In 2017, YCH launched a line of hop products known as Cryo Hops using a cryogenic hop-processing technology that separates whole cones into two components—concentrated lupulin and bract. The company said these concentrated lupulin pellets provide brewers maximum aroma impact while reducing the negative effects experienced with brewing hoppy beers.
YCH combined this process with hop lab analysis techniques to create Cryo Pop Original Blend, formerly known as trial blend TRI 2304CR. The YCH R&D facility houses one of the only labs in the world with the capability to analyze hops via GC-QTOF and GC-SCD technology and study previously undetectable aromatic components.
The data is utilized to engineer a hop pellet with high concentrations of the most beer-soluble compounds, or compounds that survive the brewing process. The result is a supercharged pellet that provides brewers with a solution for juicy, fruit-forward, highly aromatic applications, showing massive tropical, stone fruit, and citrus aromas.
“The research behind Cryo Pop is revolutionary,” said Spencer Tielkemeier, YCH’s east division sales lead and a member of the brewing innovations team.
“It helps brewers harness a practical understanding of how beer-soluble compounds make an impact in the finished product.”
Cryo Pop Original Blend is available to both commercial and home brewers.