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12 December 2019

Variations in hop aroma depending on crop year

Technical Support | As usual in December, we’re pleased to inform you about this year’s ratio of linalool to alpha acids.

Linalool is assessed to be the representative substance for late hop aroma as it correlates well with the sensory impression of late hop aroma in beer. Therefore, we calculate the ratio of linalool / alpha acids to assess how much aroma is added without changing the bitterness. This is very significant to achieve a consistent late hop aroma in the beer.

Fig. 1 Ratio of linalool / alpha acids (acc. current EBC-Analyses) for the last 10 years

As in recent years, the ratio for Perle remains at a stable, albeit insignificant level. Changes in the hop aroma with the same alpha dosage are not to be expected. Tradition´s ratio again decreased slightly. This can result in slightly less aroma if dosage remains the same. The opposite can be observed for Select and Saphir, for these varieties a more intensive aroma can be expected compared to crop 2018. These data show representative samples of at least 10 single lots from various growing regions taken from some major German aroma varieties. Of course, certain lots and products made from these hops might still vary from the shown averaged values. However, if late hop dosage is adjusted to the usage of crop 2019 products, for most varieties fluctuations of the hop aroma intensity are unlikely.

To adjust the late aroma hopping (if necessary), we have published a very convenient possibility already. Please follow this link to get more information about the possible adjustments in the brew house: www.hopsteiner.com.

Please contact us in case you need information for other varieties as well!