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​An Investigation of Enzymes and Microbes in Hop Creep

This investigation looked at enzymes related to hop creep, using a forced-attenuation assay, as well as microbes that may cause hop creep. We tested individual enzymes and different e​nzyme combinations for attenuation comparable to observed dry-hop additions. We grew microbes from hops under anaerobic conditions and tested them for diastatic power as well. We found that β​-amylase alone most closely resembled dry-hop additions in the amount of attenuation and that a combination of limit dextrinase and β-amylase over attenuated the beer (<1.000 g/mL). Of the microbes we grew, none were able to attenuate beer to the same degree as β-amylase or hops. Finally, we serially diluted dry-hopped beer and measured attenuation in up to 1:10,000-fold dilutions. On average, attenuation decreased, but some samples retained high attenuation despite a high degree of dilution.

Keywords: attenuation, dry-hopping, enzymes, fermentation, hop creep, hops, microbiology​​