19. Influence of time, temperature, and hop oil content on aroma extraction during dry-hopping

Sebastian Hinz (1), Tobias Becher (2), Christina Schoenberger (1), Sarah Thörner (3); (1) Barth Haas Group, Nuremberg, Germany; (2) Ziemann International, Germany; (3) VLB Berlin, Germany

Technical Session 6: Hops I
Sunday, August 14  •  3:30–5:15 p.m.
Plaza Building, Concourse Level, Governor’s Square 15

Dry-hopping is done by all craft brewers. Still, scientifically a lot of parameters have not been studied thoroughly so far. Currently a lot of craft brewers use hopping rates up to various kg/hL for maximum hop flavor. In small-scale dry-hop experiments we investigated how the duration, the temperature and the hop oil content itself in hop pellets influences the extraction of the most known aroma components. These findings will help to increase the efficiency of current popular dry-hopping procedures.

Sebastian Hinz graduated in brewing and beverage technology from Weihenstephan (Fachhochschule) in 2015. In October 2015 he joined the technical team of the Barth-Haas Group as a technical sales trainee. He has been with the Barth Haas Group as an intern during his studies for 2 years. In this time he managed the pilot brewery ABC in Nuremburg and led the internal taste panel. His current projects are focusing on hop aroma transfer during dry-hopping.