Cals122Final Project

COURSE PROJECT
Hops Flavor Chemistry
Instructions
In this course, you explore the characteristics hops brings to beer and how to exploit its most
desirable aspects to achieve your finished beer goals. Each part of this project walks you through a
critical step in the process of choosing which and what amount of hops you’ll need for your targets.
You’ll perform a sensory evaluation of different hops varieties, consider bitterness objectives, and
articulate the resulting flavor and aroma expectations for your recipe.
Except as indicated, use this document to record all your project work and responses to any
questions. At a minimum, you will need to turn in a digital copy of this document to your facilitator as
part of your project completion. You may also have additional supporting documents that you will
need to submit. Your facilitator will provide feedback to help you work through your findings.
Note: Though your work will only be seen by those grading the course and will not be used or shared
outside the course, you should take care to obscure any information you feel might be of a sensitive
or confidential nature.
Complete each project part as you progress through the course. Wait to submit the project until all
parts are complete. Begin your course project by completing Part One below. A Submit button can be
found on the final Course Project assignment page. Information about the grading rubric is available
on any of the course project assignment pages online. Do not hesitate to contact your facilitator if you
have any questions about the project.
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Department of Food Science, © 2021 Cornell University
College of Agriculture and Life Sciences
Part One
Perform a Sensory Evaluation
To perform a hop rub, rub dried whole cone hops between the hands to generate warmth and break
open the hop cone to expose the flavor compounds concentrated in the lupulin glands. Hands are
then cupped and brought to the nose to determine aroma characteristics in a series of short followed
by long sniffs. (Hint: use the hops flavor lexicon tool to help guide your sensory assessment.)
Supplies:
 Whole cone hops (2 oz. dried)
o Samples 1 and 2: American hop such as Cascade, Chinook, Columbus, Crystal, Nugget,
Willamette
o Samples 3 and 4: Noble hop such as Hallertauer Mittelfrüh, Tettnang, Spalt, Saaz
 Unscented soap with pumice (to remove oils from hands)
Score Sheets:
Sample 1 Evaluation (American Hop)
Visual Less than 2%, Looks good. Green in color

Color, signs of pest damage
or disease, seeds/stems/leaf
material (should be <2%).
Tactile Moderate dry.

Too dry (shatter), too wet
(mushy).
Aroma (“Hop Rub”) Off flavor: No

Indicate any off aromas
such as diesel or mildew. Floral:8
Scale positive flavor Fruity:7
attributes from low (1) to Herbal:4
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high (10) intensity. Woody:2
Minty:1
Spicy:3
Vegetal:1
Other Flavor Notes Subtle Citrus Note

Add specific flavor attributes
here if they stand out (e.g.,
strawberry, tobacco).
Sample 2 Evaluation (American Hop)
Visual Less than 2%

Tactile No
(mushy).
Aroma (“Hop Rub”) Off flavor:No

Minty:1
Spicy:3
Vegetal:1
Other Flavor Notes Pine and resin notes to robust and Spicy Character
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Sample 3 Evaluation (Noble Hop)
Visual Green,Fresh
Tactile Good
(mushy).
Aroma (“Hop Rub”) Off flavor: No

Minty:1
Spicy:3
Vegetal:1
Other Flavor Notes Herbal notes and well-balanced aroma

Sample 4 Evaluation (Noble Hop)
Visual Green and Less than 2%

Tactile No
(mushy).
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Aroma (“Hop Rub”) Off flavor:No
Indicate any off-aromas
Minty:1
Spicy:3
Vegetal:1
Other Flavor Notes Herbal notes and well balanced.

1. Were these hops suitable quality for brewing? Why or why not?
Yes, these hops are suitable for brewing. American hops (Samples 1 and 2) work well in hop-forward
styles like pale ales or IPAs, while Cascade and Chinook offer versatility for various beer profiles.
Noble hops (Samples 3 and 4) are fitting for traditional European styles like lagers, with Hallertauer
Mittelfrüh and Saaz providing subtle and nuanced flavors. Overall, the quality is good for brewing,
considering the intended beer style and flavor preferences.
2. Describe any differences between the hop samples.
American hops (Samples 1 and 2) have strong citrus and floral notes, with Cascade favoring citrus and
Chinook emphasizing pine and spice. In contrast, Noble hops (Samples 3 and 4) offer a delicate and
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balanced aroma, with Hallertauer Mittelfrüh having a slightly more pronounced herbal character, and
Saaz providing a gentle herbal profile. American hops show higher intensity in floral, fruity, and spicy
notes, along with subtle woody and minty hints. Noble hops exhibit minimal woody and minty qualities
with a gentle spiciness. Cascade and Chinook showcase bold American hop traits, while Hallertauer
Mittelfrüh and Saaz embody refined, well-balanced characteristics typical of Noble hops. These
distinctions arise from the inherent traits, growing conditions, and processing methods unique to
American and Noble hop varieties.
3. List five factors that can contribute to differences in hop characteristics. Which of these most
likely contributed to the differences observed in your samples?
Varietal Differences: Each hop variety has unique flavor and aroma compounds.
Growing Conditions: Soil, climate, and geography impact hop development.
Harvest Timing: The stage at which hops are harvested affects their flavor profile.
Processing Methods: Drying, pelletizing, or whole cone hops influence characteristics.
Storage Conditions: How hops are stored can impact their freshness and flavor.
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Part Two
Investigate Variables to Achieve Bittering Targets
You are tasked with creating a hopping scheme for two beers, a Munich-style helles lager and an
American-style India pale ale. Based on the Brewers Association beer style guidelines (found online)
and the hops in your inventory, outline your recipe. Select the appropriate hops for these two beer
styles and calculate the amount of hops to be used to achieve target bitterness.
Supplies:
 Hop COA from the varieties used in project Part One and the Hops Calculator Tool.
Munich-Style Helles
What hop varieties will you use? Describe which hops will be used for kettle or dry-hop additions
and why.
For the Munich-style Helles Lager, I'll use Hallertauer Mittelfrüh hops for kettle additions. These hops,
known for their mild floral aroma, complement the clean malt profile without overpowering it. Dry-hop
additions are not common for this style, as Munich-style Helles focuses more on malt subtleties than
hop aromatics.
Choose a target BU for your beer. Now calculate the amount of hops and time of addition for a batch
size of 100 L of wort.
The target Bitterness Units (BU) for the Munich-style Helles Lager would typically range between 16 to
22 BU to maintain a balanced flavor profile. My target BU is 18, wort volume is 100 L, alpha acid is 4%,
and assuming a typical utilization of 30%. would need approximately 150 grams of 4% alpha acid hops
to achieve a target bitterness of 18 BU in a 100 L batch with 30% utilization. As for the time of addition,
you typically distribute the hops throughout the boil, with early additions for bitterness and late
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additions for flavor and aroma.
American-Style India Pale Ale

What hop varieties will you use? Describe which hops will be used for kettle or dry-hop additions
and why.
These American hop varieties are well-suited for an American IPA, contributing to the bold citrus,
floral, and piney characteristics typical of the style. For the American-style IPA, I would choose for bold
American hops like Cascade and Chinook for both kettle and dry-hop additions, emphasizing hop
flavor and aroma. Aiming for a higher BU aligns with the hop-forward character of IPAs.
Choose a target BU for your beer. Now calculate the amount of hops and time of addition for a batch
size of 100 L of wort.
Assuming a utilization of 30%. Target BU is 58 Amount of hops and time of addition for a batch size
of 100 L with a target BU of 58 and an alpha acid content of 13%.
Approximately 1487.18 grams of hops would be needed for a 100 L batch size with a target BU of 58
and an alpha acid content of 13%.
You calculated the theoretical bitterness in these two beers, but actual and perceived bitterness can
be different than expected. List three reasons why your bitterness might not turn out as expected.
Several factors can cause differences between the calculated theoretical bitterness and the actual
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bitterness in brewed beer. First, variations in the alpha acid content of hops, which contribute to
bitterness, can impact the result. Second, the boil conditions, such as intensity and duration, influence
how effectively hops release bitterness. Unexpected boil conditions can lead to unpredictable
bitterness levels. Lastly, the beer's pH during brewing and fermentation affects how bitterness is
perceived. Differences in pH compared to the assumed standard can result in variations in the
perceived bitterness of the finished beer. Brewers need to monitor and adjust these parameters
carefully to achieve the desired sensory characteristics in the final product.
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Part Three
Describe the Impact of Hops on Aroma and
Flavor Targets
Bringing hops forward in a beer recipe requires predicting the aromas and flavors the hops will bring
to the finished beer. To fulfill a recipe's targets, you'll design a hop blend to achieve specific aroma in
a dry-hopped beer. Using this prediction, you'll develop a sensory description to market this beer to
your customers.
Project Supplies
 Sample hops: At least two noble and two American varieties with COAs
 Base beers (light domestic lager with minimal to no hop character)
 Disposable tea bags (such as those used for loose leaf tea) or cheesecloth
Recipe Planning
Your brewery’s sales and marketing teams have asked you to create a hoppy beer with a
predominantly citrus flavor. You determine that the dry-hopping process would best showcase hoppy
flavor in this beer. You decide to prepare three test blends of hop tea and conduct a sensory
evaluation. Given the hops you have on hand, determine the right blend to satisfy this sales goal and
create a balanced yet flavorful brew.
List hops by name and at what percentage they will be incorporated into the blend. It may not be
necessary to use all hops on hand.
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Blend 1 Blend 2 Blend 3
Hop 1: Cascade (40%) Amarillo 30% Simcoe 40%
Hop 2: Centennial 30% Citra 40% Chinook 20%
Hop 3: Amarillo 40% Saaz 10% Tettnang 20%
Hop 4: Cascade 20% Hallertauer Mittelfruh 20%
Describe the anticipated flavors and defend your three blend options:
Blend 1
It combines Cascade for grapefruit zing, Centennial for balanced citrus and earthiness, and Amarillo
for sweet orange vibes. The proportions are carefully chosen to make sure each hop's unique flavor
shines. It promises a well-balanced and refreshing beer, perfect for those who love a citrusy kick
without one flavor overpowering the rest.
Blend 2
It is a tropical delight, featuring Amarillo for sweet orange, Citra for bold tropical richness, Saaz for a
hint of spice, and Cascade for added citrusy notes. The 30% Amarillo provides a sweet and fruity
foundation, while the dominant 40% Citra brings a burst of tropical flavors. The 10% Saaz adds a
subtle spiciness, and the 20% Cascade balances it with citrusy tones. This blend promises a well-
rounded and exciting beer experience, perfect for those who crave a fruity and tropical hop profile
without overwhelming sweetness.
Blend 3
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It offers an earthy and resinous beer experience, led by 40% Simcoe with robust piney notes.
Chinook adds resinous pine and subtle citrus (20%), Tettnang contributes mild spice and herbal
complexity (20%), and Hallertauer Mittelfrüh brings a gentle floral touch (20%). Together, these hops
create a well-balanced and nuanced beer, where Simcoe's strength is complemented by the resinous,
herbal, and floral characteristics of the other hops. This blend is perfect for those who enjoy the
complexities of earthy and resinous hop profiles.
Instructions for Preparing Hop Tea

1. Create a hop blend based on the proportions outlined in your recipe plan.
2. Package a total of approximately 2 grams of blended hops into a tea bag/cheesecloth. (For
example, if using a blend of two hops, you would package 1 g of hop one and 1 g of hop two).
3. Carefully pour 8 oz. base beer into a clean glass. Beer should be poured cold.
4. Insert hop tea bags into base beer and allow to extract for 30 minutes at room temperature.
5. Repeat this process for each blend and perform sensory evaluations.
Sensory Evaluation
After teas have been prepared, note sensory characteristics of each. Focus on hoppy aroma and
intensity.
Blend Hop flavor descriptions
1 Subtle citrus notes with a mild floral undertone, offering a balanced hoppy aroma and
moderate intensity.
2 Prominent citrus flavors accompanied by a hint of pine, delivering a bold hoppy aroma with
high intensity.
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3 Simcoe adds a piney and citrusy complexity, Chinook contributes pine and resin notes, and
Tettnang with Hallertauer Mittelfrüh bring herbal and floral undertones. The blend
showcases a diverse and layered hop aroma.
Did you achieve your goals with one of the three blends? Why or why not?
Yes, the goals were achieved with Blend 2. It provided a robust hoppy aroma with prominent citrus and
pine flavors, aligning well with the target of creating a beer with a predominantly citrus flavor. The high
intensity of the hoppy aroma in Blend 2 successfully met the desired sensory profile.
How might you change the hopping process to achieve your goal?
To make the beer meet the desired goal, try changing how you add hops. Experiment with the timing
and temperature of dry hopping. You can also test different hop types or adjust their amounts to get
the perfect citrusy aroma. Test these changes in small batches and evaluate the results to find the best
hopping process for the intended flavor.
Using the choice blend, create a sensory description for your marketing team.
(Hint: this is what a consumer will read about your beer before they try it!)
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Our flagship beer is a delightful blend of Amarillo's citrus, Citra's tropical richness, and a touch of Saaz
spice. With each sip, experience a harmonious dance of bright orange and bold tropical flavors, all
supported by a crisp mouthfeel and a clean finish. This beer promises a unique journey for your taste
buds, celebrating our commitment to exceptional brewing. Cheers to a sensory masterpiece that
elevates your beer-drinking experience!
_______________________________________________________________
To submit this assignment, please refer to the instructions in the course.
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COURSE PROJECT

Hops Flavor Chemistry

Sample 1 Evaluation (American Hop)

Visual Less than 2%, Looks good. Green in color

Tactile Moderate dry.

Aroma (“Hop Rub”) Off flavor: No

Other Flavor Notes Subtle Citrus Note

Sample 2 Evaluation (American Hop)

Visual Less than 2%

Aroma (“Hop Rub”) Off flavor:No

Aroma (“Hop Rub”) Off flavor: No

Other Flavor Notes Herbal notes and well-balanced aroma

Sample 4 Evaluation (Noble Hop)

Visual Green and Less than 2%

Other Flavor Notes Herbal notes and well balanced.

2. Describe any differences between the hop samples.

Growing Conditions: Soil, climate, and geography impact hop development.

Processing Methods: Drying, pelletizing, or whole cone hops influence characteristics.

American-Style India Pale Ale

Hop 1: Cascade (40%) Amarillo 30% Simcoe 40%

Hop 2: Centennial 30% Citra 40% Chinook 20%

Hop 3: Amarillo 40% Saaz 10% Tettnang 20%

Hop 4: Cascade 20% Hallertauer Mittelfruh 20%

Instructions for Preparing Hop Tea

Blend Hop flavor descriptions

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