troxerX
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- Joined
- Feb 6, 2016
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No end in mind here other than looking to wake up the interesting subject of hop glycosides as I don't see much homebrewing traction out there despite all the evidence. Wanted to revisit this subject as I got a hint from one of the top (smallest and fastest growing) juicy IPA craft breweries in the US pointing in that direction.
My apologies for the not always well received chemistry but just to make the story short, hop glycosides are plant organic molecules composed of a glucose or sucrose attached to flavor/aroma molecules (terpenes, monoterpenes, linalool, geraniol etc). They are present in green hop matter and fruits but different than hop oils (that every homebrewer easily extracts during boil/ferm) they are flavor-aroma-less and therefore sit there during the brewing process but never get released to display their aroma and flavor (yes, lost value and lost juiciness!). In order for these to be released, they need to be split/cleaved by a particular enzyme (beta-glucosidase) which is only known to be present in two yeasts; 1) particular strains of Brett C, and 2) Saccharomyces Uvaferm 228 used for white wines. This could also be done with bacterial separated powder enzymes (b-glucosidase) but is very expensive. Research points out that none of the yeasts regularly used today by IPA homebrewers (London Ale III, Cali, S05/S04 etc etc) can do this job.
I'm including below all the research I've found online. Has anyone brewed IPAs along these lines using these yeasts? Or could talk about any experience related to glycosides?
https://beersensoryscience.wordpress.com/2010/11/30/glycosides/
https://www.homebrewtalk.com/unlocking-hop-and-fruit-flavors-from-glycosides.html
https://www.uclouvain.be/cps/ucl/doc/inbr/documents/presentation-luk-daenen.pdf
https://m.reddit.com/r/beer/comments/2hj15k/beer_and_brewing_science_ama_professional_brewing/
http://www.thebrewingnetwork.com/post1888/
My apologies for the not always well received chemistry but just to make the story short, hop glycosides are plant organic molecules composed of a glucose or sucrose attached to flavor/aroma molecules (terpenes, monoterpenes, linalool, geraniol etc). They are present in green hop matter and fruits but different than hop oils (that every homebrewer easily extracts during boil/ferm) they are flavor-aroma-less and therefore sit there during the brewing process but never get released to display their aroma and flavor (yes, lost value and lost juiciness!). In order for these to be released, they need to be split/cleaved by a particular enzyme (beta-glucosidase) which is only known to be present in two yeasts; 1) particular strains of Brett C, and 2) Saccharomyces Uvaferm 228 used for white wines. This could also be done with bacterial separated powder enzymes (b-glucosidase) but is very expensive. Research points out that none of the yeasts regularly used today by IPA homebrewers (London Ale III, Cali, S05/S04 etc etc) can do this job.
I'm including below all the research I've found online. Has anyone brewed IPAs along these lines using these yeasts? Or could talk about any experience related to glycosides?
https://beersensoryscience.wordpress.com/2010/11/30/glycosides/
https://www.homebrewtalk.com/unlocking-hop-and-fruit-flavors-from-glycosides.html
https://www.uclouvain.be/cps/ucl/doc/inbr/documents/presentation-luk-daenen.pdf
https://m.reddit.com/r/beer/comments/2hj15k/beer_and_brewing_science_ama_professional_brewing/
http://www.thebrewingnetwork.com/post1888/