Enhancing the Uptake of UK Hops by National Breweries through Comprehensive Hop Sensory and Chemical Assessments
This project will work closely with a Kent-based hop breeder and academics at the University of Kent to conduct a thorough sensory and chemical evaluation of UK hop varieties to increase their use in brewing. The research team will delve into the unique aroma, flavour, and chemical composition of UK hops. This will give breweries valuable information, helping them to select and use the right hops for their needs.
The objective of this project is to identify new UK hop varieties with highly desirable aroma profiles that have the potential to replace the imported hops currently used by home breweries.
This project aims to elevate the utilisation of UK hops in brewing by conducting thorough sensory and chemical evaluations. By delving into the unique aroma, flavour, and chemical composition of UK hops, the project seeks to provide breweries with valuable insights to facilitate informed hop selection and utilisation. Through expert sensory evaluations and advanced chemical analyses, the project aims to showcase the quality and versatility of UK hops, fostering stronger connections between brewers and locally sourced ingredients. Ultimately, this initiative strives to promote sustainability, support local growers, and celebrate the rich heritage of British hops in the brewing industry
This is a Growing Kent & Medway Business Innovation Voucher funded collaboration.
Academics involved: Dr Helen Cockerton | Business involved: Ramsgate Brewery