Hop Oils - Revision history

imported>NoteBot: Auto: hop pages + hop cross-links

2026-07-27T02:00:00Z

Auto: hop pages + hop cross-links

← Older revision		Revision as of 22:00, 26 July 2026
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	== Hops Oils 101 ==		== Hops Oils 101 ==
	Those compounds classified as hydrocarbons are highly volatile, not very soluble, and are perceptible in finished beer only when added very late in the boil or post-fermentation. Myrcene is almost always the most prominent, constituting 50 percent or more of the oils in hops varieties such as Cascade and Simcoe. It has a green, herbaceous, and resinous aroma associated with fresh hops that will be scrubbed away during boiling and fermentation but that will provide distinctive piney character to a dry-hopped beer.		Those compounds classified as hydrocarbons are highly volatile, not very soluble, and are perceptible in finished beer only when added very late in the boil or post-fermentation. Myrcene is almost always the most prominent, constituting 50 percent or more of the oils in hops varieties such as [[Cascade]] and [[Simcoe]]. It has a green, herbaceous, and resinous aroma associated with fresh hops that will be scrubbed away during boiling and fermentation but that will provide distinctive piney character to a dry-hopped beer.

	The oxygenated hydrocarbon compounds are more soluble and aromatic. Their aromas, or new ones resulting from the fermentation process, are more likely to show up in finished beer. They include linalool, geraniol, citronellol, and hundreds of other compounds. The most prominent of them will constitute less than 1 percent of the hops oils.		The oxygenated hydrocarbon compounds are more soluble and aromatic. Their aromas, or new ones resulting from the fermentation process, are more likely to show up in finished beer. They include linalool, geraniol, citronellol, and hundreds of other compounds. The most prominent of them will constitute less than 1 percent of the hops oils.
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	=== Hops by Compound ===		=== Hops by Compound ===
	* Geraniol-rich Hops		* Geraniol-rich Hops
	** Aurora, Bravo, Cascade, Centennial, Chinook, Citra, Mosaic, Motueka, Styrian Golding		** Aurora, [[Bravo]], Cascade, [[Centennial]], [[Chinook]], [[Citra]], [[Mosaic]], [[Motueka]], [[Styrian Golding]]
	* Linalool-rich Hops		* Linalool-rich Hops
	** Amarillo, Cascade, Centennial, Citra, Glacier, Millennium, Mount Hood, Nugget, Pacifica, Willamette		** [[Amarillo]], Cascade, Centennial, Citra, Glacier, Millennium, [[Mount Hood]], [[Nugget]], Pacifica, [[Willamette]]
	* Hops that Contain 4-mercapto-4-methylpentan-2-one (4MMP)		* Hops that Contain 4-mercapto-4-methylpentan-2-one (4MMP)
	** Apollo, Cascade, Centennial, Citra, Chinook, Cluster, Equinox, Mosaic, Simcoe, Summit		** Apollo, Cascade, Centennial, Citra, Chinook, [[Cluster]], [[Ekuanot\|Equinox]], Mosaic, Simcoe, Summit

	https://beerandbrewing.com/hops-oils--aroma-uncharted-waters/		https://beerandbrewing.com/hops-oils--aroma-uncharted-waters/
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	'''Which hop varieties are rich in terpenes?'''		'''Which hop varieties are rich in terpenes?'''

	Luckily, scientific publications and industry resources share knowledge of terpene concentrations of various hops. Try Cascade, Chinook, Mosaic, Centennial, Strata, and Bravo as a starting point for terpene-rich hops.		Luckily, scientific publications and industry resources share knowledge of terpene concentrations of various hops. Try Cascade, Chinook, Mosaic, Centennial, [[Strata]], and Bravo as a starting point for terpene-rich hops.

	'''When should a brewer saturate their wort with terpenoids?'''		'''When should a brewer saturate their wort with terpenoids?'''

NomoAdmin at 05:27, 11 September 2025

2025-09-11T05:27:30Z

← Older revision		Revision as of 01:27, 11 September 2025
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	== ~~'''~~Hops Oils 101~~'''~~ ==		== Hops Oils 101 ==
	Those compounds classified as hydrocarbons are highly volatile, not very soluble, and are perceptible in finished beer only when added very late in the boil or post-fermentation. Myrcene is almost always the most prominent, constituting 50 percent or more of the oils in hops varieties such as Cascade and Simcoe. It has a green, herbaceous, and resinous aroma associated with fresh hops that will be scrubbed away during boiling and fermentation but that will provide distinctive piney character to a dry-hopped beer.		Those compounds classified as hydrocarbons are highly volatile, not very soluble, and are perceptible in finished beer only when added very late in the boil or post-fermentation. Myrcene is almost always the most prominent, constituting 50 percent or more of the oils in hops varieties such as Cascade and Simcoe. It has a green, herbaceous, and resinous aroma associated with fresh hops that will be scrubbed away during boiling and fermentation but that will provide distinctive piney character to a dry-hopped beer.

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	== ~~'''~~Terpenes~~'''~~ ==		== Terpenes ==
	Many different terpenes are found throughout the plant world. Terpene is a general term describing compounds made of one or more isoprene groups (C5H8) (Qian, 2013). Hop analysis typically focuses on mono- and sesqui- terpenes, which consist of 2 and 3 isoprene groups, respectively.		Many different terpenes are found throughout the plant world. Terpene is a general term describing compounds made of one or more isoprene groups (C5H8) (Qian, 2013). Hop analysis typically focuses on mono- and sesqui- terpenes, which consist of 2 and 3 isoprene groups, respectively.

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	* A monoterpene alcohol commonly used as a fragrance and flavoring in cosmetics and candy. It has a strong fruity and floral aroma, commonly described as similar to the aroma of Froot Loops™ cereal. High levels of linalool can act as a ‘booster’ to increase fruity flavor in beer. Linalool is beer-soluble and commonly survives the brewing process.		* A monoterpene alcohol commonly used as a fragrance and flavoring in cosmetics and candy. It has a strong fruity and floral aroma, commonly described as similar to the aroma of Froot Loops™ cereal. High levels of linalool can act as a ‘booster’ to increase fruity flavor in beer. Linalool is beer-soluble and commonly survives the brewing process.

	== ~~'''~~Biotransformation~~'''~~ ==		== Biotransformation ==
	Recent research is uncovering how different yeast strains can inifluence flavor and aroma by interacting with specific hop-derived flavor compounds, a process called biotransformation. Non-aromatic compounds derived from hops are transformed by yeast enzymes to release aromatic flavor compounds in the beer. Certain yeast strains are known to have higher levels of enzyme activity associated with biotransformation, including β-glucosidase and β-lyase.		Recent research is uncovering how different yeast strains can inifluence flavor and aroma by interacting with specific hop-derived flavor compounds, a process called biotransformation. Non-aromatic compounds derived from hops are transformed by yeast enzymes to release aromatic flavor compounds in the beer. Certain yeast strains are known to have higher levels of enzyme activity associated with biotransformation, including β-glucosidase and β-lyase.

NomoAdmin at 11:13, 13 July 2025

2025-07-13T11:13:51Z

← Older revision		Revision as of 07:13, 13 July 2025
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	* A monoterpene alcohol commonly used as a fragrance and flavoring in cosmetics and candy. It has a strong fruity and floral aroma, commonly described as similar to the aroma of Froot Loops™ cereal. High levels of linalool can act as a ‘booster’ to increase fruity flavor in beer. Linalool is beer-soluble and commonly survives the brewing process.		* A monoterpene alcohol commonly used as a fragrance and flavoring in cosmetics and candy. It has a strong fruity and floral aroma, commonly described as similar to the aroma of Froot Loops™ cereal. High levels of linalool can act as a ‘booster’ to increase fruity flavor in beer. Linalool is beer-soluble and commonly survives the brewing process.

			== '''Biotransformation''' ==
			Recent research is uncovering how different yeast strains can inifluence flavor and aroma by interacting with specific hop-derived flavor compounds, a process called biotransformation. Non-aromatic compounds derived from hops are transformed by yeast enzymes to release aromatic flavor compounds in the beer. Certain yeast strains are known to have higher levels of enzyme activity associated with biotransformation, including β-glucosidase and β-lyase.

			β-glucosidase activity results in the release of an aromatic terpene (and a glucose molecule) from a non-aromatic terpenyl glycoside (Figure 1). Terpenes can have diverse flavor impacts (citrus, floral) and higher levels of terpenes are associated with greater overall hop aroma intensity (OHAI). β-lyase activity results in the release of volatile sulfur compounds called thiols (Figure 2), which are usually associated with tropical aroma and are active at very low flavor thresholds. The β-glucosidase and β-lyase specific enzyme activities have been characterized in all LalBrew® Premium brewing yeast strains (Figure 3). Armed with this data, the brewer is well equipped to choose the best strain to promote biotransformation. Lallemand Brewing is at the forefront of hop flavor and aroma research and we are ready to help you with any questions about brewing hoppy beer styles.
			[[File:Biotrans.png\|alt=Biotrans\|frameless\|609x609px]]

			=== YEAST BIOTRANSFORMATION—Escarpment / Uberbrew wheat ===
			When making hoppy beers, look for yeasts with more terpene biotransformation (beta citronellol) to optimize impact of survivable aroma compounds.

			Higher production of beta-citronellol indicates stronger terpene biotransformation by the yeast, which may enhance the aromatics of your kettle, whirlpool, and early dry hops. For example, you could select Hydra or Cerberus to push more citrus aromatics via hop terpene biotransformation in an IPA.

			'''How does beta-glucosidase activity factor into terpene biotransformation?'''

			Beyond transforming terpenes into other forms, yeast can also release glycosidically bound terpenes using a beta-glucosidase enzyme. This releases a sugar molecule from the glycoside and a flavour-active terpene molecule. While the beta-glucosidase activity of most brewing yeast strains is fairly minimal, some strains of Brettanomyces have very strong beta-glucosidase activity! Brewers can also use purified beta-glucosidase enzyme as a processing aid.

			'''Which hop varieties are rich in terpenes?'''

			Luckily, scientific publications and industry resources share knowledge of terpene concentrations of various hops. Try Cascade, Chinook, Mosaic, Centennial, Strata, and Bravo as a starting point for terpene-rich hops.

			'''When should a brewer saturate their wort with terpenoids?'''

			It is best to saturate your wort with terpenes in the late boil and whirlpool. We recommend a starting point of 0.4kg per hL (1 lb per bbl) of terpene-rich hops added to the whirlpool. This will maximize the solubility of the terpenes and expose the yeast to them for the entire duration of fermentation.

			'''How do I maximize (or minimize) fruity esters in my beer?'''

			While every strain is a bit different, we find that acetate esters such as isoamyl acetate (banana) are often more present at the medium to low end of the yeast’s fermentation temperature range. Never tried fermenting a Hefeweizen at 16ºC? Try it!

			On the other hand, fatty acid esters such as ethyl hexanoate (pineapple) tend to be maximized around the yeast’s optimal growth temperature, which is typically between 25-35ºC depending on the yeast. While we do not suggest fermenting most strains above 25ºC, you can ferment saison yeasts and Kveik yeast at elevated temperatures to maximize fatty acid ester production

			[[File:Biotrans 2.png\|frameless\|720x720px]]




	[[Category:Hops]]		[[Category:Hops]]

NomoAdmin at 08:55, 13 July 2025

2025-07-13T08:55:22Z

← Older revision		Revision as of 04:55, 13 July 2025
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	https://beerandbrewing.com/hops-oils--aroma-uncharted-waters/		https://beerandbrewing.com/hops-oils--aroma-uncharted-waters/


			[[File:Hop oils.png\|frameless\|875x875px]]


	== '''Terpenes''' ==		== '''Terpenes''' ==

NomoAdmin: /* Terpene Alcohols */

2025-07-13T08:26:22Z

Terpene Alcohols

← Older revision		Revision as of 04:26, 13 July 2025
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	* A sesquiterpene with a very woody aroma, sometimes cedar-like. Other aroma notes include floral and spicy. β-caryophyllene contributes to the character of noble hops and is found in lower levels in newer American hops. It generally does not survive the brewing process.		* A sesquiterpene with a very woody aroma, sometimes cedar-like. Other aroma notes include floral and spicy. β-caryophyllene contributes to the character of noble hops and is found in lower levels in newer American hops. It generally does not survive the brewing process.

	=== ~~'''~~Terpene Alcohols~~'''~~ ===		=== Terpene Alcohols ===
	Terpene alcohols are closely related to terpenes. Unlike terpenes, terpene alcohols are oxygenated, making them an alcohol. By their nature, alcohols are more soluble than non-oxygenated terpenes due to their greater polarity. They therefore have a much greater retention rate into the final beer, and hops high in terpene alcohols are widely thought to benefit hot-side additions.		Terpene alcohols are closely related to terpenes. Unlike terpenes, terpene alcohols are oxygenated, making them an alcohol. By their nature, alcohols are more soluble than non-oxygenated terpenes due to their greater polarity. They therefore have a much greater retention rate into the final beer, and hops high in terpene alcohols are widely thought to benefit hot-side additions.

NomoAdmin at 08:25, 13 July 2025

2025-07-13T08:25:52Z

← Older revision		Revision as of 04:25, 13 July 2025
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	The oxygenated hydrocarbon compounds are more soluble and aromatic. Their aromas, or new ones resulting from the fermentation process, are more likely to show up in finished beer. They include linalool, geraniol, citronellol, and hundreds of other compounds. The most prominent of them will constitute less than 1 percent of the hops oils.		The oxygenated hydrocarbon compounds are more soluble and aromatic. Their aromas, or new ones resulting from the fermentation process, are more likely to show up in finished beer. They include linalool, geraniol, citronellol, and hundreds of other compounds. The most prominent of them will constitute less than 1 percent of the hops oils.

	=== ~~'''~~Thirteen Hops-Odor Compounds to Know~~'''~~ ===		=== Thirteen Hops-Odor Compounds to Know ===
	* caryophyllene » woody		* caryophyllene » woody
	* citronellol » citrusy, fruity		* citronellol » citrusy, fruity
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	* 4-mercapto-4-methyl-pentan-2-one » black currant, tropical		* 4-mercapto-4-methyl-pentan-2-one » black currant, tropical

	=== ~~'''~~Hops by Compound~~'''~~ ===		=== Hops by Compound ===
	* Geraniol-rich Hops		* Geraniol-rich Hops
	** Aurora, Bravo, Cascade, Centennial, Chinook, Citra, Mosaic, Motueka, Styrian Golding		** Aurora, Bravo, Cascade, Centennial, Chinook, Citra, Mosaic, Motueka, Styrian Golding

NomoAdmin at 08:25, 13 July 2025

2025-07-13T08:25:32Z

← Older revision		Revision as of 04:25, 13 July 2025
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	* A monoterpene alcohol commonly used as a fragrance and flavoring in cosmetics and candy. It has a strong fruity and floral aroma, commonly described as similar to the aroma of Froot Loops™ cereal. High levels of linalool can act as a ‘booster’ to increase fruity flavor in beer. Linalool is beer-soluble and commonly survives the brewing process.		* A monoterpene alcohol commonly used as a fragrance and flavoring in cosmetics and candy. It has a strong fruity and floral aroma, commonly described as similar to the aroma of Froot Loops™ cereal. High levels of linalool can act as a ‘booster’ to increase fruity flavor in beer. Linalool is beer-soluble and commonly survives the brewing process.
			[[Category:Hops]]

NomoAdmin at 08:25, 13 July 2025

2025-07-13T08:25:02Z

← Older revision		Revision as of 04:25, 13 July 2025
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	* A sesquiterpene with a very woody aroma, sometimes cedar-like. Other aroma notes include floral and spicy. β-caryophyllene contributes to the character of noble hops and is found in lower levels in newer American hops. It generally does not survive the brewing process.		* A sesquiterpene with a very woody aroma, sometimes cedar-like. Other aroma notes include floral and spicy. β-caryophyllene contributes to the character of noble hops and is found in lower levels in newer American hops. It generally does not survive the brewing process.

	=== '''~~TERPENE ALCOHOLS~~''' ===		=== '''Terpene Alcohols''' ===
	Terpene alcohols are closely related to terpenes. Unlike terpenes, terpene alcohols are oxygenated, making them an alcohol. By their nature, alcohols are more soluble than non-oxygenated terpenes due to their greater polarity. They therefore have a much greater retention rate into the final beer, and hops high in terpene alcohols are widely thought to benefit hot-side additions.		Terpene alcohols are closely related to terpenes. Unlike terpenes, terpene alcohols are oxygenated, making them an alcohol. By their nature, alcohols are more soluble than non-oxygenated terpenes due to their greater polarity. They therefore have a much greater retention rate into the final beer, and hops high in terpene alcohols are widely thought to benefit hot-side additions.

NomoAdmin: /* Thirteen Hops-Odor Compounds to Know */

2025-07-13T08:24:30Z

Thirteen Hops-Odor Compounds to Know

← Older revision		Revision as of 04:24, 13 July 2025
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	* 4-mercapto-4-methyl-pentan-2-one » black currant, tropical		* 4-mercapto-4-methyl-pentan-2-one » black currant, tropical

	'''Hops by Compound'''		=== '''Hops by Compound''' ===

	* Geraniol-rich Hops		* Geraniol-rich Hops
	** Aurora, Bravo, Cascade, Centennial, Chinook, Citra, Mosaic, Motueka, Styrian Golding		** Aurora, Bravo, Cascade, Centennial, Chinook, Citra, Mosaic, Motueka, Styrian Golding
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	* A sesquiterpene with a very woody aroma, sometimes cedar-like. Other aroma notes include floral and spicy. β-caryophyllene contributes to the character of noble hops and is found in lower levels in newer American hops. It generally does not survive the brewing process.		* A sesquiterpene with a very woody aroma, sometimes cedar-like. Other aroma notes include floral and spicy. β-caryophyllene contributes to the character of noble hops and is found in lower levels in newer American hops. It generally does not survive the brewing process.

	'''TERPENE ALCOHOLS'''		=== '''TERPENE ALCOHOLS''' ===

	Terpene alcohols are closely related to terpenes. Unlike terpenes, terpene alcohols are oxygenated, making them an alcohol. By their nature, alcohols are more soluble than non-oxygenated terpenes due to their greater polarity. They therefore have a much greater retention rate into the final beer, and hops high in terpene alcohols are widely thought to benefit hot-side additions.		Terpene alcohols are closely related to terpenes. Unlike terpenes, terpene alcohols are oxygenated, making them an alcohol. By their nature, alcohols are more soluble than non-oxygenated terpenes due to their greater polarity. They therefore have a much greater retention rate into the final beer, and hops high in terpene alcohols are widely thought to benefit hot-side additions.

NomoAdmin at 08:23, 13 July 2025

2025-07-13T08:23:56Z

← Older revision		Revision as of 04:23, 13 July 2025
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	The oxygenated hydrocarbon compounds are more soluble and aromatic. Their aromas, or new ones resulting from the fermentation process, are more likely to show up in finished beer. They include linalool, geraniol, citronellol, and hundreds of other compounds. The most prominent of them will constitute less than 1 percent of the hops oils.		The oxygenated hydrocarbon compounds are more soluble and aromatic. Their aromas, or new ones resulting from the fermentation process, are more likely to show up in finished beer. They include linalool, geraniol, citronellol, and hundreds of other compounds. The most prominent of them will constitute less than 1 percent of the hops oils.

	'''Thirteen Hops-Odor Compounds to Know'''		=== '''Thirteen Hops-Odor Compounds to Know''' ===

	* caryophyllene » woody		* caryophyllene » woody
	* citronellol » citrusy, fruity		* citronellol » citrusy, fruity