METHOD FOR ISOMERIZING HOPS AND MATCHING THE FLAVOR PROFILE OF BOILED HOPS

Abstract

A method of processing hops independently of the brewing process to produce hops that can be added to a brew to achieve a particular flavor and bitterness profile without the need for boiling after addition of the hops. A batch of hops is saturated in a liquid and adjusted to a predetermined pH. The pH adjusted batch is then heated to a predetermined temperature under a predetermined amount of pressure for a predetermined period of time to replicate the particular flavor and bitterness profile of conventionally boiled hops and wort. The processed hops may then be added during the brewing process to accurately and repeatedly reproduce a particular flavor and bitterness profile without having to undergo a boil.

Claims

1. A method of processing hops, comprising the steps of: obtaining a batch of hops; adjusting a saturation liquid to a predetermined pH; saturating the batch of hops in the saturation liquid; and heating the batch of hops to a predetermined temperature under a predetermined amount of pressure for a predetermined period of time.

2. The method of claim 1, wherein the step of saturating the batch of hops in a liquid comprises saturating the batch of hops in water.

3. The method of claim 1, wherein the predetermined pH is between 4.8 and 5.6.

4. The method of claim 1, wherein the predetermined temperature is about 212° F. (100° C.).

5. The method of claim 1, wherein the predetermined amount of pressure is atmospheric pressure.

6. The method of claim 1, wherein the predetermined period of time corresponds to an amount of time that a corresponding brew with untreated hops would be boiled.

7. The method of claim 6, wherein the predetermined period of time is selected from the group consisting of 5 minutes, 30 minutes, 60 minutes, and 120 minutes.

8. The method of claim 1, further comprising the step of adding the batch of hops to an amount of wort.

9. The method of claim 8, wherein the batch of hops and the amount of wort are not boiled after the step of adding the batch of hops to the amount of wort.

10. The method of claim 1, further comprising the step of drying the batch of hops after the predetermined time period.

11. The method of claim 1, wherein the step of heating the batch of hops comprises heating the batch of hops in a steam chamber.

12. A beer made with hops processed according to claim 1.

Description

BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWINGS

[0009] The present invention will be more fully understood and appreciated by reading the following Detailed Description in conjunction with the accompanying drawings, which:

[0010] FIG. 1 is a flow chart of the method for processing hops according to the present invention.

DETAILED DESCRIPTION OF THE INVENTION

[0011] Referring to the figures, wherein like numeral refer to like parts throughout, there is seen in FIG. 1, a method 10 for processing hops that can replicate the flavor and bitterness profile of hops that have been boiled for pre-determined periods of time. For example, method 10 can be used to match the flavor and bitterness profile of hops from low temperature bitterness additions such as whirlpool/hop-stands, to high temperature boil hop additions such as 5 minutes, 30 minutes, 60 minutes, 120 minutes, etc. Method 10 begins with a batch of hops in any conventional state 12 such as whole cone, pulverized, powdered, lupin gland separated, etc. A saturation liquid, such as water, is then pH adjusted 14 to be in the same pH range as wort (approx. 4.8 to 5.6). Other liquids, such as wort, can also be used. The hops are then saturated in the pH adjusted liquid 16. The saturated hops are then placed in a steam chamber and held at temperatures at or above traditional water boiling temperatures under atmospheric pressure (212° F. or 100° C.) for a predetermined period of time 18 to produce a particular flavor profile, such as one that matches the desired flavor profile for a particular brew. It should be recognized that the period of time, particular temperate, pressure, and type of heat source may be adjusted to account for the particular equipment being used, the local altitude, the local humidity, the particular hop crop, and other variable factors that can impact the resulting flavor profile. While optimal results Dave been achieved using steam as the heat source but other heat sources may be used. For example, other approaches for heating the hops can be used such as boiling, steaming, microwave, radiation, and heat exchange piping. The processed hops may then be dried 20 for future use. For example, a brewer can add the dried hops to a brew 22 at any stage in the brewing process to add the desired bitterness and flavor profile.

[0012] The chamber may comprise a traditional stovetop steamer basket, a combi-steam oven, a SWECO® mixer with a modified input for both dry and wet heat, or a brewing mash tun with a false bottom that allows for steam to be piped into the bottom liquid capture port via a portable steam generator. In mass production settings, a typical continuous steamer can be used, which is simply a metal wire belt passing that an insulated chamber with steam being applied usually below, but also from the top.

[0013] As an example, a steam chamber may be preheated at atmospheric pressure to its maximum, i.e., water boiling temperature (212° F. or 100° C.) at sea level. Preheating is important for controlling the amount of time the hops spend at the elevated temperature and thus matching a desired profile. Once the steam chamber is preheated, hops are added and steamed for an amount of time corresponding to the intended profile. For example, a 60 minute boil hop profile can be matched with precision by holding the saturated hops at or above a water boiling temperature (212° F. or 100° C.) for approximately 60 minutes, depending on the particular equipment and other variable factors identified above. After 60 minutes, the hops are removed from the steamer and placed in a drying chamber. To match a 15 minute boil hop profile, the saturated hops may be held at the water boiling temperature for 15 minutes, subject to variables such as the particular equipment and other factors such as elevation that may impact the precise temperatures. To match the profile of whirlpool hop brew (which typically involves processing the wort and hops at between 7.55° F. to 185° F. for about 10 to 30 minutes), the saturated hops of method 10 are added to a preheated steam chamber in a vacuum and held at 155° F. to 185° F. for a corresponding amount of time as the particular whirlpool hop profile to be matched. While it is possible to process the hops in an oven set to a temperature between 155° and 185° at atmospheric pressure, the use of a steam chamber produces the highest quality results as dry heat can produce excessive browning of the vegetal matter and change the flavor of the hops.

[0014] Method 10 may include the step of packing the dried hops for future use, distribution, storage, or sale to a third party. In addition, hops processed according to the present invention can be tested for degree of isomerization of the alpha acids and the presence of volatile oils using standard laboratory equipment and methods to verify the amount of isomerized acids present as well as the amount of volatile hop oils that are present. In this manner, a particular amount of isomerized acids and volatile hop oils can be consistently produced and used to match the flavor and bitterness profile of hops that have been boiled for a pre-determined amount of time without the need for boiling of the brew at any stage of brewing process.