Brief Description
Transformation of hops co-products into novel ingredients for beverage applications utilizing custom designed processing technologies.
Problem
Climate change increases the pressure on water resources, causes higher temperatures and increase the risk of extreme events. Simulations predict that this phenomenon could lead to a decline in both yield and α-acid content ultimately affecting hops quality. These impacts increase the risk faced by hops farmers in the semi-arid water scarce Southern Cape area.
The inherent value of the biomass produced during hop cultivation is not accredited as the current waste streams are discarded in a landfill after harvest. Rapid fermentation of plant material post-picking demands an immediate remedy and current work streams are fixed and inflexible.
Working towards a zero waste solution during the processing of this valued beer ingredient will positively impact the resilience of the African hop growing communities .
Solution
We applied dedicated salvage operations to create untapped value for our partners . We have completed a pilot stage project of upcycling discarded plant material from four hop farms to create novel variety specific aromatic botanical preparations for beer loving brewing industries.
During this process, we have mitigated project risk by determining yield from different plant parts, quality of oils, oil constituents, waste reduction capacity, potential useful application and cost of capital and process for positive impact on climate resilience in the local and international hop growing communities.
Our patented preservation system for green plant material creates a new class of extract from hop leaf, stem and bract simultaneously reducing approximately 400 tons of waste from biomass and 30 tons from shattered cones.
Our variety specific essential oil extracts are novel and a first in industry result for craft beer applications and utilisation by large brewers for enhancement due to the delicate and sophisticated nature of aromatic African hops varieties.
Results
This initiative will result in the potential extraction of 600 litres of essential oils which could flavour 9,6 million litres of beer.
Specifications
‣Bitter substances: <0.1%
‣Viscosity: approximately 10mPas at 25oC
‣Density: approx. 0.85g/ml at 20oC
‣Major Essential Oil Compounds: Myrcene, Carophyllene, Humelene, Linalool and Farnesene
‣Storage: <10oC in screw top containers
‣Best Before Date: Stable for 1 year
Dosing Indications
Pre-fermentation: up to 5 g per hl
Maturation tank: 0.5 – 3 g per hl
Prior to filtration: 0.2 – 1 g per hl
Application
Dosing pumps for brewing addition are recommended. Hop Oil can also be added to the tank prior to filling. Dilutions with 1:100 propylene glycol can also be applied.
The aromatic result will vary depending on the stage of addition and present yeast activity.
Safety
IMPORTANT: SEE HOP OIL SAFETY DATA SHEET FOR INFORMATION REGARDING SAFE USE.
Legal
Preserve Botanica (Pty.)Ltd assumes no responsibility for any consequences resulting from this information.
Function
Liquid dry hopping imparts a fresh hop aroma to beer without adding any bitterness. It also adds a unique variety specific taste character.
Utilisation
Recovery of aroma compounds lost during various stages of brewing (on the cold side of production) and replacing of pellets in existing recipes to match required aroma intensity.
Appearance
A golden to amber colour liquid with a strong hop aroma containing essential oil compounds.
Process
PresOil is steam distilled from fresh shattered hop cones collected according to GCP for Medicinal Plants as prescribed by the WHO.
