247. Incorporating hop flavoring into retail cider

Lindsey Kirchner (1), Shane McDonald (1); (1) Kalsec, Inc., Kalamazoo, MI, U.S.A.

Sensory
Supplier Poster

Hard ciders accounted for only about 1% of the U.S. beer market in 2014. However, cider sales are growing fast, increasing 75.4% from 2013 to 2014. It is estimated that cider and perry (pear equivalent to apple cider) sales will attain 785 million liters by 2018. Craft brewers have been willing to creatively blend technologies to create new and exciting products. These technologies are also available to cider makers. This paper looks at incorporating hop-derived ingredients and natural flavor substances to modify a commercially available cider to create new flavor profiles and provide cider makers with additional tools for making innovative products. The objective of this study is to use beer and flavor technology to modify the flavor profile of hard cider and apply this technology to develop a prototype of a new cider variety. Late-stream, post-fermentation differentiation allows breweries to diversify their offerings while not slowing down production. With the addition of hop extracts and natural flavors this can be achieved. This study takes a retail hard cider and transforms it using hop extracts, including hop bittering acid extracts and hop aroma oil extracts, and natural flavors. ANOVA analysis was run to confirm that there were statistical differences between samples from an undosed control and the test products. The result of this work is the development of a new cider variety—the IP Apple, which encompasses the bold hop characteristics of an IPA and blends them with the sweet base of a hard apple cider. Using hop oils, hop acids, and flavor substances, the flavor profile of apple cider can be manipulated to increase drinkability, add new hop-derived flavors, and modify the apple flavor. The tools of creativity of today’s craft brewers can be used for exciting new hard apple cider products.

Lindsey Kirchner received a B.S. degree in biomedical sciences and a B.A. degree in criminal justice from Western Michigan University in Kalamazoo, MI, in 2008. She began employment with Kalsec, Inc. as a paprika technician in 2008, moving on to sensory technician in 2009, assistant sensory scientist in 2010 and associate sensory scientist in 2012. She is currently responsible for Kalsec, Inc.’s beer panel leadership and maintenance. She currently serves on both the ASBC and ASTM Sensory Subcommittees.