Searching the world of hops and brewing to bring you the latest news and research ... so you don‘t have to!
Starch in hops
This study presents a novel discovery in hop science: the presence of starch in hop cones, specifically within the bracts. This finding contributes to the understanding of “hop creep,” a phenomenon where dry hopping leads to unintended secondary fermentation in beer. Hop creep is attributed to enzymes in hops breaking down malt-derived dextrins. However, this study reveals that starch within the hop bracts themselves serves as an additional substrate, contributing fermentable sugars that intensify hop creep. Starch levels ranged from 0.5 to 1.8 grams per 100 grams of hop material. These starches are transitory in nature—less crystalline and more accessible to enzymatic breakdown than storage starch—making them more likely to contribute to fermentation.
Young, J., & Fox, G. (2025). A Fresh Perspective on Hop Composition: The Discovery of Starch in Hop Cones (Humulus lupulus). Journal of the American Society of Brewing Chemists, 83(3), 282–287. https://doi.org/10.1080/03610470.2025.2455336
The history and value of HIS (Hop Storage Index)
This article provides a comprehensive review of the Hop Storage Index (HSI) and its significance in the brewing industry. The HSI is a crucial indicator of hop degradation, particularly concerning the oxidation of bitter compounds. Since its introduction in the 1980s, the HSI has been instrumental in hop selection, storage management, and brewer decisions. It explains how the oxidation of bitter compounds and their transformation into derived products are related to HSI values. The typical HSI ranges and their interpretation are also discussed, providing insights into how different storage practices impact hop quality and brewing outcomes.
The review highlights the role of HSI in guiding brewers' decisions emphasizing the sensory impact of oxidized hop acids. While HSI is primarily associated with α-acid degradation, its relevance to aroma hops is also explored. The relationship between HSI and volatile aroma compounds is evaluated, assessing its potential as a broader indicator of hop freshness and aroma stability. With the development of more advanced hop products, such as fractionated or specifically formulated extracts, designed to improve bitterness stability and flavor consistency, the importance of the HSI measurement might lie more within the supply chain of the production of hop products.
Chenot, C., & Shellhammer, T. H. (2025). Hop Storage and HSI – Past, Present and Future. Journal of the American Society of Brewing Chemists, 83(3), 273–281. https://doi.org/10.1080/03610470.2025.2497645
A comet from Brazil
This study explores the impact of terroir on the chemical and sensory profiles of Comet hops grown in different regions: Brazil, Oregon and Washington. Brazil, despite being a major beer producer, imports most of its hops due to its location outside the ideal hop-growing latitudes. However, recent experiments in Brazil working with LED lighting to manipulate the photoperiod, have shown promising results. The study found that Brazilian Comet hops resulted in higher concentrations of alpha acids (13,9%) and total oils (2,6 mg/100g) compared to their U.S. counterparts. Sensory analysis revealed distinct profiles: Washington Comet hops showed a more grassy profile while Oregon hops were fruitier, and Brazilian hops were more commonly associated with onion/garlic notes.
Using multivariate statistical analysis the distinct regional characteristics of Comet hops were confirmed. The study shows that Brazilian hops might become a suitable hop growing region and again confirms the high terroir impact on the sensory characteristics of a hop variety.
Rosa, R. S., Caetano da Silva Lannes, S., & Shellhammer, T. H. (2025). Analyzing Terroir Influence on Comet Hops: A Comparison of Chemical and Sensory Profiles of United States and Brazil. Journal of the American Society of Brewing Chemists, 83(3), 298–306. https://doi.org/10.1080/03610470.2025.2468020
