The Importance of Variety and Regional Identity on the Dextrin-Reducing Enzymatic Activity of Cascade and Mosaic® Hops Grown in Washington and Oregon

Abstract

This study analyzed hops from 35 fields located in two states (Washington and Oregon) repeatedly over 2 harvest years (2020 and 2021) to determine the impact that hop variety and regional identity, or “terroir,” might have on hops’ dextrin reducing enzymatic potential. Cascade and Mosaic® hops were harvested, kilned, pelletized, and analyzed for dextrin-reducing enzymatic activity using a bench-top dry-hopping assay in a high-dextrin beer. In addition, data for 25 soil, 14 management, 13 climate, and 27 chemistry variables were collected and compared to the enzyme activity results from the bench-top dry-hopping assay. There existed a highly significant difference in enzymatic activity based on hop variety (two sample t-test p-value = 1.18 × 10−14) with Cascade hops being approximately 60% higher on average than Mosaic® hops regardless of growing region or harvest year. The soil and farm management variables also showed statistically significant interactions with enzymatic activity (p-values of 7.82 × 10−9 for Cascade and < 2 × 10−16 for Mosaic®), though there was little clarity with respect to the specific “terroir” variables that might relate to hop creep. Further research is needed to better understand causal interactions between farm, soil, climate, and management practices and dry-hop-induced dextrin-reducing enzymatic activity.