Cryo Hops – New Technology to Extract the Classic Flavors we want

Cryo Hops – New Technology to Extract the Classic Flavors we want

Posted by Winslow Sawyer

3 years ago | April 30, 2021

Estimated Reading Time: 1 minute, 7 seconds

Curious about Cryo Hops? Read on…


Cryo Hops are the concentrated lupulin of whole-leaf hopsIf you’re an IPA fan, you’re likely in love with lupulin (and you may not even know it!)

Lupulin is a naturally occurring substance in hops that plays a large role in giving the plant its characteristic flavors and aromas. When you see a whole cone hop, lupulin is that yellow powder that clings to the green leaves. We love it because it contains many of the hop acids and essential oils that make beer so delicious. The main reason we add hops to our beer is to extract these acids and oils; the plant matter from the hop cone itself, or bract, can add less desirable vegetal characteristics.

more of the good stuff

Our friends at Yakima Chief Hops have worked their wizardry and developed a proprietary, super cool (pun intended) cryogenic hop-processing technology that separates whole cone hops into two components–concentrated lupulin and bract.

In Yakima Chief Hops’ process, they take a whole cone hop and freeze it with liquid nitrogen, then shatter it so it is easier to separate. The result is Cryo Hops: the concentrated lupulin of whole-leaf hops.

Designed to provide intense hop flavor and aroma, Cryo Hops enable us to dry hop our beer with more alpha acids and oils without introducing astringent or vegetal flavors.

Be on the lookout for beers with Cryo Hops; we hope you taste the difference!

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