Episode 169 | What We Know About Hop Creep w/ Dr. Tom Shellhammer
Aug 28, 2024
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Dr. Tom Shellhammer, the Nor’wester Endowed Professor at Oregon State University, joins the discussion on hop creep, a phenomenon affecting beer fermentation. He dives into recent research uncovering how enzymes in hops can alter dextrins into fermentable sugars, impacting beer quality and stability. The conversation also highlights the importance of collaboration between brewers and researchers. Alongside fascinating anecdotes from industry conferences, Shellhammer shares insights on managing hop complexity and the significance of timing in hops during harvest.
Hop creep involves enzymatic activity triggered by dry hopping, which can alter various beer characteristics and pose fermentation challenges.
Factors such as hop variety, dosage, and dry hopping conditions significantly influence the extent of hop creep in brewing processes.
Kilning temperature and methods can reduce enzyme activity associated with hop creep, allowing brewers to optimize hop usage and minimize complications.
Deep dives
Overview of Imperial Yeast's Special Order Yeast Bank
Imperial Yeast offers a unique Special Order yeast bank that includes a selection of strains beyond their core offerings. This bank features various ale and lager strains, as well as innovative types like Britannomyces and Kvike, available for brewers looking to experiment or replicate specific production strains. However, special orders require a minimum purchase of 10 liters and come with a propagation time of two to three weeks. Interested brewers can reach out directly to Imperial Yeast's customer service for more details on available strains.
Understanding Hop Creep and its Implications
Hop creep refers to the enzymatic activity that occurs when dry hopping, leading to further fermentation and changes in beer attributes. This phenomenon was first investigated by researchers like Tom Shellhammer and Kaitlyn Kirkpatrick, who have published multiple studies on the characteristics and management of hop creep since 2018. Factors such as terroir and hop variety significantly influence hop creep, with various strains exhibiting different potentials for this enzymatic activity. The challenges posed by hop creep include increased diacetyl production and unintended carbonation in packaged beers.
Measurement Techniques for Hop Creep
Brewers can measure hop creep through several methods, including pre-dry hopping gravity readings to gauge differences in fermentation completion. They can also use hydrometers to compare the final gravity of beers before and after dry hopping to determine the extent of hop creep. Alternatively, sophisticated labs might employ High-Performance Liquid Chromatography (HPLC) to measure changes in specific sugars present in the beer, allowing for precise tracking of enzymatic activity and resultant sugar generation. This comprehensive understanding of hop creep measurement can assist brewers in managing and mitigating its effects.
Factors Affecting Hop Creep in Brewing
Various factors influence hop creep, including the dosage of hops, dry hopping temperature, and the duration for which hops are in contact with the beer. Increasing the amount of dry hops generally amplifies the effects of hop creep, while warmer dry hopping temperatures heighten enzyme activity and thus enhance fermentation. Brewers also found that the length of time hops remain in the beer significantly impacts the degree of hop creep experienced; longer contact times can lead to more pronounced fermentation changes. The brewing environment, such as the yeast concentration and brewing practices, plays a crucial role in determining the extent of hop creep.
Kilning Temperature and Its Influence on Hop Creep
Research has shown that kilning temperature impacts hop creep potential, with higher temperatures leading to a reduction in enzyme activity. During the kilning process, excessive heat can denature the enzymes responsible for hop creep, which can help mitigate issues like unwanted fermentation in packaged beers. This discovery indicates that brewers can optimize their kilning processes to create hops that contribute less to hop creep when used in brewing. Implementing effective kilning strategies can result in lower energy costs, improved hop quality, and minimized hop creep effects.
Future Research Directions in Hop Creep
Ongoing research continues to explore new dimensions of hop creep, aiming to deepen understanding and mitigate its effects in brewing. Studies are examining the influence of factors such as wildfire smoke on hop quality and its potential role in enzymatic changes. The quest to find a standardized substrate that mirrors the chemical makeup of beer during hop creep is also underway, which could aid various research institutions and breweries in their studies. As the brewing industry evolves, knowledge gained from hop creep research will help brewers make informed decisions about their processes to enhance beer stability and quality.
Nor’wester Endowed Professor at Oregon State University, Dr. Tom Shellhammer, returns to the lab to chat with Cade about about hop creep and what recent research has revealed about this phenomenon.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
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