Kettle Hop Flavour Standard

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.