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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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Contents:
  RE: Flavor Hops ("RJ")
  "Aroma" vs "Flavor" hops ("Spencer W. Thomas")


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Date: Fri, 4 Sep 2009 06:11:52 -0400
From: "RJ" <wortsup at metrocast.net>
Subject: RE: Flavor Hops

Matt in Oregon writes:
What the heck are "flavor hops", anyway?

Well Matt - all this really means is what point the hops are put into the 
kettle...

Bittering extracts best at 45+ min of Boil (some flavor, little aroma)

Fuller flavors between 15 and 45 min (some bittering and some aroma) 
more/less depending on time factor

Aroma scents between 0 and 15 min (virutually no bittering, some flavor)

FWH (1st Wort Hops) added well before the kettle boils tends to add a 
"higher" flavor note vs bittering,
even though they are there for the full boil.

Dry Hoping adds flavor and aroma, but the extraction here is by dissolution 
by the alcohol rather than boiling
liquid extraction.

I've heard that some brewers add hops to the lauter tun - I can only assume 
(since I have no direct experience, that)
this is similar to FWH is extraction profile.

Also, you'll find that although all hops could be used for flavor, generally 
the noble &/or milder
profile hops are best used for this.

Happy Brewing!
Olde Phenomian 




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Date: Fri, 04 Sep 2009 10:56:03 -0400
From: "Spencer W. Thomas" <hbd at spencerwthomas.com>
Subject: "Aroma" vs "Flavor" hops

There are lots of different components in hops that produce aroma and 
flavor.  Yes, except for the basic "tastes", these are all detected by 
our noses.  Why, then, do we call some "aroma" and some "flavor"?

As I understand it, the difference is in whether a particular aromatic 
compound is released into the air in detectable amounts, or whether it 
requires the warmth of our mouth to cause it to be released.  Thus, 
volatile aromatic compounds (those that go into the air in significant 
amounts at the beer and air temperature) are considered part of the 
"aroma", while others that are only volatized in our mouths are 
considered part of the "flavor."

Boiling tends to drive off the volatile "aroma" compounds more rapidly 
than the non-volatile "flavor" compounds.  This is where the distinction 
comes in.

=Spencer in Ann Arbor


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