Investigating the Terrior-Influenced Quality Attributes of Hops (humulus lupulus)
- Research Date
- Robert Sirrine
- Crop Quality
- Crop Categories
Organoleptic properties (sensory characteristics such as flavor and aroma) are key drivers of consumer demand for craft beer. This project utilized descriptive sensory and hop oil profile analysis to investigate the effects of growing location on hop brewing values and craft beer flavor and aroma. Sensory and analytic results demonstrated marked differences among and between hop cultivars, while results of blind taste tests and sensory analyses of single-hopped beers were inconclusive. Results of brewer surveys suggested willingness to pay a premium for local hops. Michigan hops can provide unique flavor profiles that brewers could leverage in an increasingly competitive marketplace.
View: 20 1799 Technical Report (PDF)
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