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Novel Non-beer Flavor Applications of Hop Oil Fractions

By: Shane McDonald, Mark Schulze, Meghan Peltz, David Bolliet and Louis Burroughs, Kalsec, Inc.
Posted: June 24, 2011, from the July 2011 issue of P&F magazine.

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13 pages available as a PDF download or printed copies mailed to you

Humulus lupulus, more commonly called hops, have been used almost exclusively in the brewing of beer for centuries. Hops provide bitterness, aroma, foam stability and act as a preservative in beer.

The soft resins found in the lupulin glands of the female cone contain the hop acids which are used to impart bitterness to beer. The essential oil in the lupulin glands provides the aroma or spicy flavor to beer.

Hops are harvested in late August or early September. During harvesting the hop cones are stripped from the vine and dried to about 3–5% moisture. The dried cones are then baled or milled or pelletized. Though most breweries use pelletized hops in the brewing of beer, increasingly many breweries are enjoying the advantages of brewing with hop extracts. Hop pellets are routinely extracted with liquid CO2 at about 2,400–3,400 psi and 40–55°C. The CO2 extract contains α- and β-acids and essential oils.

This is only an excerpt of the full article that appeared in P&F Magazine, but you can purchase the full-text version.