Ingredients 360 – Need To Know
The lowdown: The USDA reports that hop acreage in the Northwest is strung for a record 55,339 acres, 4% more than in 2017. The top variety is Citra, which surpassed Cascade for the first time. Cascade is second, followed by Centennial, Zeus and Simcoe.
Our take: Call it “hop karma,” but it is possible that hop growers over did it in removing about 2,000 acres of Cascade, Centennial and Simcoe. An unusually warm May led to considerable “early bloom,” particularly among those three varieties. Yields seem unlikely to match last year’s robust crop.
The lowdown: Dry hopping may reignite fermentation is resulting in diacetyl issues and (unwanted) higher levels of CO2 in packaged beer.
Our take: “Hop Creep” Research at Oregon State University summarized in a paper in the Journal of Agriculture and Food Chemistry explains why it happens: in simplest terms, maltose production from enzymes drives what is being called hop creep. But there’s more, as presented at the Beer Summit, it is dependent on beer style, hop variety, dry-hopping technique and more. It may also vary by year. Amarillo Crop 15 produced high levels of maltose, while Crop 16 was low. There’s much to be learned, information we’ll be passing along in ProBrewer 360.
Our Editor Emeritus, Stan Hieronymus has an article over at Good Beer Hunting about hop extracts / hop oils that helps evaporate the myths surrounding these products.
“Liquid CO2 extraction of hop pellets produces the most pure whole resin and oil extract. The extract has many advantages over whole hops or pellets—including reduced costs for shipping and storage, uniformity, stability, better utilization, and reduced wort losses.”
“Hop oil makes up to 4% of the hop cone. Between 50-80% of the oil is hydrocarbons, 20-50% oxygenated hydrocarbons, and less than 1% sulfur compounds. In 1976, three chemists at the Brewing Research Foundation in England patented a process for “an improved method for making hop oil.” Their research showed that oil produced by their new process contained up to 90% less sulphur-containing compounds than other distilled hop products. That was an “improvement” because those compounds produced odors brewers did not want in the beer, ones often described as “catty” or “blackcurrant.”
via: Good Beer Hunting
The lowdown: Kviek yeast from Norway is all the rage right now. Brewers are drawn to the unique flavors the yeasts (more than one strain is available) create, the speed with which they ferment beer, and the fact the tolerate high temperatures.
Our take: Follow the advice of Lars Garshol at every turn, and don’t be afraid to underpitch.
The lowdown: The American Malting Barley Association board of directors has added Puffin to the recommended list of malting barley varieties. A two-row variety, it was released in 1987 by The Miln Marsters Group in the UK, but has drawn the interest of American farmers.
Our take: Ohio State University barley breeder Eric Stockinger has been tested extensively in Ohio and it performs well. “It is early, lodging-resistant, and one of the highest-yielding lines in Ohio,” he says. It has proven to be hardier than Charles and Endeavor varieties.