From Field to Glass: The Terroir of Hops
TLDR: Many environmental and agronomic factors affect flavor and aroma of hops.
Soil Composition: Affects aroma and flavor. For instance, higher soil pH increases concentrations of neral and geraniol, giving a citrusy, floral aroma.
Climate: Impacts hop characteristics, such as higher wind speeds correlating with tropical aroma and increased total β-acids for bitterness.
Field Management: Practices like zinc fertilization are associated with a vegetal aroma, while manganese fertilization influences a fruity, citrusy aroma.
Introduction
In the collective psyche of beer enthusiasts, there exists a deep-seated appreciation for the complexity and variety of flavors and aromas that make each brew unique. This symphony of sensory experience, often taken for granted, is primarily a result of the humble hop, an ingredient crucial to beer brewing. What most of us overlook, though, is the intricate science that dictates the influence of various environmental and agronomic factors on the quality of hops, particularly the terpenes – the compounds that contribute to the beer's flavor and aroma. A groundbreaking study by the Department of Crop and Soil Science at Oregon State University delves deep into this complex matrix. This article aims to unravel these findings, shedding light on the art and science behind your favorite beer's flavor and aroma.
The Concept of Terroir in Beer
The term 'terroir'—rooted in wine culture—refers to the set of all environmental factors that affect a crop's phenotype, including unique aspects such as the surrounding climate, soil type, and topography. Although it's a concept primarily associated with grapes and wine, the study by Oregon State University has brought to light the influence of terroir on beer, specifically through the lens of hop cultivation.
This revelation posits that hops, much like grapes, have their unique character influenced by the conditions of their growth. It emphasizes that the same hop variety grown in two different regions could result in beers with distinct flavor profiles and regional identities, courtesy of the different 'terroirs.'
Factors Modulating Hop Flavor and Aroma
A deeper understanding of the elements contributing to the development of terpenes in hops is essential. To this end, let's explore how soil composition, climate conditions, and agricultural practices shape the flavor and aroma of hops.
Soil Composition
The study suggests that the soil's physical and chemical composition can significantly impact the terpene profile in hops. Soil types differ in their nutrient content, mineral composition, and water-holding capacity, all of which can affect plant growth and development, thereby influencing terpene synthesis.
For example, soils rich in certain minerals like magnesium, calcium, and potassium can influence the plant's metabolic processes, leading to variations in the production of specific terpenes like myrcene, humulene, and caryophyllene. These terpenes are responsible for the characteristic aroma of hops, bringing in elements of citrus, floral, or spicy notes to the beer. Thus, the interaction between hops and their soil environment plays a pivotal role in defining the aroma and flavor attributes of the resulting brew.
Climatic Conditions
Climate is another significant determinant of terpene synthesis. Factors such as temperature, humidity, and sunlight duration can alter the physiological processes of the hop plant, leading to changes in the terpene profile.
The study found a strong correlation between cooler climates and the concentration of specific terpenes that give beer a citrusy or floral character. Likewise, other climatic elements like rainfall and wind speed can affect the plant's water uptake, stress levels, and exposure to sunlight, in turn influencing the overall terpene development and hence the beer's flavor profile.
Agricultural Practices
Perhaps the most intriguing findings from the study relate to the influence of agricultural practices on hop terpene content. Elements ranging from irrigation methods, fertilization schedules, and pest management strategies to harvest timing can subtly or significantly impact the aroma and flavor compounds in hops.
For instance, the study found that the application of certain fungicides could indirectly affect terpene levels by modifying the soil microbiome. This change in the microbiome composition can influence the nutrient uptake by the plant, thereby altering terpene synthesis. Similarly, altering the timing of harvest can impact the maturity of hop cones, which in turn affects the terpene levels and consequently the flavor and aroma profiles of the resulting beer.
Wrapping Up
Beer is much more than just a beverage; it's a testament to the intricate interplay of multiple environmental and agronomic factors that coalesce to create a unique sensory experience. The flavors and aromas we enjoy are the result of complex chemical processes influenced by the terroir, testifying to the intricate, hidden world behind each brew. As research on the terroir of beer continues, our understanding and appreciation for this time-honored beverage will only grow deeper. So, the next time you enjoy your favorite brew, take a moment to appreciate the symphony of factors that have come together to craft the experience in your glass.
Article Reviewed
Féchir, M., Gallagher, A., Weaver, G., Roy, C., & Shellhammer, T. H. (2023). Environmental and Agronomic Factors That Impact the Regional Identity of Cascade and Mosaic® Hops Grown in the Pacific Northwest. Journal of the Science of Food and Agriculture.