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Taking Aromatic Beers To The Next Level: Meet Yakima Chief’s Cryo Pop™ Original Blend

In 2017, Yakima Chief Hops introduced a line of innovative hop products known as Cryo Hops® — 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 often experienced with today’s high hopping rates.

By combining this novel process with a cutting-edge lab analysis, Cryo Pop™ blend was created. YCH’s R&D facility houses one of the only labs in the world with the capability to analyze previously undetectable aromatic components, allowing the identification of those with the greatest potential of showing up in finished beers. This blend of Cryo Hops® pellets contains hop varieties that are loaded with beer-soluble compounds that survive harsh brewing processes including heat, fermentation and CO2 scrubbing. By maximizing concentrations of the most impactful and complementary hop compounds, YCH offers an incredibly powerful hop pellet that creates a true ‘pop’ of aromas in beers. Formerly known as trial blend TRI 2304CR, the Cryo Pop™ Original Blend delivers massive tropical, stone fruit, and citrus aromas.

 

Yakima Chief Hops – TRI 2304CR Blend

Aroma & Flavour Profile

Due to the complexities of biotransformation, the expected aroma profile of Cryo Pop™ Original Blend will vary depending on where in the brewing process it is used, providing brewers with a diverse array of options.

During the active fermentation, aromas of peach, pineapple, strawberry, guava, mango and orange were perceived. Post fermentation, aroma is comparatively different where pine, sweetgrass, grapefruit, mango, pineapple and peach were uncovered.

A chart showing the hop survivable compounds. Source: Yakima Chief

In a study conducted by the YCH R&D Team, a New England IPA was brewed with the Cryo Pop™ blend. Along with it, corresponding NEIPAs were brewed with the individual corresponding parts of the Cryo Pop™ blend, dosed at an equivalent rate. Post fermentation, the corresponding beers were blended and packaged. Both of these packaged beers were analysed by YCH’s sensory panel where it was discovered that the two beers showed distinctly different flavour profiles despite having similar hop components. Cryo Pop™ blend hop pellets have a more compelling flavor impact when fermented in concert than they do when fermented individually. Refer to the sensory chart below.

Flavour wheel for Cryo Pop™ blend. Source: Yakima Chief

Usage Scenarios

Single Hop Beers

Because Cryo Pop™ pellets have already been engineered with specific component ratios in mind, they can be used for 100% of the hop bill as an all-in-one solution for brewers desiring juicy peach, pineapple, grapefruit, and daiquiri-like aromas. They provide such powerful and dynamic aroma and flavor profiles that they can create a robust “single hop” beer with the use of one hop blend.

Cryo Pop™ original blend hop pellets. Source: Yakima Chief

Blend Amplifier

Cryo Pop™ pellets can be used to amplify the character of other existing hop combinations. When used as a 20-40% portion of a hop bill, Cryo Pop™ pellets will elevate levels of geraniol, linalool, esters, and polyfunctional thiols, enhancing and elevating the characteristics of other hop varieties.

Biotransformation

Recent research suggests that high levels of monoterpene alcohols and polyfunctional thiols in a wort stream can create the conditions necessary for the yeast metabolism of hop-derived compounds, otherwise known as “biotransformation.” Cryo Pop™ pellets are a perfect choice for loading whirlpool and active fermentation dry hop additions with these components, thus creating a dynamic environment for yeast and hops to provide maximum aroma expression.

For more information on the hop blend and other Cryo pop™ resources, visit https://cryopopblend.com/

abhinav@brewer-world.com

A beer connoisseur who is passionate for all things beer. Abhinav has spent majority of his time working with American home-brew clubs to gain extensive knowledge on beer brewing, style history and sensory skills. He also holds Cicerone's - Certified Beer Server tag and plans to take next levels in the near future.

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