Sensorial character of beer dry hopped with new Czech genotypes of hops with a specific flavor

Abstract

In the Czech Republic breeding of new hop varieties is traditionally performed. Its properties correspond with the requirements and interests of end users, in particular hop growers, brewers and especially beer consumers, who with an increasing favor taste new types of beer. The study presents 8 new promising aromatic genotypes, whose major part (Uran, Juno, Ceres, Jupiter, Eris and Most) is already in the registration process of ÚKZÚZ of the Czech Republic (Central Institute for Supervising and Testing in Agriculture CISTA). The tested genotypes were described using brewing tests. Regarding the character of the tested hop varieties, there was chosen a uniform and simple infusion recipe with a top fermentation and dry hopping. The final beer samples were evaluated using chemical and sensorial analyses focusing on a hop aroma. All beer samples were rated as very good, the overall impression of the samples on the scale of 1 to 9 ranged from 2.9 to 3.1. The hop aroma and also bitterness character of the final beer samples were evaluated of high quality. Depending on the hop profile of the beer samples, there were suggested beer styles where the given varieties can be successfully used. These results indicate a high potential of these varieties for the use in brewing practice. Finally, the probability of perceiving a particular hop aroma in beer given by perceiving the aroma in hops was determined by Bayes’ theorem. It was found that probability particularly for spicy, resinous, herbal, citrusy, floral, fruity and grassy aroma was 100, 100, 100, 40, 38, 43, and 100%, respectively.

Sensory and Olfactometry Chemometrics as Valuable Tools for Assessing Hops’ Aroma Impact on Dry-Hopped Beers: A Study with Wild Portuguese Genotypes

“…In a recent study, authors calculated the probability of perceiving a particular hop aroma in beer given by perceiving the aroma in hops. High probabilities were demonstrated for spicy, resinous, herbal, and grassy (100%), but only medium probabilities for citrusy (40%), floral (38%) and fruity (43%) aromas [ 21 ]. This is in general accordance with our results, where some positive associations, as well as some divergences, were demonstrated between the sensory analysis of hops and respective dry-hoped beers, mainly for floral and non-citrus fruit sensations.…”

Drought-tolerant hop genotypes – A promising solution to the problem of climate change for the hop industry?

“…Czech hops are unique crops that are highly exportable and take part in foreign trade of the Czech Republic. However, climate change, especially the lack of moisture, has reduced hop yields in the Czech Republic in recent years (Nesvadba et al, 2021;Straková et al, 2020;Mozny et al, 2009). Therefore, the growing areas that have a possibility of irrigation are at an advantage, but its use is often limited by the prohibition of using water from small water sources.…”

Evaluation of resistance to Pseudoperonospora humuli and of the content of alpha acids and hop oils in hops of selected genetic resources of hop Humulus lupulus L.

“…Now, genotype 5495 is undergoing registration tests. It originated from wild hops from Canada (Straková et al 2020). Depending on their origin, wild hops show different chemical compositions.…”