Introduction to Hops By: Nathaniel “Droopy” Sears - PowerPoint Presentation

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Introduction to Hops

By: Nathaniel “Droopy” SearsFor the Brewing and Distilling Center

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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 HopsU.S. Hop Farm statisticsBrief explanation of planting and growing hopsTraining the hopsHarvesting hopsIBU FormulaHop productsSensory on hops

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Pictures of Hop Farms

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What do hops grown on? What is it called?

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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.

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Whole Cone Hops

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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?

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Tennessee’s Parallel

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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.

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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

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Videos

Video of large hop farm vs small hop farm

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Oregon Hop Farm video

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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..

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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;

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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.

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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.

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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……..

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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.

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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.

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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.

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How long does it take?

How long does it take to get full yield from your hop farm?

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Harvesting Hops

The first year, few cones will produce as the crown and root system get established.

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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

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Different types of Hop Products

Wet HopsWhole Leaf Hops

Hop Pellets

Hop Extracts

Cryo HopsLupulin PowderDebittered LeafHop Hash

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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

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For the Love of Hops

Pg 198

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Using wet hops in a production brewery

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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

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Founders Harvest Ale

Tasting notesWhat do you get?

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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.

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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.

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Pellet hops

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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.

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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.

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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.

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Cryo Hops: Debittered leaf and lupulin powder

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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.

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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.

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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.

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Hop Hash video

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Do you know where your hops come from?

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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.

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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.

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Hop Variety Codes

Apollo - APOBitter Gold - BIG

Cascade - CAS

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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 beerKnowing all the facts helps you control the beer, not you guessing why your beer tastes different.

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Example of looking up lot numbers

https://tools.yakimachief.com/lookup

P92-AIUCIT5036

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???

Questions?

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7 Positive Attributes of Hops

7 positive attributes of hops

Bitterness

Aroma

Flavor (combination of aroma and taste) Mounthfeel

Foam and Lacing

Flavor Stability

Anti-microbial, inhibiting growth of organisms that damage the flavor and appearance of beer

(Page 19 in For the Love of Hops)

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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

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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

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Odor Compounds Found in Hops

Pg 20 and 21 in For the Love of Hops

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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:

Cis-iso-humulone

Trans-iso-humulone

Cis-iso-cohumulone

Trans-iso-cohumulone

Cis-iso-adhumulone

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.

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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.

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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

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Factors affecting IBU’s

Several factors contribute to changing the IBU’s in your beer

Form (cones, pellets, extracts, etc.) Hop pellets are approximately 10 to 15 percent more efficient than cones

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

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.

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”

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How to calculate IBU’s

IBU = International Bitterness UnitsJackie Rager method

Tinsenth method

Standard method

Other less popular ones that are similar to the ones mentioned

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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.

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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.

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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%

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Pass out the handout

Discuss

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Problems

Problem 1. 1 x 10 x 30 / 5 x 1.34300 / 6.7

Answer is 44.78 IBU’s

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Problems

2.2 x 12.7 x 25 / 5 x 1.34635 / 6.7

Answer is 94.78 IBU’s

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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.

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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.

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Citra sensory

What does it smell like? Crush the pellets in your hand.Taste?

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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.

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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

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Lupulin Threshold Shift

Pg 193

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Can a beer be brewed without hops?

???

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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.