Introduction
Myrcene is an essential component in hops brewing, contributing significantly to the aroma and flavor profile of beer. In this blog post, we’ll explore the world of myrcene in hops and its impact on beer taste and characteristics.
Background
Hops contain various compounds that contribute to beer’s taste, aroma, and bitterness. Apart from myrcene, other important components in hops include alpha acids, beta acids, and other essential oils like humulene, caryophyllene, and farnesene.
How would pure myrcene taste like?
Pure myrcene is not meant for consumption, as it’s a highly concentrated compound. It has an earthy and musky aroma with a hint of fruitiness. Myrcene is mainly responsible for the aroma and flavor it imparts to beer, rather than taste.
Influence on beer taste
Myrcene, being one of the essential oils in hops, plays a vital role in determining the aroma and flavor of beer. It contributes to the overall sensory experience and can evoke flavors such as earthy, fruity, and herbal notes. The concentration of myrcene in hops varies, which affects the beer’s aroma and taste profile.
A few examples of myrcene levels in hops
Different hop varieties have varying levels of myrcene, which influences their aroma and flavor contributions to beer. Here are some examples of hops with high and low myrcene levels:
- High myrcene hops:
- Cascade (45-60%)
- Centennial (45-55%)
- Amarillo (40-50%)
- Low myrcene hops:
- Saaz (20-25%)
- Tettnanger (20-25%)
- Hallertau (15-25%)
Summary
In conclusion, myrcene is a crucial component in hops, playing a significant role in defining the aroma and flavor of beer. By understanding the role of myrcene in hops brewing, brewers can select the right hops to create the desired sensory experience. Exploring various hops and their myrcene levels can help us appreciate the complexity and nuances of flavors in our favorite brews.