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Brewers are now looking for more hop flavor and aroma in their beers than ever before.
Since 2009, demand for hop aroma varieties has sharply increased.
Source: Hop market update Barth-Haas Group (Last update Nov. 27th 2019).
Demand for
hop aromas
hop aromas
by year
Inside a hop
Strig
The stem of the hop
Bract
The leave and outter structure of the hop
Bracteoles
The structures inside the hop that protect the lupulin glands
Lupulin glands
Where the resins and oils leave
Where do hop flavors and aromas come from?
Hop resin and oils found in the Lupulin gland account for the flavors and aromas associated with hops.
Weight for weight
A dried hop cone contains...
15-30%
Hop Resins
Responsible for Bitterness
0.5-3%
Hop Oils
Responsible for Flavor
4%
Polyphenols
* Average chemical composition
The main source of hop aroma!
Getting
the most
out of your
Hop oil
Hop aroma in beer is primarily determined by the hop oil composition, which is divided into three categories:
Hydrocarbon fraction
Oxygenated fraction
Sulfur fraction
Some oils from the oxygenated fraction are odorless because they are bound to other molecules.
Releasing these molecules can boost the aroma.
——— But how? ———
BOOSTING AROMAS withHOP BIOTRANSFORMATION
A new and innovative way to boost hop flavor and aroma
Hops contain aroma compounds that are bound to non-volatile conjugates.
Yeast-derived enzymes can cleave the conjugate to release these compounds and boost hop flavor and aroma.
Yeast facilitates Hop Biotransformation and optimizes flavor and aroma from less aromatic hop varieties.
What are hop glycosides?
A glycoside is a compound that is chemically bound to a sugar molecule. In hops, aroma compounds such as terpenes are bound to sugars as glycosides in the green matter of the hop. Terpene glycosides play a role in hop biotransformation.
Yeast’s role in beer aroma
During fermentation, yeast produces aromatic esters
During fermentation, yeast produces aromatic esters
giving the beer specific flavors, such as...
Beer flavors
Floral
Phenyltheyl acetate
Pineapple, banana
Isoamyl acetate
Fruity
Isobutyl acetate
Solvent
Ethyl acetate
Aniseed, apple
Ethyl hexanoate
Sour apple
Ethyl octanoate
Yeast also naturally produces β-glucosidase enzymes, turning non-aromatic glycosides into aromatic terpenes.
This process, called hydrolysis, releases aromatic terpenes from glycosides that were previously not volatile.
?
Did you know
β-glucosidase enzymes create aromas and impact the final beer’s results.
Releasing aromas
Hydrolysis of Linalyl Glycoside
Lynalyl glycoside
(non-aromatic)
β-GLUCOSIDASE
Glucose
fermentable sugar
Linalool
aromatic terpene
When defining your recipes, yeast strain selection is crucial
β-GLUCOSIDASE ACTIVITY DIFFERS BY YEAST STRAIN
Which yeast strains have the most β-glucosidase activity?
β-glucosidase secreted enzyme assay 6 hours at room temperature
Relative enzyme activity
Source: Lallemand brewing (2020)
Can exogenous β-glucosidase enzymes boost biotransformation?
YES!
Lallemand conducted global trials using an enzyme formulation based on β-glucosidase and compared the results to a control beer.
Trial Recipe
Beer style
Brut IPA
ABV
6.0%
Brewing yeast
BRY-97
Hop varieties
Chinook and Centennial
Dry-hopping amount
12g/L
Trial Results
0%
Increase in Linalool concentration compared to the control beer
(measured in the head space via HS-GC/MS)
Blind taste test
General Panel 
Expert Panel 
Preferred the Brut IPA with enzymes
Preferred the Brut IPA Control (no enzymes)
Conclusion from Lallemand’s global trials
The use of exogenous β-glucosidase does impact beer aroma and flavor
Yeast strain
Different yeast strains produce different esters and enzymes.
Hop crop year and country
Hop oil composition varies based on the region where the hop was grown and the harvest year.
Factors Impacting Results
Hop variety
Hop oil composition varies with the variety of hop used and has a direct effect on the Overall Hop Aroma Intensity (OHAI) in the beer.
Brewing conditions
Results are influenced by the dose rate, timing and temperature of dry-hopping as well as β-glucosidase enzyme addition.
5
Benefits of using exogenous β-glucosidase
-
Increases the diversity of hop flavors and aroma by changing the ratio of specific terperne compounds
-
Enhances the beer mouthfeel and drinkability by reducing unpleasant, harsh bitterness
-
Increases wort fermentability
-
Increases beer aroma complexity when combined with selected yeasts
-
Enhances hop flavor and aroma
Get more 
from less
from less
Get more flavor and aroma from your hops with Aromazyme
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References
Almaguer, C., Schönberger, C., Gastl, M., Arendt, E. K., & Becker, T. (2014). Humulus lupulus - A story that begs to be told. A review. J. Inst. Brew., 120(4), 289-314.
Barth-Haas (2019). Hop market update Barth-Haas Group (Last update Nov. 27th 2019).
Lallemand (2020). Best Practices: Biotransformation. Retrieved from www.lallemandbrewing.com/wp-content/uploads/2020/08/LAL-bestpractices-Biotransformation2020.pdf
Almaguer, C., Schönberger, C., Gastl, M., Arendt, E. K., & Becker, T. (2014). Humulus lupulus - A story that begs to be told. A review. J. Inst. Brew., 120(4), 289-314.
Barth-Haas (2019). Hop market update Barth-Haas Group (Last update Nov. 27th 2019).
Lallemand (2020). Best Practices: Biotransformation. Retrieved from www.lallemandbrewing.com/wp-content/uploads/2020/08/LAL-bestpractices-Biotransformation2020.pdf
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About Lallemand Brewing
Lallemand Brewing is a business unit of Lallemand Inc., a privately held Canadian company specializing in the development, production, and marketing of yeasts and bacteria. Lallemand Inc. has over 4,000 employees locatedn in more than 45 countries on 5 continents. For more information on Lallemand, please visit www.lallemandbrewing.com
