Impact of hop terroir

on beer flavour characteristics

Ann Van Holle

Public PhD defence - July 1, 2020 - Ghent

Promotors
Prof. dr. ir. Geert Haesaert
Prof. dr. Isabel Roldán-Ruiz
dr. ir. Hilde Muylle
Prof. em. dr. Anita Van Landschoot
▪ Hops and their brewing value
▪ Concept of terroir
▪ Objectives
▪ Approach
▪ Results
▪ Conclusions and perspectives Index
Hops and their brewing value
Hop plant (Humulus lupulus L.) characteristics
▪ Perennial climbing plant (Cannabaceae family) Cannabaceae

▪ Few hundreds of distinct hop varieties

Humulus Cannabis
▪ Specific cultivation regions
H. japonicus H. lupulus H. yunnanensis C. sativa
▪ Female inflorescences: ‘hop cones’

4
Brewing value of hops… lupulin
glands

is determined by 3 main groups of components

▪ Hop acids bitterness, microbiological stability

▪ α-acids (2-23 %w/w): isomerised to iso-α-acids
▪ β-acids (2-10 %w/w)

▪ Polyphenols (3-6 %w/w) flavour, colloidal stability, health-beneficial effects

▪ Essential oils hoppy beer flavour

▪ Total oil content (0.5-4 %v/w)
▪ Hop oil composition (complex mixture of >400 compounds)

5
Brewing value of hops…
is determined by 3 main groups of components
is related to beer flavour

© DraughtLab 2016
Sharp, D.C., and Shelhammer, T.H. (2014)
Chemical investigations of hop-derived aroma and flavor in beer.

6
Brewing value of hops…
is determined by 3 main groups of components
is related to beer flavour
depends on multiple factors
▪ Hop variety
▪ Harvest year
▪ Environmental conditions
“terroir”
▪ Cultivation practices
▪ Processing parameters
▪ Storage conditions
▪ Brewing process variables
7
The use of hops in the brewing process
‘kettle hopping’ ‘late hopping’
(early hopping)

‘dry hopping’

8
Concept of terroir
Concept of terroir…
was initially associated with viticulture
comprises various underlying factors

10
Concept of terroir…
is now defined for hops
“Specificity of a hop growing region including all environmental parameters
(climate conditions, soil characteristics, microbiome) and cultivation practices
(hop plants, farming and harvesting techniques) that result in specific and
distinctive hop characteristics”

11
Objectives
Research questions

VARIETY TERROIR
? terroir-related
biochemical diversity of hops

? genetic fingerprinting protocol

for variety identification of hops ? significance of hop terroir
(proof-of-concept)

? relevance of hop terroir

for brewing industry

Van Holle, A., et al. (2017) The brewing value of Amarillo hops (Humulus lupulus L.) grown in northwestern USA:
13
A preliminary study of terroir significance. J. Inst. Brew., 123(3): 312-318.
Approach
 Approach
OBJECTIVES

development of a DNA- impact of terroir on hop

impact of hop terroir on beer flavour characteristics
fingerprinting protocol brewing characteristics

reference collection hop cones hop pellets single-hop beers

SAMPLES

(56 varieties) (219 samples) (8 batches) (8 beers)

METHODS

genetic biochemical aroma profiling &

fingerprinting fingerprinting sensory evaluation

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Methods

▪ Reference collection comprising plant material of 56 commercially relevant hop varieties

▪ Identification of large set of SNP markers (Single Nucleotide Polymorphisms)
▪ Development of DNA-fingerprinting protocol based on 20 discriminative SNPs

…
cv. 1 cv. 2 cv. 3 cv. 4 cv. 5 cv. 6

genetic biochemical aroma profiling &

fingerprinting fingerprinting sensory evaluation
Van Holle, A., et al. (2019) Single Nucleotide Polymorphisms and biochemical markers as complementary tools
16
to characterize hops (Humulus lupulus L.) in brewing practice. J. Agric. Food Chem., 67(13): 3761-3771.
Methods

▪ Hop acids (ASBC Hops-6A), HSI ‘Hop Storage Index’ (ASBC Hops-12)
▪ Hop oil content (EBC 7.10)
▪ Hop aroma profiling based on 21 markers (in-house HS-SPME-GC-MS method)

genetic biochemical aroma profiling &

fingerprinting fingerprinting sensory evaluation

17
Methods
identical recipe & brewing technologies

8 single-hop beers ‘neutral’ top fermenting yeast

▪ Amarillo: Germany, Idaho, Washington
▪ Cascade: Australia, Germany, Washington
hop dosage (T90 pellets)
▪ Centennial: Belgium, Washington
▪ late hopping: 250 g/hL
▪ dry hopping: 1000 g/hL

genetic biochemical aroma profiling &

fingerprinting fingerprinting sensory evaluation

18
Methods

▪ Aroma profiling (in-house HS-SPME-GC-MS method)

▪ Sensory evaluation
▪ Triangle tests
▪ Descriptive analysis AROMA
TASTE and MOUTHFEEL
- Bitter intensity
- Bitterness quality
- After-bitterness
- Adstringency

genetic biochemical aroma profiling &

fingerprinting fingerprinting sensory evaluation

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Results
 Eroica
Brewer's Gold
Zeus
Columbus
Target

Genetic fingerprint of hop varieties

Chinook
Yeoman
Southern Brewer
Shinshuwase
Southern Cross
Pacific Gem
Nelson Sauvin
Simcoe
Mosaic

reference collection
Nugget
Pride of Ringwood
Ekuanot

(56 varieties)
Willamette
Amarillo
Cascade
Saazer 38
Saazer
Spalter
Swiss Tettnanger
Tettnanger
Hallertauer Mittelfrüh
Ultra
Elsasser
Mt. Hood

▪ SNP genotyping protocol (20 KASP assays) Perle

Hallertauer Tradition
Smaragd
Hallertauer Gold
→ dendrogram (Nei, UPGMA) Spalter Select
Saphir
Eastwell Golding

▪ 48 unique fingerprints Cobbs Golding

Mathon Golding
Whitbread's Golding
Phoenix
▪ 3 groups of somaclonal variants Northern Brewer
Tardif de Bourgogne

(identical GBS fingerprints)

Citra
Challenger
Fuggle H
Fuggle
Styrian Golding
Bobek
Celeia

differentiation of hop varieties New Zealand Hallertauer

Sorachi Ace
Canadian Red Vine
Centennial
Merkur
Hallertauer Magnum
Galaxy
Impact of terroir on hop brewing characteristics
hop cones
(219 samples) Belgium
Washington
Czech Republic

Oregon Germany
Idaho
▪ 14 varieties
Amarillo – Cascade – Centennial – Chinook –
Citra – Golding – Hallertau Mittelfrüh –
Magnum – Mosaic – Perle – Saaz – Simcoe –
Australia
Sorachi Ace – Tettnanger
New Zealand
▪ 8 growing regions
▪ 3 harvest years (2015 – 2016 – 2017)
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Impact of terroir on hop brewing characteristics
hop cones
(219 samples)

▪ Genetic fingerprinting
▪ 202 samples: varietal identity OK
▪ 17 samples: inconsistent results
▪ mislabelling, impurities,…?
▪ “US Tettnanger” = Fuggle ecotype

authenticity control of hop samples !

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Impact of terroir on hop brewing characteristics
hop cones
(219 samples)

▪ Biochemical fingerprinting
→ LDA (Linear Discriminant Analysis)
▪ impact of hop variety

differentiation of hop varieties

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Impact of terroir on hop brewing characteristics
NORTH AMERICA
hop cones Idaho – Oregon – Washington

(219 samples)

▪ Biochemical fingerprinting
OCEANIA
→ LDA (Linear Discriminant Analysis) Australia –
EUROPE New Zealand
▪ impact of hop variety Belgium – Czech Republic –
Germany
▪ impact of hop growing region

differentiation of 3 main hop terroirs

(North America, Europe, Oceania)

yearly effects < terroir-driven effects

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Van Holle, A., et al. Terroir-related biochemical diversity of hops from distinct growing regions. (in preparation).
Impact of hop terroir on beer flavour

hop pellets single-hop beers

(8 batches) (8 beers)

▪ Genetic fingerprinting
▪ confirmation of varietal identity

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 100
70

80

90
Cascade_Germany(DE)

Impact of hop terroir on beer flavour

Cascade_2017_AU
Cascade_2016_DE
Cascade_2016_AU
Cascade_2015_DE
Cascade_2018_AU
Cascade_Australia(AU)
hop pellets single-hop beers Cascade_2015_WA

(8 batches) (8 beers) Cascade_2017_WA

Cascade_2016_WA
Cascade_Washington(WA)
Cascade_2017_DE
Amarillo_2015_ID
Amarillo_2016_ID

▪ Biochemical fingerprinting Amarillo_Idaho(ID)

Amarillo_2017_ID

→ cluster analysis (Pearson, UPGMA) Amarillo_Germany(DE)

Amarillo_2015_WA
▪ good concordance pellets/cones Amarillo_2017_WA
Amarillo_2016_WA
▪ impact of hop terroir on aroma profiles Amarillo_Washington(WA)
Centennial_2015_WA
Centennial_2017_WA
hop terroir effects are variety-specific Centennial_Washington(WA)
Centennial_2016_WA
Centennial_Belgium(BE)
Centennial_2017_BE
Centennial_2016_BE
Centennial_2015_BE
 100
70

80

90
Cascade_Germany(DE)

Impact of hop terroir on beer flavour

Cascade_2017_AU
Cascade_2016_DE
Cascade_2016_AU
Cascade_2015_DE
Cascade_2018_AU
Cascade_Australia(AU)
hop pellets single-hop beers Cascade_2015_WA

(8 batches) (8 beers) Cascade_2017_WA

Cascade_2016_WA
Cascade_Washington(WA)
Cascade_2017_DE
Amarillo_2015_ID
Amarillo_2016_ID
Amarillo_Idaho(ID)
Amarillo_2017_ID
Amarillo_Germany(DE)
significant perceptible normal batch-to-batch
Amarillo_2015_WA
variations variations variations
Amarillo_2017_WA
DE - WA
Amarillo DE - ID Amarillo_2016_WA
ID - WA
DE - WA Amarillo_Washington(WA)
Cascade DE - AU
AU - WA Centennial_2015_WA
Centennial_2017_WA
Centennial BE - WA
Centennial_Washington(WA)
Centennial_2016_WA
Centennial_Belgium(BE)
Centennial_2017_BE
Centennial_2016_BE
Centennial_2015_BE
Impact of hop terroir on beer flavour

hop pellets single-hop beers

(8 batches) (8 beers)

▪ Aroma profiling
▪ hop terroir effects are reflected in corresponding beers

▪ Sensory evaluation
▪ hop terroir effects impact beer sensory attributes
▪ hop terroir effects on beer flavour are variety-specific
→ case studies for hop varieties Amarillo and Centennial

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Van Holle, A., et al. Relevance of hop terroir for beer brewers (submitted).
 Impact of hop terroir on beer flavour | Amarillo

100
80

95
85

90
FLORAL
Amarillo_ID(1)_2015 5
Amarillo_ID(1)_2016
4
Amarillo_Idaho
SPICY CITRUSY
Amarillo_Germany 3

Amarillo_ID(1)_2017 2
Amarillo_OR(1)_2017
1
Amarillo_WA(1)_2015
Amarillo_WA(1)_2017 0

Amarillo_WA(2)_2017 HERBAL FRUITY

Amarillo_WA(2)_2015
Amarillo_WA(1)_2016
DE: Germany Amarillo_WA(2)_2016
ID: Idaho Amarillo_WA(3)_2015
GREEN-
OR: Oregon Amarillo_WA(3)_2016 WOODY
GRASSY
WA: Washington Amarillo_Washington

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 Impact of hop terroir on beer flavour | Centennial

100
90

95
Centennial_WA(1)_2016
Centennial_WA(3)_2017
Centennial_WA(3)_2016 FLORAL
Centennial_ID(1)_2016 5
Centennial_WA(1)_2015
4
Centennial_WA(2)_2015 SPICY CITRUSY
Centennial_WA(2)_2016 3

Centennial_Washington 2
Centennial_ID(1)_2015
1
Centennial_ID(1)_2017
Centennial_OR(1)_2015 0

Centennial_OR(1)_2016
HERBAL FRUITY
Centennial_OR(1)_2017
Centennial_WA(1)_2017

BE: Belgium Centennial_WA(2)_2017

Centennial_Belgium
ID: Idaho
Centennial_BE(1)_2017 GREEN-
WOODY
OR: Oregon GRASSY
Centennial_BE(1)_2016
WA: Washington
Centennial_BE(1)_2015

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Conclusions and perspectives
Take home message

VARIETY TERROIR

sensory evaluation

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Routes to valorisation
▪ HOP BREEDERS
▪ Guidance and assistance in hop breeding programmes

▪ HOP GROWERS
▪ Hop variety identification at individual plant level
▪ Creation of regional identity

▪ BREWERS
▪ Authenticity and quality control of hop batches
▪ Diversification in beer flavour profiles

▪ Further research on hop terroir

▪ Underlying terroir factors?
▪ Larger set of hop varieties, growing regions, variables,…

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Acknowledgements
▪ Promotors
Prof. dr. ir. Geert Haesaert, Prof. dr. Isabel Roldán-Ruiz,
dr. ir. Hilde Muylle, Prof. em. dr. Anita Van Landschoot
Prof. em. dr. Denis De Keukeleire
▪ De Proefbrouwerij team
Tasting Panels
▪ Research partners

▪ Hopgrowers and -distributors

▪ YOU FOR YOUR ATTENTION

 Impact of hop terroir
on beer flavour characteristics

Ann Van Holle

Public PhD defence - July 1, 2020 - Ghent

Promotors
Prof. dr. ir. Geert Haesaert
Prof. dr. Isabel Roldán-Ruiz
dr. ir. Hilde Muylle
Prof. em. dr. Anita Van Landschoot