In this blog post, we’ll explore the effect of xanthohumol in hops brewing, a lesser-known but significant component in beer production.
Background
Hops are known for their essential compounds like alpha acids, beta acids, and essential oils, which contribute to bitterness, flavor, and aroma in beer. However, xanthohumol is another noteworthy compound found in hops, belonging to the flavonoid family.
How would pure xanthohumol taste like?
Pure xanthohumol might not have a pronounced taste, as it is not primarily responsible for bitterness, flavor, or aroma in beer. Its role in beer production is more related to potential health benefits and antioxidative properties.
Influence on beer taste
Xanthohumol’s impact on beer taste is not as significant as other components like alpha acids or essential oils. However, it may contribute to the overall complexity and subtle nuances in beer flavors, as well as its potential health benefits.
A few examples of xanthohumol levels in hops
Hops containing high xanthohumol levels are not as common, but some varieties have been identified with notable concentrations. Here are a few examples of hops with varying xanthohumol levels:
- High xanthohumol hops:
- Nugget (0.2-0.4%)
- Horizon (0.1-0.3%)
- Low xanthohumol hops:
- Cascade (0.02-0.07%)
- Centennial (0.05-0.1%)
Summary
In summary, the effect of xanthohumol in hops brewing is an intriguing aspect of beer production that deserves more attention. Although its influence on taste is not as prominent as other hop compounds, its potential health benefits and antioxidative properties make it a noteworthy component in the brewing process.