Enzymatic Power

Kaylyn Kirkpatrick, technical brewing project coordinator at the Brewers Association, wrote her master’s thesis at OSU on “Investigating Hop Enzymes.” In the process, she examined the enzymatic power of 30 hop cultivars, classifying their potential as high, moderate, or low. She was careful to point out the limitations of the investigation because, besides the variety, the harvest year, on-bine maturity, and drying practices may influence enzyme activity. That one lot of Amarillo she included is high in enzymatic power and one is low emphasizes that point.

High: Amarillo (2015 crop), Cluster, Fuggle, Nugget, Perle

Moderate: Azacca, Cascade, Comet, Dr. Rudi, Golding, Kohatu, Mosaic, Mt. Hood, Moutere, Pacific Gem, Pacific Jade, Rakau, Simcoe, Wai-ti, Willamette Low: Amarillo (2016 crop), Centennial, Citra, Crystal, East Kent Golding, El Dorado, Galaxy, Hersbrucker, Saazer, Summit