Global hop supplier Yakima Chief Hops has officially launched their newest product – Cryo Pop™ Original Blend. Using cutting-edge lab analysis to study previously undetectable aromatic components of a hop, they have engineered a supercharged pellet blend of beer soluble compounds to deliver massive tropical, stone fruit, and citrus aromas in finished beers.

Yakima Chief Hops (YCH), a grower owned global hop supplier, is yet again taking aromatic beers to a new level with their latest product launch – Cryo Pop™ Original Blend. Celebrating four years since the release of their advanced product line, Cryo Hops®, this hop blend uses ground-breaking research to solve the common brewing problem of how to carry raw hop aroma into finished beers.

In 2017, YCH launched a line of innovative hop products known as Cryo Hops® using a cryogenic hop-processing technology that separates whole cones into two components – concentrated lupulin and bract. These concentrated lupulin pellets provide brewers with maximum aroma impact while reducing the negative effects experienced with brewing hoppy beers. The Cryo Hops® brand has since been recognised on beer labels worldwide.  

YCH has combined this novel process with cutting-edge hop lab analysis techniques to create Cryo Pop™ Original Blend, formerly known as trial blend TRI 2304CR. The YCH R&D facility houses one of the only labs in the world with the capability to analyse hops via GC-QTOF and GC-SCD technology and study previously undetectable aromatic components.

The data is utilised to engineer a hop pellet that contains high concentrations of the most beer-soluble compounds, or compounds that survive the brewing process. The result is a supercharged pellet that provides brewers with a dynamic solution for juicy, fruit-forward, highly aromatic applications, showing massive tropical, stone fruit, and citrus aromas. 

“The research behind Cryo Pop is revolutionary,” said Spencer Tielkemeier, YCH’s East Division sales lead and a member of the Brewing Innovations team. “It helps brewers harness a practical understanding of how beer-soluble compounds make an impact in the finished product.”