Sensory training kit used to train professional beer tasters to recognize and scale the intensity of ten different beer flavour notes associated with New World hops.
Use this set of certified beer flavour standards to deliver up to two hours of taster training for ten people, or as a personal flavour training kit, allowing you to train yourself to recognize each of the ten flavour notes over a longer period of time.
The AROXA™ Hops – New World Flavour Standards kit comes complete with a presentation box and informative flavour cards for each standard.
AROXA™ certified beer flavour standards are: food grade | free from sensory impurities | extensively tested | safe to smell and taste. Unsure whether this kit is right for you? Don’t forget about our 100% satisfaction guarantee.
This kit contains ten flavours as detailed below.
The importance and origins of each flavour are:
Flavour: FLORAL-CITRONELLA Chemical name: BETA-CITRONELLOL
“Floral-citronella, like lemon grass or insect repellent”
ORIGINS: Hop varietal characteristic. Present in hops and extracted into wort or beer. The majority of floral-citronella flavor in beer is produced by brewer’s yeast from hop-derived geraniol during fermentation.
Flavour: FLORAL-VIOLET Chemical name: BETA-IONONE
“Floral-violet, like violets or rose water”
ORIGINS: Found in all hops and affected more by their condition and age than by hop variety. Formed as a result of degradation of carotenoid pigments in hops during growth of the plant and during post-harvest storage.
Flavour: STRAWBERRY Chemical name: ETHYL-2-METHYLBUTYRATE
“Strawberry, like strawberry milkshake or apple juice”
ORIGINS: Hop varietal characteristic, particularly associated modern “fruity” hop varieties. Low levels of this compound are present in hops. Significant concentrations can be formed by some yeast strains during fermentation from metabolism of the degradation product of one of the hop α-acids (adhumulone).
Flavour: COCONUT Chemical name: GAMMA-NONALACTONE
“Coconut, like coconut sun cream”
ORIGINS: It is not yet clear whether coconut flavor characteristics from hops are driven by hop variety, growing conditions, growing location, or other factors. The exact nature of the compounds responsible for coconut characteristics in beer is not yet fully understood. They most likely include -nonalactone and related compounds. Fatty acids from hops and yeast may also augment the flavor, making it more closely resemble that of fresh coconut.
Flavour: PEACH Chemical name: GAMMA-UNDECALACTONE
“Peach, like peach or peach flavouring”
ORIGINS: It is not yet clear whether peach flavor characteristics from hops are driven by hop variety, growing conditions, growing location, or other factors. The exact nature of the compounds responsible for coconut characteristics in beer is not yet fully understood. They most likely include gamma-undecalactone and related compounds. Fatty acids from hops and yeast may also augment the flavor, making it more closely resemble that of fresh peach. Peach flavor in beer is most likely driven by the presence of fatty acid precursors in hops, which are converted into lactones by means of chemical reactions in beer or the metabolic activities of yeast.
Flavour: GREEN BANANA Chemical name: CIS-3-HEXENYL ACETATE
“Green banana, like under-ripe banana or plantain”
Flavour: PASSION FRUIT Chemical name: 3-MERCAPTOHEXYL ACETATE
“Passion fruit, like Sauvignon Blanc wine”
Flavour: CATTY Chemical name: 4-MERCAPTO-4-METHYLPENTAN-2-ONE
“Catty, like tom cat urine or blackcurrant”
Flavour: LYCHEE Chemical name: 3-METHYLTHIOHEXYL ACETATE
“Lychee, like lychee or guava”
ORIGINS: Hop varietal characteristic. Particularly associated with North American hops and “New World” hops grown in Australia and New Zealand. Examples of hop varieties with prominent lychee flavor characteristics include Galaxy and Nelson Sauvin. Imparted to beer through both kettle hopping and dry hopping.
Flavour: MELON Chemical name: CIS-6-NONANAL
“Melon, like honeydew melon or cantaloupe melon”
ORIGINS: Hop varietal characteristic. Particularly associated with the German variety, Huell Melon. Present in hops and extracted into wort or beer. The majority of melon flavor in beer is extracted directly from hops during wort boiling, or through dry hopping during or after fermentation.