Hop Aroma

Knowing about thiols and hops that are high in them is just the start. There are many variables in play—but there are also ways that brewers can maximize (and then dial in) the potential aroma impact.

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

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.