Preparation of a readily-dispersible hop extract for imparting hoppy

Abstract

A readily water-dispersible hop extract composition, consisting essentially of hop aroma and flavor components comprising at least 10% by weight of free fatty acid substances derived from hops, is useful to increase the utilization of the hop aroma and flavor components. It may be produced by treatment of an extract of hops with a lipase or with an excess of alkali. The starting hop extract, made conventionally as by extraction with organic solvent or supercritical carbon dioxide, preferably has alpha, isoalpha, and beta hop acids removed before treatment with excess alkali. A cosolvent, such as a lower alkanol, polyol, or wetting agent, heat, or high shear may be used to improve mixing of the lipidic organic phase of the hop extract with excess alkali. The water-dispersible lipidic hop extract imparts an enhanced hop aroma and flavor upon addition to the wort at some point during the brewing process between boiling and the beginning of fermentation. A beer incorporating the dispersible lipidic hop extract composition has a stronger hop aroma and flavor than beer incorporating the usual hop extract. The present application is directed to production of the readily-dispersible lipidic hop extract composition using lipase.