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 similarly. Consequently,

for each variety, we calculate the ratio of linalool (ppm)/ alpha (% HPLC, EBC 7.7) to

assess how much aroma is added without changing the bitterness.

This is very significant in the case of late hop addition.

Compared to the last few years we see no significant changes in the linalool/alpha ratio for crop

2014. Taking sampling and analytical deviations of the different methods involved into account

(total oil and linalool analysis, alpha HPLC), hop aroma in the final beer will not be dramatically

influenced. In general, we recommend that you retain the same addition as for crop 2013 or that

you carry out an analysis of the special hop lot to be used for late hopping. ....

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