Hop Sensory Training

Introduction

This training session can be used for self study or in a group setting. It is a fairly simple exercise aimed at highlighting the flavors and aromas of the hops so a participant may experience what can contribute to a beer. Preparation involves the use of very simple formula that just needs to be adjusted for the desired sample size. 

Training Objectives

This offering was developed to assist with three objectives:

1. Allow participants to experience the aromas and flavors that different hops can offer to beer.
2. Help new and existing judges to develop their descriptive vocabulary. 
3. Help new and existing judges to describe the levels of intensity of aromas and flavors.  

It is recommended that the hop tea samples be prepared as per the formula in order to highlight the hop’s flavor and aroma attributes. Following the formula should also  help to insure that there is little variation between samples. It should be noted that discussing mouthfeel as a part of this exercise will provide very little value. Astringency could become a part of the discussion however that would be dependent on how the hop tea is prepared. 

What’s Needed

• Hops.
• Water (distilled recommended).
• Coffee (French) press recommended. A tea diffuser and a 100 ml beaker or larger will also work. 
• Printed double sided copies of the BJCP Hop Sensory Training Wheel. One side of printed wheel will be needed per a hop for each participant. 
• Something to write with.

Hop Considerations

The hops listed are a suggestion aimed at giving the participant a range of experience with different types. Participants should not feel obligated to sample all of these suggestions nor be limited to just these suggestions.

It should be noted that this exercise is intended for use with pelletized hops. It is not designed for use with whole leaf, oils, or extracts. 

Amarillo, Centennial, Cascade, Chinook, Citra, Columbus, Simco, Fuggle, Tettnanger, East Kent Goldings, Strisselspalt, Hallertau, Styrian Goldings, Northern Brewer, Galaxy, Mosaic, Pride of Ringwood, Sorachi Ace, Kazbek, Saaz, Nugget, Perle, Warrior, Willamette, Zeus. 

Wort Prep

We recommend that each of the hop tea samples be between approximately 3 to 4 ounces (90 120 ml) per participant. 

If one or two individuals are conducting this exercise then consider using the Hot Steep Method or the American Homebrewers Association’s Grain Tea method. As stated earlier, for larger group setting organizers will probably want to consider a mini-mash approach to insure that there is enough for each participant. We should note that in test trials with larger groups that some participants were picking up some sour notes in the wort that had been produced the night before. If preparing for a larger group exercise a day or two in advance it is suggested that the wort be stored below 38 ºF (3.3 ºC) and then be brought to room temperature prior to serving. 

Regardless of which prep method is used the target gravity for the wort sample should be between 1.035 and 1.045 in order to highlight the malt’s flavor and aroma attributes. Both the Hot Steep Method and the Grain Tea method provide exact grain to water ratios in order to achieve the recommended gravity range. For those preparing a mini-mash there are several calculators on the web that can assist with preparing the amount of wort needed in the recommended gravity range.

It should be noted that regardless of which prep method is chosen, those preparing are not advised to squeeze the filter or grain bag for risk of introducing astringency or excess tannins to the wort sample. 

Using the Malt Sensory Training Wheel With This Exercise

Each participant will need a copy of the training wheel for each malt that’s being sampled. If multiple malts are being sampled, it’s recommended that the copies are printed double-sided. 

With the malt sample in hand have each participant place the letter ‘A’ on each spoke of the sensory item that they’re experiencing in the Aroma. Higher intensity experiences should have the ‘A’ placed where the spoke meets the 5 ring, trace intensity experiences should have the ‘A’ placed where the spoke meets the 1 ring, and anything in between should have the ‘A’ placed on the 2, 3, or 4 ring as appropriate. 

After the Aromas are indicated the same should be repeated with the letter ‘F’ for each flavor that is experienced. Again, the higher intensity experiences should have the ‘F’ placed where the spoke meets the 5 ring, trace intensity experiences should have the ‘F’ placed where the spoke meets the 1 ring, and anything in between should have the ‘F’ placed on the 2, 3, or 4 ring as appropriate.

If a sensory description listed on the training wheel is not experienced in the Aroma or Flavor, no indication is needed.

It’s recommended that the time allowed to record the Aromas and Flavors be limited to a total of 5 minutes. This should be done to condition the participant to be timely with their observations and prevent them from over analyzing the sample. The 5 minute time limit also fits in nicely with the expectation to complete filling out a score sheet within 10 to 15 minutes. 

Once all participants have completed capturing their observations some discussion is encouraged. This will help participants learn from one another. Be sure to point out that just because one participants observations are different from others that it doesn’t make one person right, others wrong, and vice versa. Emphasize that people have different palates, that they experience things differently, that perceptions change over time, and that participants need to continuously practice. 

Also take the opportunity to point out how one could suspect an observation in one sense and then use another to confirm it. For example, one might sense some toasted character in the aroma but they may better perceive it in the flavor and confirm the presence. The same could also happen with taste first and then confirmation with aroma.

After doing a few samples and completing a few wheels point out to participants how items flagged on the wheel translate to the ability to fill in the Aroma and Flavor sections on a BJCP score sheet. For example, a wheel with Aroma observations that has Bread 5, Toast 3, and Caramel 1 could equate to ‘ High bready aromas, medium toasted character, and hints of caramel’. Another example, a wheel with Flavor observations that has 4 Dark / Dried Fruit, 4, Chocolate, 3, 2 Toast, 1 Burnt could equate to ‘Rich and complex dark fruit and chocolate malt with medium low toast and some burnt notes.’