The transfer of hop aroma compounds during the brewing process
In order to achieve a perceptible hop aroma in beer, late hop additions near the end of the boil or in the whirlpool have become standard practice. It is common knowledge that the bittering substances contained in hops fluctuate from year to year, and, as part of standard brewhouse practices, this is taken into account when calculating hop additions. However, the impact of the fluctuations in hop aroma compounds stemming from seasonal and varietal differences on the beer are rarely taken into consideration, to such an extent that this sometimes leads to significant variation in sensory quality.
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