Hop Science - July 2026

The potential of hops

This interesting review about hops (Humulus lupulus) dives into their diverse bioactive compounds, especially bitter acids and xanthohumol, which not only contribute to the aroma and flavor of beer but also offer significant health-promoting properties. Hops have a long history of medicinal use, and modern research highlights their antiseptic, anticancer, antiplatelet, antibacterial, anti-inflammatory, sedative, and stomachic effects. Bitter acids and xanthohumol have been shown in numerous studies to provide protective effects against chronic diseases such as cancer, cardiovascular disease, obesity, diabetes, liver disease, and even cognitive decline. Innovative brewing techniques like dry-hopping can increase the content of these beneficial compounds in beer. Furthermore, xanthohumol demonstrates strong antibacterial and antithrombotic activity, and both main components act on key molecular pathways involved in inflammation, metabolism, and cell survival. The article emphasizes the need for further research specifically on the bioavailability, optimal dosage, and safety of these hop-derived compounds for human health applications. 

Mengfei Lin, Diying Xiang, Xiaoyang Chen, and Heqiang Huo: Role of Characteristic Components of Humulus lupulus in Promoting Human Health Journal of Agricultural and Food Chemistry 2019 67 (30), 8291-8302 DOI: 10.1021/acs.jafc.9b03780

Creeping in

This study expands the understanding of hop creep beyond the traditional view that hop-derived amylolytic enzymes only hydrolyze dextrins. This Research Team demonstrates that hops also contain glycosidically bound sugars attached to plant secondary metabolites, which can be released through enzymatic hydrolysis and become fermentable. Analysis of 16 commercial hop products showed a significant increase in measurable glucose after treatment with a broad-spectrum glucosidase preparation. T90 pellets exhibited the highest total sugar concentrations, followed enriched pellets, suggesting that hop processing has a greater impact on sugar potential than hop variety. This means that hops may contribute fermentable carbohydrates through two mechanisms: dextrin degradation and the release of previously bound sugars. These additional sugars can provide further substrate for yeast during dry hopping and may explain part of the attenuation and alcohol increase observed during hop creep. The findings suggest that hop creep should be considered a multi-stage phenomenon rather than solely a consequence of dextrin hydrolysis. From a process control perspective, product type may be an important factor when assessing hop creep risk. Brewers working with heavily dry-hopped beers or biologically produced non-alcoholic beers should be particularly aware that hops may introduce more fermentable extract than previously assumed…or work with liquid hops. 

Young, J., & Fox, G. (2026). Hidden Sugars in Hops: Enzymatic Hydrolysis of Plant Secondary Metabolites and Implications for Hop Creep. Journal of the American Society of Brewing Chemists, 84(2), 207–212. https://doi.org/10.1080/03610470.2026.2633690. 

Mashing aldehyde acquittal!

This study challenges the common assumption that aldehydes present during mashing directly contribute to stale flavor formation in aged beer. This Researcher Team deliberately increased the concentration of key staling aldehydes at mashing-in by 3× and 10×, yet found no corresponding increase in aldehyde levels in either fresh beer or beer aged for 90 days at 30°C. The main reason is that brewing processes effectively remove or transform these aldehydes. During wort production, aldehydes can evaporate, bind to solids, or undergo chemical transformations, while yeast further reduces many aldehydes to less flavor-active alcohols during fermentation. After aging, all beers showed the expected increase in staling aldehydes such as furfural, 2-methylpropanal, 3-methylbutanal, and phenylacetaldehyde, but the concentrations were similar regardless of how much aldehyde had originally been added during mashing. For brewers, the practical implication is clear: manipulating free aldehyde levels in the mash is unlikely to improve flavor stability. Instead, efforts should focus on controlling aldehyde precursors, minimizing oxygen exposure, optimizing redox conditions, and ensuring healthy fermentation performance.  

Ditrych, M. ., De Sutter, W. ., De Rouck, G. ., Aerts, G. ., & Andersen, M. L. . (2026). Influence of high concentrations of aldehydes added at mashing-in on beer flavor stability: no evidence for direct contribution to aged beer aldehydes. BrewingScience, 79(5/6), 79-87. https://doi.org/10.23763/BrSc26-06ditrych 

Understanding Complex bitterness

IBU measurement is becoming an increasingly incomplete measure of perceived bitterness in modern dry-hopped beers, particularly NEIPAs and heavily dry-hopped IPAs. The traditional IBU method primarily reflects iso-α-acids but does not adequately account for oxidized hop resins or hop-derived phenolics that significantly contribute to bitterness and mouthfeel. The authors found that heavily dry-hopped beers contained large amounts of hop phenolics, with concentrations reaching up to 159 mg/L, often matching or exceeding humulinone and iso-α-acid concentrations. These phenolics therefore represent a substantial, previously underappreciated contributor to bitterness perception. A key limitation of the IBU assay is that it was developed for conventionally hopped beers. It measures UV absorbance after solvent extraction and assumes bitterness originates mainly from iso-α-acids. However, compounds such as humulinones and some oxidized resin products contribute bitterness with different sensory qualities and are not properly differentiated by the method. The study showed that NEIPAs are characterized by lower iso-α-acid levels but much higher concentrations of humulinones, oxidized hop resins, flavonol glycosides, catechins, and procyanidins. As a result, two beers with similar IBUs may deliver very different bitterness intensity and character. For brewing practice bitterness should be considered as a combination of iso-α-acids, oxidized hop resins, and hop phenolics rather than being represented solely by IBU values.  

Calvert, D., Hopfer, H., & Kwasniewski, M. (2026). Beyond International Bitterness Units: Chemical Profiling of Hop Phenolics in Dry-Hopped Beers Associated with Bitterness and Astringency. Journal of the American Society of Brewing Chemists, 84(2), 190–206. https://doi.org/10.1080/03610470.2026.2626112