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‘Revolutionary’ hop product coming Down Under

Australasian brewers will soon be able to get their hands on Yakima Chief’s latest hop innovation with the local distributor expecting it to arrive Down Under in early July.

Almost four years to the day since they first rolled out their Cryo Hops product line, Yakima Chief Hops (YCH), the American grower-owned network of family hop farms, have now released Cryo Pop Original Blend – formerly known as trial blend TRI 2304CR. Cryer Malt will have it available for Australian and New Zealand brewers to purchase in July.

“The research behind Cryo Pop is revolutionary,” YCH’s Spencer Tielkemeier said. “It helps brewers harness a practical understanding of how beer-soluble compounds make an impact in the finished product.”

Launched in 2017, Cryo Hops use a cryogenic hop-processing technology that separates whole cones into two components—concentrated lupulin and bract. These concentrated lupulin pellets provide brewers with maximum aroma impact while reducing the negative effects experienced with brewing hoppy beers.

With the new Cryo Pop product, YCH has combined that process with hop lab analysis techniques to engineer a hop pellet that contains high concentrations of the most beer-soluble compounds, or compounds that survive the brewing process – such as monoterpene alcohols, esters, and polyfunctional thiols. The result is a “supercharged” pellet that provides brewers with a diverse array of aroma options depending on where in the brewing process they are used and the complexities of biotransformation.

Usage in an active fermentation environment can result in aromas of peach, pineapple, strawberry, guava, mango and orange while in post-fermentation can emit peach, grapefruit, mango, pineapple, pine and sweet-grass.

YCH said Cryo Pop can be utilised anywhere whole-leaf hops and hop pellets are traditionally applied. As a starting point for recipe formulation or modification, the estimated dosing rate is 40 to 50 per cent of a traditional T90 pellet addition.

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