Jordan Folks, Brülosophy contributor, joins to discuss hop water production. Topics include brewing with new products, strategies for transferring dry-hopped beers, making hop water, different hop addition methods, preparation and evaluation, and cold steep dry hopping. Exploring the complexity and benefits of hop water as a non-alcoholic option.
Producing hop water involves selecting aromatic hop varieties and enhancing clarity with additives like gypsum and yeast.
Aqueous hop extracts like hop kick provide a soluble alternative, and yeast presence in hop water can influence taste.
Cold steeping hop water for shorter durations can achieve similar aroma intensity as longer steeping, impacting overall quality.
Deep dives
Imperial Yeast's Special Order Strains
Imperial Yeast offers special order yeasts like ale, lager strains, Brettanomyces, Kvike, and more in addition to their core strain selection. These special order strains require a 10 liter minimum order and a two to three week propagation time, offering brewers new yeast options to experiment with.
Hop-Water Production and Hops Transformations
Producing hop water involves the selection of hop varieties like Citra, Mosaic, etc., to impart aromatic qualities. Water preparation involves pH reduction, minor salt adjustments, and de-aeration through boiling. Experiments show the impact of additives like gypsum and yeast in enhancing the clarity, aroma, and overall quality of hop water.
Aqueous Hop Extracts and Yeast Presence
Aqueous hop extracts such as hop kick provide a clear and soluble alternative to traditional hop additions, potentially enhancing the appearance of hop water. Yeast presence during hop water production may lead to bio-transformations and improved flavors, as seen in experiments comparing hop water with and without yeast, showcasing significant differences in taste and quality.
Effects of Yeast Presence on Hop Water Preference
In the podcast episode, an experiment was conducted involving hop water samples with and without yeast, which were then tasted by a group of participants. The results showed a significant preference for the yeasted sample, indicating that the presence of yeast in hop water can influence its taste and overall preference among tasters.
Impact of Cold Steeping Duration on Aroma in Hop Water
Another experiment discussed in the podcast focused on the cold steeping process in hop water production. A comparison was made between hop waters cold steeped for 24 hours and 7 days, revealing that there was no significant difference in aroma perception between the two steeping durations. This finding suggests that a shorter cold steeping time can achieve similar aroma intensity in hop water as longer steeping durations.
Brülosophy contributor Jordan Folks joins Cade in the lab to chat about the information discussed in last week's episode on aqueous hop extracts, focusing primarily on the production of hop water.
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