Uso Personal

Agua
100 sulfato

150 cloruro

Maltas

Lupulos
Amargor
Aasda

Whirlpool
Temperatura ideal 85°C

Especially looking towards the oxygen fraction of a hop variety as an indicator of its predicted aroma
intensity as low oxygen fraction = less intensity, high oxygen fraction = more intensity.

So, hops high in compounds like geraniol and linalool (part of the oxygen fraction) as well as high in total oil
are likely to have a greater impact on hop flavor intensity. Examples of such varieties are Brewers Gold,
Centennial, Bravo, Citra®, EkuanotTM, Olympic, Simcoe®, Mosaic®, and CTZ.

Dry Hop
De a 4 g/l por adición como máximo

Biotransformation
A study from Takoi et al. that investigated glycosidically-bound flavor potential in beers made with 42 hop
varieties found when using a commercial glucosidase enzyme to release the monoterpene alcohols that
Amarillo® showed the most glycosidically-bound geraniol potential.

Of the geraniol-dominant (rose-like) hops tested, Bravo, Chinook, and Mosaic® showed the most
glycosidically-bound geraniol potential, which also makes them excellent choices when a known amount of
β-glucosidase is present during fermentation.

One study by Andrew King and J. Richard Dickinson found that most of these terpene alcohols were
converted within the first few days and after that, the decreases occurred at much lower and steadier rates,
suggesting these compounds must be in the wort at the start of fermentation. Regarding dry hopping and
biotransformation, late stage fermentation dry hopping did not reflect this same monoterpene alcohol
biotransformation, according to a study by researchers at Sapporo Breweries. In that study, the later the
hops were added during dry hopping, the less chance of biotransformation of geraniol to β-citronellol

Some hops varieties have been tested to have more free-geraniol than geraniol precursors (bound), which
means the free geraniol is more readily available for biotransformation early during fermentation. Examples
of hops high in free geraniol are MotuekaTM, Bravo, Cascade, Chinook, Citra®, Mosaic®, and Sorachi Ace.

Conversely, hops like Comet, Hallertau Blanc, Polaris, Amarillo®, Summit, and Vic SecretTM were found to
have more bound geraniol and would result in less biotransformation to β-citronellol during primary
fermentation.
 Uso Personal

Hop Thiols
Like with monoterpene alcohols, which can be in a free or bound state, thiols in hops are also in either free
or bound states, meaning the bound thiols need to be unlocked by an enzyme (called β-lyase) to impact the
flavor of the beer.

Hops high in bound thiol precursors should be added during the late-hopping phase to help cleave these
precursors during fermentation. On the other hand, hops that are rich in free thiols can be added as the dry-
hop, where enzyme activity from yeast isn’t required to release the aromatic thiols.

Hops that work great both as a late-hop and a dry-hop because it contains similar amounts of both free and
bound thiols: Citra (best), Apollo, Eureka, and Simcoe®

Hops that work for late-hop (to push 3MH levels) and potentially 3MHA levels (during fermentation) are
Cascade, Hallertau, Hallertau Perle, Saaz, Citra®, and Calypso

WP

Bravo 1

Citra 1

Amarillo 1

DH

Citra 1

Mosaic 2

Nelson 1