Searching the world of hops and brewing to bring you the latest news and research ... so you don‘t have to!
Freedom for monoterpenalcohols
We know that aroma molecules are hiding because they are bound to glycosidical or protein structures. β-Glucosidase (BGL) can release bound terpenoids, but studies on this subject are limited. This research team tested twelve non-Saccharomyces yeasts, and Pichia kudriavzevii KD4 was identified as the best BGL producer. Co-fermentation with Saccharomyces cerevisiae US05 under optimized conditions enhanced floral and fruity aromas of beer, increasing esters and terpene alcohols concentrations, particularly linalool, nerol, and geraniol. The β-glucosidase produced by Pichia kudriavzevii KD4 (PkBGL) was heterologously expressed in Pichia pastoris and subsequently characterized. The enzyme exhibited maximum activity at 50 °C and pH 5.5 and remained stable under brewing-relevant conditions, including low temperatures, acidic pH values, and elevated concentrations of ethanol and iso-α-acids. These properties suggest that PkBGL can remain active during beer production and contribute to the release of aroma-active compounds from hop glycosides. However sensory effects still need to be investigated.
Yuan L, Hou X, He Y, Wan X, Han J, Xu W, Yu S, Bi S, Ma L, Xing L. Efficient hydrolysis of glycosides by Pichia kudriavzevii with high-activity β-glucosidase: a critical role in enhancing terpene aroma in beer. Food Chem. 2026 Jun 15;514:149138. doi: 10.1016/j.foodchem.2026.149138. Epub 2026 Apr 5. PMID: 41956045.
Understanding and evaluation Mouthfeel
The Wolinska-Kennard Mouthfeel Wheel, presents a novel framework for beer and alcohol-free beer mouthfeel evaluation based on the physiological mechanisms underlying oral perception rather than traditional sensory terminology.The wheel organizes mouthfeel descriptors into four categories: Sensation, Irritation, Movement, and Texture, reflecting oral chemosensory and somatosensory pathways involved in mouthfeel perception. A major innovation is the replacement of broad, ambiguous terms such as body, fullness, and astringency with more specific descriptors that can be assessed more consistently by trained panels. Compared with existing frameworks, the Wolinska-Kennard Wheel showed broader perceptual coverage and the highest panel agreement, indicating greater consistency in descriptor interpretation among assessors. These findings suggest that a physiology-based approach provides a more structured and reliable tool for beer mouthfeel assessment and may be particularly valuable for the development and evaluation of alcohol-free beers, where mouthfeel strongly influences consumer acceptance.
Wolinska-Kennard, K., Schönberger, C., Tillner, J., Puiu, M., Dailey, J., Fenton, A., & Sahin, A. W. (2026). A mouthfeel wheel based on physiological mechanisms for the sensory evaluation of beer and alcohol-free beer. BrewingScience, 79(7/8), 88-103. https://doi.org/10.23763/BrSc26-07wolinska-kennard
Hops & Photovoltaic
The infrastructure of hop gardens offers the possibility to combine hop production with electricity generation by photovoltaic systems. While shading significantly improved soil moisture retention, hop yields declined with increasing shade intensity, with reductions being more pronounced under 37% shading than under 28% shading. The cultivar Herkules was generally more sensitive to shading than Hallertauer Tradition, indicating varietal differences in adaptation to agrivoltaic systems. Despite yield reductions, key quality parameters such as alpha acid content and hop oil concentrations were only moderately affected, suggesting that hop quality is more resilient than biomass production. The study also found that shading altered pest and disease dynamics, increasing powdery mildew incidence while reducing early hop aphid infestations. No major effects on biodiversity were observed, as plant and ground beetle communities were influenced more strongly by agricultural management practices than by the photovoltaic installations themselves. Overall, the results demonstrate that agrivoltaic systems have the potential to increase the climate resilience of hop production by improving water availability while largely maintaining hop quality, although further optimization is needed to minimize yield losses.
Riedl, M. G., Wagenbrenner, S. ., Troidl, T., Beck, M. ., Reinke, M. ., Portner, J. ., Fuß, S., & Pauly, J. (2026). HoPVen – Impacts of agrivoltaics on hop production and biodiversity. BrewingScience, 79(7/8), 128-138. https://doi.org/10.23763/BrSc26-05riedl
