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​​​Pourable Hop Extracts: Innovations in Reducing Beer Loss and Maximizing Flavor​​

 

Alex Byelashov (1) and Alec Mull (2). 1. John I. Haas, Inc., Yakima, WA, U.S.A. 2. Founders Brewing Company, Grand Rapids, MI, U.S.A.

 

Abstract
As the craft brewing industry becomes increasingly competitive, brewers are seeking to gain efficiencies in their processes and to improve the bottom line. Pelletized hops are a staple of both commercial and home brewers. However, hop extracts are increasingly used in brewing due to key advantages, including better alpha acid utilization, reduced yield losses, reduced cost of storage and shipment, and longer shelf life. Now, recent advancements in hop extraction and fractionation are providing more convenient options to improve beer yield and maximize flavor. New pourable hop products carry all of the advantages of traditional extracts but with better solubility in wort. They are also easier to use (i.e., no pre-heating required, pour directly from a recyclable bottle). These products also offer unique possibilities for both bittering and aroma additions. The new products contain significantly higher levels of oils than traditional extracts and are designed for use throughout the brewing process. Here, we review pourable hop products produced through pressurized carbon dioxide extraction, either alone or with subsequent fractionation, and the advantages these products offer in providing improvements in brewing practices, processes, and product quality.