Lupulin Powders. Last but not least we touched on Yeast and all its wonder including the world of "clean" yeast or Saccharomyces and the wild and free land of bacteria including Brettanomyces and other sour and interesting strains. Melbourne Brewers went onto judge some amazing Stouts ahead of Westgate Brewers Stout Extravaganza in July 2018. Thanks again to Tom and Ian and Duck and all the Committee for the chance to drop in and chat about Malt + Hops + Yeast and share a beer afterwards Cheers #brewhappy #brewlikeapro always
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Craft Beer Essentials: Malt, Hops and Yeast
- 1. BEERCO CRAFT MALT + HOPS + YEAST = QUALITY BEER DERMOTT DOWLING – @BEERCOAU MELBOURNE BREWERS CLUB WEDNESDAY 30TH MAY 2018 30-May-18www.beerco.com.au 1
- 4. DERMOTT SAYS “THERE HAS NEVER BEEN A BETTER TIME TO BE A BREWER” 30-May-18 www.beerco.com.au 4
- 5. AGENDA • Why brew? • Why you should brew with Gladfield Malt? • What about your Hops? • And let’s not forget your GigaYeast! • What’s New! • Q&A • Time for another beer 30-May-18www.beerco.com.au 5
- 6. WHY BREW YOUR OWN BEER? 1. It’s fun! 2. Potentially you will save $ 3. You’ll make friends and fun! 4. You’ll learn a lot more about beer along the way… 5. You’ll feel proud of your achievements 30-May-18www.beerco.com.au 6 Jim Calligan, 2012, http://www.nbcnews.com/news/other/5-reasons-you-should-brew-your-own-beer-v12833879
- 7. WHY GLADFIELD? • Family owned business • 5th generation malting barley growers • 1st generation Maltsters • State of the art technology • Ravoz Roaster • Full Laboratory & QA • Relentless pursuit of Quality Craft Malt for Brewers • Passionate about Malt 30-May-18www.beerco.com.au 7
- 8. AWARD WINNING MALT USE YOUR 5 SENSES TO CHECK 1. Looks Plump 2. Smells Fresh 3. Taste Bready & Rich 4. Sounds Crunchy (Friability) 5. Feels Clean 30-May-18www.beerco.com.au 8
- 9. HOW TO SPOT GREAT MALT Fat & even sized Clean and bright not bleached or mouldy looking Free from dust and chaff Smell sweet and fresh Nice and friable (easily milled) Tastes great! 30-May-18www.beerco.com.au 9
- 10. GERMAN PILSNER MALT 30-May-18www.beerco.com.au 10 Newly developed from an old world style our German Pilsner malt is the perfect base to use with Ales and Lagers. We start with high nitrogen plump 2-row spring barley that goes through our traditional long germination process, followed by a light kilning. This malt is designed to lauter well as well as provides a solid extract. The higher protein barley will maintain a lot of medium chain proteins that provide both body and head retention. The flavour of this malt is crisp, clean and refreshing with a lovely pale straw colour.
- 11. RED BACK WHEAT !LIMITED RELEASE! • Colour: 27 EBC How does it taste? The flavour in a “malt tea” is fairly mild – lightly bready/toasty with a raisin/dry cranberry type finish to it. • Aroma: Lightly fruity & bready. • Typical Beer Styles: Kölsch, Wheat beers and any recipe you may think this malt will fit. • Typical Usage rates: 10-15% if this was the sole specialty malt. No Diastatic power to come with this malt. • Brewing Recipes Ideas: Hefe with a mix of 50% Pils than 25% Redback wheat and 25% Regular wheat. Or a Kölsch with a mix of 93% German Pils and 7% RedBack Wheat. 30-May-18www.beerco.com.au 11
- 12. CHOCOLATE RYE !LIMITED RELEASE! • Rated 5.00 out of 5 based on 1 customer rating(1 customer review) Casey April 8, 2018 Love Gladfield and love this new malt! Nice chocolate flavours and smooth light cream spice. Would like to use this one on a regular basis. • $4.95 / 1Kg – $89.95 / 25Kg Incl. GST Gladfield Chocolate Rye Malt is richly roasted to bring a smooth espresso creaminess to your dark beers with a touch of rye spiciness. Beautiful in a Porter or Oatmeal Stout where the coffee spice character is particularly well matched with the roasted Rye malt characters. Adds a further level of complexity to Gladfield Vienna Malt in a Dunkel or even something a little uncommon to a mild or English brown. 30-May-18www.beerco.com.au 12
- 13. CRYSTAL RYE MALT !LIMITED RELEASE! • Gladfield Crystal Rye Malt – LIMITED RELEASE • Rated 5.00 out of 5 based on 1 customer rating(1 customer review) Casey April 8, 2018 Great new malt from Gladfield! Adds a smooth lightly spiced flavour to dark beers that is unique and tasty. Hope this becomes a regular from Gladfield! • $4.95 – $89.95 Incl. GST • Gladfield Crystal Rye Malt is made by wetting the rye and carefully kilning which produces a remarkably delicious and complex crystal malt with a slightly spicy caramel finish caramel and a nutty aroma. Superb in a range of beers including Pales and IPAs, it brings a new level of complexity to Golden Rye Ales and is fantastic in a Rye Lager style where a little spiciness changes things up rather nicely. • Use up to 25% but as with all Ryes consider adding a few Rice Hulls as the ratio increases to assist lautering efficiency. 30-May-18www.beerco.com.au 13
- 14. MAKE SOME MALT TEA BEFORE YOU BREW • Caleb DeFrees – GladfieldMalt Production & QA Manager uses 400ml of water to 50g of ground malt, typically run through a coffee grinder so a bit finer than if using a mill. • Or about 2 1/2 heaping tablespoons to a cup of water, then filtered through a coffee filter. • Pour over the water @70C • Check for colour and sip for some Flavour indication 30-May-18www.beerco.com.au 14
- 16. US/CA HOP PRODUCTIO N BY STATE? 30-May-18 www.beerco.com.au 16
- 17. Varieties 2016 2017 % Crop Difference Column1 ha ha ha % Cascade 3,068 2,896 17% 172- -6% Centennial 2,095 2,240 13% 145 6% Citra® 1,819 2,219 13% 400 18% Simcoe® 1,753 1,820 11% 67 4% Chinook 785 983 6% 198 20% Other Aroma 6,592 6,922 41% 330 5% Total Aroma 16,092 17,080 100% 988 6% CTZ 1,820 2,004 42% 184 9% Summit™ 716 658 14% 58- -9% Nugget 7 592 12% 585 99% HBC 682 110 400 8% 290 73% Other High-Alpha 1,178 1,174 24% 4- 0% Total High Alpha 4,490 4,828 100% 338 7% USA (PNW) Total20,582 21,908 1,326 6% TOP US VARIETIE S 30-May-18 www.beerco.com.au 17
- 20. HPA C17 REPORT • 1.2mKg up from 830K Kg most of the increase in 3 varieties: • Galaxy™ • Vic Secret™ and • Enigma™ • Helga™, Willamette and Summer™ discontinue after C17 30-May-18 www.beerco.com.au 20 Variety Yield Kg % Galaxy™ 617,569 52% Vic Secret™ 149,026 13% Ella™ 134,398 11% Super Pride 88,015 7% Topaz™ 72,596 6% Enigma™ 46,897 4% Cascade 37,837 3% Summer™ 24,707 2% Helga™ 11,419 1% Willamette 4,070 0% HPA-035 2,270 0% 1,188,804 100%
- 21. New Zealand Varieties Quantity Northern Varieties Quantity (Kg ) % Crop (Kg ) % Crop Nelson Sauvin 185,010 25% Chinook 2,053 35% Motueka 142,336 19% Fug g le 1,495 25% Wakatu 68,310 9% Styrian Gold ing 1,133 19% Taiheke 46,777 6% Willamette 559 10% Pacifica 38,346 5% Gold ing 386 7% Green Bullet 35,534 5% Lib erty 251 4% Rakau 35,349 5% Pacific Gem 32,601 4% Pacific Jad e 27,412 4% Dr Rud i 26,862 4% Southern Cross 24,815 3% Total Northern Varieties 5,877 Waimea 20,498 3% Wai-iti 17,293 2% Org anic Varieties Quantity Riwaka 13,949 2% (Kg ) Kohatu 10,001 1% Nelson Sauvin 5,290 26% Moutere* 5,856 1% Wakatu 5,168 25% Stickleb ract 2,998 0% Taiheke 3,865 19% Pacific Gem 2,771 13% *forme rly Brooklyn now Moute re Rakau 1,785 9% Motueka 1,398 7% Total NZ Varieties 733,947 Wai-iti 428 2% Total Org anic 20,705 Harvest Total 760,529 NZ HOPS REPORT C17 30-May-18 www.beerco.com.au 21
- 24. WHAT FORMATS? • Green Hops (Wet Hops) • Whole Leaf Hop cones • Hop Pellets • C02 hop extract (Resinate®) • Hop Oils • Hop Hash 30-May-18www.beerco.com.au 24
- 25. CHECK YOUR HOP PELLETS QUALITY • 1. Warm sample to room temperature • 2. Examine appearance. • 3. Finger smash • 4. Evaluate the aroma • 5. Check where the hops came from and their brewing values 30-May-18www.beerco.com.au 25
- 26. WHAT’S NEW & INTERESTING IN HOPS? 30-May-18www.beerco.com.au 26
- 27. HUELL MELON GR HOPS • Huell Melon is one of the new Hüll research varieties. Huell Melon is a daughter of Cascade crossed with a Huell male and has been bred and planted in German hop fields of the Hallertau and Tettnang regions in response to demand from the craft beer industry and its desire for bold tastes and differentiating flavours. • BREWING VALUES: • Crop Year: 2017 • Alpha Acid 6.9 - 7.5% • Beta Acid 7.3 - 7.9% • Style Guidance • IPA • Summer Ales • Wheat Beers • Belgian Ales • Sizes: • 100g | 250g | 500g | 1Kg 30-May-18www.beerco.com.au 27
- 28. HALLERTAU BLANC GR HOPS • Hallertau Blanc is a daughter of the cultivar Cascade. Bred in Huell at the request of the beer industry in light of its demand for bold tastes and new aromas. It was introduced to the market in 2012. • AROMA: • Grapefruit • Grapes • Lemon grass • Cassis • Elderflower • STYLE GUIDE: • Hallertau Blanc is a versatile medium high alpha hop that can be used for a variety of styles including: American Ales • Belgian Ales • IPA • Hoppy Pilsners • Wheat Beer 30-May-18www.beerco.com.au 28
- 29. EL DORADO® US HOPS • El Dorado® is a special dual purpose variety with exceptional aroma qualities and high alpha acids. El Dorado ® consistently elicits responses of fruity notes, specifically tropical fruit flavors. Other fruit notes offered have been pear, watermelon and stone fruit. • FORM Type 90 Hop Pellets 100 gm | 250 gm | 500 gm | 1 Kg • Aroma • Flavors of tropical fruit, pineapple, mango. Aromas of pear, watermelon, stone fruit and candy. • Brewing Values: • Alpha Acids 14.0 - 16.0% • Beta Acids 7.0 - 8.0% • Cohumulone (% of alpha acids) 28 - 33% • Total Oils (Mls. per 100 grams dried hops) 2.5 - 2.8 • Myrcene (as % of total oils) 55 - 60% 30-May-18 www.beerco.com.au 29
- 30. EQUANOT™ US HOPS • Ekuanot™ Brand HBC 366 features pronounced aroma characteristics and extremely high oil content. This variety bursts out of the spring soil in vibrant yellow and gradually matures to a deep green color by fall harvest. • AROMA: • Specific descriptors include melon, berry, orange peel, lime, papaya, pine and fresh peppers. • Alpha Acid 13 - 15.5% • Beta Acid 4 - 5% • Co-humulone 31 - 36% • Total Oil 2.5 - 4 mL/100g 30-May-18www.beerco.com.au 30
- 31. HPA ENIGMA™ HOPS • Enigma™ formal tasting sessions have given interesting terms like ‘Pinot Gris’, ‘raspberries’, and ‘redcurrant’, through to rock melon and light tropical fruit. • Enigma™ is great fun to play with. • A bit of a chameleon – different aspects of her enigmatic character shine, depending on how you use her. • Dry hop or add her late in the brew to maximise her flavour and aroma potential. 30-May-18www.beerco.com.au 31
- 32. NZ HOPS WAI-ITI ™ VARIETAL: HORT7709 • A fine aroma hop with fresh peaches and apricot characters within a weight of essential oils (2-4 % AA) • Wai-iti™ is a granddaughter of the USDA developed Liberty, and is a triploid hop derived from 1/3rd Hallertau Mittelfrüeh. • Low cohumulone and high levels of farnesene create a rounded clean bitterness when used in single hopped beers. The high oil content fills in all the corners when used in late additions, the hop back or in dry hopping. 30-May-18 www.beerco.com.au 32
- 33. YEAST • We are still learning… • Have partnered with GigaYeast Inc • The Gold pitch is the first homebrew yeast with a true 5 gal pitch rate for consistent fermentations without the need for a starter (> 200 billion yeast). Each one is made with care in the GigaYeast laboratory using hand picked yeast varieties. 30-May-18www.beerco.com.au 33
- 34. ANATOMY OF A YEAST Saccharomyces cerevisiae is a unicellular fungus Mother cell Bud Bud Scar 10 µm
- 35. DIFFERENT YEAST MAKE DIFFERENT BEERS Saccharomyces cerevisiae-- Typically used to produce ales. Can create a variety of fruity and spicy notes or be almost completely neutral. Hundreds of distinct strains in use. Saccharomyces pastorianus-- Typically used to create lagers. Capable of cold fermentations that create very clean, dry beer with little aroma or flavor added. Dozens of distinct strains in use. Brettanomyces sp.-- Traditionally seen as a contaminant that creates off flavors like “sweaty horse blanket” and “barnyard” but can also make many of the same fruit and spice notes as cerevisiae. Used in some traditional styles to add flavor during aging. Currently undergoing a renaissance being used in a huge number of unexpected styles and ways. The flavor profile, aroma, dryness, alcohol level and clarity of a beer are all affected by the type of yeast used in fermentation
- 36. THE MANY FLAVORS OF FERMENTATION Fusel alcohols-- sharp, alcohol. By-product of amino acid catabolism Esters-- fruity, floral flavor and aroma. Produced by esterification of fusel alcohols Phenols -- clove, spicy, peppery. Formed by decarboxylation of acids found in grain
- 37. HOW DID WE GET 100’S OF DISTINCT YEAST STRAINS? Terroir The yeast native to different areas of the world have genetic differences from both random drift and the selective pressure from different environments. Some of these differences contribute to the distinct flavors and aromas of different strains. Human Selection Brewers preferentially made beer with yeast that had the desired traits. Over time this selection led to enhancing particular traits and eliminating others.
- 38. WE MAKE YEAST FROM ALL OVER THE WORLD AVAILABLE TO BREWERS ANYWHERE GigaYeast, Inc. banks 100’s of strains and currently makes app. 40 different strains/blends available for sale. We produce live yeast in concentrated slurry's for beer from 20 Liters to 14,000 L. In an average month we produce and ship enough yeast to produce 700,00 pints of beer.
- 39. OVERVIEW OF THE PROCESS Microbiology Laboratory (Yeast Storage, Quality Assurance, Small Scale Propagation) Bulk Propagation (Large Scale Bioreactors) Concentration and Packaging
- 42. ADDITIONAL LEARNING RESOURCES • BeerCo Blog • BeerCo YouTube Channel • We are social @BeerCoAU find us on your favourite social media channel and so are our supply partners: • @GladfieldMalt – reach out and chat with Gabi & the G team! • @GigaYeast – say g’day to Amelia & Dr Jim! • @HopProducts – say g’day to OJ & Dave at HPA! 30-May-18www.beerco.com.au 42
- 43. WE SUPPORT YOU! HTTP://WWW.BEERCO.COM.AU/SPONS ORSHIP/ • Australian National Homebrewing Conference • Grafton Homebrewing Competition • Hopsaboard Homebrew Competition • Inner Sydney Brewers • Melbourne Brewers • New South Wales State Competition 2017 • Queensland Homebrewers Conference 2015 + 2017 • South Australian Brew Club • Tasmanian State Home Brewers Competition • The Righteous Homebrewers of Townsville • Victorian Amateur Brewing Championships 2016 + 2017 • Westgate Brewers – Stout Extravaganza • Worthogs – Pale Ale Mania 30-May-18www.beerco.com.au 43
- 44. GEEK OUT ON MALT + HOPS + YEAST = BEER TALKS Australian Craft Brewers Conference, 2014 • The Future of Malt: Doug Michael @Gladfield Malt & Paul Rigoni & Rob Wicks – • The Future of Hops – Owen Johnston @HPA • Yeast Management – Frank Peifer @Weinstephan Australian Craft Brewers Conference, 2016 • Yeast - The micro world of microbiology - Dr Chris White @Whitelabs • Hops Research: The Search for the Holy Grail – Dr Simon Whittock @HPA 30-May-18www.beerco.com.au 44
- 45. BUT WAIT! THERE’S MORE…. HOP-EPFU Sale now on at www.beerco.com.au Flat Rate $9.90 shipping Use Coupon Code “Melbrewin” at checkout for 10% off all products in the cart* *Valid for one time use until 30 June 2017 30-May-18www.beerco.com.au 45
- 46. CHEERS! ANY QS 30-May-18www.beerco.com.au 46 Connect with us @BeerCoAU and @GladfieldMalt and @HopProducts @GigaYeast
Notas del editor
- How to recognise good malt 如何识别好的麦芽 First of all it should be fat and even sized 首先，它应该是饱满且大小均匀 It should be clean and bright not bleached or mouldy looking 它应该干净光滑，而不是漂白过或发霉的样子 It should be free of dust and chaff 它应该是无尘和无壳的 It should smell sweat and fresh 它应该闻起来要新鲜 It should be nice and friable (easily milled) 它应该是好且易碎的（容易粉碎） It should taste good 它应该尝起来好吃 Any thing less and it you should not be using it. 任何一项不满足，您就不应使用它。 A good trick is to put some malt in to a glass of water the majority should float. 有一个好办法就是把一些麦芽放入一杯水中，绝大多数应该是漂浮的。
- The German Pilsner specification are attached, what you want to say is a malt that taste like marshmallow. Why? This malt is designed specifically to create fermantable sugars to the yeast and that is it, no malt flavours, no crackers, nothing... hence why marshmallow. We toned down the kiln temperatures to create a malt that lets the hops shine. Great for Munich Helles and Hoppy forward Pilsners and even Kolsch beers. Now this very subjective, some brewers are very happy with our Pilsner saying that malt and crackers flavours is what they are after, and some are welcoming the malts to tone down the malt characters which they don't want to see it there, we as maltsters we are committed to please our clients whenever we can and read the market correctly. We produce the malt. One thing we are noticing that some beers are thin body due to some brewers step mashing or mashing to cold. They usually blame our malts for the thin and unwanted flavours but the more we investigate the more we find out that is not the malts but the process while brewing, we want the brewer to understand that our malts are well malted and we care for consistency, hence our Kolbach index is spot on, we have broken down the proteins, the brewer don't need to do it further. (Single infusion mash no lower than 65C is what we recommend, but that needs to fit with the beer style) Now regarding the new maltings, I attached an article for you to take the points that you want to speak to the club.
- The German Pilsner specification are attached, what you want to say is a malt that taste like marshmallow. Why? This malt is designed specifically to create fermentable sugars to the yeast and that is it, no malt flavours, no crackers, nothing... hence why marshmallow. We toned down the kiln temperatures to create a malt that lets the hops shine. Great for Munich Helles and Hoppy forward Pilsners and even Kolsch beers. Now this very subjective, some brewers are very happy with our Pilsner saying that malt and crackers flavours is what they are after, and some are welcoming the malts to tone down the malt characters which they don't want to see it there, we as maltsters we are committed to please our clients whenever we can and read the market correctly. We produce the malt. One thing we are noticing that some beers are thin body due to some brewers step mashing or mashing to cold. They usually blame our malts for the thin and unwanted flavours but the more we investigate the more we find out that is not the malts but the process while brewing, we want the brewer to understand that our malts are well malted and we care for consistency, hence our Kolbach index is spot on, we have broken down the proteins, the brewer don't need to do it further. (Single infusion mash no lower than 65C is what we recommend, but that needs to fit with the beer style) Now regarding the new maltings, I attached an article for you to take the points that you want to speak to the club.
- Specification: Certificate of Analysis: Chocolate Rye 001 Colour: 360 EBC How does it taste? Richly Roasted, Smooth Espresso. Typical Uses & Styles: Baltic Porter Doppelbock Dunkel English Brown or Mild Ales Oatmeal Stout Porter Usage Rate Guidance: Use 1-5% to enhance aroma and flavour characters without imparting bitterness or astringency.
- Washington growers produced 75 percent of the United States hop crop for 2016. Cascade, Simcoe, Zeus, Centennial, Citra, and Mosaic were the six leading varieties in Washington, accounting for about 58 percent of the State’s hop crop. In Oregon, Nugget, Cascade, and Willamette were the major varieties, accounting for 49 percent of the State’s hop production. In Idaho, Zeus, Cascade, and Mosaic were the major varieties, accounting for 42 percent of the State’s hop production. Production and sale Some 2 600 farms in the European Union grow hops, covering 26500 ha - 60% of the total surface area used for hop-growing worldwide. Hops are grown in 14 EU countries. Some 17 000 hectares are used for hop cultivation in Germany, accounting for 60% of the EU's hop-growing acreage and about one third of the surface area devoted to hop cultivation worldwide. The other main EU producers are the Czech Republic, Poland, Slovenia and the UK. All over the world, but particularly in Europe, acreage is dwindling, one reason being the increasing yield of alpha acid and its decreasing use in beer. Alpha acid is the component of hops that gives beer its bitter taste and other flavours. The European Union produces about 50 000 tonnes of hops annually. Its alpha acid output regularly exceeds 5 000 tonnes. Annual hop production worldwide varies between 80 000 and 100 000 tonnes, corresponding to between 8 000 and 10 000 tonnes of alpha acid. Demand for alpha acid is estimated at about 8 000 tonnes, on the basis that an average of 4.1 g are needed per hectolitre of beer. Hop content varies depending on the type of beer concerned, particularly how bitter it is, and the variety of hop used. As a result of technological progress and consumers' growing preference for less bitter beers, hop content is falling year by year (it still stood at 6.3 g alpha per hectolitre in 1995). Although world beer production is on the rise, demand for alpha acid is not increasing much. Since supply currently exceeds demand, average prices on the hop contract market and the free market have been fairly low since 2009. Overseas trade The European Union - and particularly Germany - is one of the hubs of the global market in hops. As regards external trade, the EU has traditionally been a net exporter. Over the last few years, the surplus has amounted to some 20 000 tonnes of cone equivalents. The main buyer is Russia, followed by the United States and Japan. All but one of the EU hop-growing countries belong to the International Hop Growers' Convention (CICH), which seeks to promote the sharing of information, both among producers and between producers and the other parties in the sector (traders and brewers).
- http://www.barthhaasgroup.com/images/mediacenter/downloads/pdfs/515/hpa-crop-report-2017.pdf For crop 2017 the area harvested was 521 hectares, an increase of 88 hectares from crop 2016. Total yield was 1,188,801 kgs, up from 830,006 kgs in 2016. Most of this increase was from the harvest of newly established plantings of Galaxy™, Vic Secret™ and Enigma™.
- Hop pellets are produced from dried, whole leaf hops which have been hammer-milled into a uniform powder and pressed through a pellet die. Leaf hops vary in oil and vegetative content, so pellet compression is fine-tuned to achieve a consistent density for repeatable brewing, batch after batch. Production processes are designed to protect and preserve hop resins by continually monitoring temperature and cooling the pellet die. Hop pellets retain all of their natural lupulin and cone material, and can be used as a full replacement for whole hops having a longer shelf life, taking up less storage space, and generally being easier to handle. Pellet hops are offered to brewers in 11 and 44 pound, light-resistant packaging which has been nitrogen flushed to ensure freshness for up to three years from production date in cold storage conditions. Resinate® CO2 hop extract derived products are produced from soft hop pellets by supercritical CO 2 extraction. CO2 hop extract is the pure resin extract of hops containing alpha acids, beta acids and hop oils. Through further separation, additional Resinate® products are produced and offer many brew house benefits. Efficiencies can include clean bitterness and hop aroma, enhanced foam stability, and/or post-fermentation bittering capabilities.
- . Warm sample to room temperature This will allow aroma to be released. If your sample is too cold, the aroma is locked in, just like in a beer! 2. Examine appearance. The pellets should be green in colour, but will vary depending on the hop variety. Dark olive and brown pellets indicate the possibility of oxidation. Keep in mind that the incoming hop colour will affect the colour of the pellet. A glassy appearance is a sign of excess heat during processing. 3. Finger smash Rub the pellet between your fingers; with a little effort the pellet should be able to be broken down with your fingers. 4. Evaluate the aroma The pellet should have a fresh hop aroma. Check for cheesy aromas and other signs of oxidation. Evaluate with a hop tea if you like doing hop teas (more coming on that in a future blog…). 5. Check where the hops came from and their brewing values Where are the hops from? How were they stored? What condition did they arrive in at your brewery? What are their brewing values? % Alpha and Beta Acids, HSI, Lot #s.
- GENERAL TRADE PERCEPTION: Hallertau Blanc flavor profile is said to be fruity, with wine-like qualities of gooseberry and grass, similar to that of Sauvignon Blanc. It also features a complex aroma profile with notes of cassis and elderflower in addition to grapes, grapefruit and lemongrass. Other notes detected in trials have been passionfruit, pineapple and gooseberry.STYLE GUIDE: Hallertau Blanc is a versatile medium high alpha hop that can be used for a variety of styles including:American Ales Belgian Ales IPA Hoppy Pilsners Wheat Beer