HopRival®

Kalsec® application scientists and flavor chemists use sensory and analytical methods to combine key hop oil fractions into unique blends that mimic hop oils that have undergone the fermentation process. These Kalsec® products are called HopRival® because they mimic traditional flavor and aroma hopping, even though they are added into fermentation or post-fermentation. These hop oil blends form the foundation for our unique late-addition, hop-derived products. HopRival® is our collection of 100 percent hop-derived products.

When added late to the whirlpool or post-fermentation, HopRival® hop oil blends can be successfully used to complement or replace traditional flavor or aroma hopping. Adding a true-fermented hop oil top-note to the beer provides product differentiation and distinction. These products are currently available either using ethanol or propylene glycol as a diluent to help solubilize into beer when dosed. A controlled amount of Kalsec® Hexalone® is also added to not only improve solubility but also to maintain beer foam retention. For the most effective dosing method, these products are proportionately dosed into a moving beer stream, sometimes during beer transfer to the Bright Beer Tank. The following are 100 percent hop-derived HopRival® products for brewers.

HopRival® FanfareHopRival® ClassicalHopRival® Dry Hop I

HopRival® Fanfare

HopRival® Fanfare is an aroma hop blend that imparts a well-balanced, true-fermented hop flavor and aroma to complement or uniquely replace traditional flavor and aroma hopping.

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HopRival® Classical

 

HopRival® Classical is an aroma hop blend delivering a floral, true-fermented hop flavor and aroma; it can complement or uniquely replace traditional flavor and floral aroma hopping.

HopRival® Dry Hop I

 

HopRival® Dry Hop I is an aroma hop blend imparting a resinous dry hop flavor and aroma that can complement or uniquely replace dry hop flavor and aroma. HopRival® Dry Hop I products will eliminate the many disadvantages associated with traditional dry hopping:

  • Climbing on top of a fermenter or maturation tank to add hops, which can be a serious safety hazard.
  • The use of traditional hops for dry hopping has been estimated to cause as much as 10% beer loss, which is absorbed onto the hop material.
  • The addition of micro-organisms and agrichemicals into final beer from dry hopping has been documented and could be a significant risk.

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