Gain A Better Understanding of Hop Aromas
Unlike Oil Content, the Volatile Oil Profile provides a specific value for the most important oil compounds. Currently, there are more than 300 compounds in hop oil which contribute to varietal aroma, which in turn affects the flavor in beer. Though it is true that nearly all flavors from hop oils are lost during boiling, distinct flavor characteristics from bitter hop resins will remain in the beer. Specific oil presence is dependent on hop variety and the particular harvest, however, the seven major contributors to flavor are: Humulene, Caryophyllene, Myrcene, Farnesene, Linalool, Geraniol, and Pinene. These volatile compounds contribute a variety of aromas based on their addition to the brewing process and the ratios of one to the other. By knowing the oil content of a hop, brewers can fine tune their recipes and dry hopping regimes to produce certain desired aromas and increase product consistency. In turn, growers can gain a better understanding of their hops and begin to track how different soils affect oil content.
Turnaround Time 72 Hours
Required Sample Size Minimum 150 grams of dried hops
Recommended Audience Hop Growers and Craft Brewers
Recommended Frequency Per Batch
ASBC Methodology Hops 17