Hops Class - Part 2

1. Hops Class - Part 2 By: Nathaniel “Droopy” Sears For the Brewing and Distilling Center

2. Review of first class • Pictures of hops • Pictures of hop farms • Planting and training • Varieties • Harvesting • Hop Farm statistics • Pellet types • Hop products • IBU formula • Smelled hops • Parts of a hop cone • Alpha and Beta acids

3. Reading Important - Read Chapter 7 - Hops in the Brewhouse - in For the Love of Hops

4. Calculating IBU’s continued... Several factors contribute to changing the IBU’s in your beer • Form (cones, pellets, extracts, etc.) Hop pellets are approximately 10 to 15 percent more efficient than cones • Boiling time and vigor. The relationship between time and utilization is not linear. After 90 minutes, iso-alpha acids break down to unidentified components that are not desireable • Kettle geometry. Large kettles are more efficient, and the difference between a five gallon homebrew system and even a 10 barrel commercial system is startling. • Wort gravity. Utilization decreases as wort gravity increases. However, as alcohol and unfermented carbohydrates increase, a beer may support more IBU’s. Page 188-189 “For the Love of Hops”

5. Calculating IBU’s continued... 5. Boiling Temperature. In an experiment at Oregon State University, less than 10 percent of alpha acids were converted to iso-alpha acids during a 90 minute boil at 158 degrees, while it only took 30 minutes at 248 degrees to achieve 90 percent conversion, possible in a pH 5.2 buffered aqueous solution but not in beer. Water boils at a lower temperature at higher altitudes, lowering utilization. 6. The pH and mineral content of the water. Efficiency increases with pH. Of course, higher pH is detrimental to trub formation, protein composition, and yeast nutrition, a reminder that decisions about brewing require constant compromise. 7 . The composition of the humulones, those higher in cohumulone being more efficient.

6. Calculating IBU’s • In the first class I explained how calculating IBU’s is not an exact science. • We did go over one of the formulas for calculation IBU’s, but now I would like to illustrate differences in IBU’s • Read page 184 in “For the Love of Hops” • Discuss

7. Review of IBU formula Problem 1. 1 x 10 x 30 / 5 x 1.34 300 / 6.7 A =

8. Review of IBU formula Answer is 44.78 IBU’s

9. Quick Review of Statistics Production for Idaho, Oregon, and Washington in 2017 totaled a record high 104 million pounds, up 20 percent from the 2016 crop of 87.1 million pounds. Combined area harvested for Idaho, Oregon, and Washington in 2017 totaled a record high 53,282 acres, up 5 percent from the 2016 level of 50,857 acres. Harvested acreage increased in all three States; 24 percent in Idaho, 3 percent in Washington, and 1 percent in Oregon. United States hop yield, at 1,959 pounds per acre, increased 246 pounds from a year ago.

10. Review of Statistics Washington produced 75 percent of the United States hop crop for 2017; while Idaho accounted for 13 percent and Oregon accounted for 11 percent. The 2017 crop year marked the first time Idaho hop production surpassed production in Oregon. Cascade, Centennial, Zeus, Simcoe, Citra, and Mosaic were the six leading varieties in Washington, accounting for 54 percent of the State’s hop production. In Idaho, Zeus, Cascade, Amarillo, Mosaic, Citra, and Chinook were the major varieties, accounting for 69 percent of the State’s hop production. In Oregon, Nugget, Cascade, Willamette, and Citra were the major varieties, accounting for 53 percent of the State’s hop production. The 2017 value of production for the United States totaled a record high $618 million, up 24 percent from the previous record high value of $498 million in 2016.

11. Oregon Hop Farm video

12. Small Hop Farms In contrast to large hop farms, there is small, “mom and pop” hop farms. Hop Growers of America Small Growers Council (SGC) was formed in 2015 and includes growers from across the US who have volunteered to represent their peers. It is chaired by the current elected At Large Individual Grower representative HGA Board Member. For the purpose of HGA programs, the SGC has defined Small Growers as any grower with a minimum of 0.25 acres in production with commercial intent..

14. Review • Hop farming in America made up $618 million in 2017 • That’s a 24% increase from 2016 • What does that tell us? • Hop farms in Oregon, Washington, and Idaho make up over 99% of America’s hop farms. • Besides huge hop farms like in the northwest, there are small “mom and pop” hop farms everwhere between the 35th and 50th parallel and even a few on the opposite side of these parallels. There is some right here in the area in Townsend, Blount County, and Knox County.

15. Do you know where your hops come from?

16. Yes, we do! • Most hop lot codes include the hop grower number, crop year, and a hop variety identifier. The appropriate state hop grower commission, your hop dealer, or your hop grower can explain how to read the hop lot codes on a particular hop bale or box.

17. Example of hop grower numbers Number - Farm - State AZ501 - Latitude 35 Hops - Arizona CA501 - Star B Ranch - California These should be on your package somewhere when you buy hops unless you buy them at a homebrew store that sorts and bags their own hops.

18. Hop Variety Codes • Apollo - APO • Bitter Gold - BIG • Cascade - CAS

19. Why should you care? • Sometimes you’ll get some really stale hops. They won’t have the alpha acids they say they do anymore, nor the aroma they should have. • You can cross reference the numbers with previous batches and see if your previous hops were different. • You can call the manufacturer and complain. • You need consistency in your beer. If you get a stale or bad batch of hops, this will drastically affect your beer • Knowing all the facts helps you control the beer, not you guessing why your beer tastes different.

20. Example of looking up lot numbers https://ychhops.com/brewing-tools/lot-lookup P92-YJUMOS5041

21. ??? Questions? Let’s take a ten minute snack, drink, bathroom break!

22. Key websites to know that help everyday in brewing. www.brewersassociation.org - $155 for individual membership. Full access to website, statistics, information, an included industry magazine subscription, etc. The latest in the industry happenings will be on this website first. www.brewersfriend.com - Great website to help quickly recipe plan to see SRM, IBU’s, ABV, etc. www.probrewer.com - Great website forum to look for new and used equipment. Also, it is the number one job posting site for breweries in the country. It has forums for helping with recipes and pretty much everything as well.

23. Planning out hops when writing recipes • Plan out what type of beer you want to do and what malt, hops, yeast, and water character will be exhibited. Certain types of speciality malts play well with certain hops over other hops. Your water profile and yeast profile will also play a role. • Research recipes online and ask people their opinion. It never hurts to get other opinions. Don’t let pride get in your way of making your beer. • Pick a style. For our purpose I’m going to choose to do a chocolate porter recipe

24. BA Guidelines for Stout vs Porter American-Style Imperial Stout • Color: Black • Clarity: Opaque • Perceived Malt Aroma & Flavor: Extremely rich malty aroma is typical. Extremely rich malty flavor with full sweet malt character is typical. Roasted malt astringency and bitterness can be moderate but should not dominate the overall character. • Perceived Hop Aroma & Flavor:Medium-high to high with floral, citrus and/or herbal character. • Perceived bitterness:Medium-high to very high and balanced with rich malt character. • Fermentation Characteristics: Fruity-estery aromas and flavors are high. Diacetyl should be absent. • Body: Full

25. BA Guidelines for Stout vs Porter American-Style Imperial Porter • Color: Black • Clarity: Opaque • Perceived Malt Aroma & Flavor:No roast barley or strong burnt/black malt character should be perceived. Medium malt, caramel and cocoa sweetness should be present. • Perceived Hop Aroma & Flavor:Low to medium-high • Perceived bitterness:Medium-low to medium • Fermentation Characteristics: Fruity-estery flavors and aromas should be evident but not overpowering and should complement hop character and malt-derived sweetness. Diacetyl should be absent. • Body: Full

26. Chocolate Porter Recipe • American Pale 2 Row - 725 lbs - 72.5% • American Chocolate - 75 lbs - 7.5% • American White Wheat - 50 lbs - 5% • American Crystal 120 - 25 lbs - 2.5% • American Black Malt - 25 lbs - 2.5% • Flaked Oats - 50 lbs - 5% • Rice Hulls - 50 lbs - 5% Brewing Additions • Nugget - 16oz - 60 minute • Nugget - 12oz - 30 minute • Cluster - 24oz - 30 minute • Cluster - 32oz - 5 minute • Cacao Nibs - 30 lbs at 10 minutes

27. Why did we choose those hops? • Discuss and hypothesize.

28. Nugget and Cluster • Nugget can be used as a bittering hop. Aroma: Specific aroma descriptors include mild, pleasant, herbal aromas. • Cluster is one of the oldest hop varieties grown in the United States and until the late 1970s, accounted for the majority of the country’s hop acreage. Its pedigree is unknown, however hybridization of imported varieties and indigenous male hops has been suggested. Cluster is an excellent dual purpose hop and is often used in the reproduction of historical beer styles. Aroma: Specific aroma descriptors include floral, earthy and sweet fruit.

29. Nugget and Cluster work well in dark beers. But, can you think of a reason we chose to brew this beer with nugget and cluster...

30. It’s what we had access to at work that would work in this style of beer. We were low on hops and here was my choices to brew a porter with. • Cascade • Falconer’s Flight 7 C’s • Nugget • Cluster • Simcoe Would any of these other hops be good for a chocolate porter?

31. Discuss The reason I wanted to tell you guys why I chose those hops is in brewing, like a lot of things, life happens. You may never have the perfect situation and get to buy or choose everything you want all the time. You have to work with what you got sometimes. It may not be what you want to do, but sometimes there is choices you have to make. We chose Nugget and Cluster because they had the least aromatic impact on a beer. Cascasde, Simcoe, and FF7C’s would have all contributed tropical and/or citrus notes on the beer, which we did not want.

32. Nugget and Cluster continued... It worked out because Nugget is a versatile style that is great for bittering. We were fortuniate that it is a common bittering hop from some ipa’s to porters and stouts. Cluster also worked out well because it is used as an aroma hop in porters and stouts as well as light beers. The point is that sometimes you have to use what you have, even though it may not be your first choice, but it will work out if you do your research and understand what you are working with.

33. Formulating hops for a New England Style IPA Grain Bill : Maris Otter Pale - 14lb American White Wheat 2lb Flaked Oats 2lb Hop Additions : Citra - 3oz - 5 min Citra 2oz - 0 min/WP Mosaic 2oz - 0 min/WP Mosaic and Citra 3 oz each - 2 days Mosaic and Citra 3 oz each - 7 days

34. New England IPA hop additions • Discuss. • Why no bittering addition or early addition? It is very non-traditional for normal beer styles. • Why dry hop twice? • Why whirlpool additions? • Other questions?

35. American Noble Hops https://d3b8rq9ztst8vv.cloudfront.net/docs/products/YCH-HOPS-Noble-Hops-Product-Overview.pdf?mtime=20180409100625

36. Noble Hops

37. Noble Hops P 58, 59, 100 and 101

38. Noble Hops • Terroir - the complete natural environment in which a particular wine is produced, including factors such as the soil, topography, and climate.

39. Noble Hops Table

40. Noble Hops Noble hops are classic European varieties that are responsible for the signature flavors of pilsner and other Continental lagers. The four noble varieties are: • Hallertauer Mittelfrüh • Tettnang • Spalt • Saaz Having been cultivated in specific regions for hundreds of years, noble varieties express terroir much more apparently than cultivars with shorter histories. In fact, the names of the noble hops themselves are identical to the regions in which they were developed.

41. Noble Hops This can lead to some confusion. Take Tettnang, for example. Tettnang is the name of a town in the German state of Baden-Württemberg. It’s also the name of the hops variety that is grown in and around that town. In German, Tettnanger means something or someone from Tettnang, just as a Düsseldorfer comes from Düsseldorf and a Berliner from Berlin. So far, so good. But Tettnanger hops are also grown in the Pacific Northwest of the United States. This variety was actually propagated from hops growing near Sankt Gallen, Switzerland, which is on the other side of Lake Constance from Tettnang, Germany. If you were to purchase American-grown Tettnanger when you actually wanted the true noble variety, you’d probably be disappointed. To help distinguish the authentic varieties when they’re grown in their regions of origin, growers sometimes prefix the cultivar’s name with the area in which the hops were actually grown. So if a supplier carries both American Tettnang and Tettnanger Tettnang, then you know that the former is a Tettnang hops that has been grown in the United States, while the latter is a Tettnang hops grown in its birthplace.

42. Newer Hop Varieties • Mosaic • Citra • Equinox • El Dorado • Ella • Vic Secret

43. El Dorado Hops • Origin: US Grown. Moxee Valley of Washington. The Moxee Valley is a sub-growing district of the Yakima Valley and has a slightly cooler climate and is located in the northern part of the Yakima Valley. Due to its cooler temperatures, outstanding aroma crops are grown there. • El Dorado™ was developed by CLS Farms, LLC in 2008 and released in 2010. CLS Farms in a multi-generational family hop farm. • Usage: Dual purpose hop variety with exceptional aroma qualities and high alpha acids. • Aroma & Flavor Characteristics: El Dorado™ consistently elicits responses of fruity notes, specifically tropical fruit flavors. Other fruit notes offered have been pear, watermelon and stone fruit. • Botanical Classification: • Family: Cannabaceae • Genus: Humulus • Species: Lupulus

44. Single Hopped El Dorado Beer • Commercial example of single hopped Eldorado hops only in the beer • Local IPA available in Knoxville, Tennessee • Let’s taste it and discuss tasting notes.

45. Sensory of El Doradao Hops • What do you smell? • Can you see the translation from processed hops to a finished beer?

46. Break for 5 minutes Break break break break

47. Dry Hopping

48. Dry Hopping What is dry hopping? It’s adding hops to the beer after it is in the fermenter for aromatics. Does adding dry hops to your beer increase the IBU? Short answer...no. It is not possible because the alpha acids can not isomerize. You may get some “perceived” bitterness from the dry hops, but it will never scientifically add IBU’s. What is perceived bitterness???

49. Perceived Bitterness Perceived bitterness: Sometimes oxidation off of hops can give add to the bitter taste of a beer. But it doesn’t affect measured IBU’s. Also, certain malts and their by products can put off some bitter notes. Again, this does not affect IBU’s, but will seem more bitter. Also, when dry hopping, the smell will obviously be more pungent in a finished beer. The smell will tell your mind this is a very hoppy beer and your perception of this beer will seem more bitter. Perceived bitterness can be portrayed by several things, but these bittering products, whether by-products of hops, malts, adjuncts, etc can seem more bitter, they never contribute to the IBU’s.

50. Dry Hopping Methods • The most common method in production breweries is to blow off all the CO2 off a fermenter, open a top port on a fermenter and pour hops in. • Page 210. Schlafly in St. Louis, Missouri was revolutionary in this process. They tried a “hop coffin” method which put hops on 16 screens, then they pumped the beer back and forth through these screens. Very interesting attempt. • Around the same time, Sierra Nevada attempted their Torpedo method. One Sierra Nevada torpedo holds 80 pounds of hops at a time. It’s purged with CO2, then the beer is circulated. Page 131