Interesting Behavior of Geranic Acid during the Beer Brewing Process: Why Could Geranic Acid Remain at a Higher Level Only in the Beer Using Sorachi Ace Hops?

Hops are among the most important ingredients in beer that contribute to beer flavor. Consequently, novel types of hops have been bred and widely used worldwide. For example, the Sorachi Ace hop imparts characteristic varietal aromas, including woody, pine-like, citrus, dill-like, and lemongrass-like aromas, to the finished beer.

Identification and Characterization of Geranic Acid as a Unique Flavor Compound of Hops ( Humulus lupulus L.) Variety Sorachi Ace.

Hops are natural ingredients used to impart bitterness and flavor to beer. Recently, new varieties of hops have attracted global research attention. The Sorachi Ace variety, in particular, interests many craft brewers.

Biotransformation of hop-derived monoterpene alcohols by lager yeast and their contribution to the flavor of hopped beer.

It is well-known that various beers contain many flavor compounds derived from barley malts, hops, yeast fermentation, and other raw materials. Among these flavor compounds, terpenoids are mainly derived from hops. Linalool, one of the monoterpene alcohols, has been found in various beers and been regarded as an important factor for a hop-derived beer flavor.