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ASBC Program

Session: Posters: Analytical II

P-10 - The Impact Florida Grown Greenhouse Hops Has on the Aromatic Compounds of Dry-hopped Beer

Thursday, August 14, 2025
4:30pm - 5:15pm PDT
Location: Sinatra Ballroom Foyer

    Presenting Author(s)

  • KK

    Kai Kawachika (he/him/his)

    University of Florida
    Gainesville, FL, USA

    • Co-Author(s)

  • SS

    Samantha Scott

    Undergraduate Research Associate
    University of Florida, United States

  • AD

    Ajay Das

    Researcher
    University of Florida, United States

  • MZ

    Mengzi Zhange

    Biological Scientist
    University of Florida, United States

  • BP

    Brian J. Pearson

    Director of Hood River Research Center - OSU
    Oregon State University
    Hood River, Oregon, United States

  • AM

    Andrew J. MacIntosh, PhD

    Associate Professor
    Food Science and Human Nutrition Department, University of Florida (Gainesville, FL, 32601 USA)
    Gainesville, FL, USA

  • KW

    Katherine Witrick, PhD

    Assistant Professor
    University of Florida
    Archer, FL, USA

Abstract:

Hops (Humulus lupulus) are a key ingredient in beer for its contribution of bitterness and aroma compounds. Historically in the U.S, hop growth has been dominated by the Pacific Northwest Region which accounts for more than 99% of hop production. Growth outside of this region has been attempted in subtropical regions like Florida using specific cultivars and growth treatments. The purpose of this study was to determine the aromatic compounds extracted during dry hopping from greenhouse-cultivated Cascade hops grown within a greenhouse. Hops were grown in both the field and greenhouse and treated with a common plant growth regulator (PGR), gibberellic acid, to increase cone and flavor compound production. Four hop treatments (field PGR, field control, greenhouse PGR, and greenhouse control) were imposed on ‘Chinook’ and ‘Cascade’ hops. These treatments were used to dry hop 6% AVB beer at a dosage of 2 g hops/L beer. Dry hopped beer aroma was measured using solid-phase micro-extraction (SPME) followed by gas-chromatography mass-spectroscopy (GC-MS). Greenhouse grown hops possessed higher concentrations of aroma compounds than field grown hops. PGR treatments were also found to have higher concentrations of aroma compounds than control hops. Results show that Florida could produce viable flavoring hops using greenhouse production facilities in conjunction with  application of PGRs.