LEARNING TO BE WARY OF ANALYSES

HOPSTORE hops reflect the changing seasons, rainfall, and weather… Some are exceptional, others very good, and some simply “good,” but one thing is certain: “WYSIWYG,” as the English say; What you see is what you get. In other words, with us, there’s no pretense or trickery.

Because analyses are like polls, you can make them say pretty much anything you want. Not depending on how you interpret them, but here depending on the quality of the sample submitted for analysis.

And we’re getting a bit fed up with hearing that such and such a Chinook has 28% alpha, that a Cascade has 9ml/100g of oils.

You’ll understand.

With the analyses, we can work things out.

Excessive drying to affect the dry matter

Alpha acid and oil levels are expressed as a percentage of total weight.

By drying hops well beyond the standard 8-10% moisture content (for example, to 4-5%), the proportion of lupulin by weight increases. It’s fraudulent, but mathematically sound.

Selective sampling

Instead of taking representative samples of the entire field, only the largest, yellowest (rich in lupulin) and sunniest cones (the tops of the vines) are taken.

Enrichment

The sample of cones is “sprinkled” with lupulin powder recovered from the bottom of the harvesting machines.

The late harvest

Harvesting is delayed as much as possible to achieve record-breaking analysis results. However, the oils will degrade prematurely, developing a cheese or garlic aroma, which is definitely not a good long-term strategy.

Hit the jackpot

Use the analysis of an excellent lot A to sell lot B. By dividing the plot into lots and having all the lots analyzed to keep the best one; for example.

The use of UV-C at the end of cultivation

UV-C rays cause severe oxidative stress. To protect itself, the cone thickens its resin layer and increases its production of terpenes (essential oils), which serve as a natural shield for the plant. This is possible with a small quantity of cones, perfect for samples going to the lab…

So how do we verify the analyses?

With experience, professional brewers can rely on:

  1. Sensory analysis: If the numbers are high but the odor is weak or unpleasant, and the pellet is dry and yellowish, this is a bad sign. See our article on the subject.
  2. The Hop Deterioration Index (HSI): This value in the analysis indicates whether the hops have been mistreated (overheated, over-dried, or too old). A high HSI is a warning sign. Normally, it should be between 0.20 and 0.30.
  3. Trusted suppliers: HOPSTORE performs analyses on pellets, not cones. The pellets are randomly selected to be representative of the batch you brew. This is why you’ll find a QR code on our bags: at the time of pelletizing, we don’t know the values; they are added to our website afterward. Furthermore, we work with professional hop growers whose reputation is well established. They know how to get the best from hops using tried-and-tested, certified cultivation methods.

Pay attention to the reference values ​​of the variety

If the batch is in the upper range for the variety from the very first harvest, there’s cause for concern…

Oil levels above 3ml/100g are questionable: Organic farming uses fewer inputs to boost vine growth. These inputs are more expensive, less concentrated, and don’t last. Americans, who are champions of chemical use, produce hops with over 3ml/100g using conventional methods. In organic farming, we can expect top-performing hops around 2ml… (very) rarely more.

Analysis errors should not be overlooked; they happen. Especially since values ​​can vary from one laboratory to another; even if analysis protocols are established, the materials and equipment used differ, and this leads to other issues.

What if the transformation is done right after harvest?

If the hops are processed immediately after harvest, we can reasonably expect better analyses of the pellets, or analyses of the pellets that are closer to those of the cones, since the oxidation of the oils (a natural process that lowers the oil content, and therefore the AA%, etc.) is minimal…

Yes, if the pelletizing respects the recommended temperature and humidity levels (less than 50°C and less than 9% humidity).

Bagging is another area of ​​concern. If it’s solely vacuum-sealed and the bag is too thin (industry standards require premium multi-layer bags), the protruding edges of the pellets can damage the bag’s surface and allow air to leak in. In the case of gas injection, particular attention must be paid to the seals…

The quality of the grind is also a real issue to avoid clogging during brewing…

In short, transformation is a profession.

So what should we do?

Choose a supplier who:

  • uses professional equipment, materials and expertise dedicated to this purpose
  • embodies ethical principles
  • respects the legal framework that governs its practice
  • applies industry standards
  • has proven its reliability and professionalism over time

And YES, of course we land on this: you can trust HOPSTORE on all these points and more .

Additional sources:

Industry Standards

To know if an analysis is “abnormal”, you need to know the averages.

  • The Hop Growers of America (HGA) – Statistical Reports: They publish annual average alpha acid and oil content for all American strains (Citra, Mosaic, etc.). If your Certificate of Analysis (COA) shows 18% alpha for a Cascade strain, this source proves that it’s impossible.
  • IHGC (International Hop Growers’ Convention): For data on European hops (Hallertau, Saaz).

Analytical Methods

To understand how a number can be manipulated, one must understand how the laboratory works.

  • ASBC (American Society of Brewing Chemists) – Methods of Analysis:
    • Hops-6: The method for Alpha and Beta Acids (by spectrophotometry or HPLC).
    • Hops-13: The method for the storage index (HSI).
    • Hops-12: The determination of total oils by steam distillation.
  • EBC (European Brewery Convention): Similar methods used in Europe to certify batches.

Studies on degradation and HSI

  • “Changes in Hop Acids and Volatile Compounds during Storage” (published in the Journal of the American Society of Brewing Chemists ). These studies demonstrate the ratio of loss between Alphas and the increase in HSI.
  • Verzele, M. & De Keukeleire, D. (1991): Chemistry and Analysis of Hop and Beer Bitter Acids . This is the reference work on the molecular structure of lupulin.

Sources on concentration factors

  • “Effect of Kilning Temperature on Hop Essential Oil”: Research (often from the University of Oregon or the University of Prague) explains how drying too quickly or too hot changes the profile without necessarily lowering the “Total Oil Volume” immediately.
  • Lupulin Pellets Processing Patents: Patents on the production of type 45 (enriched) pellets technically explain how lupulin is separated from the leaf, which gives clues as to how a sample could be “contaminated” accidentally or not by powder.