ASBC Hop Grind Sensory Method
The ASBC Hop Grind Sensory Method is a rapid hop preparation method for the sensory evaluation of hop aroma.
Reagents
- Hop pellets or whole cones
- 70% Isopropyl Alcohol
Equipment
- Blade grinder, Magic Bullet® (or equivalent), 16-ounce volume
- Amber screw-top glass jars, TeflonTM lined closed top cap, 4-ounce volume (Scientific Specialties, item #B72204 or similar)
- Analytical balance, capable of weighing 50.0 g (± 0.1 g)
Steps
- Using the analytical balance, weigh out 5 grams of hop material.
- Using the blade grinder, grind the hop material. For whole cones, grind for 20—30 seconds, shaking the grinder if necessary. For pellets, grind for 10—15 seconds. Grind until a coarse powder is achieved.
NOTE: Do not overgrind. Overgrinding the material results in a thick, sticky powder that is difficult to remove from the grinder. Grind time may vary by moisture content, variety, etc. - Add ground material to labeled screw top jar and tighten cap. There should be plenty of headspace in the jar.
NOTE: Take care that the material does not exceed the half-fill line, even if the quantity of hop material is adjusted to fill a different size jar than indicated above. - Spray a paper towel with 70% isopropyl alcohol. Wipe down blade grinder and blending cup. Allow apparatus to air-dry completely before preparing the next sample.
- Perform hop sensory evaluation within 90 minutes of preparation. Serve at room temperature.