IS THIS CATTY IN MY BEER… OR BLACK CURRANT? This issue of the Newsletter is dedicated to a very specific compound that receives a lot of attention both scientifically, and by brewers: 4MMP (4-mercapto-4-methyl-2-pentanone). Depending on concentration and matrix, 4MMP can exhibit different flavours but is typically described as ribes, black currant, box tree, muscat…  Read More

Hop Science Newsletter – June 2017

Christina Schoenberger

MORE ABOUT BITTERNESS IN DRY HOPPED BEERS This German research team developed a method to quantify nine hop flavonoids in a single HPLC-MS/MS run. By doing so they discovered that in dry hopped beer trials, the flavour threshold concentrations for the bitter components co-multifidol glucoside, quercetin glucoside, and kaempferol glucoside (1.8, 0.9, and 0.5 mg/L,…  Read More

Hop Science Newsletter – May 2017

Christina Schoenberger

ASK THE HOPS WHEN THEY WANT TO BE PUT INTO THE BEER For this study these US researchers have chosen two very different varieties, Simcoe and Hallertau Mittelfrüh, and brewed beers using the following different hopping regimes: 60 min boil, 25 min whirlpool, or 48 h dry hopping. Additionally, the impact of the yeast strains…  Read More

Hop Science Newsletter – April 2017

Christina Schoenberger

NEW INTERNATIONAL CALIBRATION STANDARD (ICS-R3) FOR HPLC ANALYSIS OF RHO-ISO-α-ACIDS The International Hop Standards Committee (IHSC) announces the release of a new calibration standard, ICS-R3, for the HPLC analysis of Rho-iso-α-acids.¹ WHAT IS THE AROMA POTENTIAL OF SPENT HOPS? This question was asked by this US research team. They tested several enzymes as well as…  Read More