Technology Applied to the Development of New Flavour Hop Varieties in Australia

Visceral geographic insight through a ‘source to senses’ approach to food flavour

“…Further flavour contributions, and consequently a range of flavour synergies and complexity, are provided through hop flavour technology and varietal selection (Almaguer et al, 2014;Schönberger and Kostelecky, 2011;Takoi et al, 2016). An Australian hop breeding program at the University of Tasmania in a collaborative partnership with Hop Products Australia (McAdam et al, 2014;Whittock et al, 2013;Yan et al, 2017) has led to new Australian hop varieties with unique flavour and aroma characteristics. The focus on hops has added new dimensions to the flavour possibilities in beer including through the use of hop extracts, late-hopping and dry-hopping.…”