Interest Continues To Brew for Hops Grown Fresh From Florida
Have you tried a beer crafted with Florida hops lately? If so, one might say it tastes a bit bitter; but local researchers and brewers say that’s just what they want.
University of Florida scientists showed off the latest research results from their studies on hops during a field day event held at the Gulf Coast Research and Education Center (GCREC) in Balm. Craft beer connoisseurs want to know about taste and aroma, and UF/IFAS researchers see an increase in alpha acid in the hops they grow. That acid indicates bitterness.
“Brewers need to know the alpha acid content of hops to determine how much hops to use, according to the bitterness level they like to achieve, says Shinsuke Agehara, a UF/IFAS Assistant Professor of horticultural sciences. “Brewers also need to know the essential oil content and profile to create desirable aroma intensity and profile in the beer. Hops quality data are important for brewers to formulate a recipe, including how much hops to use, blending with other varieties of hops, boiling time, and when to add hops during the brewing process.”
UF/IFAS research colleague Zhanao Deng also grows hops at the GCREC. He has been testing 22 hops varieties in hopes they can successfully grow in Florida. Deng has identified new types of ‘Cascade’ that can produce larger, heavier cones with stronger aroma than common ‘Cascade,’ one of the top varieties often used by brewers.
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