introduction to hops - brewing & distilling center€¦ · what we will learn in the hops...
TRANSCRIPT
Introduction to
Hops
BY: NATHANIEL “DROOPY” SEARS
FOR THE BREWING AND DISTILLING
CENTER
What we will learn in the Hops Series today
Today we will do in Part 1:
An introduction of hops
Parts of a hop cone
Hop Farms
Pictures of Whole Cone Hops
U.S. Hop Farm statistics
Brief explanation of planting and growing hops
Training the hops
Harvesting hops
IBU Formula
Hop products
Sensory on hops
Pictures of Hop Farms
What do hops grown on? What is it called?
Hops grow on Bines with a “B”
Merriam-Webster definition of a bine:
a twining stem or flexible shoot (as of the hop); also : a plant (such as woodbine)
whose shoots are bines
Main separating factors from vine and bine: Bines use stiff hairs on their main
stem as anchors (and not tendrils like vines). The circular climbing action of a bine is
carried out by the stem itself. It encircles the item which it is climbing in order to gain
support as it grows upwards. Thus its stem is a spiral shape unlike the vertical one of a
vine.
Whole Cone Hops
Hop Plants
Facts to Know...
● Where Hops Grow: Hops thrive in two geographic bands that fall roughly
between the 35th and 50th parallels on either side of the equator. The vast
majority is grown in the United States and Europe, which collectively account
for about 90 percent of worldwide production by weight. Although virtually all
American hops come from Washington, Oregon, and Idaho, small farms can
be found in many states.
● Male hop plants don’t produce any of the essential oils needed to make beer,
so commercial hop farms are made up only of female plants.
● What other popular plants can you think of that the female produces the
essential parts?
Tennessee’s Parallel
Tennessee
As you can see from the previous map, that Tennessee is on the 35th and
36th parallel, which is right on the border for hop growing conditions.
Due to Tennessee being on this parallel, there is a vast difference from
growing hops here and growing hops in between the median range in
between 50th and 35th parallels.
Hop Production in the United States
How big of a business is hop farming? How many dollars do you think
U.S. hop farms produce in a year?
Where do hops grow the best in the United States?
Is it a growing business, declining, or staying the same?
Now we’re going to see a video that helps us see the magnitude of
hop farming
Videos
Video of large hop farm vs small hop farm
Small Hop Farms
In contrast to large hop farms, there is small, “mom and pop” hop farms.
Hop Growers of America Small Growers Council (SGC) was formed in 2015 and
includes growers from across the US who have volunteered to represent their
peers. It is chaired by the current elected At Large Individual Grower
representative HGA Board Member.
For the purpose of HGA programs, the SGC has defined Small Growers as any
grower with a minimum of 0.25 acres in production with commercial intent..
U.S. Hop Farm Statistics for year 2017
U.S. Hop Farm Statistics
Released December 19, 2017, by the National Agricultural Statistics Service
(NASS), Agricultural Statistics Board, United States Department of Agriculture
(USDA).
2017 Hop Production Up 20 Percent From Last Year
Production for Idaho, Oregon, and Washington in 2017 totaled a record high 104
million pounds, up 20 percent from the 2016 crop of 87.1 million pounds. Combined
area harvested for Idaho, Oregon, and Washington in 2017 totaled a record high
53,282 acres, up 5 percent from the 2016 level of 50,857 acres. Harvested acreage
increased in all three States;
U.S. Hop Farm Statistics 2017 cont...
24 percent in Idaho, 3 percent in Washington, and 1 percent in Oregon. United States
hop yield, at 1,959 pounds per acre, increased 246 pounds from a year ago.
Washington produced 75 percent of the United States hop crop for 2017; while Idaho
accounted for 13 percent and Oregon accounted for 11 percent. The 2017 crop year
marked the first time Idaho hop production surpassed production in Oregon. Cascade,
Centennial, Zeus, Simcoe, Citra, and Mosaic were the six leading varieties in
Washington, accounting for 54 percent of the State’s hop production. In Idaho, Zeus,
Cascade, Amarillo, Mosaic, Citra, and Chinook were the major varieties, accounting for
69 percent of the State’s hop production. In Oregon, Nugget, Cascade, Willamette, and
Citra were the major varieties, accounting for 53 percent of the State’s hop production.
The 2017 value of production for the United States totaled a record high $618 million,
up 24 percent from the previous record high value of $498 million in 2016.
2018 Hop Farm Statistics
2018 Hop Production Up 1 Percent From Last Year
Production for Idaho, Oregon, and Washington in 2018
totaled a record high 107 million pounds, up 1 percent from
the 2017 crop of 106 million pounds. Combined area
harvested for Idaho, Oregon, and Washington in 2018 totaled
a record high 55,035 acres, up 2 percent from the 2017 level
of 53,989 acres. Harvested acreage increased in Idaho and
Washington, but declined in Oregon. The United States hop
yield, at 1,943 pounds per acre, declined 13 pounds from a
year ago.
Comparing 2016-2018 Hop Statistics
Why did production only increase 1% from 2017 to 2018?
Has craft beer come to a tipping point? Has the bubble
burst?
What do these statistics mean? Is it panic time?
Discuss……..
My thoughts
Hop production may have leveled off from the previous year, but it
doesn’t mean craft beer has leveled off yet.
More breweries are trying to differentiate themselves from other
breweries. Some are focusing on brewing stouts, porters, sours, and
lagers. All of these styles of beer have a fraction of the hops than
that of IPA’s.
We’re seeing more experimental beers more now than ever. It used
to be a special release when a beer had coffee or cacao nibs in it.
Now, it’s commonplace for some breweries to be brewing dark beers
with these and other adjuncts in it. All of these beers require less
hops.
Planting and Training Hops
Hops are a perennial and produce bines annually. There are separate male and female
plants, but only the female plants produce the flowers known as hop cones. These
cones contain lupulin, the aromatic oils and resins that give beer its characteristic
flavors.
Hop rhizomes can be purchased online or at brewing-supply stores, and they are
usually available from March to May. Rhizomes can be planted as soon as the soil is -
workable, but it’s best to plant after the final frost. Hops should be planted in rows of
hills about 8 feet apart with two rhizomes per hill and hills set about 2 to 3 feet apart.
“Hops are difficult to grow on a small scale,” Paino advises. “They need a lot of
attention, especially in late June and early July.”
That period of early summer he’s referring to is when you’ll need to train the hops.
Once the shoots reach 1 to 2 feet, they are ready to train. Taught, strong baling twine
can be used to create your trellis. Stretch the twine 10 to 15 feet over the row. Then run
a piece of twine down to each plant and secure with a stake in the ground at the base
of the plant. Next, you’ll need to select the strongest bines to string up the trellis.
Planting and Training Hops cont...
“What we have learned is that more is not better,” Paino says. They started by selecting
about six bines, but they have found that selecting only two produces more vegetative
growth and a better balance of hops to leaves. He adds that the ideal ratio is about 80
percent hop cones to 20 percent leaves.
Once you’ve selected trellising candidates, wrap them clockwise around the twine. Prune
remaining bines to prevent tangling and continue to prune throughout the growing
season. The lower 2 to 3 feet of foliage can be removed once bines climb the trellis and
produce side branches to allow more airflow, reducing disease risks.
Hops need plenty of water. A drip irrigation system is ideal to reduce diseases that can
result from wet foliage. The Ruhstaller Farm & Yard grows about 7½ acres of hops, and
Paino says that the farm uses drip irrigation at a rate of 1 gallon per hour. During April
and May, they run one 12-hour cycle per week. During June, it increases to two cycles a
week, and in July and August, three cycles per week. In regards to smaller scale
production, according to Rutgers University Cooperative Extension, established plants
need about 1½ inches of water per week and a soil pH between 6 and 7.
How long does it take?
How long does it take to get full yield from your hop farm?
Harvesting Hops
The first year, few cones will produce as the crown and root system get established.
“It takes three years to get to full production,” Paino says.
Generally, the first year you will have 10 percent production; the second, 50 percent;
and then, ideally, 100 percent in the third year. After two to three seasons, established
bines can produce 1 to 2 pounds of wet hops each. (Wet hops are often an ingredient
in brewing, but need to be used the same day of harvest. Dry hops weigh about four
times less than the wet hops at harvest.) Harvest time varies by area, but most often
takes place between mid-August and mid-September before the first frost.
Hop cones are ready for harvest when they are dry and delicate. The cone will be
fragrant when you squeeze it and will spring back to its original shape. Harvesting a
small crop of hops can be done by cutting the bines when the majority of the cones are
ready, or by hand-picking the cones
Different types of Hop Products
Wet Hops
Whole Leaf Hops
Hop Pellets
Hop Extracts
Cryo Hops
Lupulin Powder
Debittered Leaf
Hop Hash
Hop Products: Wet Hops
Wet Hops/Green Hops: Green Hops® are the most unpredictable, yet exciting form of hops available. They are harvested fresh as whole, wet cones at the farm, and are shipped to customers for immediate brewing within 36 hours of harvest. Their unadulterated state creates a host of logistical challenges, but endows each harvest with an enticing flavor profile that can only be enjoyed once per year. For brewers and consumers alike, the vibrant flavors found in fresh hop beers are a simple reminder of, and tribute to, beer’s agricultural roots
For the Love of Hops
Pg 198
Wet Hopped Beers.
Every year a lot of breweries do a wet hop beer when the hops are
harvested.
This beer is normally called “Harvest Ale”, “Wet hop beer” or some
variant of that.
Today we have Founders Harvest Ale as a production example
Founders Harvest Ale
Tasting notes
What do you get?
Hop Products: Whole Leaf Hops
Whole Leaf Hops: Whole leaf hops are the dried and pressed inflorescences of female hop plants. The cones are removed from the plants, kiln-dried to 8.5-10.5% moisture, and pressed into bales on the farms where they are grown – all within hours of being harvested in the field. Leaf hops embody the characteristics of the variety, as well as the unique aspects of their field, growing season, and farm management systems. Leaf hops are suitable for use in all stages of brewing, from kettle bittering through dry-hopping in the fermenter. They are supplied to brewers as whole, quarter, or mini bales, ready for immediate use.
Hop Products: Hop Pellets
Hop Pellets: Hop pellets are produced from dried, whole leaf hops which have been hammer-milled into a uniform powder and pressed through a pellet die. Leaf hops vary in oil and vegetative content, so pellet compression is fine-tuned to achieve a consistent density for repeatable brewing, batch after batch. Production processes are designed to protect and preserve hop resins by continually monitoring temperature and cooling the pellet die. Hop pellets retain all of their natural lupulin and cone material, and can be used as a full replacement for whole hops having a longer shelf life, taking up less storage space, and generally being easier to handle. Pellet hops are offered to brewers in 11 and 44 pound, light-resistant packaging which has been nitrogen flushed to ensure freshness for up to three years from production date in cold storage conditions.
Pellet hops
Hop Pellets
Hop Pellet types
Type 90 pellets – Most common sold and used in brewing. Once contained 90% of the non resinous
components found in hop cones, although today product losses are less and the percentage is higher.
Compostiiton of oils and alpha acids within the pellets are similar to cones.
Type 45 – lupulin enriched, pellets are manufactured from enriched hop powder. Processors mill the
hops at –20F, which reduces the stickiness of the resin, and separate the lupulin from unwanted
fibrous vegetative matter. T45 pellets are produced more often from low alpha acid hops.
Isomerized – Referred to as isopellets and also referred to as pre-isomerized, meaning the
conversion of alpha acids to iso-alpha acids occurs during production. That is achieved by adding
food grade magnesium hydroxide and treatment under heat.
Type 100 pellets – Also known as hop plugs, these are compressed whole cones used primarily for
dry hopping cask-conditioned ales.
Hop Products: Hop Extracts
Hop Extracts: CO2 hop extract derived products are produced from soft hop pellets by supercritical CO 2 extraction. CO2 hop extract is the pure resin extract of hops containing alpha acids, beta acids and hop oils. Through further separation, additional hop extract products are produced and offer many brew house benefits. Efficiencies can include clean bitterness and hop aroma, enhanced foam stability, and/or post-fermentation bittering capabilities.
Hop Products: Cryo Hops
Cryo Hops: (New hop product developed by Yakima Chief – Hopunion, Cryo Hops® in
2017) represents the most innovative technology in hop processing. It uses a
proprietary cryogenic separation process which preserves all components of each hop
fraction, producing two simultaneous co-products, LupuLN2® and Debittered Leaf.
Cryo Hops: Debittered leaf and lupulin
powder
Hop Products: Lupulin Powder
LupuLN2 is the concentrated lupulin of whole-leaf hops containing resins and aromatic oils. It is designed to provide intense hop flavor and aroma, enabling brewers to dose large quantities of hops without introducing astringent flavors or vegetative cone material. During early R&D trials, brewers specifically cited ‘juicy’ and ‘resinous’ characteristics. LupuLN2 offers twice the resin content of
traditional whole-leaf and hop pellet products, and should be dosed at approximately half the amount by weight.
Hop Products: Debittered Leaf
Debittered Leaf is the concentrated bract of whole-leaf hops
which has been separated from the lupulin glands. It is a high-
quality, low-alpha product which retains variety-specific aroma
and flavor characteristics and can be derived from any hop
brand. The result is an enticing Northwest twist on traditional
low-alpha, noble hops.
Hop Products: Hop Hash
Hop Hash - Hop Hash is the built up resins, oils,
and other glands and is mostly free of plant
matter. The "hop hash" is a byproduct of pellet
production from the hammer milling of the raw
hops.
Do you know where your hops come
from?
Yes, we do!
- Most hop lot codes include the hop grower number, crop
year, and a hop variety identifier. The appropriate state hop
grower commission, your hop dealer, or your hop grower can
explain how to read the hop lot codes on a particular hop
bale or box.
Example of hop grower numbers
Number - Farm - State
AZ501 - Latitude 35 Hops - Arizona
CA501 - Star B Ranch - California
These should be on your package somewhere when you
buy hops unless you buy them at a homebrew store that
sorts and bags their own hops.
Hop Variety Codes
Apollo - APO
Bitter Gold - BIG
Cascade - CAS
Why should you care?
Sometimes you’ll get some really stale hops. They won’t
have the alpha acids they say they do anymore, nor
the aroma they should have.
You can cross reference the numbers with previous
batches and see if your previous hops were different.
You can call the manufacturer and complain.
You need consistency in your beer. If you get a stale or
bad batch of hops, this will drastically affect your beer
Knowing all the facts helps you control the beer, not
you guessing why your beer tastes different.
Example of looking up lot numbers
https://tools.yakimachief.com/lookup
P92-AIUCIT5036
???
Questions?
7 Positive Attributes of Hops
7 positive attributes of hops
1. Bitterness
2. Aroma
3. Flavor (combination of aroma and taste)
4. Mounthfeel
5. Foam and Lacing
6. Flavor Stability
7. Anti-microbial, inhibiting growth of organisms that damage the flavor and
appearance of beer
(Page 19 in For the Love of Hops)
Using Hops for Flavor and Aroma
⚫ Researchers believe that no one compound is responsible for the aroma and flavor
effects of hops. But, by a group of components that act individually, or synergistically
⚫ Hydrocarbons⚫ Associated with fresh dry hop flavors
⚫ Oxygenated hydrocarbons. ⚫ Accounts for potent flavor compounds in late hop additions
⚫ The four main hydrocarbons associated with flavor and aroma are...
⚫ Myrcene⚫ Largest component of hop oil⚫ Characterized as pungent
⚫ Humulene⚫ Characterized as delicate and refined
⚫ Caroyophyllene
⚫ Farnesene
Odor Compounds Found in Hops
Pg 20 and 21 in For the Love of Hops
Alpha Acids
Alpha acid refer to multiple alpha acids that are similar in structure, but significantly
different. The sections of interest is humulone, cohumulone, and adhumulone, (pre
and post humulone occur in small amounts) These are isomerized by heat in solution,
most often in boiling wort, and each is transformed into two forms, the result being six
iso-alpha acids. They are as follows:
1. Cis-iso-humulone
2. Trans-iso-humulone
3. Cis-iso-cohumulone
4. Trans-iso-cohumulone
5. Cis-iso-adhumulone
6. Trans-iso-adhumulone
Alpha acids themselves are not bitter and hardly soluable in solutions such as beer.
Iso-alpha acids are intensely bitter—four times more than alpha acids—and much more
soluable. In addition to providing bitterness, they stabilize beer foam and inhibit growth
of bacteria.
Beta Acids
Beta acids are not soluable, nor do they isomerize during boiling to more soluble
compounds. However, some of their oxidation products, such as hulupinic acid, can be
very bitter, water soluable, and may be found in finished beer. Therefore, as hops age
before they are used in brewing their bittering potential is influenced by various
oxidative reactions of alpha and beta acids. Additionally, recent research identified
various beta acid transformation products generated during boiling that in sum may
contribute to bitterness.
All about IBU’s
IBU’s are calculated, but it is not an exact science by any
means.
Pg. 184, 186, 187, 188, 191
Read Chapter 7 for your reading at home
Factors affecting IBU’s
Several factors contribute to changing the IBU’s in your beer
1. Form (cones, pellets, extracts, etc.) Hop pellets are approximately 10 to 15 percent more efficient than cones
2. Boiling time and vigor. The relationship between time and utilization is not linear. After 90 minutes, iso-alpha acids break down to unidentified components that are not desirable
3. Kettle geometry. Large kettles are more efficient, and the difference between a five gallon homebrew system and even a 10 barrel commercial system is startling.
4. Wort gravity. Utilization decreases as wort gravity increases. However, as alcohol and unfermented carbohydrates increase, a beer may support more IBU’s.
Page 188-189 “For the Love of Hops”
How to calculate IBU’s
IBU = International Bitterness Units
1. Jackie Rager method
2. Tinsenth method
3. Standard method
4. Other less popular ones that are similar to the ones mentioned
Why we are learning this IBU formula?
There are several IBU formulas, as I listed on the previous slide. Some are
more in depth than others, and some have harder math. Since IBU’s are
an estimate anyway you slice it, it is my belief that the simplest formula
serves the purpose.
Standard IBU Formula
To calculate the international bitterness units (IBU's) for your hop additions in your
brewing, this is the standard formula:
IBU = weight of hops (oz) X alpha acids X utilization % (from chart and do not add
decimal, just use number) / Volume of final batch in gallons X 1.34
Example. Let's say you are making a 5 gallon batch of an IPA and you are trying to
figure out how much you should add of your first bittering hop addition. You have some
Bravo at your house and that particular batch has 15.4 alpha acids.
Solve to get the IBU's. 1oz X 15.4 X 25 / 5 X 1.34 = 57.46
So, you add your other hop additions in and you end up with a great IPA that you love.
But, six months later you want to replicate the beer you previously made. The alpha
acids in the Bravo you got this time is 13.2 alpha acids. You are going to have to adjust
your recipe to reflect how many hops to use.
Here is the formula to solve for ounces of hops needed to hit a pre-determined IBU number.
Ounces of hops = IBU's desired X Volume of final batch X 1.34 / Alpha acids X utilization %
Solve to get ounces of hops needed.
57.46 X 5 X 1.34 / 13.2 X 25 = 1.17 ounces of hops needed to get 57.46 IBU's
Chart for utilization % and minutes
5 minutes 3%
10 minutes 7%
15 minutes 10%
20 minutes 15%
30 minutes 20%
45 minutes 23%
60 minutes 25%
75 minutes 27%
90 minutes 30%
Pass out the handout
Discuss
Problems
Problem 1.
1 x 10 x 30 / 5 x 1.34
300 / 6.7
Answer is 44.78 IBU’s
Problems
2.
2 x 12.7 x 25 / 5 x 1.34
635 / 6.7
Answer is 94.78 IBU’s
Hops and brewing
Using hops in brewing
When brewing there are some hops that are great for bittering, some that are great for
aroma, and some that are a dual threat.
Some popular bittering hops for pales, IPA's, and double IPA's are:
Warrior, Columbus, Admiral, Bravo, Galena, Summit, Zeus, Apollo, and many more.
Some popular aroma hops for pales, IPA's, and double IPA's are:
Citra, Amarillo, Cascade, Falconer's Flight 7C's, Mosaic, Mandarina Bavaria, Motueka,
Simcoe, and many more.
Some popular dual bittering and aroma hops are: Bitter Gold, Centennial, Chinook,
Ella, Galaxy, Nelson Sauvin, and many more.
Sensory notes on Citra
Developed by Hop Breeding Company and released in 2007. Citra® Brand HBC 394 features fairly high alpha acids and total oil contents with a low percentage of co-humulone. It is tolerant to downy mildew and powdery mildew with good pickability of dense, medium sized cones. Comprised of Hallertau Mittelfrüh, US Tettnang, Brewer's Gold and East Kent Golding.
Aroma: Specific aroma descriptors include grapefruit, melon, lime, gooseberry, passion fruit and lychee.
Citra sensory
What does it smell like? Crush the pellets in your hand.
Taste?
Brewing different styles and hop usage
West coast IPA's are quintessential in the history of IPA's in America. They are bold,
hoppy, dry, and bitter. West coast style IPAs focus on hops. And a lot of it. West coast
IPA brewers are infamously known for jamming as much hops into their IPA's as
possible. Traditionally in brewing a lot of styles, you want the malt flavor and the hop
flavor to work together so that one does not overpower the other. However, in west
coast IPAs, this is not the case. Hops are the star of the show and little to no malt
character is usually present.
Commercial example that can be found locally: Bear Republic Racer 5 IPA, Stone IPA,
Stone Ruination IPA, Knee Deep Breaking Bud, Knee Deep Hoptologist, Sierra Nevada
Hoptimum, etc.
West Coast IPA’s continued...
Pliny the Elder recipe provided by Vinnie Cilurzo, owner of
Russian River Brewing
Ingredients:
for 6.0 gallons (22.7 L) [Net: 5 gallons (18.9 L) after hop
loss]
13.25 lb (6.01 kg) Two-Row pale malt
0.6 lb (272 g) Crystal 45 malt
0.6 lb (272 g) Carapils (Dextrin) Malt
0.75 lb (340 g) Dextrose (corn) sugar
3.50 oz (99 g) Columbus* 13.90% A.A. 90 min.
0.75 oz (21 g) Columbus* 13.90% A.A. 45 min.
1.00 oz (28 g) Simcoe 12.30% A.A. 30 min.
1.00 oz (28 g) Centennial 8.00% A.A. 0 min.
2.50 oz (71 g) Simcoe 12.30% A.A. 0 min.
1.00 oz (28 g) Columbus* 13.90% A.A. Dry Hop
(12 to 14 days total)
1.00 oz (28 g) Centennial 9.10% A.A. Dry Hop (12
to 14 days total)
1.00 oz (28 g) Simcoe 12.30% A.A. Dry Hop (12 to
14 days total)
0.25 oz (7 g) Columbus* 13.90% A.A. Dry Hop (5
days to go in dry hop)
0.25 oz (7 g) Centennial 9.10% A.A. Dry Hop (5
days to go in dry hop)
0.25 oz (7 g) Simcoe 12.30% A.A. Dry Hop (5 days
to go in dry hop)
*Tomahawk/Zeus can be substituted for
Columbus
White Labs WLP001 California Ale Yeast or
Wyeast 1056 American Ale Yeast
Lupulin Threshold Shift
Pg 193
Can a beer be brewed without hops?
???
Answer
It is called Gruit.
Gruit is a drink from olden times, a drink much like beer, but made
without the use of hops. Instead of hops, bittering herbs of different
varieties were used, and there is evidence to support the idea that
beer without hops is a different and livelier experience on many
levels. Gruit was swept under the rug when beer purity laws
ravaged the brewers of Europe in the 1500s, but is now making a
revival.