Hop varieties can express a spectrum of aromas depending on harvest dates, directly impacting the flavors in your beers. Join us to discuss integrating in-field sensory techniques and testing to determine harvest readiness for optimal aroma. We share how brewers have collaborated with growers to push the boundaries of defined harvest windows, resulting in a broader range of hop aromas that impart unique flavor profiles.

Learning Objectives

• Conduct sensory analysis on hops from the latest crop year to discern aroma variations within variety groups
• Evaluate the advantages and constraints associated with in-field sensory and testing methodologies
• Understand the impact of compounds such as polyfunctional thiols, terpenes, alcohols, and more on harvest readiness and the overall aroma profile of different hop varieties
• Explore the temporal dynamics of hop picking windows and their implications for aroma diversity in specific varieties
• Learn how to use this information for recipe development by creating hop combinations based on harvest window aroma
• Discuss strategies for collaborating with suppliers, including the request for lot diversification when sourcing hops
• Explore the potential influence of hop picking windows on hop creep and its significance in brewing processes