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The brewing value of Amarillo hops ( Humulus lupulus L.) grown in northwestern USA: A preliminary study of terroir significance
Author(s) -
Van Holle Ann,
Van Landschoot Anita,
RoldánRuiz Isabel,
Naudts Dirk,
De Keukeleire Denis
Publication year - 2017
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/jib.433
Subject(s) - brewing , terroir , hop (telecommunications) , humulus lupulus , flavour , biology , food science , engineering , wine , fermentation , telecommunications
The brewing value of the hop variety Amarillo as a dual‐purpose hop delivering both bitterness and flavour to beer is undisputed. Our brewing studies of wide‐ranging hop varieties revealed that the qualities of Amarillo hops grown at different locations in northwestern USA (Idaho and Washington) led to divergent flavour observations in Amarillo‐derived single hop beers. Profiling of hop oil volatiles in both the hops and the beers delivered convincing proof of the significant impact of the specific growth location (terroir). Multidimensional scaling analysis clearly distinguished the Amarillo hops from the two regions. The Amarillo hops of the Idaho terroir, in comparison to these of the Washington terroir, were characterized by lower citrusy and floral notes in combination with increased contributions from fruity, spicy and resinous odour descriptions. This preliminary study indicates that brewers must rely on desired hop varieties from the same terroir in order to achieve consistent hoppy aromas in their beers. Copyright © 2017 The Institute of Brewing & Distilling