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THE NEW HOP ORDER: Prysma:tm:: Impactful flavour, lasting freshness
356 Plays11 days ago
In this exclusive series - The New Hop Order, presented by HPA - The Crafty Pint Podcast explores what’s happening on the cutting edge of hop innovation from breeding and processing to brewing. In this episode, we’re talking with BarthHaas Customer Solutions Expert Christina Schönberger and Jopen’s Head Brewer Daniel Schappert about using Prysma™ to craft hop flavour that lasts a shelf lifetime.
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Transcript
Introduction to Hop Innovation Series
00:00:05
Speaker
Welcome to the new hop order presented by HPA, our series which explores what's happening at the very forefront of hop innovation from breeding and processing right through to brewing.
What is Prisma Technology?
00:00:16
Speaker
When it comes to hops, there's lots of flavor products out there and it can be difficult to navigate many different options. But Bathurst have developed a clever solution without brewers having to move away from traditional brewing ingredients. To talk more about Prisma, its unique emulsification technology and lasting flavor impact, I'm joined by Bathurst customer solutions expert, Christina Schoenberger and Jopin head brewer, Daniel Schapert. Welcome, guys.
00:00:45
Speaker
Hello. ah Guys, I should have actually asked before the podcast, but I hope I got the pronunciation somewhat close of of your names. Yeah, perfect. Yeah. There you go. Fantastic. The World Cup, it's bringing us all closer together. where We're learning different cultures, all of these sorts of things.
00:01:02
Speaker
Fantastic.
How Prisma Revolutionizes Flavor and Efficiency
00:01:03
Speaker
Guys, um I want to dive right in. Christina, from Bathurst's perspective, so i think I'm correct in saying that it hasn't been possible in the past to dose hop oils into beer without the use of non-hop-derived emulsifiers until now.
00:01:20
Speaker
Give me the the rundown. What is emulsification and how does Prisma's unique technology benefit brewers? Yeah, it's not only about um using hop oils in brewing.
00:01:33
Speaker
and It's really a bigger shift that and because we developed um Prisma um also in the scope of dry hopping. And so the the challenge for brewers really is because they're using really high amounts of pallets for dry hopping. To have a product that um gives true to type flavor that you would also get from the pellets without having all the manual labor and all the processes you have to consider.
00:02:06
Speaker
m So it's really about the intensity of the flavor that you get out of Prisma.
The Science Behind Prisma: CO2 Extraction
00:02:13
Speaker
And then the emulsification part of it is really super we discovered that actually when we're producing or developing our first product the spectrum product which is our liquid palette that when we are using or what we are basically doing is we are tearing the palettes apart we are extracting the oils and we are using the remainder
00:02:40
Speaker
and which contains a lot of polyphenols and um hydrophilic compounds. um And then we basically, we make them soluble with CO2 extraction, these both parts. And then in the end, we mix them again together. And the polar extract really brings all these hydrophilic components and that are then strongly mixed with the oil components that enables then... um this this extract to go into a perfect solubility or in solution in any kind of cold beverages, but specifically in beer without having any solids or anything else you have to take into account.
00:03:29
Speaker
And if you would only work purely with hop oils that can be distilled from any hop variety, you would um end up flavor-wise in a very different corner.
Expanding Beer Possibilities with Prisma
00:03:41
Speaker
So that's why I really wanted to take a step back and really mention that it was the flavor aspect that drove the development of Prisma.
00:03:55
Speaker
And um this technology, I guess, is it limited to op flavors or can you use Prisma to integrate other natural flavors into beer? Yeah, that was really our discovery then when we realized, okay, we have this technology, we have this polar extract that enables us to solubilize basically everything that ah normally is so hydrophobic and doesn't want to go into a solution in um water, beer, other beverages, that we can impart any kind of oil that beverages producers or breweries would like to work with And and that could be grapefruit oil or coriander oil or rosemary oil or olive oil for that matter. And we could pack that into our Prisma platform. And then with this combination, it can go into solution in any kind of of beverage.
00:04:53
Speaker
Wow. So opening up whole new worlds of of oil and beer. Yes. Yeah. there The sky is the limit.
Best Practices for Using Prisma in Brewing
00:05:00
Speaker
no fantastic and and tell me um where in the brewing process is prisma designed to be used you you mentioned the dry hop earlier it talked me through that yeah it's um you can basically use prisma um almost everywhere in the brewing process but the ideal um dosing point would be um during filtration or after filtration so that you really get what the the flavor compound, the oil compound into solution with the high utilization without any losses.
00:05:36
Speaker
um But with this combination, um you could and theoretically also add it in the whirlpool because you have the oil portion, then you would probably lose a little bit of the flavor intensity. here You can also use it during fermentation if we talk about brewing at the end of fermentation or in the lagering tank.
00:05:57
Speaker
um In terms of solubility, you are everywhere on the safe side. But in terms of flavor outcome and utilization outcome, it's really best if it's during filtration or as late in the process as possible.
00:06:12
Speaker
And the really cool thing about Prisma is what we don't have the spectrum, for example, is the really low viscosity so you can pump it into your process and that makes it very attractive to breweries or beverage producers.
Case Study: Joopen Brewery's Innovation with Prisma
00:06:28
Speaker
Barthas recently partnered with Joopen Brewery, one of the Netherlands most innovative craft breweries, to showcase the possibilities of Prisma. Daniel, tell us a bit about that project. um So as Christina already talked a little bit about, the addition of hot pellets or fruits and herbs in lagering come always with a little bit with a trade-off. So whether it's the the sheer amount you have to add or the um microbiology um stability or ah for example with fruits that you add pectins to the product that can lead to flocculation later, can always cause a problem.
00:07:09
Speaker
um And so we wanted to expand our variety of beers without compromising efficiency or the the quality of the product. um And so we partnered with Bad Haas and we brewed ah a base beer, which is um like a lager beer, around 5.3 ABV.
00:07:30
Speaker
um And we used their resilient climate resilient hops from Europe, like tango, titan and hill melon. And then we fermented this and close to the end of fermentation, we split part of it um into another tank where we then added spectrum dulcita and spectrum eclipse to make a a pale ale out of it and later down the line we edit prisma dolcita and prisma eclipse along with pop haze to enhance the the pale ale flavor and the the visual aspects that you expect from a pale ale
00:08:15
Speaker
um and then we we took the the rest of the base beer uh and made three beers out of it um for the for the lager base we diluted it a little bit to bring it to a 4.8 classic continental lager style um then we we took some part and de-alkalized it over our nano filtration And then we added some PHA top notes, marinka and water-based c citrus to get like a refreshing and hop forward flavor without having the alcohol.
00:08:51
Speaker
um And then lastly, we made a wit beer that we enhanced with Prisma Coriander and Prisma Bitter Orange, along with Hop Haze again to have like a ah classic Dutch Belgian wit beer.
00:09:07
Speaker
My God. so So from one base beer and a lager style, you've made what, six beers, including a non-alcoholic product? f Four beers. So, yeah.
00:09:19
Speaker
That's fantastic. Amazing.
Efficiency and Waste Reduction in Brewing
00:09:20
Speaker
um what I guess what impact did the Prisma have on like on the brewing efficiency? Talk to me about that, Daniel. Yeah, um because of the Prisma, we were were able to make out of this one base beer four different ones where we still have with all of them true to style um aroma in the end.
00:09:42
Speaker
And that is massively beneficial for us because it reduces lagering time. We occupy the brew house side way less if we only have to brew once instead of four times. And um with having basically for for most of the fermentation time also only one tank and then a reduced lagering time the the tank turnover is way shorter um and because of the prisma that it's always so standardized um we can we can really minimize the batch to batch variation and we always have true to target
00:10:23
Speaker
um And then one massive benefit for us as well, especially in these these times where you also have to think very economically, the fact that with every kilo of hot pellet that you can replace by Prisma, you can save to 14 kilograms of beer.
00:10:43
Speaker
That is a massive game changer. you just you didn't you're not losing all of that beer, just soaking up into the pellets and so forth. Is that right? Exactly. And that would be usually waste and and losses. And now we we our efficiency is way higher.
00:11:00
Speaker
Amazing. um It sounds like a magic product. christ Christina, for a brewer, I guess, who who is new to Prisma, what do you suggest as the recommended sort of replacement ratio for to to pellets and so forth?
Guidelines and Experimentation with Prisma
00:11:15
Speaker
Yeah, that is also a good question. um And also here, I want to take a step back because when we talked to brewers, we realized they think of hops in grams per hectoliter.
00:11:29
Speaker
And then for a number of years, we were trying to talk to them in looking at the oil content of a hop product for the aroma addition. But then um we also realized that Really brewers want to stick to the 100 grams per hectoliter or gram-based portion. And we also realized with different hop varieties that also the hop oil amount is not always a good indicative for the aroma intensity. With the production of Prisma, we cannot we can say how much oil is in the Prisma. But it doesn't give you a good idea in terms of the substitution rate, because there are so many other things that come into account. The aroma molecules that go into interaction with different other molecules that play into the overall flavor. So it's a little bit trial and error. We say if you use a substitution rate of 1 to 5 up to 1 to 8, that is kind of the window. And then we also um can offer trials for the breweries that we do in our little research brewery, some trials and some recommendations that maybe also go a little bit more specifically into flavor matching, what they are looking for, and then they can continue on a larger scale and their trials. um
00:13:00
Speaker
and But it can also be a little lower or a little higher, really depending on the the final beer that you are, the beer that you are brewing and the beer metrics where the flavor intensity is a decisive um element.
00:13:16
Speaker
as a rough guide, if you said, you know, you can basically replace ah five to seven kilos of T90 pellets with one kilo of of Prisma, that's a yeah ah i had a loose estimate.
00:13:31
Speaker
Yeah, exactly. I mentioned the cost savings there alone are ah fantastic. Daniel, what's your impression of of
Consistent Flavor and Fine-Tuning Post-Fermentation
00:13:38
Speaker
Prisma overall? Like if if you were to talking with other brewers in the at the World Cup, what would you be what would you be telling them? um Yeah, a lot of things. But but also, Christina already mentioned the that it is just...
00:13:53
Speaker
it's it's ah you get always the same flavor outcome of it which is uh amazing if you if you want to have a consistent quality and um also what what christina mentioned is that you you have to do some trials with how do you replace it but the the beauty of prisma is that you can do it all downstream So you can always just take a few liters from your beer after fermentation and do bench top tests and see exactly which which ratio you want and and figure it out that way and can slowly start if you're a little bit conservative in the beginning and say like, replaced 10% of my hops pellets with Prisma and then I slowly build my way up.
00:14:43
Speaker
and see where the sweet spot is and um yeah i think every every brewer can agree that um everything you can do downstream after fermentation where you know exactly what your beer is and then um dose uh the prisma into it and uh then you know the beer stays that way um makes your life so much easier ah rather than then assuming the beer will turn out that way if I add 10 grams per liter of citra, for example, um and then just just hope and pray. And with that, that just gives you way more security.
00:15:23
Speaker
Yeah, that's one point that you mentioned, Daniel, that I really like that you say you start with a low amount and then you go up higher because brewers often when we do tastings with a group of brewers, and The brewer's heart always feel feels more is more. and then they always start in benchtop trials with too high amounts of Prisma. And then they um are a little bit disappointed because then at some point it gets astringent, you get the hop burn and so on. And it's over layering your system. um And then um it's really important that you start low, that you really can see how the flavor develops depending on the dosing um amount and it always needs to be from low to high. That's a very good point.
00:16:13
Speaker
Less is more in in Prisma's case and you're you're going to get bang for your buck that way. i love Daniel as well. You mentioned the consistency and I think, ah you know, taking the guesswork out of out of brewing, you're basically able to really know this this product is going to add this flavour, this aroma, this note at at this dosage and and save money at the same time.
Time Savings and Variety with Prisma
00:16:36
Speaker
Yeah, exactly. And um one other thing that is um I mentioned it a little bit before, but also the the time savings with, especially if we, as Christina said, dose it in line after our centrifuge during processing.
00:16:55
Speaker
um we We can save up five to um up to five days in lagering where we just don't have to wait till the the hops completely settled you to get a consistent product. And with that, we we just have so much more of variability.
00:17:15
Speaker
Fantastic. Well, guys, thank you so much, Christina and Daniel. It's great to learn more about Prisma from people who've developed it and used it and how it can be used to add flavor more efficiently throughout the brewing process from whirlpool to post-filtration.
00:17:32
Speaker
Brewers Prisma is available now in a range of popular hop varieties, including Eclipse, Galaxy, Citra, Mosaic, Lublin, and Spalter Select. I'm going to pronounce some of these wrong, I'm sure, with more becoming available all the time. If you'd like to get your hands on some, reach out to your HPA rep and stay tuned for more episodes in the new hop order presented by HPA, looking at all the latest hop innovations. Thanks, guys.
00:18:00
Speaker
Thank you so much.