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Blinded by Science: Hop Oils – Myrcene

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July 10, 2015 by fhsteinbart


Here we see a Randall, or inline hop serving used at the point of pouring from the faucet. The first few pints are enormously aromatic!

Here we see a Randall, or inline hop serving used at the point of pouring from the faucet. The first few pints are enormously aromatic!

Whenever you pour yourself a glass of beer, did you ever notice the aroma of hops and the beer?  Most commonly the aroma of hops is generated by either late kettle hopping, or with the use of a hop jack or hop back.  Also, you can dry hop with either whole flower hops or pellet hops.  Recent research has concluded that while whole flower hops contain more myrcene, that more hop oils are available utilizing pellet hops over whole flower hops.  So it would seem advisable to dry hop with pellets rather than whole hop Cones.

Here we see pellet hops floating on top of a carboy of beer.  For best utilization of hop should be suspended throughout the entire beer

Here we see pellet hops floating on top of a carboy of beer. For best utilization of the hops they should be suspended throughout the entire beer.

The only exception did this would be using fresh hops as they are not pelletized during the harvest.  Soon the harvest season will be underway and more people will be looking for and using fresh picked hops from the field at their local home brew shop.  If you consider yourself a hop head and truly enjoy the flavor and aroma of hops, then you’ll surely enjoy a fresh hop beer! By using up to a pound of fresh hops at the end of the boil you will get an intense hop flavor and aroma depending on the varietal of hops used.  Look for further information about hop character in future blog posts at F. H. Steinbart Co.

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