BRIDGING THE GAP BETWEEN
RAW HOP AROMA AND FINISHED BEER
TRI 2304CR IS NOW CRYO POP® ORIGINAL BLEND
BORN OF BEER SOLUBLE HOP
Yakima Chief Hops has pioneered the use of cutting-edge hop lab analysis techniques to create Cryo Pop® Original Blend – a hop blend with the power to add a true “pop” of aromas and flavors in beer. YCH’s R&D facility houses one of the only labs in the world with the capability to analyze previously undetectable aromatic components, allowing us to explore beer-soluble hop compounds that survive the harsh brewing process.
We utilize this data to carefully select hop varieties that are loaded with these compounds, helping brewers bridge the gap between raw hop aroma and finished beer. Combined with our industry leading Cryo Hops® production process, we have engineered a supercharged pellet blend packed with the most effective aromatic components. Formerly known as trial blend TRI2304CR, Cryo Pop® Original Blend delivers massive tropical, stone fruit and citrus aromas into your finished beers.
USAGE SCENARIOS & RECIPES
Because Cryo Pop® pellets have already been engineered with specific component ratios in mind, they can be used for 100% of the hop bill as an all-in-one solution for brewers desiring juicy peach, pineapple, grapefruit, and daiquiri-like aromas. They provide such powerful and dynamic aroma and flavor profiles that they can create a robust “single hop” beer with the use of one hop blend.
Cryo Pop pellets can be used to amplify the character of other existing hop combinations. When used as a 20-40% portion of a hop bill, Cryo Pop pellets will elevate levels of geraniol, linalool, esters, and polyfunctional thiols, enhancing and elevating the characteristics of other hop varieties.
Recent research suggests that high levels of monoterpene alcohols and polyfunctional thiols in a wort stream can create the conditions necessary for the yeast metabolism of hop-derived compounds, otherwise known as “biotransformation.” Cryo Pop pellets are a perfect choice for loading whirlpool and active fermentation dry hop additions with these components, thus creating a dynamic environment for yeast and hops to provide maximum aroma expression.