Hop Acids

Kalsec® Hop Bitterness Extracts contain isomerized and reduced hop acids for addition to the brew kettle and/or post-fermentation. Kalsec® is one of the originators of advanced hop acid products and extracts, which remain a primary focus today. Paul Todd Jr., Kalsec® founder, was a pioneer in the development of advanced hop acid products, and he holds numerous patents for the technology. All hop acid manufacturing is completed at our state-of-the-art facility in Kalamazoo, Mich.

The input raw material is liquid or super-critical CO2 hop extract, typically from high alpha acid hop varieties. Using sophisticated extraction technology, the hop acids are separated and refined. The processes are tightly controlled in our plant, having strict GHS and SQC qualifications.
Kalsec® has been instrumental in developing analytical methods to measure the hop acid concentration, and also to determine the sensory bitterness differences of the different hop acid products.

Kettle or Post-Fermentation AdditionsPost-Fermentation AdditionsThe Kalsec® Brewing Advantage

Isolone®

Hop alpha acids are converted into iso-alpha acids in a proprietary process that gives high purity. By providing a higher ratio of cis-iso alpha acids to trans-iso alpha acids than with traditional bitter hopping, the process is optimized for improved bitter flavor stability. Isolone® can be added either at the brew kettle or post-fermentation.

Reduced Isolone®

Hop alpha acids are converted to di-hydro iso alpha acids (rho) using proprietary process options depending upon the dose point: brew kettle or post-fermentation.

Kalsec® Reduced Isolone® can be delivered using glycerol, ethanol, propylene glycol or aqueous carrier options, depending upon the application.
Reduced Isolone® produces light-stable bitterness that has 60 to 80 percent of the bitterness impact compared to iso- alpha acids. Reduced Isolone bitterness has been described as being more well-rounded and moderate than other bitterness hop acid products.
Reduced Isolone® can be added either at the brewkettle or post-fermentation.

Tetralone®

Unique to the advanced hop acid products industry, we have proprietary technologies, many patented, to produce Tetralone® from hop alpha acids, iso-alpha acids or beta acids. The flexibility to produce Tetralone® from different pathways allows us to isolate some product attribute differences; for example, Tetralone® produced from beta acids has greater solubility and therefore has utilization advantages when dosed prior to fermentation.

All Kalsec® Tetralone® products are light stable, enhance beer foam and are proven not to be beer gushing initiators.

Tetralone® can be delivered using ethanol, propylene glycol or aqueous carrier options, depending upon the application.

Tetralone® produces light-stable bitterness that has 50 to 70 percent more bitterness impact than iso- alpha acids. Tetralone® has been described as providing a sharper bitterness at the back of the tongue than that of other bitterness hop acid products.

Tetralone® is added post-fermentation, although Tetralone® derived from beta acids can be added into the fermenter.

Hexalone®

Kalsec® has a patented technology to produce Hexalone® from hop beta acids, which is unique in the advanced hop acid products industry. Hexalone® produced from beta acids has very good solubility.

Hexalone® is light stable and enhances beer foam and cling. It is delivered using propylene glycol as the carrier and is dosed post-fermentation. Hexalone® produces light-stable bitterness that has approximately the equivalent bitterness impact as iso- alpha acids.

Hexalone® has been described as providing a creamy and mouth-forward bitterness compared to other bitterness hop acid products.

Hexalone® is added post-fermentation.

Hop Acid Blends (HAB®)

Unique in the advanced hop acid industry, Kalsec® provides options to blend the different hop acid products. Kalsec® Hop Acid Blends can achieve a balance of bitterness attributes, light stable if desired, as well as foam enhancement from the different hop acid products, sometimes customized for specific application.

Hop Acid Blends are added post-fermentation.

The Kalsec® Brewing Advantage

Traditionally, brewers use whole or pelletized hops for bitterness or for aroma and flavor.

However, there are some disadvantages:

  • loss of hop bitterness, aroma and flavor intensity during the brewing process
  • amount of wort loss from the amount of wort absorbed onto the hop material
  • variability in bitterness hop character from one crop-year to the next
  • supply issues due to growing and harvest conditions
  • difficulty in adjusting bitterness and flavors/aromas independently

Kalsec® Advanced Hop Extracts offer flexibility and convenient options for bitterness, aroma and flavor.

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