What Makes Aroma Hops So Fragrant? – #365papers – 2017 – 70

#365papers for March 11, 2017

Nance and Setzer, 2011, Volatile components of aroma hops (Humulus lupulus L.) commonly used in beer brewing: Journal of Brewing and Distilling, v. 2, p. 16-22.

What’s it about?

The authors use gas chromatography – mass spectrometry (GCMS) to determine what makes the aromatic nature of different varieties of hops so distinct. They use the similarities and differences to show which hop varieties are more closely related to each other.

Why does it matter?

Knowing the underlying source of the distinct aromas of hops makes it possible to potentially find substitutions, should your preferred hop not be available. It might also make it possible to ‘plan’ the aroma of a beer prior to brewing it.

Why did I read this?

First, I’m burned out on reading papers about the middle Eocene.

Second, I struggle with the distinctions between hop varieties in my own brewing, so I thought it might be fun to look at it from a chemical point of view…