Hop water is a newer category of non-alcohol beverage that appeals to hop lovers. In this seminar we’ll discuss the effects of ingredients and production methods on hop water flavor, texture, stability, and consumer acceptance. We will also go over microbial and safety aspects of packaging hop waters to ensure a sound and tasty product gets to the market and we will present hop waters produced with varying formulations to understand the impact of ingredient choices on hop water balance and stability. Our panel of hop water experts will guide you through their trials and tribulations to lead you in best practices for creating market-proof hop water.

Learning Objectives:

• Learn about the rise and current landscape of the hop water market
• Get to know the ingredients, methods, and processing commonly used in producing market hop waters
• Understand the impact of using pellets vs. hop extracts
• Understand the role yeast plays in flavor outcomes
• Learn about the effects of acidity (pH), sweeteners, and flavors on sensory profiles and stability
• Taste how ingredients and processing impact hop water sensory perception
• Learn how to safely produce and package hop waters for market, including understanding Hazard Analysis Critical Control Point (HACCP) and testing protocols