Biotransformation of hops

Forums All Grain Brewing Biotransformation of hops

This topic contains 3 replies, has 4 voices, and was last updated by  Nathan Vadeboncoeur 4 months, 2 weeks ago.

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  • #1480

    Greg Scott
    Participant
    • Level 1 User

    Calling all brewmasters!

    Has anyone dabbled with biotransformation to get different flavors?

    I haven’t tried it myself as I just learned about it through an article in a brewing FB group.

    Once you start learning about it you practically need a degree in biochemistry.

    Has anyone put on the lab coat and had any success with this?

    Try this article here.

    #1482

    Ernie
    Participant
    • Level 1 User

    I have not but sounds very interesting!

    #1507

    BrewTogether
    Keymaster

      This is a seriously interesting question! Definitely one for the Brewmasters!

      We’ll do some more research on this for sure, but for anyone who’s interested in the ultra-simplified version: When the yeast eat the hop oils in your wort, they can sometimes transform them into entirely different chemical compounds than they were initially, which can drastically change the hop aroma and flavor profile in your finished beer. The idea of actually harnessing this process to purposefully affect the flavors of your beer sounds like it would be incredibly complex.

      We’re also really interested to know if any of you have dabbled with this process. We’ll admit, this one might be over our heads!

      #2095

      Nathan Vadeboncoeur
      Participant
      • Level 1 User

      This is a really interesting question. I’d love to see empirical evidence of biotransformation. For now, it seems like people are saying if they do things differently, the beers tastes different. On the surface, that should be expected. The magnitude of the difference is surprising, so maybe there’s something going on. Hop aromas come from the types of oils in the hops (humulene, myrcene, caryophyllene, and farnesene). These can be measured in hops using a (very expensive) spectrometer.

      Since hops are valuable because of their oil I had a quick look into studies on another charismatic oil – olive oil. It looks like yeast can interact with oil to create carbonyl compounds and polyphenols, changing the sensory perception of the oils. Different yeasts affect oil in different ways (see link).

      So!

      It looks like biotransformation may really be a thing, but that the type of transformation will likely depend on the essential oil profile of the hops being used and the type of yeast (or yeasts) doing the fermenting.

      I would love to see the results of an experiment where the brews were analyzed using a spectrometer to see the difference in expected vs observed essential oils in different experimental batches, and to see if new aromatic chemical compounds were created. But, I think a good experimental next-step would be to take hop oil extracts, add different types of yeast to them, and then see what happens.

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