Zunkel, M. D.1, Schoenberger, C.1, Beck, E.2 and Gahr, A.3, (1)Joh. Barth & Sohn GmbH & Co. KG, Nuremberg, GERMANY, (2)Boston Beer Company, Boston, MA, USA, (3)Hopfenveredlung St. Johann, St. Johann-Train, GERMANY
Technical Session 9: Hops II
Wednesday, June 07, 2017
10:15–11:30 a.m.
Harbourview (1st Floor)
With the increasing amounts of hops in beer, especially when dry-hopping is applied, the consequences for the brewing process in a handling and also in an economic context are becoming more important. For dry-hopping, mostly normal pellets are used, containing the same components as cone hops do. The pelletization of hops offers various possibilities for enriching the alpha and oil contents of the produced pellets. Also, the choice of pellet dye offers possibilities to change pellet density. In this work we brewed a series of late- and dry-hopped beers using different grade of enrichments of U.S. Cascade hops. All beers were analyzed for hop aroma components and thoroughly tested with different sensory schemes. The results show that small changes in pelletization have a significant impact on the hop flavor in beer. The results also show how the “typical” flavor of a hop variety can change due to enrichment in pelletization. These results offer possibilities to optimize hop flavor in dry-hopped beers, to decrease beer loss due to dry-hopping and to achieve new flavor simply through different pelletization parameters.
Mark Zunkel obtained his B.S. and M.S. (Dipl.-Ing.) degrees from the Technische Universität München–Weihenstephan, Chair of Brewing and Beverage Technology. As part of his studies, he interned at multiple breweries in the United States and Germany. His concentration was on beer and hop aroma compounds, and he compiled the Beer and Hop Flavor Databases for ASBC. In 2011, he started working as a technical manager for Joh. Barth and Sohn based in Nuremberg, Germany. After his workday is done, he is busy establishing the first craft brewery in Nuremberg.
View Presentation
