Variations in Hop Aroma Depending on Crop Year

As in previous years we would like to demonstrate how the contribution of hop oils to beer can vary from one crop year to another. We have chosen linalool as a representative hop aroma substance as it correlates well with the sensory impression of hoppy aroma in beer.

The concentration of alpha and linalool can vary independently from each other. For example, in a year with higher alphas, linalool concentrations do not necessarily increase proportionally. Consequently we calculate the ratio of linalool (ppm) / alpha acids to assess how much aroma is added without changing the bitterness. This is very signifi cant in the case of late hop addition.

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