ASBC
METHODS OF ANALYSIS

ASBC Methods of Analysis - Sensory Analysis-15: Hop Tea Sensory Method

ASBC Methods of Analysis

Sensory Analysis

Sensory Analysis-15
Hop Tea Sensory Method

VIEW METHOD

Summary
This method creates a cold-water extract of hops (“hop tea”) for sensory analysis to assess the potential dry-hop aroma quality of hops. It can be used by sensory panels, hop research laboratories, brewers, homebrewers, hop growers, and hop vendors. This rapid method is useful for hop evaluation only, and caution should be taken when making assumptions about flavor carry-over to beer.