What is that ‘Creep’ of the lopular?
The beer culture is full of love for hops, but a little -known phenomenon is causing a stir in well lipulated beers: the “Hop Creep”. Imagine to open a favorite IPA bottle just to find an explosion of bubbles and an unexpected butter flavor. This curious event occurs when fermentation continues its course after beer has been bottled. The result: a soft drink, and not in good sense.
From History to Science: A Lapulo Voyage
The term ‘Creep’ is not a recent invention; Actually, it was identified by some researchers from Oregon State University in 2018, although in 1893, Brown and Morris showed this problem. However, that ancestral wisdom was lost for more than a century. It was in the Brewcon of Sydney and in the Oregon Beer Summit where the details of this phenomenon were revealed.
Causes and consequences: The double face of hops
The root of the ‘Hop Creep’ is in the kind nature of the hops, which house small amounts of enzymes such as amylase. After Dry Hopping, these enzymes can convert the starches into sugars, which leads to unexpected fermentation in the container. This can result in an increase in alcoholic graduation and, according to some studies, an increased carbonation of up to 5%. That is all you want less on the day of the tasting!
But what about diacetyl?
In addition to the change in alcohol and carbonation, the ‘Creep’ can raise diacetyl levels in beer, which provides that flavor to unwanted butter. An unexpected turn in the plot of flavor!
Defenders of ‘Creep’: strategies to combat it
So, is there hope for the brave brewers who sail these turbulent waters of the ‘Hop Creep’? Fortunately, there are several strategies that can be implemented, although none guarantees the total eradication of the problem.
The classics: filtration and pasteurization
Filtering or pasteurizing beer can be the most effective solution. By eliminating living yeast, fermentation is cut right at its root, but of course, this could remove a little from that “fresh touch” that many brewers look for.
The art art: less hops, more control
A popular strategy is to reduce Dry Hopping levels, moving part of Whirlpool before fermentation. This tactic can minimize enzymatic activity and, therefore, the ‘Creep’.
The cold storage revolution
Storing cold beer can be a real hero in the fight against ‘Hop Creep’. At lower temperatures, enzymatic activity slows considerably.
The innovators of flavor: creating for the ‘Creep’
Some brewers have chosen to integrate the ‘Hop Creep’ into their elaboration process. Aware that it can happen, they decide to plan for it, adjusting the attenuation and carbonation from the beginning. But, of course, this presents its own set of challenges when handling unwanted flavors.
A fresh and foaming wind: final reflections
So, brewers, the next time an IPA bottle is unleashed in a foamy eruption, recalls: the ‘Hop Creep’ could be on the prowl. Whether through academic science or the wisdom of the workshop, the important thing is to continue experimenting and enjoying the art of beer. Who knows? Your next lot may be the one who conquered the palate without the touch of the ‘Cabo de De Hops’. Health!
