HopRival®

Kalsec® application scientists and flavor chemists use sensory and analytical methods tocombine 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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