Investigating the terroir-influenced quality attributes of hops (Humulus lupulus)

Research Date
J Robert Sirrine
Crop Quality, Product Development, Soil Health
Crop Categories
Beverage Categories

Research suggests that many factors influence hop aroma: genetics, environment, and production practices. Cultivar, alpha/beta acids, total oil, and Hop Storage Index are typical measures of hop quality; a key variable commonly omitted is geographic location/terroir. Because terroir can impact hop brewing values, more nuanced testing of hop oil profiles is necessary. This project seeks to utilize descriptive sensory and analytical techniques to determine how growing location may affect hop brewing values, which will help hop producers and brewers improve the quality and consistency of craft beer.

View: 19 21 29 FINAL Performance Report Sirrine (PDF)

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