Aged Hops Increase 3-Methyl-2-butene-1-thiol (MBT), β-Ionone, and Branched-Chain Esters in Beer
- 1Brewing Research and Development Laboratory
- 2Asahi Breweries Ltd.
Abstract
Brewing processesA bitter variety of hop pellets (11.5% alpha-acid hop pellets from the 2005 crop) was used in this study.Beers were brewed independently using hop pellets that had either been aged by storing at 40 °C for 30 days or had been cold-stored at 4 °C.During the brewing process, 20 L wort was hopped with 16 g hop pellets either after the wort cooling process or at the beginning of the boiling process.Static fermentations were carried out in 5 L stainless-steel tall tubes, modified from 2 L European Brewery Convention (EBC) tall tubes, which were equipped with precise pressure and temperature control mechanisms.The yeast used for the fermentation was cultured in unhopped wort for 3 days, in order to wash out the hop-derived components.The yeasts were recovered by centrifugation, and were pitched at a rate of 20 million cells per milliliter.A 4.5-L sample of each type of wort (11.5 °P) was fermented at 12.0 °C for 8 days, and any yeast that had settled at the bottom of the tank was removed.After a maturation step carried out at 12.0 °C for 4 days, the beers were cooled to 0 °C for 5 days, and then centrifuged in order to obtain the finished beers.
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BibTeX
@misc{kishimoto2026aged,
title = {{Aged Hops Increase 3-Methyl-2-butene-1-thiol (MBT), β-Ionone, and Branched-Chain Esters in Beer}},
author = {Toru KISHIMOTO},
howpublished = {ChemRxiv},
year = {2026},
month = sep,
doi = {10.26434/chemrxiv.15009191/v1},
url = {https://chemrxiv.org/doi/full/10.26434/chemrxiv.15009191/v1},
note = {CC BY},
}
RIS
TY - UNPB
TI - Aged Hops Increase 3-Methyl-2-butene-1-thiol (MBT), β-Ionone, and Branched-Chain Esters in Beer
AU - Toru KISHIMOTO
PY - 2026
DA - 2026/09/21
PB - ChemRxiv
DO - 10.26434/chemrxiv.15009191/v1
UR - https://chemrxiv.org/doi/full/10.26434/chemrxiv.15009191/v1
AB - Brewing processesA bitter variety of hop pellets (11.5% alpha-acid hop pellets from the 2005 crop) was used in this study.Beers were brewed independently using hop pellets that had either been aged by storing at 40 °C for 30 days or had been cold-stored at 4 °C.During the brewing process, 20 L wort was hopped with 16 g hop pellets either after the wort cooling process or at the beginning of the boiling process.Static fermentations were carried out in 5 L stainless-steel tall tubes, modified from 2 L European Brewery Convention (EBC) tall tubes, which were equipped with precise pressure and temperature control mechanisms.The yeast used for the fermentation was cultured in unhopped wort for 3 days, in order to wash out the hop-derived components.The yeasts were recovered by centrifugation, and were pitched at a rate of 20 million cells per milliliter.A 4.5-L sample of each type of wort (11.5 °P) was fermented at 12.0 °C for 8 days, and any yeast that had settled at the bottom of the tank was removed.After a maturation step carried out at 12.0 °C for 4 days, the beers were cooled to 0 °C for 5 days, and then centrifuged in order to obtain the finished beers.
ER -