Yakima Chief Hops, a grower-owned global hop supplier, has launched HyperBoost™, a high oil hop extract designed to enhance the aroma profile of beer. Previously known as YCH 701 Trial, HyperBoost™ is a result of Yakima Chief Hops' extensive Research and Development Program. This innovative product is designed for easy addition during the dry-hop phase in the fermenter and is noted for its ability to amplify hop aroma and increase final beer yield.
HyperBoost™ is concentrated at 40-70% oil using a supercritical CO2 extraction technique, which delivers high concentrations of aroma compounds specific to various hop varieties. Available in 100g and one-kilogram aluminum bottles, the high oil hop extract comes in popular hop varieties like Citra®, Simcoe®, and Mosaic®. While most brewers use it during fermentation, it can also be utilized in the whirlpool.
Image Credit: Yakima Chief Hops
What Makes This Trend Stand Out
- High-oil Hop Extracts
- The introduction of high-oil hop extracts like HyperBoost™ revolutionizes the way hops can enrich beer flavors, allowing brewers to achieve more intense aroma profiles.
- Supercritical CO2 Extraction
- Utilizing supercritical CO2 extraction techniques permits the production of highly concentrated aroma compounds, enhancing product quality and offering a new tool for craft brewers.
- Enhanced Dry-hopping
- This innovation facilitates more effective dry-hopping processes, optimizing aroma enhancement and increasing beer yield during the fermentation stage.
Sectors Adopting This
- Craft Brewing
- Craft brewing can greatly benefit from such advanced hop extraction technologies, which allow for experimentation and refinement in beer flavor profiles.
- Aroma Compounds Manufacturing
- The production of concentrated aroma compounds provides a unique opportunity to cater to various segments in the food and beverage industry, including high-end brewers.
- Fermentation Technology
- Innovations in fermentation technology enable brewers to enhance efficiency and output, making it possible to produce finer and more aromatic beverages.
