Aroma

Backed by research, farmers are using harvest windows and hop maturity to enhance aroma and get brewers the profiles they want the most.

Craft brewing may not be in expansion mode, but that hasn’t slowed the surge in hop-derived—or hop-inspired—flavor and aroma products for brewers to try. Here’s a look at what’s new and on the horizon.

As growers hunt for better visibility into the hop market’s future, researchers are looking into how brewing and growing practices might change in ways that directly affect the character of beer.

Brewers looking for greater efficiencies and longer-lasting hop aroma, among other things, can find several avenues to explore in recently published studies.

Research into the aroma compounds that best survive the brewing process—and which hops are high in them—has changed how brewers add hops to their IPAs and other beers. As more research emerges, so do more opportunities to improve hop aroma.

The 2022 harvest in Central Europe was historically bad, but the Pacific Northwest also had an off-year, with aromas of many varieties more muted than usual. Here’s how to make adjustments so you can brew the best beer from what you’ve got.

In the last of a three-part series focused on hop-related products that weren’t available to 20th century brewers, Stan Hieronymus examines the potential of a powder made from grape skins.

Relying on the spot market is no reason to accept hops that don’t meet your brewery’s standards. Here are tips from the hop-sensory pros on making sure you get the traits and quality you need.

Here’s how new yeasts are taking advantage of genetic editing and modification to free up thiols—not only in hops, but also in barley malt—for more expressive tropical aromas and flavors.

Knowing the aroma compounds that better survive the brewing process—and how best to use those that don’t—can help brewers get more from their hop additions and blends.

There are “cheater” hops and there are “cheaper” hops, but the latter can also offer the big exotic aromas and flavors that are popular today. Stan Hieronymus has specific suggestions for varieties and how they might be employed in the brewhouse.