Last year, Scott Janish said that Idaho 7 was one of the greatest hot-side hops he ever used which ultimately led to its inclusion in my Mountain IPA #1 and #4 recipes. This week, Janish summarized recent Yakima Chief Hops (YCH) research on beer soluble compounds that best “survive” the brewing process among 35 hop varieties – Idaho 7 topped the list.
After reading Janish’s blog post, I watched the Sulfur: The Next Aroma Frontier webinar on the YCH website. Fortunately, YCH included a chart toward the end of the webinar that showed the breakdown of compounds for each hop variety in parts per million.
Using Paint.NET, I measured the pixel size for each compound for each hop variety and then scaled the pixel measurement to match the part per million values on the original chart. I transcribed the values into a sort-able table below. In a way, this data is a continuation of the Comprehensive Hop Acid/Oil Chart I shared back in November (also from YCH) – though I hope to eventually combine the two charts.
- Butanoic acid, 3-methyl butyl ester is an ester with fruity apricot, pear and banana aroma (Millennium ranked highest)
- Methyl geranate is a monoterpene with floral, green and fruit aroma (Bravo ranked highest)
- 2-Methylbutyl isobutyrate (2MIB) is an ester that has a green apple and apricot aroma (HBC 472 ranked highest)
- Linalool is a monoterpene with floral and citrus aroma. It is a good indicator of overall intensity of hop aroma and flavor (Loral ranked highest)
- Geraniol is a monoterpene with rose-like aroma (HBC 692 ranked highest)
- 2-Nonanone is a ketone with fruit, floral and herbaceous aroma (Idaho 7 ranked highest)
- 3-Mercaptohexanol (3MH) is a thiol with grapefruit and gooseberry aroma. It can be converted by certain yeasts into 3MHA (passionfruit/guava) (HBC 520 ranked highest)
While Idaho 7 measured greatest in total compounds for an individual hop variety, TRI-2304CR Cryo Blend was created by YCH based on this research as a way to optimize these compounds and create a super “survivables” product. I’m working on the math to determine which blend of hops will closely match the Cryo Blend (since is only limited to commercial application at this time).
|YCH Code||Hop Variety||Butanoic acid, 3-methylbutyl ester||Methyl geranate||2MIB||Linalool||Geraniol||2-Nonanone||3MH||Total|
|HBC 692||HBC 692||22||3||103||128||167||11||42||476|
|HBC 520||HBC 520||3||6||25||50||0||42||342||468|
|ORGANIC SIM||Organic Simcoe||19||92||47||89||47||17||61||373|
|HBC 522||HBC 522||0||17||11||234||8||3||83||356|
|HBC 472||HBC 472||3||17||164||58||28||0||64||334|
|HBC 630||HBC 630||17||17||109||100||14||14||50||320|
|HBC 344||HBC 344||8||17||31||95||6||0||97||253|
|ORGANIC VG1||Organic Amarillo||0||47||25||128||8||0||42||250|
Do you have this table available for download? Thanks
Yes, I update the post with a google sheets download link. You can also access it here: https://drive.google.com/file/d/1JKRjKTGdNBSX-2KGAQ681IJGc7LTubMJ/view?usp=sharing
Thank you for you effort putting this together. A side note on 3MH is that the paper probably don’t show 3MH survivables because any thiol present in the wort prior to fermentation will most likely quickly be oxidized into flavorless disulfide forms. They are most likely measuring the hop with the largest conversion of S-conjugates thiol precursors like Cys3MH into 3MH
It seems to me that the data published by YCH must be incomplete since a blend of hops cannot have a higher amount of total compounds than the hop that has the highest. I think I remember another slide they had in a presentation they made in a YouTube video where they also had Centennial and it had an incredibly high amount of total compounds, much higher than Cryo Pop, so I think they use that or another hop similarly high in survivables