BREWING
The HOPSTAR Dry can be used with pretty much any hop product. The sys- tem using T45 pellets was implemented at a Belgian Trappist brewery famous for its dry hopped beer. It reported a signif- icant reduction in hop use and a good match between whole cone and T45s infused using the HOPSTAR Dry for the sensorial and analytical parameters of the dry hopping. As with the Hop Gun it found the system does not work well when the beer is above a certain concentration of yeast cells. The HOPSTAR Dry comes in a range of sizes from 150kg to 700kg of hops. You feel for the brewer who has to load the biggest one on a regular basis. To conclude … So there you go, there are a lot of options out there for dry hopping. The solution which is right for your brewery will be driven by some of the following factors: • Budget • Space • Scale • Frequency of use • Flavour match for existing beer • Type of dry hop character desired • Type of hop product you wish to use • Downstream processing of the dry hopped beer • How good it looks when the brewery owner/marketer posts an image on Instagram Not many of the suppliers offer trial equipment so your best option may be to borrow a colleague’s (obviously not applicable to big xed plant). Recent work has found that lab scale trials of techniques do not match the scaled up equivalent, so pilot scale trials are the best place to start. Like most practices in brewing, dry hopping can deliver wonderful results when done well but catastrophic ones when performed without respect for and understanding of the process and consumer. Acknowledgements The author would like to express his thanks to the equipment suppliers, brewers and former brewers for their time and candour. Special thanks to Dr Christina Schoenberger of Barth Haas and Dr John Paul May and Willi Mitter from Hopsteiner for providing the bulk of the scienti c information.
OPERATING THE GEAHOPSTAR™
Suspension with jet stream agitator and internal circulation of the pellets
The GEA HOPSTAR Dry
Bibliography Alfa Laval, Dry Hopping Solutions Webinar, March 2019 Are you getting the most out of your hops? GEA GMBH online , December 2018 A Study of Factors Affecting the Extraction of Flavor When Dry Hopping Beer. Wolfe, P. H. MSc Thesis, Oregon State University 2012 Bitterness-Modifying Properties of Hop Polyphenols Extracted from Spent Hop Material. McLaughlin I. R, Lederer C. & Shellhammer, T.H. Journal of the American Society of Brewing Chemists . The Science of Beer, Vol 66 2008 - Issue 3 Bulletin IV International Humulus Symposium. International Society for Horticultural Science, 2015 Dry Hopping and Its Effect on Beer Bitterness, the IBU Test, and pH. Maye, J, Smith, R and Leker R. Brauwelt International 2018 Vol I Dry Hopping and Its Effect on Beer Foam. Maye, J, Smith, R and Leker R. Brauwelt International 2018 Vol II Dry Hopping Manual. Barth Haas Group, 2018 Humulinone formation in hops and hop pellets and its implications for dry hopped beers. Hopsteiner online , 2016 Investigating Hop Enzymes. Kirkpatrick K. MSc Thesis Oregon State University , 2018 New methods of hopping (dryhopping) and their impact on sensory properties of beer. Podeszwa T and Harasym J. Acta innovations issue 2300-5599 2016 no. 21: pp81-88 Scale-up of dryhopping trials: importance of scale for aroma and taste perceptions. Schnaitter, M. et al. Chem. Ing. Tech . 2016, 88, No. 12, 1955–1965 The In uence of Hop Harvest Date on Hop Aroma in Dry-Hopped Beers. MBAA Technical Quarterly , 2009
Transfer of the aroma enriched beer with a transfer velocity << particle sedimentation velocity
Emptying of the extraction vessel
Homogenisation of the dry hopped beer
The signi cance of the use of hops in regard to the biological stability of beer III. The micro ora of hops. Macrae, R. M, Brady, B, L, and Richards, M. Journal of the Institute of Brewing , Vol. 71 1965 Toward Understanding the Bitterness of Dry-Hopped Beer. Parkin E. Journal of the American Society of Brewing Chemists Vol 75(4) pp363-368
october 2019 I BREWER AND DISTILLER INTERNATIONAL ● 45
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