Common Hop Oil Aroma and Taste Descriptors

 

Compound Description
Myrcene Oil green, resinous
Humulene Oil piney, woody is thought to lend the distinctive “noble” character to noble hops (herbal/spicy).
Caryophyllene Oil woody
Farnesene floral
Beta Acids hops with more beta acids will contribute more oxidation products during storage than beers with less beta acids. Some people consider beta acid bitterness to be “harsher” than alpha acid (or at least humulone) bitterness, and look for hops with low total beta acids.
Linalool floral, orange
Geraniol floral, sweet, rose
Co-Humulene harsher bitterness but more efficient bittering

Submit a Comment

Your email address will not be published. Required fields are marked *

Check Out My Book!


The New IPA: Scientific Guide to Hop Aroma and Flavor

In the NEW IPA, Scott Janish scours through hundreds of academic studies, collecting and translating the relevant hop science into one easily digestible book. Through experiments, lab tests, discussions with researchers, and interviews with renowned and award-winning commercial brewers, the NEW IPA will get you to think differently about brewing processes and ingredient selection that define today's hop-forward beers. It's a must-have book for those that love to brew hoppy hazy beer and a scientific guide for those who want to push the limits of hop flavor and aroma!

Available in paperback, ebook, and audiobook on Amazon! Also available in iTunes and the Google Play Book Store!

Connect on Social! 

Instagram
Facebook
Twitter

 

Subscribe to Blog Posts Below! 

You have Successfully Subscribed!