Unveiling the Secrets: The Effect of Betaselinene in Hops in Brewing

In this blog post, we will explore the impact of betaselinene in hops and its influence on the brewing process, along with other essential components.


Hops are a vital ingredient in brewing, contributing to the bitterness, flavor, and aroma of beer. Apart from betaselinene, other important compounds in hops include alpha acids, beta acids, and essential oils, each playing a specific role in shaping the beer’s character.

How would pure betaselinene taste like?

Betaselinene is a terpene, which is part of the essential oil component of hops. It doesn’t have a distinct taste on its own but contributes to the overall aroma and flavor profile of the beer. Betaselinene imparts earthy, herbal, and spicy notes that can add complexity to a brew.

Influence on beer taste

The effect of betaselinene in hops is mostly related to the beer’s aroma and flavor. It’s crucial to note that terpenes like betaselinene are volatile, which means they can be easily lost during the boiling stage of brewing. To retain their aroma and flavor contributions, brewers often add hops containing high levels of terpenes during the later stages of the brewing process or during dry hopping.

A few examples of betaselinene levels in hops

The concentration of betaselinene varies among different hop varieties. Some hops are naturally higher in this compound, while others have lower levels. Here are some examples of hops with varying betaselinene levels:

  1. High betaselinene hops:
    • Apollo (0.8-1.2%)
    • Bravo (0.7-1.1%)
    • Summit (0.5-1.0%)
  2. Low betaselinene hops:
    • Cascade (0.1-0.3%)
    • Willamette (0.2-0.5%)
    • East Kent Goldings (0.2-0.5%)


Understanding the role of betaselinene in hops and its effect on the brewing process can help brewers create more aromatic and flavorful beers. By selecting hops with varying betaselinene levels, brewers can experiment with different flavor profiles and aromas, resulting in a diverse range of beer styles.

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