TECHNICAL SUMMARY

Hops and hop products

Although hops were not added to lost in beer foam (fermenting heads)
the first beers, now all modern Technical Summary 11 • Iso-alpha acid is lost in beer foam and
absorption by the final filters.
beers are hopped.
By Tim O’Rourke
Hops contribute to the flavour Whole hops
and appearance of beer. Continuing this series of Whole hops are added to the kettle, and
They provide beer with its technical summaries for separated through a hop strainer or hop back.
characteristic bitterness and the Institute & Guild’s Although used by a number of traditional
brewers they can be difficult to handle and
aroma. AME candidates. store in a modern brewery, and many brewers
prefer to use hop products.
The function of hops in brewing.
largely unchanged during wort boiling, and Whole hops cones are cleaned to remove
Hops are exclusively used to provide aroma
hence contribute little to the final bitterness of unwanted stems and leaves before being dried
and bitterness in beer. They add the following
the beer, unless they are oxidised to hupulones and baled. They are generally stored cold (circa
properties:
in which case they will also contribute
• Provide the bitter taste in beer (with alpha acid bitterness. See Figure 2.
the principal precursor) The amount of alpha acid added is
• The oils provide aroma. calculated from the weight and concentration in
• Modify yeast performance during the raw hops or hop product used, and when
fermentation. using hops added to the kettle, the utilisation
• Contribute to beer texture (mouth-feel) decreases throughout the brewing process:
• The bacteriocidal properties protect beer
against some biological spoilage organisms. Typical recovery rates of iso-alpha acid during
• Reduce over foaming during wort boiling. brewing with cone hops.
• Aid in protein coagulation during the boil. Process Stage Recovery of
• Act as a filter medium when a hop back is alpha acid
At the end of Wort Boiling 50 – 55% Figure 2. Isomerisation of alpha acid into iso-
used. alpha acid.
• Foam active agent in beer improving foam At the end of Fermentation 35 – 40%
performance and cling. Bright Beer 25 – 30%
After dispense 20% of 5°C) to reduce the loss of alpha acid.
• Cone hops contribute tannins which may
bitterness can Since they are not usually blended each bale
increase the reducing power of a beer, and
segregate into will have a unique alpha acid content
hence its resistance to oxidative staling.
foam. depending on the variety season and growing
Tannins may also contribute to a tendency to
area.
produce chill haze.
The reasons for loss of iso-alpha acid from Whole hops also tend to give the poorest
conventional hops in brewing are: alpha acid utilisation during boiling (25% to
Hops (Humulus lupulus) belong to the
30%) since they have higher quantity of
family Cannabinaceae.
• The nature (duration and vigour) of the boil. vegetative material and the alpha acid is less
The part of the hop plant used for brewing is the
• Only around 50% is isomerised from alpha to readily available. The higher the content of
inflorescence (that is a modified branch) of the
iso-alpha acid during wort boiling. vegetative material, i.e. the greater the bulk of
female plant, which matures to produce a
• Iso-alpha acid is absorbed by the trub (hop hop debris, then the greater the potential to
strobile - commonly called a cone. This
debris/protein) during hot wort clarification. retain wort with higher wort losses during wort
contains small yellow granules called lupulin
• Iso-alpha acid is absorbed by the yeast and clarification at the end of boil. There is usually
glands. These glands contain the hard and soft
resins and the essential oil. The soft resins are
Table 1. Summary of benefits from using whole hop
converted into the bitter substances in the beer
and the essential oils impart the “hoppy”
Preparation Bales from growers
character . Major use Bitterness and aroma
Method of use Direct addition to kettle during boiling or cask for dry hopping
Figure 1. Cross section of a
hop cone. Composition %
Total resins 15 Advantages:
It is the soft resins (soluble Soft resin – alpha acids (8) Traditional form
in hexane) that are most beta acids (4) Free from extraction solvents
important in brewing, and Hard & uncharacterised resins (3) Standard aroma & bittering product
these consist of alpha Essential; oils 0.9 Aids hot break formation & settling
acids, beta acids and un- Tannins/polyphenols 4
Protein (N x 6.25) 15 Disadvantages:
characterised soft resins.
Water 10 Bulky and expensive to store
The alpha acids and Monosaccharides 2 % alpha and aroma varies each year
beta acids provide the bittering principals. Lipids and waxes 3 Subject to loss of alpha and aroma on storage
These acids are largely insoluble in cold water Amino acids 0.1 Possible contaminates from debris and pesticide
and are more soluble in boiling water. However Pectin 2 Low utilisation (25 – 30%)
during wort boiling, the alpha acids are Ash 8 Higher losses of wort in spent hops
isomerised into iso-alpha acids that are much Cellulose & lignin 40 Costs of disposal of spent hops
more soluble. Resins and oils will vary according to variety
The beta acids are less soluble and are

The BREWER International • Volume 3 • Issue 1 • January 2003 • www.igb.org.uk

21
TECHNICAL SUMMARY

Table 3. Summary of benefits from using iosmerised hop pellets

Preparation Magnesium oxide is added to milled hops and gently heated before being
palletised and vacuum packed
Major use Bitterness with good aroma properties
Method of use Direct addition to kettle during boiling – can be added part way through the boil

Composition
Similar to Type 90 pellets Advantages:
Similar to hop pellets
Almost all the alpha acid is converted to Better keeping properties
the equivalent magnesium iso-alpha acid. Better utilisation (50 to 60%)
Slight reduction in beta acid content
Presence of magnesium and magnesium oixide Disadvantages:
Similar to hop pellets
MgO could be perceived as a chemical addition
Low utilisation (25 – 30%)

Pelletised hops generally yield 2 to 3 % isomerised iso alpha acids added to the kettle
improvement in utilisation over the equivalent or after fermentation. Hop oils and hop bittering
whole hops (between 27% and 32% utilisation products can be added after fermentation to
– but sometimes up to 40%). give a dry hop character, or to modify the
Figure 3. Manufacturing process of pelletised Milling makes the alpha acid more readily character of the final beer.
hop products. accessible, with less vegetative material there is Processed hop products represent a
also a lower entrained wort loss, which can be convenient and controlled system for adding
an associated cost to remove the spent hop further decreased through a trub recovery both bitterness and aroma character to beer,
material. See Table 1. system. and can be useful for adjusting beers produced
Wort clarification is usually carried out in outside specification.
Pelletised Hops whirlpool vessel and the trub (including the
Pelletised hops are made by milling whole spent pelletised hops) is often recovered and Their benefits include:
hops and compressing the hops into pellets. sold along with the spent grains. See Table 2. • Reduced bulk
These are generally packaged under vacuum • Reduced transport costs
or in an inert gas such as nitrogen to reduce the Isomerised hop pellets • Reduced storage costs
rate of deterioration. Pelletised hops are The pellets for isomerised hop production are • Potential for automating hop addition in the
available as: produced in a similar way to standard pellets brewery
(see Figure 3) with about 2% magnesium oxide • Uniformity - (can be standardised to % iso-
• regular pelletised hop, (type 90 pellets) added during the pelletising process. These alpha acid value)
• enriched pellets (type 45 pellets), where some “stabilised” pellets, packed in an inert • Greater stability (long term storage)
of the vegetative (non-alpha acid bearing atmosphere are heated to 50°C for • Improved utilisation (pellets up to 10%: Post
material) is removed to give a constant approximately 14 days, when up to 99% of the fermentation bitterness up to 70%
product with a much higher alpha acid. alpha acids are isomerised in situ, giving wort improvement)
See Figure 3. utilisation rates of 80 to 90%, and final beer • Reduced beer and wort losses
utilisation rates of up to 70% • Improvements in beer quality and consistency
Hops of the same variety but with differing The handling and processing of isomerised • Decreased level of polyphenols/tannins
alpha contents are often blended to give a pellets is similar to regular pellets. See Table 3. • Decrease (or absence) of nitrates
standard product with a constant alpha acid • Decrease (or absence) of pesticide residues
appropriate for each variety and growing Hop Products
These potential benefits have to be balanced
season. Beside whole hops (hop cones) and pelletised
against:
Pellets are added to the kettle where the hops, other hop products and extracts are used
alpha acid is isomerised during wort boiling. either as alpha acids added to the kettle or as • Increased production/processing costs
• Possible inclusions of solvents and toxic
Table 2. Summary of benefits from using pelletised hop residues (not with CO2 extract)
• Purist/public attitudes to the use of
Preparation Leaf hops are cleaned, milled, palletised and vacuum packed processing and solvents
Major use Bitterness and aroma
• Possible adverse effects on beer quality and
Method of use Direct addition to kettle during boiling
taste.
Composition
All of the products are derived from whole hops
Type 90 pellets – similar to leaf hop but may be Advantages:
standardised for alpha Traditional product
in the first instance, and are generally used to
Lower moisture content Free from extraction solvents help the Brewer overcome the effects of aging,
Better utilisation through ruptured resin glands Standard aroma & bittering product storage and consistency problems.
Aids hot break formation & settling
Significant reduction in volume Hop extract
Type 45 pellets – increased alpha due to Improved storage properties It is possible to extract the soft resins in a
concentration of lupulin gland. Improvement in % hop utilisation variety of solvents, thus obtaining a
Between 40 to 50% of vegetative material Easier disposal of spent hop debris concentrated solution of alpha and beta acids
is removed
as well as uncharacterised soft resin.
Resin/oil concentration is approximately double. Disadvantages:
Bulky than extracts
Two typical solvent systems are used:
Possible contaminates from debris and pesticide Organic: Principally Ethanol; and Hexane
Low utilisation (25 – 35%) Carbon Dioxide: Liquid and Supercritical
Carbon Dioxide. See Figure 4.

The BREWER International • Volume 3 • Issue 1 • January 2003 • www.igb.org.uk

22
 Table 4. Summary of benefits from using hop extracts
Preparation Resins and oils are extracted from the hops using solvents which are then
driven off.
Major use To provide bitterness to beer
Method of use Direct addition to kettle during boiling

Composition Whole hops Organic solvent extract Super critical CO2 Liquid CO2
Total resin 12 – 20% 15 – 60% 75 – 90% 70 – 95%
Alpha acid 2 – 12% 8 – 45% 27 – 55% 30 – 60%
Beta acid 2 – 10% 8 – 20% 23 – 33% 15 – 45 %
Essential oils 0.5 – 2% 0 – 5% 1 – 5% 2 – 10%
Hard resins 2 – 4% 2 – 10% 5 – 11% None
Tannins 4 – 12% 0.5 – 5% 0.1 – 5% None
Waxes 1 – 5% 1 – 20% 4 – 13% 0 1 – 10%
Water 8 – 12% 1 – 15% 1 – 7% 1 – 5%

Advantages: Disadvantages:
Less bulk storage Different brewing operation compared to whole
Good storage properties (several years) hops
Improved utilisation (45 to 65%) Solvent extract
Reduced pesticide residues Solvent residue (minimal)
Figure 4. Process flow chart for the Minimal wort/beer losses Altered aroma profile
manufacture of hop extracts. Presence of “chemicals”
Supercritical CO2
Altered aroma profile
The main organic extractants are strong Highest cost of extraction
solvents and extract plant pigments along with Possible impurities
the soft resin. After extraction the solvents are Liquid extract CO2
boiled off, to leave concentrated resins Lower yield than supercritical
containing alpha acids for addition to the kettle. Higher cost per unit alpha than other extracts.
Solvent extracts are increasingly falling from
favour because of perceived problems with
residue, although ethanol does not have this
disadvantage.
Carbon dioxide is a more selective extractant
removing less of the water soluble
components. Supercritical CO2 (operating
typically above 250 to 300 bar and below 40 to
45°C) has the properties of both gas and liquid,
and is a more polar solvent extracting more
plant material than the sub-critical CO2 . The
latter often known as liquid CO2 operating at 50
bar and 10 to 15°C is a relatively mild non-polar
solvent, like hexane, but gives lower overall
extraction efficiency with a higher yield of alpha
acid. See Figure 5.
The immediate availability of the hop resins in
the extracts added to the wort is favourable for
utilisation (overall in the range of 35% - 45%),
and the material is free from or has greatly
reduced nitrate and pesticide residues. Liquid
CO2 extracts also contain much of the hop
essential oils, but the immediate availability of
the hop oils decreases their survival during
boiling, which may be detrimental to beer
flavour.
Standardisation of alpha acids in hop
extracts (normally 30% alpha, but sometimes
25% or 45%) can easily be achieved. A “pure
resin extract” (P.R.E.) is usually obtained first
using optimum extraction conditions to
produce the best yield of alpha acids from a
particular batch of hops (normally in the range
of 40 - 55 % alpha in the P.R.E. extract).
The P.R.E. is then diluted to the required
standard before final packaging by the addition
of either glucose or corn syrup, or, more rarely
(because of storage stability problems) with a
hot water extract of the hop material, which will
contain some of the hop sugars, tannins,
polyphenols etc.
Further fractions of carbon dioxide extract Figure 5. Schematic of plant used to manufacture of hop extracts.

The BREWER International • Volume 3 • Issue 1 • January 2003 • www.igb.org.uk

23
TECHNICAL SUMMARY

can be used for separating the hop oil fraction

Table 5. Summary of benefits from using isomerised kettle hop extracts (IKE)
from whole hops, so that the oils can be used
Preparation Pure resins undergoes controlled heating with alkali metal salts which for dry hopping. The alpha acid can also be
isomerises most of the alpha acid. used to produce isomerised kettle or post
Major use To provide bitterness and late hop character to beer fermentation hop bittering extracts, thus
Method of use Direct addition to kettle during boiling enabling all the brewing properties of the hop to
Composition Similar to pure resin extract- 90% of the alpha acid is isomerised
be recovered. See Table 4.
Supercritical CO2 Essential oil components absent
Liquid extract CO2 High levels of purity
Isomerised kettle hop extracts.
Contains similar amounts of essential oils as the leaf hop In order to improve utilisation it is possible to
pre-isomerise the alpha acid before wort
Advantages: Disadvantages: boiling. Alpha acid can be isomerised by
Easy to handle and store Restricted to those varieties processed heating with an alkali metal carbonate while still
Standardised constant product Considered to be “chemically processed” in the resin form to produce pre-isomerised
Precise control of bittering
kettle extract (IKE). If it is made with potassium
Retains aroma contribution
High utilisation (50 to 75%) salts it is usually called PIKE; if it is made with
High purity/ minimal residues magnesium salts, MIKE.
Minimal wort/beer losses The benefit of isomerised kettle extract is its
ease of use, standard utilisation being around
70%, but it is relatively expensive. See Table 5.

Isomerised hop extract.

As well as adding the isomerised extracts to the
kettle where there are still losses due to
absorption by the trub and yeast, it is possible
to add isomerised extracts post fermentation
(PFB - post fermentation bitterness), when the
utilisation of alpha will be higher.
It is usual to use a pure alpha acid, which has
been separated from the soft resin, purified and
isomerised externally to produce potassium or
magnesium salts of the iso-alpha acid by
heating. The isomerised extract is water based
and is standardised to 20% or 30% isomerised
iso-alpha acids from which a utilisation of 70%
to 95% or greater can be expected.
The material left behind in the soft resin is
called the “base extract” and contains oils,
beta-acids, and other resin materials plus
impurities; it is often added to the kettle during
boiling to:

1. prevent excess foaming or over boiling

Figure 6. Production of light struck flavours (3-methyl-2-butene-1-thiol). 2. to add tannins and hop oils
3. to provide a source of non isohumulone
bitterness
4. to provide hop compounds to ensure
fermentation proceeds normally

As PFB isomerised extracts contain only iso-

alpha acids, they contribute no flavour
character other than pure bitterness to the beer.
The extracts are often used to adjust for lack
of kettle bitterness or to supplement non-
isomerised hops in high gravity brewing (thus
achieving better utilisation).
When PFB isomerised extracts are used as
the sole source of bitterness, base extract
should also be added to the kettle to give other
elements of hop character to the beer. See
Table 6.

Reduced hop extract

In the presence of sunlight (UV/visible
radiation), conventionally hopped beers
produce a “skunky” or “light struck” flavour.
For this reason many beers are packaged in
light proof or brown glass which is opaque to
the radiation. See Figure 6.
Light struck flavours develop when the iso-
Figure 7. The production of reduced iso- alpha- acid compounds from iso alpha acid. alpha acid molecule splits stimulated by UV

The BREWER International • Volume 3 • Issue 1 • January 2003 • www.igb.org.uk

24
light, and the free side chain bonds with a free Figure 7. sources of conventional hop (iso-alpha acid)
sulphur radical. If the weak double bonds are As well as providing different levels of below 0.2ppm. Iso alpha acid can be carried
reduced the iso-alpha acid cannot be bitterness, some of the reduced humulones over from all vessels, pipework and in pitching
photolysed and the reduced hop compound is have an effect in enhancing beer foam yeast. It is usual to keep a pure strain of yeast or
not susceptible to the light strike effect. character. use freshly cultured yeast to avoid any carry
A variety of reduced compounds have been The products are usually marketed at over.
developed from both alpha and beta acids concentrations of between 5% and 20% in If it is only being used for its foam enhancing
which are not prone to light struck taints while aqueous solution. properties, the reduced iso material may safely
at the same time providing bitterness to beer. If a brewery uses clear glass and reduced be used in conjunction with conventional
The mechanisms and structures are shown in iso-humulone, it is necessary to exclude all hopping regimes. See Table 7.

Table 6. Summary of benefits from using isomerised Hops and hop essence
(post fermentation bittering (PFB) extract Most of the hop products considered so far
Preparation Alpha acid extract from the resin is convert to alkali metal salt of iso-alpha acid have been used to enhance the bitterness
in buffered water solution. fraction in beer, but hops are also a source of
Major use Provides all parts of the hop bitterness hop oil aroma and these can be separated by
Method of use Added in line post fermentation steam distillation or by CO2 extraction. The oils
are ideal for post fermentation addition where
Composition % Advantages: they give dry hop aroma to beer, retaining much
Alpha acids (HPLC) 0 – 0.8 Easy to handle and store of the aroma character of the original hop
Beta acids 0 – 0.3 No aroma contribution
variety.
Aroma compounds absent Standard bittering product
Iso alpha acid (30% solution) 29 - 31 High utilisation (70 – 95%) Hop oils are usually added in the form of an
Potassium carbonate buffer 68 - 70 Easy adjustment of bitterness emulsion (with a food grade emulsifier),
marketed in concentrations between 1,000 and
Specification Disadvantages: 10,000 ppm of pure oil, or by re-dissolving in
pH (1% solution) 9.0 – 9.5 Expensive liquid CO2 and directly injecting this solution
Haze (1% solution) 0 – 5 EBC No hop aroma contribution into a beer main.
Gushing test None Reduced kettle hop addition which contributes to Other developments of hop oil addition
hot break techniques involve the adsorption of oils on to
Reduced hop character in beer
the surface of finely divided silica, and the
“Chemically processed”
retention of oils inside the ring structure of b-
cyclodextrin molecules. Both these methods
Table 7. Summary of benefits from using reduced hop compounds entrap the oil in a solid (powder) form, which
readily releases the oils in to beer on contact
Preparation Reduction of iso-alpha acid or beta acids
with water.
Major use Light strike resistance and foam improvement in beer
Method of use Added post fermentation With column chromatography it is possible to
fractionate the whole hop oil into late hop
Advantages: Disadvantages: essence, which may itself be divided into spicy
Traditional form Costly and floral fractions:
Free from extraction solvents Utilisation lower (45 – 55%)
Standard aroma & bittering product Chemically processed • Late hop essence Spicy – contains terpene
Aids hot break formation & settling If aroma is required it has to be added separately and sesquiterpene oxides which produces
spicy flavour in beer, improves mouthfeel and
The reduced iso compounds have different benefits
enhances perceived bitterness.
Reduced iso product Bittering power Foam stability • Late hop essence Floral - contains ketone
Standard iso alpha acid 100 Standard +
fraction which imparts light floral notes
Dihydro - iso alpha acid 60 – 80 Much greater +++
Tetrahydro- iso alpha acid 160 – 180 Greater ++ improving the fragrance rather than the taste
Hexahydro- iso alpha acid 100 Standard + of the beer. See Table 8. ■

Resins and oils will vary according to variety

Table 8. Summary of benefits from using hop oils and late hop essence
Preparation The oil fraction from whole liquid CO2 extraction of hops is further extracted
and purified by vacuum distillation. Essences are fractionated from whole oil
by column chromatography.
Major use Enhance hop aroma and flavour in beer ● Further Reading
Method of use Added post fermentation Neve R.A. – Hops published by Chapman and Hall
IoB Blue Book on Hops
Composition
Hop oils Pure varietal oils or blends, semi refined O’Rourke T – IOB Blue Book – Brewhouse and
Brewing Materials – (in print)
Late Hop Essence – Spicy Principally terpenes and sequiterpenes
Late Hop Essence – Floral Principally ketone fraction Morris Hanbury Jackson LeMay Ltd.
technical literature
Advantages: Disadvantages: Brewing Science Vol 1 ed J.R.A. Pollock – various
sections
Easy to handle and store Oil require top be emulsified before use
Standardised constant product Essences are very costly Malting and Brewing Science – Hough, Briggs and
Stephens
Available in variety of specific or generic forms Some drinkers can detect the difference in dry
Provides means of precisely adjusting and hop character between hop oils and whole hops New Brewer July 1994
controlling late hop character Extraction dosage rates are critical Moir M (1988) Development in Hop Usage, Ferment
Less change in hop character over time than with Vol 1 No 3,
cone hops O’Rourke T – Back to Basics – Brewers Guardian
April 1998.

The BREWER International • Volume 3 • Issue 1 • January 2003 • www.igb.org.uk

25