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Kettle Hop Flavour Standard
Elevate your sensory panel’s ability to detect nuanced hop characters with the Kettle Hop Flavour Standard. This product is engineered for professional tasters and brewers who need to identify the specific aromatic profile associated with late-hopping procedures.
Tailored for sensory professionals, this standard skillfully captures the intricate flavours of hop extract, particularly the spicy, aromatic notes derived from essential oils. It is an essential tool for calibrating your tasting panel and ensuring consistency in your beer’s flavour profile.
We ship globally – shipping costs may apply depending on your region
Minimum Order: £275
WHAT IS KETTLE HOP FLAVOUR?
Kettle hop flavour refers to the specific aromatic and gustatory character imparted by hops added late in the brewing boil. In sensory terms, this is often described as a “spicy” or “late hop” character, distinct from the bitterness associated with early hopping.
Biochemically, this flavour profile is driven by specific ketones and terpenes found in hop oils. One of the primary compounds associated with floral and kettle hop notes is geraniol, which typically presents a flavour threshold of 0.01 – 0.2 mg/l in beer. This standard replicates that specific sensory experience for training purposes.
WHAT CAUSES KETTLE HOP FLAVOUR?
Kettle hop flavour is primarily caused by:
- Addition of hop grist to the kettle during the boil: This releases essential oils and compounds such as geraniol, which contribute to the beer’s spicy and floral profile.
- Use of hop essential oils before packaging: Some brewers enhance kettle hop character by adding extracted hop oils, further intensifying the flavour.
USING THE KETTLE HOP FLAVOUR STANDARD FOR SENSORY TRAINING
The FlavorActiV kettle hop flavour standard is designed to train sensory professionals, head brewers, tap-room managers, and front-of-house staff.
By using this standard, your team will learn to:
- Calibrate their palates to detect specific hop terpenes.
- Differentiate between “kettle hop” (spicy/aromatic) and “dry hop” (fresh/grassy) characters.
- Understand the complex flavour architecture of the beers they sell to clients.
HOW TO RECOGNISE KETTLE HOP FLAVOUR: SENSORY TERMS
When evaluating kettle hop flavour, look for these sensory descriptors:
- Spicy
- Spicy hops
- Late hop characters
- Aromatic notes from ketones and terpenes
These terms help professionals identify and communicate the presence and intensity of kettle hop flavour in beer.
WHAT ARE THE PROFESSIONAL APPLICATIONS OF THE KETTLE HOP FLAVOUR STANDARD?
The kettle hop flavour standard is widely used in:
- Sensory panel training for breweries and beverage companies.
- Quality assurance to detect and control hop-derived flavours.
- Product development to benchmark and refine new beer recipes.
- Staff education in taprooms and hospitality settings to enhance customer experience.
OTHER INFORMATION
Beer Flavour Wheel Number: 0171
Flavour Level: Variable – 0.01 – 0.2 mg / l
Due to the variability of the extracted organic material, this product can vary from batch to batch. This flavour is recommended for demonstration only.
Order now to elevate your sensory training with FlavorActiV’s Kettle Hop Flavour Standard—your trusted resource for mastering kettle hop flavour recognition and quality control.
FlavorActiV GMP Flavour Standards
Only Pharmaceutical Quality GMP Flavour Standards provide sufficient quality for professional sensory panels to train and validate with.
We produce encapsulated GMP (Pharmaceutical Good Manufacturing Practice) Flavour Standards that are safe to both smell and drink. The compounds within our capsules impart the aroma, taste and mouthfeel of a specific defect or positive flavour into a beverage for the purposes of taster training, calibration and quality control.
Our individual flavour GMP Flavour Standards are sold by flavour, each flavour pack contains 5 capsules, each separately blister packaged. Our sensory kits contain a mixture of flavours, each separately blister packaged, read the product description for flavour details.
We ship globally, and have over 20 years of experience at it. Our GMP Pharmaceutical Flavour Standards are produced to the highest standards, and as such, their shelf-life is strong and their quality consistent.
FlavorActiV’s flavour centre is the world’s only pharmaceutically run facility dedicated to the production of flavour reference standards. The Flavour Centre is a state-of-the-art facility housed within the campus of world-renowned Quay Pharma near Liverpool in the U.K.
The Flavour Centre was designed by FlavorActiV from the ground up at the direct request of global customers as they looked to move away from inferior food grade ‘certified flavour standards’ to GMP Pharma, a standard that ensures safe, stable, traceable, consistent and long shelf-life products.
All FlavorActiV’s industry-leading encapsulated flavour standards are manufactured following GMP at our Flavour Centre. All aspects of manufacture are overseen by Quay Pharma who are audited by the U.S. Food and Drug Administration (FDA) and the U.K. Medicines and Healthcare Products Regulatory agency (MHRA). We also welcome customer audits.
Only FlavorActiV GMP flavour standard capsules bear our mark of authenticity.
We brand each of our capsules so that our customers know they’re getting the Pharmaceutical GMP Quality that only FlavorActiV provide.
Industry leading packaging and shelf-life
FlavorActiV flavour standards are blister packaged, which extends shelf-life and protects capsules from potential contamination. The average shelf-life of FlavorActiV flavour standards is 18 months to 4 years, depending on the flavour compounds.
We will never ship in pots or plastic packaging, here’s why…
Blister packaging protects capsules from the environment until they are ready for use. Blister packaging greatly reduces the amount of headspace for possible flavour escape. As each capsule individually blister packaged, making use of one capsule still leaves all others protected. FlavorActiV Flavour Standard packaging is 100% recyclable, as opposed to polypropylene which is not widely recycled.
Pots are semi-porous, they allow molecules to pass through and flavour to be lost, their significant headspace also adds to substantial flavour escape as a gas, even when using just one capsule all those remaining in the pot are exposed.
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