Dry Hopping: Or How I Learned to Stop Worrying and Love the Hop - Jim Mellem - Sierra Nevada Brewing Co. MBAA Mid-South Fall Technical 2012
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Dry Hopping: Or How I Learned to Stop Worrying and Love the Hop Jim Mellem – Sierra Nevada Brewing Co. MBAA Mid-South Fall Technical - 2012
What is Dry Hopping?
• The process of adding hops after the wort has
cooled.
– In the cask.
– In the fermenter.
–
– Does it include extracts and oils?
?
Does it include forced extraction hopping
– ?
?
Does it include hopping at point of service?
– Where does dry hopping start or stop???
Presentation Overview • History of dry hopping • Dry hopping Basics • Dry hopping at Sierra Nevada • Other dry hopping technologies
The Early English Beer Scene
• 0 AD: Archeological evidence of
brewing in UK
• 1066: Northern French invade England;
move brewing production to estates,
castles.
• 1550s: Hops increase in use across
England
– Advent of strong “October” beers –used
4+ lbs. hops / barrel! Boil times from 3 –
8 hours.
The London and Country Brewer, Anonymous. 1736
– “One of my neighbors made a Bag like a
Early History of Dry Hopping • 1711: First mention of beer being exported to India – An Account of the Trade in India by Charles Lockter • 1765: Company Rule in India begins. • 1777: Bass Pale Ale Founded • ~1787: Hodgson Brewery begins making a beer specifically for export. – Hodgson MAY have been the originator of the IPA. – Dominated the market until the 1820’s • 1821: Specific evidence of higher hopping rates for export to India. A Dictionary of Chemistry
Everyman His Own Brewer; A
Compendium of the English
Brewery. Samuel Child 1768.
• “It has been said before, what quantity of hops
are requisite to each quarter of malt, and how
the same are to be prepared but here it must be
considered, that is the beer is to be sent into a
warmer climate in the cask, one third more
hopping is absolutely necessary, or the
increased heat will awaken the acid spirit of
the malt, give it a prevalency over the
corrective power of the hop, and ferment it
into vinegar . . . .”
Location Smiles Upon Mr. Hogdson
Whitbread Brewery
Bow –> Hogdson Brewery
2 miles
West India Docks
The Birthplace of the IPA?
• Hogdson’s Brewery
lasted until 1862.
• Undone by Bass &
Allsoop.
– Drinkers preferred the
crispness of the Burton
water!
• 1881 – over 30
breweries in Burton, by
1927 eight remained.
A Brief History of Dry Hopping
cont.
• 1832: Export of ale to India at 12,000 bbl.
– Bass 5,200 bbl.
– Hodgson 3,600 bbl.
• 1835: First reference to the term “India Pale
Ale” from Hodgson’s Brewery in a newspaper.
It’s the birth of a style!
• 1843: “ The Pale Ale prepared for the India
market, and, therefore, commonly known as
the Indian Pale Ale, is free from these
objections. It is carefully fermented, so as to be
1st Mention of True Dry Hopping
• Shipwreck of the Stirling Castle – 1835
– Cargo sailing ship that went aground off Australia
– Crew managed to save 3 gallons of brandy, & “part
of an 18-gallon of cask ale.” Good move. . .
– “After the ale was exhausted, such was the
faintness and thirst of the unfortunate party that
they shared out the hops and grounds remaining at
the bottom of the barrel, which they chewed, in
order to create moisture; and when they could get
no further supply they substituted small pieces of
lead for the same purpose.”
From book by the same name – by John CurtisThe Peak of the Traditional IPA • During the Victorian Era IPA was the first beer to be marketed to a more upscale market. • 1870 – Bass Brews 1.5 million bbl. annually • 1876 – Peak of English beer per capita beer consumption @ 159 liters. – Biggest today is the Czechs @ 132 liters. • 1880 – English law changed to tax beer based on original gravity, not total barrelage.
The Classic Burton IPA
• 1878 – Military Specifications
• 100% malt, 15 Plato minimum
• 20 pounds of hops per quarter (336#) of malt
– 16.8 pounds malt / pound of kettle hops
– 2.54 quarter (853#) achieves 15 Plato @ 10 bbl.
– 51 pounds of kettle hops per 10 bbl.!!
• Dry hopping at 11 pounds per quarter of malt
– 28 pounds per 10 bbl. or ~5 pounds per wood
hogshead
• Beer had to be brewed November to May
IPA: Brewing Techniques, Recipes, and the Evolution of India Pale Ale by Mitch SteeleThe IPA Comes to the USA
• Primarily porter was the main style, followed
by lagers by the mid 1800s.
• C.H. Evans IPA,
established 1786
– Brewed using 100% US
ingredients, may have used
adjuncts.
– 7% ABV, 2 year wood
aging, recipe largely
unknownDry Hopping in America
• 1935 – Early instance of dry hopping in
America at Duquesne Brewing in Pittsburg
– “After fermentation the brew is kept in storage
from two to four weeks, at 55 degrees Fahrenheit,
during which time special imported hops are
introduced to impart that distinctive flavour and
tang. It is tested and tasted daily, and when the
desired taste it acquired it is cooled to 34 degrees
Fahrenheit and stored for final aging in huge
wooden casks, where it remains months until just
the proper mellowness is achieved.”
Pittsburg Press October 7, 1935. Via Zythophile
http://zythophile.wordpress.com/2011/07/28/american-brown-ale-the-pre-prohibition-years/My, What Large Barrels You Have.
.
And you thought
your wood aging
program was
cool! 200bbl
aging tanks.
Feigenspan's
India Pale Ale
was aged for two
years on wood.
Feigenspan: Behind the Scenes
in a Great American Brewery.
1939.Early American IPAs
• Ballentine’s IPA
– Brewed starting at
least in the 1930’s.
– Was stored in
wood for a year –
simulate cask.
– Was NOT dry
– hopped
"Ballantinehowever.
IPA would be a good choice for the greatest
and most enduring American brewing triumph of the
– early
~ 50-60 IBU. century.“ Fred Echkardt†
and mid-20th
Little floral note.
†Celebrator Beer News – February/March 2000Early American IPAs
• Ballantine XXX Ale
– Dry hopped. . .with in-
house distilled oils!
– 1971 brewery moved,
dry hopping changed to
crushed whole cones.
– Beer currently made by
Pabst – however not the
same recipe.
– Strong floral note – light
in color
– Perhaps the 1st
successful American dry
hopped beer?Later American IPA History • 1975 – Anchor’s Liberty Ale, San Francisco – Dry hopped with Cascade Hops • 1981 – Sierra Nevada Celebration, Chico CA • 1982 – Grant’s IPA, Yakima Washington – Burt Grant was known to carry hop oil with him! • 1989 – 1st IPA category @ GABF – Winner was Rubicon IPA, Sacramento, CA • 2000 – American IPA recognized as GABF style • 2011 – Biggest GABF category: American
Historical Conclusions • Dry hopping was a response to globalization!! • While the English were not the first to use hops, necessity created a more robust style. • Dry hopping created “value-added” beers. • Early dry hopping was at very high rates, however alpha content was only ~4%. • The art of dry hopping was almost lost due to taxation, brewing consolidation, and changing consumer tastes. . . .
Presentation Overview • History of dry hopping • Dry hopping Basics • Dry hopping at Sierra Nevada • Other dry hopping technologies
What About Late Hopping?
• Primarily for aroma,
however isomerization can
occur.
– Isomerization time
increases by ~50% for every
10 oC decrease. Quarry Brewing, Butte MT
– Malowiciki, M., Shellhammer, T. (2005).
Isomerization and Degradation Kinetics of
Hop Acids in a Model Wort-Boiling
System. J. Agric. Food Chem. 53: 4434-
4439.
• Accomplishes many of the
same things as dry
hopping.
– BUT you have to draw the
line in the sand somewhere! Deschutes Brewing, Bend ORThe Very Basics of Dry Hopping
• Seek to increase oils or aromas; NEVER
bitterness of beer
• Used when unique flavors/aromas are desired
or when equipment is not available
– Hop Back vs. dry hopping I’ll take a
sledge
hammer
• Can be a velvet glove please.
or sledge hammer.
• Traditionally done with
higher oiled hops.
http://drinkbrains.blogspot.com/2009/11/dry-hop-in-your-pint-
hop-no-kin-tama.htmlHop Oil Chemistry
• Anywhere from 0.5 – 3 % of dried weight
• Made up of terpenes
– Unsaturated hydrocarbon found in plants
• Non-polar; more soluble in ethanol than water
• Subject to strong oxidation chemistry
Caryophyllene
GeraniolWhy Oils are Important
Compound Aroma Attribute % in % in Citra % in Saaz
Cascade hop hop oil hop oil
oil fraction fraction fraction
Humulene Noble aroma – 8 – 13 11 – 13 15 – 25
“light”
Myrcene Pungent pine 45 – 60 60 – 65 25 – 40
Caryophyllene Clove, spicy 3–6 6–8 6–9
Woody, vegetative,
Farnesene 3–7 0–1 14 - 20
“green”
Herbal – not
Selinene 0.4 – 3 2–3 0.8 – 1.2
researched well
Sources: Barth Haas Group;
http://john-i-haas.com/index.php?option=com_content&task=view&id=23&Itemid=25
Green, C.P. (1997). Comparison of Tettanger, Saaz, Hallertau and Fuggle Hops Grown in the
USA, Australia and Europe. J. Inst. Brew. 103: 239-243.Oxidation Products of Hop Oils
• While oils are important it is their oxidation
products that are the true influences of flavor.
• Thresholds vary – humulene epoxide I is 10
ppb in water!
• Can be formed in hop storage or beer storage.
Peacock, V., Deinzer, M. (1981).
Chemistry of Hop Aroma in Beer.
J. Am. Soc. Brew. 39: 136-141.Hop Oil Development on the Vine
• Hops that are harvested later may have more
total oils – found to be more “interesting.”
– Bailey, Schönberger, et al. (2009). The Influence of Hop Harvest Date on Hop
Aroma in Dry-Hopped Beers. MBAA Tech. Quart. 47: 1-6.
• Significant amounts of hop oil are absorbed by
the crown liner. Hop oils are fleeting in
package.
– 80% loss by one study, much less of the oxidation
products.
– 98% loss of linalool during 8 months of beer
storage!
– Peacock, V., Deinzer, M. (1988). Fate of Hop Oil Components in Beer. J. Am.
Soc. Brew. Chem. 46: 104-107.Development of Oils & Myrcene Murray & Probassco
Beta Acids Role in Dry Hopping
• Not soluble in water.
– Oxidation products (hulupones) are though.
• Give a bitterness note.
– Note are NOT isomerized
• Role in dry hopping largely unknown?
Pleasant or
unpleasant bitter?
Peacock, V. (1998). Fundamentals of Hop
Chemistry. MBAA Tech. Quart. 35: 4-8.Hop Varieties: Which to Pick?
Variety Total Oils Beta Acids Alpha Acids
(ml/100g)
All are USA; Popular Choices: High Oils, High Betas, or Just Traditional. . . .
Cascade 0.8 – 1.5 4.5 – 7.0 4.5 – 7.0
Centennial 1.5 – 2.5 3.5 – 4.5 9.5 – 11.5
Chinook 1.5 – 2.5 3.0 – 4.0 12.0 – 14.0
Citra® 2.2 – 2.8 3.5 – 4.5 11.0 – 13.0
Goldings 0.4 – 1.0 2.0 – 3.0 4.0 – 6.0
Columbus 1.5 – 2.0 4.0 – 5.0 14.0 – 16.0
Amarillo® 1.5 – 1.9 6.0 – 7.0 8.0 – 11.0
Simcoe® 2.0 – 2.5 4.0 – 5.0 12.0 – 14.0
Summit™ (Dwarf) 1.5 – 2.5 3.3 – 6.0 16.0 – 19.0
Magnum 1.9 – 3.0 4.5 – 7.0 10.0 – 14.0
Hopunion, Hop Variety Handbook, 2011. Retrieved from:
http://www.hopunion.com/17_HopVarietyHandbook.cfm?p3=openHop Varieties: Which to Pick?
Variety Total Oils Beta Acids Alpha Acids
(ml/100g)
Not so popular choices: Low Oils, Low Betas, or Just “Lagery”. . .
US Saaz 0.5 – 1.0 3.0 – 4.5 3.0 – 4.5
French Strisselspalt 0.6 – 1.0 3.0 – 5.5 3.0 – 5.0
US Hallertau 0.6 – 1.5 3.5 – 5.5 3.5 – 5.5
• American IPAs tend to be dry hopped with hops having high
oils, high beta, and consequently high alphas.
• One major US brewery dry hops with Hallertau. . . .
• Bittering hop? Aroma hop? Throw it in the fermenter!!!
• Pungent aroma hops are now “in vogue.”
• Old Dogma: Final additions will mirror dry hopping.
Hopunion, Hop Variety Handbook, 2011. Retrieved from:
http://www.hopunion.com/17_HopVarietyHandbook.cfm?p3=openDoes Variety Matter?
• Recent study used free-
choice profiling in lab
prepared dry-hopped
American light lager.
• Many of the varieties
exhibited similar aromas
in beer – some
exceptions.
• “This could indicate that
while a large number of
aromas are present in
whole Analysis
Donaldson, B., Bamforth, C., Heymann, H. (2012) . Sensory Descriptive cone and hops, theyProfiling of
Free-Choice
can
Thirteen Hop Varieties as Whole Cones and After Dry Hopping
181.
become
Of Beer. masked
J. Am. Soc. Brew. Chem.in70: 176-Review! • Extraction of hop oils are why we dry hop. • Hop oils are very fickle, and can diminish greatly in beer over time. • Hop oil fractions are important for comparing brands, however it’s the oxidation products that matter. • Research has shown that later picked hops may have benefits for oil development. • Different varieties can dry hop in very different ways – however hop substitutes can be found.
Presentation Overview • History of dry hopping • Dry hopping Basics • Dry hopping at Sierra Nevada • Other dry hopping technologies
Sierra Nevada Barrels Brewed / Percentage of Beer Dry Hopped
1,000,000
800,000
600,000
Barrels Dry Hopped
Total Barrels Brewed
400,000
200,000
0
2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010
Sierra
2000
2001
2002
2003
2004
2005
2006
2007
2008
2009
2010
2
0
200,000
400,000
600,000
800,000
1,000,000
Total
Barrels
00,000 Nevada
Barrels
Dry Hopped Brewed // Percentage
BrewedBarrels Brewed Percentage of
of Beer
Beer Dry
DryHopped
HoppedDry Hopping: Use of Whole Cones • Process evolved from casks. • Hops placed in fermenter through man- way or swing away cone. • Care must be exercised in securing bags. • Very labor intensive – especially removal.
Preventing “Stuck” Bags
• Issues can arise when tank is
emptied.
• Dry hop bags will tend to clog
F •
bottom valve.
Secondary higher port has a
V rotational standpipe with
“strainer”.
• Operators have to be very careful
in figuring out what position the
standpipe needs to be.
Valve for emptying
Valve for filling,
traditional tank outletTwo Outlets, One Tank
Typical tank
inlet, outlet
valve
Tank outlet
valve, note
stainless handle
for turning
valve.Dry Hopping Cylindrical Conical • Conical vessel must have swing away bottom! • Hops are bagged and tied to rings. • Carabineers attach the hops to the “chain.” • Two man operation involving operator at bottom of cone and one operating dolly.
Action on the Roof
• Specialized trolley to
run dry hop chain from
bottom of tank to top of
tank.
• Operator communication
is key!
– Hops must be evenly
spaced.
– Safety protocols must be
observed.Not Your Usual Tank Top
Ready for dry hopping. Dry hops being secured. Chain
Eyelet on cover allows for later from hoist lowers, dry hop chain
removal. attaches.Action in the cellars
All Done! • Chain is secured to bottom of cone. Why? • Prevents chain from scratching tank when filling.
Cone Closed – All Done!
• Issues with this
technique.
– Bags can become loose.
– Lots of mechanical
handling, microbial
issues if care is not
exercised.
– Requires two tanks, tank
for primary
fermentation, tank for
dry hopping.After the Hops are Done
• Hops are removed, bags
are discarded.
• Hops go to green waste
bins for mulching.
• Hypothetical: Can the
hops be reused?
– Alpha still there?
– Hops are very wet, mold
considerations?The Theorem of “The Drippings”
• As the tank becomes
emptied we noticed the
beer becomes more
hoppy. Why?
• One of the problems with
conventional dry hopping
is getting the liquid out
of the hops.Sierra Nevada Philosophy on Dry
Hopping
• Always move beer onto hops with 1 -2 Plato
remaining.
– LOTS of oxygen in hop bags – purging won’t
work.
– Minimize microbial risk.
– Minimize FOBing.
• Do not allow beer to contact hops excessively!
– Grassy, vegetative flavors develop.
– Transfer the beer into secondary vessel (non-dry
hopped) if need be.A Way Around Using Hop Bags • If the goal of dry hopping is to have the hops mix with the beer, why do this passively? • Could we purge oxygen out of the system? • Could you create a system where the hops are fully extracted. What happens in the center of the bags?
Meet the “Torpedo” Process
• Pressure rated vessel.
• Wedge wire screen to
contain hops. Decrease
“channeling.”
• Inner spear to distribute
hops.
• “Periscopes” in tank
serve to supply and
return from Torpedo
vessel.
“Periscopes” shown on 800 bbl. tank.Starting the Torpedo Process Whole cone hops are added to the sanitized Torpedo, and then tightly packed.
“Fully Armed” Torpedo, Ready for
Purging & Dry Hop Action
• Vessel then closed and
allow to CO2 purge for
at least 3 hours.
• Pump, hoses sanitized.
• Vessel hooked to tank
and allowed to run from
24 to 100 hours
depending on beer style.Fermenter / Torpedo Interface
End of The Line
• Significant amounts of yeast are entrenched in hops. Possibly some
tannins also. Good physical stability with Torpedo method.
(beachwood chip theory ?)
• Hops are removed via rake.
• Vessel is CIPed using center rod.Presentation Overview • History of dry hopping • Dry hopping Basics • Dry hopping at Sierra Nevada • Other dry hopping technologies
Most Popular Way: Pellets • Many brewers prefer T-45 pellets since they are more concentrated. • Less stemmy-leafy notes in beer. • Also available are T-80s that is a hybrid – easy dissolving for dry hoping
When to Dry Hop?
• Primary fermentation
• CO2 evolution strips aromas
• Adherence of yeast to hop oils may decrease yield
• Less problems with oxygen; more micro issues.
• Cold maturation
• Probably most popular
• Yeast can be evacuated prior to hopping.
• Little micro issues.
• Issues with centrifuging/filtration with pellets?
• Bright beer tank
• Gets all the aromas/flavors, good and bad (vegetative)
• Micro, oxygen issues?Dry Hopping With Pellets
• Direct addition
– Pellets are added to fermenter as is.
– Easy – except for getting the hops to top of
fermenter!
– Lack of proper CO2 purging.
• Pre-mixing and shooting
– Beer is mixed with dry hops and shot back into
fermenter with small secondary tank.
– Hops could also be dissolved in deaerated, or near-
boiling water (do not want to drive off oils!).
– Proper CO2 purging allowable.Direct Addition @ Bell’s Brewing
• A very safe and sane way
to bring pellets to the
fermenter top!Direct Addition @ Bell’s Brewing
Direct Addition @ Bell’s Brewing
Safety @ Bear Republic Brewing
Is this safe? Are you really
Not much safer? Is this really any comfortable doing this?
better?Bear Republic “Tea” System • Use of a separate vessel • Tea made with fermenting beer. • Injected @ during chill, post yeast removal • Good control of oxygen, pellet solubility. • Requires separate tank. Tea made for multiple tanks.
T
h
e
Pressure gauge and PVR
6” TC port to fill cannon with hops
CO2 inlet
H
o
2” CO2 by-pass line
3” BALL valve (NOT a butterfly valve)
2” butterfly valve
p
C
(4) CO2 ports (low flow)
to purge tank from bottom
3” sight glass
a
n
2” TC outlet
52 gallon reservoirHop Extracts
• Used mostly in late addition hopping – not much
use post fermentation.
• VERY potent. A few milliliters goes a long way.
• Usually sold as
generic names,
“Spicey,” “Citrussy,”
etc.
• Is this dry hopping?
– What if this is the
primary source of
hop aroma??!Dry Hops Right Before Your Eyes
• “Randall the Enamel
Animal” developed by
Dogfish Head
• Used with already dry
hopped beers to give it
more aroma, flavor.
• Not only hops have been
http://www.gourmet.com/
winespiritsbeer/2008/08/infused-beer put in there (spices,
herbs, etc.)Everyone Loves a Randall (?)
• Version 3.0 from Dogfish
• A friendly, tongue in
• Secondary chamber designed cheek T-shirt from
to eliminate foaming issues. Russian River Brewing!Kids – Don’t Try This at Home Where does dry hopping start or stop??? . . . .and where does silliness begin????
Conclusions • There is no wrong or right way to dry hop a beer (pellet, whole, extract, fermenter, BBT. . ) • A lot of research needs to be done to quantify aroma loss vs. aroma extraction. – Different hop varieties – Different tank geometries – Negative grassy notes brewers are trying to avoid. • The return to dry hopping has allowed breweries to create some of the most popular, flavorful, and exciting styles in brewing today.
References
• IPA: Brewing Techniques, Recipes, and the
Evolution of India Pale Ale by Mitch Steele
• Martyn Cornell’s Zythophile: IPA History
– http://zythophile.wordpress.com/2010/03/31/ipa-the-executive-
summary/
• “Indian Pale Ale: an Icon of an Empire” by
Alan Pryor.
– http://www.open.ac.uk/Arts/ferguson-centre/commodities-of-
empire/working-papers/
• “Shut Up About Barlcay Perkins”
Fabulous English Beer History Blog
(http://barclayperkins.blogspot.com/)References • Northern California brewers who know their hop pellets well! – Vinnie Cilurzo, Russian River Brewing – Brian Hunt, Moonlight Brewing – Richard Norgrove, Bear Republic Brewing • John Mallet, Bell’s Brewing • James Ottolini, Schlafly Brewing • Sierra Nevada Brewing Company – Ken Grossman, President – Steve Dresler, Brewmaster – Tom Nielsen, Research Analyst
Thank You !
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