Program Book - Master Brewers Association of the Americas

Poster Session: Hops
Moderator: Patrick Ting, Miller Brewing Company, Milwaukee, WI
Patrick Ting, principal hop scientist, received his M.S. degree in
bioanalytical chemistry and Ph.D. degree in organic chemistry. From
1976 to 1977 he worked as a post-doctoral fellow at Southwestern
Medical School, University of Texas, on the oxidation reaction
in the biological system employing spin-trap ESR and HPLC. In
1978 he joined Miller Brewing Company, since then he has been
working on hops, hop flavor, and hop chemistry research and has
published several papers and patents. Patrick is an active member
of the ASBC and American Chemical Society and participates on the
International Subcommittee for Isomerized Hop α-Acids.
P-149
Use of isomerized hop extract as a replacement for
conventional hop extract and its influence on beer flavor
DIETMAR KALTNER (1), Willi Mitter (1)
(1) Hopsteiner, Mainburg, Germany
Raw material procurement is currently an important factor for
brewers. Not only malt, but also hops are available in limited
supply. Brewers using conventional hop products do have limited
possibilities to react to this situation by optimizing their hopping
recipe. One option to work around the shortage of hops might be the
use of isomerized hop products. IKE (isomerized kettle extract) is
one of the products which could be used as a replacement for CO 2 -
hop extract. In addition to any financial benefits it is essential to
preserve the sensory characteristics of beer. In order to get reliable
data, extensive, commercial-scale brewing trials were recently
carried out. Analyses of hop products, wort and beer samples were
made. Bitter substances were quantified using specific (HPLC) and
unspecific (UV-Spectro) methods. For the analyses of hop aroma
components, especially the character impact compound linalool,
a method using GC-FID was applied for wort and beer samples.
Samples were taken at different stages of wort boiling. This made it
possible to obtain exact information about the solubilization of α-/
iso-α-acids and the evaporation of hop aroma substances during
wort boiling. Beer samples were evaluated by a trained tasting panel.
It was demonstrated that IKE is a suitable kettle hop product which
combines reduced hopping costs without affecting a beer’s sensory
characteristics.
Dietmar Kaltner was born in 1969 and graduated from the Technical
University of Munich-Weihenstephan, Germany, in brewing science
and beverage technology (1991–1997). From 1986 to 1989 he
had several practical apprenticeships in domestic breweries. After
receiving his diploma from the university, he started work on his
doctorate at the Chair for Brewery Technology I in Weihenstephan
(1997–2000). His area of research was the impact of technology on
hop flavor in beer with special regard to new analytical methods
and technological measures for its optimization in the brewing
process. From 2000 to 2001 Dietmar was head of the Research &
Development Department at the Hopfenveredlung HVG Barth,
Raiser GmbH & Co. KG. Since 2001 he has worked as the assistant
technical director at Hopsteiner, Germany.
P-150
Making the most of your hops
TIMOTHY KOSTELECKY (1)
(1) John I. Haas, Inc., Washington, DC
Hop utilization has always been an economic concern for the brewer,
and improvements in hop use were seen as a way to reduce the cost of
brewing beer. However, with the critical shortage of hops following
the recent 2007 crop, and expectations of a seriously tight supply
for the coming years, hop utilization has turned from an economic
consideration into one of hop availability that threatens a brewer’s
ability to produce beer. With traditional kettle hopping methods
using whole hops, hop pellets and pure resin hop extracts, there
have always been means by which brewers could improve the bitter
and aroma yield from their hops such as adjusting boil times, raising
wort pH and lowering wort gravity. These brewing modifications
provide only relatively minor incremental improvements in
utilization and are limited in their effectiveness. In recent decades,
the development of pre-isomerized hop products such as isomerized
pellets and isomerized kettle extract, as well as technologically
advanced post-fermentation products including isomerized α-acids
extract (iso) and reduced or hydrogenated isomerized α-acids
extracts (rho, tetra, hexa), have resulted in significant improvements
in hop bitterness utilization, as well as provided a wide range of
enhanced hops functionality. In addition to the development of
these well-established bitter products, there has been exciting new
research and product introductions in the area of highly efficient and
effective post-fermentation products that provide late-hop and dryhop
aroma character to beer. These bitter and aroma innovations
have provided optimal consistency and utilization of hops
components; however, up to this point, the advantages of advanced
hop products and methods of hops addition have been explained in
detail individually but not in terms of a holistic approach. Presented
here are effective strategies and examples for the use of various hop
products and combinations thereof that can significantly improve
hop bitter and aroma utilization for both existing beer brands and
potential new beer development, thereby stretching the existing
limited hop supply and optimizing hop usage for the future.
Tim Kostelecky received a B.S. degree in biology from Fort Lewis
College, Durango, CO, and joined the Coors Brewing Company
in 1976, holding positions as brewing chemist in quality control,
malting/brewing research, and brewing materials quality assurance.
He worked with the hop quality program at Coors from 1988 to
1993. From 1994 to 1996, Tim was the founder/director of the Rocky
Mountain Brewing Institute in Denver, CO, providing training,
education, and consultation to brewers. Tim joined John I. Haas, Inc.
in Yakima, WA, in 1996 as technical services manager. From 2001
to 2007, he held the position of general manager for the Advanced
Products division of Haas in Washington, DC, where he is now
senior manager – technical services. Tim has written articles for
various brewing publications on the use of hops and hop products
and has presented papers and posters for the ASBC and the Institute
of Brewing. Tim is a member of the MBAA and has been an active
member of the ASBC since 1978. He has participated as an ASBC
subcommittee collaborator, was chair of the ASBC Northwest Local
Section 7 from 1998 to 2000 and served as ASBC president from
2004 to 2005.
139