CRYO HOPS®

Concentrated lupulin for intense hop flavor and aroma

WHAT ARE HOP CRYO HOPS®?

Derived from the Greek word ‘kryos’, meaning frost, Cryo Hops® is an industry-leading, cryogenic hop-processing technology used to separate whole cones into two components—concentrated lupulin and bract. Each component of the hop is preserved using low temperatures in a nitrogen-rich environment during the entire process, from separation to pelleting.

Cryo Hops® pellets are the concentrated lupulin of whole-leaf hops containing resins and aromatic oils. It is designed to provide intense hop flavor and aroma, enabling brewers to efficiently dose large quantities of alpha acids and oils without introducing astringent flavors or vegetative material. Cryo Hops® pellets can be utilized anywhere whole-leaf hops and hop pellets are traditionally applied.

CHIEF ADVANTAGES
  • early twice the resin content of traditional T-90 hop pellets
  • Intense contribution of hop flavor and aroma
  • Reduced grassy and vegetal characteristics
  • Increased yield through reduced brewhouse and cellar trub
  • Cost savings and net increases in revenue per batch
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FEATURED CRYO HOPS® VARIETIES

simcoe

Simcoe® Brand

YCR 14 ALPHA ACIDS: 12 - 15.5%
Developed by Yakima Chief Ranches and released in 2000, Simcoe YCR 14 is known for its brewing versatility and unique aroma characteristics. It continues to rise in popularity becoming one of the top ten varieties in the craft and home brewing industries.
AROMA PROFILE: CITRUS, GRAPEFRUIT, STONE FRUIT, TROPICAL, WOODY

 

mosaic

Mosaic® Brand

HBC 369 ALPHA ACIDS: 11-14%

Developed by Hop Breeding Company and released in 2012, Mosaic® HBC 369 contains high alpha content and features a unique and complex aroma profile that translates favorably into a variety of beer styles. It is a daughter of Simcoe® YCR 14 and a Nugget derived male. Mosaic® is named in honor of the artistic assortment of aromas and flavors it is capable of presenting.

AROMA PROFILE: BERRY, CITRUS, STONE FRUIT, TROPICAL

 

idaho

Idaho 7® Brand

J-007 ALPHA ACIDS: 12-15 %

Idaho 7® Brand was bred and released by Jackson Farms in Wilder, Idaho.

AROMA PROFILE: BERRY, BUBBLEGUM, CITRUS, STONE FRUIT, TROPICAL

 

citra

Citra® Brand

HBC 394 ALPHA ACIDS: 12 -15 %

Developed by Hop Breeding Company and released in 2007, Citra® HBC 394 features high alpha acid and total oil content with a low percentage of co-humulone. It is one of the top ten aroma varieties for craft brewers imparting distinct citrus and tropical fruit flavors.

AROMA PROFILE: CITRUS, STONE FRUIT, TROPICAL, WOODY

 

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HOW TO BREW WITH CRYO HOPS®?

We recommend adapting any recipe by substituting 40g of Cryo Hops pellets either 25g of T-90 pellets or 15g American Noble Hops pellets for every 100g of T-90 used. For new recipes we recommend starting with an estimated dosing rate of Cryo Hops pellets at 40-50% of T-90 hop pellets by weight. Cryo Hops can be utilized anywhere whole leaf hops and hop pellets are traditionally applied.

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KETTLE: Late additions only; early kettle additions should be avoided to prevent boiling out the intense aroma characteristics.
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POST-BOIL/WHIRLPOOL: Whirlpool additions are an excellent way to increase aroma and reduce trub load from large, late additions.
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FERMENTATION: Using Cryo Hops® pellets in the fermenter is an excellent way to increase aroma while reducing trub loss.
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DRY HOPPING: An excellent way to harness the massive aroma and flavor characteristics of Cryo Hops while reducing trub loss. Cryo Hops will settle out during normal conditioning and can be fined, filtered, or centrifuged as normal.