36. Impact of hop pellet processing in regard to flavor contribution in dry-hopped beers

Christina Schoenberger (1), Andreas Gahr (2), David Grinnell (3); (1) Barth Haas Group, Nuremberg, Germany; (2) Hopfenveredlung St. Johann, Germany; (3) Boston Beer Company, U.S.A.

Technical Session 10: Dry Hopping
Monday, August 15  •  9:45–11:30 a.m.
Tower Building, Second Level, Grand Ballroom

Roughly 97% of the worldwide hop crop is processed into hop pellets. Hop pellets are produced by milling hops into powder and pressing it into pellets. Depending on the equipment, the enrichment of alpha-acids, but also oil content (lupulin glands), in the final pellet if feasible by separating more vegetative matter from bracts and stems of the hop cones. To decrease the load of vegetative material in the brewery for dry-hopping and also in the brewhouse is attractive for many brewers using very high amounts of hops in their beers. Using the variety of Hallertau Mittelfrüh, it was investigated how flavor is effected if different types of pellets with different amounts of oil/vegetative matter, respectively, are used by always applying the same amount of hop oil for whirlpool and dry-hopping. The resulting beers were analyzed for the most important hop aroma components. These analytical findings are compared with the sensory findings. It was found that the beer flavor was significantly influenced toward specific aroma descriptors by decreasing the amount of vegetative material in the pellet.

Christina Schoenberger studied brewing technologies in Weihenstephan. After finishing her doctoral thesis on nonvolatile taste compounds in beer, she joined the German Brewers Association in 2003. Since 2005 she is with the Barth Haas Group. Christina is head of the European Technical Service Team and the Hops Academy. Furthermore, her team is part of the Barth Innovations Group, the European R&D Center of the Barth Haas Group. In her role she has authored various articles on hops and sensory. Christina is currently president of the ASBC.