Graduate Thesis Or Dissertation
 

The influence of hop drying parameters on aroma hop quality in American deep bed drying

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https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/qz20t1872

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  • American hop growers have historically dried hops in the range of 140-155°F/ 60-68°C using deep bed kilns (24 – 32 inches/ 60 – 81 cm), but over the last 10 years they have shifted to lower temperatures (125 -135 °F/ 52 – 57°C) for drying new American aroma cultivars. Reduced drying temperatures result in lengthened drying times and thus decrease on-farm operational capacity. With the sustained popularity of hop-forward beers featuring American hop varieties, brewers and hop growers are interested in how kilning affects hop quality. Over five harvest years (2018-2022), six popular American hop varieties were evaluated to measure the impact of drying temperature on hop quality. Working in collaboration with commercial hop growers in the Pacific Northwest USA and using a broad range of drying temperatures (120-180°F/49-92°C), bed depths and locations, hop quality was evaluated via chemical, biochemical, and sensory assessments in addition to brewing trials and subsequent beer evaluations. The overall results indicate that the aromatic hop chemistry and sensory qualities are not significantly impacted by kilning temperature while hop enzyme activity is reduced at higher drying temperatures. While these results are somewhat dependent on hop variety, they suggest that growers may dry hops at higher temperatures without sacrificing aroma quality thereby obtaining greater flexibility and throughput for their processing operations.
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  • Funding for this work was supported by the Hop Research Council.
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