invivoSaccharomyces
Well-Known Member
I was thinking about hops the other day, and I was curious what compounds impart the many flavors we can get from our hops. I came across this nice convenient list:
http://realbeer.com/hops/FAQ.html#aroma
I looked up the structures to all of these compounds, using my (limited) understanding of organic chemistry, and I noticed something striking. An organic chemist would say that these compounds are hydrophobic - they don't like being dissolved in water.
And as brewers, we know this: it takes up to a week or longer to get decent flavor from dry-hopping, and once the flavor and aroma is added, it can escape from the beer or the wort very easily. That's why bittering hops don't add aroma.
But an organic chemist would also notice that these flavor and aroma compounds would be highly soluble in ethanol. And that got me thinking. Has anyone tried making a "homebrewed" hops extract, either using a liquor or some other solvent? I suspect you could get more flavor using less hops by doing so.
I could only find one reference online to someone doing a hops-and-vodka mix, and they didn't report their results. I don't have the equipment or space to do a properly controlled experiment myself, but I think it would be so cool to see someone else here give it a go! So if you're curious and up to the challenge, here's what I'd do:
Experimental protocol
1. Brew a beer that you intend to dry hop.
2. When it comes time to rack, split it into two separate carboys.
3. Split your dry hopping hops in half. Place one half in a jar or small bowl, and cover with vodka (or everclear, or whatever you have that won't impart much flavor on its own). Seal and store overnight at room temperature, swirling it on occasion to maximize extraction.
4. Dry hop as normal. For the vodka extraction method, dump the vodka into the carboy and dry hop with the (now wet with alcohol) hops.
5. Enjoy a nice homebrew with tasty hops aroma!
I hope someone with a little curiosity tries this! I'd love to hear about the results!
http://realbeer.com/hops/FAQ.html#aroma
I looked up the structures to all of these compounds, using my (limited) understanding of organic chemistry, and I noticed something striking. An organic chemist would say that these compounds are hydrophobic - they don't like being dissolved in water.
And as brewers, we know this: it takes up to a week or longer to get decent flavor from dry-hopping, and once the flavor and aroma is added, it can escape from the beer or the wort very easily. That's why bittering hops don't add aroma.
But an organic chemist would also notice that these flavor and aroma compounds would be highly soluble in ethanol. And that got me thinking. Has anyone tried making a "homebrewed" hops extract, either using a liquor or some other solvent? I suspect you could get more flavor using less hops by doing so.
I could only find one reference online to someone doing a hops-and-vodka mix, and they didn't report their results. I don't have the equipment or space to do a properly controlled experiment myself, but I think it would be so cool to see someone else here give it a go! So if you're curious and up to the challenge, here's what I'd do:
Experimental protocol
1. Brew a beer that you intend to dry hop.
2. When it comes time to rack, split it into two separate carboys.
3. Split your dry hopping hops in half. Place one half in a jar or small bowl, and cover with vodka (or everclear, or whatever you have that won't impart much flavor on its own). Seal and store overnight at room temperature, swirling it on occasion to maximize extraction.
4. Dry hop as normal. For the vodka extraction method, dump the vodka into the carboy and dry hop with the (now wet with alcohol) hops.
5. Enjoy a nice homebrew with tasty hops aroma!
I hope someone with a little curiosity tries this! I'd love to hear about the results!