Optimization of kettle hopping prior to dealcoholization
Technical Support | Non-alcoholic beers (NAB) are more popular than ever. Depending on the production technique of dealcoholization, NABs have a very different character. The state-of-the-art physical echniques to produce NABs are either thermal evaporation or reverse osmosis, besides the other technique of using speciality yeasts. For NABs produced by physical techniques, the sensory contribution of hops is even more pronounced after dealcoholization. Hop variety, hop product and hopping recipe can strongly influence the overall impression of the so produced NAB.
In cooperation with TU Munich (Chair of Brewing and Beverage Technology) we conducted a study to compare conventional kettle hop products used for the bittering during wort boiling and evaluated the taste on the corresponding NAB produced. The question to be answered: Which hop product is best suited for kettle hop addition in the base beer when producing a NAB lager beer using common physical dealcoholization methods? 12 NABs were made with 3 different kettle hop products, 2 different physical dealcoholization methods and 2 different final ABVs (0.0 and 0.5%), see figure 1.
The sensory ranking of each NAB, based on the overall tasting results of two trained panels, are summarized in table 1:
Summarizing the tasting results, it can be concluded that compared to pellets, both types of hop extracts (Total Resin and CO2 Hop Extract) showed sensory advantages in the corresponding NABs produced.
Please find many more details and further performed analytical evaluations here.
Company update | Hopsteiner is redefining customer service: thanks to the customer portal launched in 2023, managing contracts and data has never been easier. Hopsteiner has struck a chord with its customers with this excellent digital Service: the number of users has risen steadily since the launch and the solution has become part of everyday life for numerous breweries.
Technical support | As usual at the turn of the year, we’d like to share some averaged data on the recent and previous crop year’s composition of aroma substances of some selected hop varieties. This comparison is intended as a helpful indication to achieve consistent hop aroma in beer, especially when changing from one crop year to another.
Technical support | Type Hoptanical are used before or during filtration and combines hop and plant aromas. The result is a diversification that knows no bounds and ranges from fruity to herbal. Bitter substances are not included.
Hop market | The crop estimate for the Hallertau was announced on August 23rd., meaning that crop 2023 estimates have now been submitted for all German hop growing areas.
Technical support | Type Essential are used before or during filtration and replace late hop additions in the brewhouse. A typical "late hop" and/or "dry hop" aroma is the result.
Company update | A convincing communication design not only reflects design creativity, but also a coherent overall conceptual design. It ensures that the attitude and values of the company behind it are clear. The sustainability report of Simon H. Steiner, Hopfen, GmbH from Mainburg met this criteria with great success and has been awarded the German Design Award 2023 in the category "Excellent Communication Design - Editorial".
Technical support | To learn more about hop oils, go to our homepage hopoils.com or contact us directly by email at .
Hop market | The survey of hop acreage in 2023 has recently been completed. Enclosed please find the comparison of acreage from 2020 to 2023 for the world's main producing areas.
Most Read
BRAUWELT on tour
Most Read
BRAUWELT on tour
-
Hopsteiner
Optimization of kettle hopping prior to dealcoholization
-
Hopsteiner
Excellent digital Service: the Hopsteiner Customer Portal
-
Hopsteiner
Variations in hop aroma depending on crop year
-
Hopsteiner
Playing with tradition: Hopsteiner Hopoils - Type Hoptanical
-
Hopsteiner
Crop and market update & hop crop 2023 estimate