Abstract
The specification of varietal profiles of secondary metabolites of hops in beer is rather important for hop growing and beer brewing. Chemical and sensory profiles of beers hopped with the varieties of Saaz Special and the traditional Saaz semiearly red bine hops (Saaz) were compared in three-year pilot brews (200 L). Single kettle hopped beers and single kettle + dry hopped beers were prepared. The overall sensory impression of the Saaz Special beers was comparable to Saaz hops. The profile of essential oils and hop aromas/flavours in the beer was partially different, but the hop aroma did not receive a worse rating than Saaz. The Saaz Special dry hopped beers were clearly distinguished from Saaz in triangle tests, but no preference was given to either variety. Based on the achieved results, the Saaz Special variety was listed among varieties recommended for the production of the beer with the Protected Geographical Indication of Czech Beer thanks to the achieved results.
Highlights
The breeding of a new hop variety takes from 10 to 20 years
Bred varieties are targeted for various uses, whether it is their high alpha acid content useful for basic hopping and beer bitterness, or the typical hop aroma profile and recently new unusual aromas, i.e. ՙflavour hop՚ varieties
The variety has been bred in noid compounds, such as linalool, geraniol, and humulene order to preserve the typical chemotaxonomic characterepoxides, can survive this process to some extent. These istics of Saaz hops while achieving a higher hop yield and are the compounds that impart the hop flavour to the fi- alpha bitter acid content
Summary
The breeding of a new hop variety takes from 10 to 20 years. Newly bred varieties are targeted for various uses, whether it is their high alpha acid content useful for basic hopping and beer bitterness, or the typical hop aroma profile and recently new unusual aromas, i.e. ՙflavour hop՚ varieties. The variety has been bred in noid compounds, such as linalool, geraniol, and humulene order to preserve the typical chemotaxonomic characterepoxides, can survive this process to some extent These istics of Saaz hops while achieving a higher hop yield and are the compounds that impart the hop flavour to the fi- alpha bitter acid content. Terpene alcohols, such as linalool and geraniol, are important components of the This article presents the results of three-year trials with the floral character of hop essential oils and beer. It is known that the aroma of raw Czech Beer, both in kettle and dry hopped brews
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