OnTap Magazine

40 | Spring 2024 | ontapmag.co.za The distinguishing process of using fresh hop material for distillation has proven to be most effective in retaining hop aroma lost during drying. Loosely bound volatile fractions are abundantly available in Preserve Botanica Hop Oils, about 3,000 times more than in hop pellets. In various brewing trials, it became apparent that 0.1 – 0.3g oil / hl beer is more than adequate to achieve desired outcomes which reduces cost to produce. Hop hydrosol is the condensate from which the oils are separated. This product is rich in water soluble aroma fractions for beyond beer applications like teas, flavoured waters and kombucha to name a few. The extensive range of more than 170 compounds available in oils from fresh hops were recognised by Warren Wiese, Head Brewer at Newlands Spring Brewing Company. “Substituting a significant portion of dry hopping with oil would reduce the volume lost as there is less vegetative plant material in the fermentation or maturation vessel. There is also less time lost due to natural settling. The oil can be added post filtration to minimize flavour loss due to CO2 scrubbing. The oils from Preserve Botanica made a definite change to the beer that received a dose in the 10,000-Miles Fresh Hop Ale. More work needs to be done to establish flavour match and shelf-stability in glass bottles”. Multiple award-winning craft brewer, Nick Smith, from Soul Barrel Brewing used the Southern Passion Hop oil blended with pellets at 0.2ml/hl at the end of fermentation. He comments that adding hop oil delivers beautiful, fresh passionfruit notes with a very clean, fruity and aromatic finish. The famous JC Steyn from Devils Peak Beer Company also loves the idea of using hop oil additions to establish desired hoppy aromas. As a special project initiated by Preserve Botanica, SAB Hop Farms and Prof. Olga de Smidt; Associate Professor & Deputy Director: CAFSaB Research at the Central University of Technology of the Freestate, craft enthusiasts and homebrewers will have the opportunity to enjoy South African variety hop oils as their commitment to innovative upcycled verified products from locally grown hops. A LITTLE GOES A LONG WAY: Hops are extremely complicated plants. The essential oils in hops are repre- sented by 0.1-2.0% by dry hop weight depending on variety. Flavour and aroma are derived from three groups: hydrocarbon compounds, oxygenated compounds and sulphur-containing compounds (thiols). While these com- ponents provide aroma (smell as well as taste) to beverages, it is also known that essential oils have anti-microbial as well as anti-oxidant activities. In The New IPA by Scott Janish, he highlights the importance of the ox- ygenated fractions being about 14%, that can contribute up to 34% of hop flavour, because they are more solu- ble than hydrocarbon compounds. He writes, “Because hops contain numer- ous aromatic components, it is difficult to say with certainty which compounds are solely responsible for contributing directly to specific aroma characteristics of a variety.” GETTING THE GOOD STUFF: Preserve Botanica has launched five variety- specific hop oil products in different size units avail- able for small and large application. In celebration of this milestone, a special collection of five 1g units of Southern Promise, South- ern Passion, Southern Star, Southern Dawn and African Queen Hop Oils have been prepared for comparison. Certificates of analysis are available on request and oils are ISO:17025 certified as being undiluted and without any impurities. Please visit www.preservebotanica.co.za for more information. Cheers!