Yakima Chief Hops (YCH), a grower owned global hop supplier, is yet again innovating aromatic beers with their latest product launch – Cryo Pop Original Blend. Coming four years since the release of Cryo Hops, this hop blend uses groundbreaking research to solve the common brewing problem of how to carry raw hop aroma into finished beers.
In 2017, YCH launched a line of innovative hop products known as Cryo Hops using a cryogenic hop-processing technology that separates whole cones into two components—concentrated lupulin and bract. These concentrated lupulin pellets provide brewers with maximum aroma impact while reducing the negative effects experienced with brewing hoppy beers. The Cryo Hops brand has since been recognized on beer labels worldwide.
What’s new? YCH has combined this novel process with cutting-edge 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 that contains 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 dynamic 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.”