How to increase the aroma of hops when brewing craft beer?

The main substances in the aroma components of hops are oxygen-containing compounds such as acids, alcohols, ketones and carbohydrates: oxalene, aromaene, etc. These components are easily oxidized, polymerized and lose their due function, which changes the original taste performance.

 

1. Using high-quality hops is the most fundamental measure and way to ensure the aroma of beer hops. Choose tight and air-tight packaging, consistent internal and external quality, suitable maturity, pollen and soft tree content ≥10%, neat curd appearance, no fragments, uniform color and luster, no spots, outstanding fragrance, no spicy, sour, or odor Other odors. Hops without leaves, stalks, paper and other inclusions. Moisture content is 7%-12%. It is greasy and elastic when rubbed by hand. These are the characteristics of high-quality hops.

 

2. Good storage conditions 

The storage conditions of hops have a great influence on its quality. The storage conditions have strict requirements. Since the conscious components of hop fragrance are volatile and easy to oxidize and polymerize, the hops should be placed in a low, dry and dark place. The storage temperature is 0-2℃, and the relative humidity is less than or equal to under this condition and then filled with nitrogen or carbon dioxide inert gas for protection, the effect is better. Special attention should be paid to avoid mixing with volatile substances such as gasoline and acetone to prevent odor and affect the flavor of beer hops

3. The correct method of crushing hops

In order to improve the utilization rate of hops, whole hops have been replaced by crushed hops. The crushed hops react more quickly and thoroughly when the wort is boiling. No adverse effect on beer quality. There is no need to worry about excessive leaching of polyphenols in hops.

On the contrary, it increases the hop aroma and good protein stability, and extends the beer shelf life. However, the crushing process conditions of hops have a great influence on their aroma components. The crushing should be carried out at low temperature. The temperature in the crushing room should not exceed 4°C. The crushed hops should be put into use as soon as possible, not for a long time.

Otherwise, use a universal pulverizer to smash at room temperature, and then put it into a plastic bag soon after smashing, and put it near a heat source such as saccharification or boiling pot, which will accelerate the volatilization of hop oil. After being put into production, not only the aroma of beer is not obvious, but it will increase the bitterness of beer.

 

4. Scientific adding method

The traditional method of adding hops is to add less and then more, bitter first and then fragrant. It is unreasonable to use the effective part of hop ingredients in this way. The utilization rate of hops is low. The boiling time of hops is short, and the bitterness, tannins, and hop oil of the active ingredients in the hops cannot all be dissolved in the wort, which is a huge waste. The traditional method of adding hops should be improved. That is, change the method of adding less first and then more to boil for 10-20min and then add the whole amount at once, or add the second time after adding more and less. This is also a common method for adding hops abroad. This method greatly increases the content of hops in the wort and reduces the amount of hops used accordingly.  This is mainly due to the long boiling time and the dissolution of active ingredients.

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Everything has just begun, and everything is just right. If you have any information about craft beer you want to know or plan to buy beer brewing equipment. I can provide helpful and effective information for your ideas.

Procided by Alice

dgequipment@degonget.com