Hops: from vine to brewing material
History of Hop Breeding in New Zealand • Introduced to NZ >150 years ago • Latitude sensitive • NZ Breeding programme commenced 1950’s •Disease resistance •Seedless •Unique flavours and aromas
Hops (Humulus lupulus) » Found in • Central Asia • Central Europe • North America » Dioecious » Climbing vine (annual) » Perennial (rhizome) » Day length sensitive » Contains resin glands called lupulin » High in secondary metabolites e.g. Alpha acids, essential oils, polyphenols
Hop types Alpha type hops •high in @ acids ~12% > •Used as a bittering hop in brewing. Added at the beginning of a brew Aroma type hops • low in @ acids 1-11% •Used as an aroma and flavouring agent usually at the end of the boil
New Zealand-bred seedless hop cultivars Cultivar name Year released Breeding history Green Bullet 1972 Smoothcone Sticklebract 1972 First Choice Dr Rudi 1976 Smoothcone Rakau 1983 Smoothcone Pacific Gem 1987 Smoothcone Wakatu 1988 Hallertauer Mittelfrueh Pacifica 1994 Hallertauer Mittelfrueh Southern Cross 1994 Smoothcone Motueka 1997 Saazer Riwaka 1997 Saazer Nelson Sauvin 2000 Smoothcone Pacific Sunrise 2004 Smoothcone Pacific Jade 2004 First Choice/Saazer Wai-iti 2011 Hallertauer Mittelfrüeh Kohatu 2011 Hallertauer Mittelfrüeh Waimea 2012 First Choice/Saazer
Hop cone aromas Descriptors used to characterise hop cones Citrus Tropical Fruity (other) Dried fruit/raisins Grassy/fresh green Onion/garlic Hay Piney/woody Floral Baking spices Savoury spices Sweaty Biscuit
Flavour profiles of two NZ hop Typical profile Nelson Sauvin New hop profile Citrus Citrus 5.00 Biscuit Tropical 5.00 Biscuit Tropical 4.00 4.00 3.00 Sweaty Fruity (other) Sweaty 3.00 Fruity (other) 2.00 2.00 1.00 Dried fruit/ 1.00 Dried fruit/ Savoury spices Savoury spices raisins raisins 0.00 0.00 Grassy/ fresh Grassy/ fresh Baking spices Baking spices green green Floral Onion/ garlic Floral Onion/ garlic Piney/ woody/ R Piney/ woody Hay Hay esinous
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