Monitoring terpene profiles in beer as a response to hopping conditions

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Terpenes are flavour molecules that provide much of the characteristic aroma of rich "hoppy" beers.Humulones (together with isomeric species called isohumulones) are a related class of flavour molecules thatimpart much of the desirable bitterness. Both classes of molecules come from hops, and indeed these moleculesare the reason that hops are added during the brewing process.The present application seeks funds to support a collaboration between Red Arrow Brewery (Duncan BC) andthe Wulff research group at the University of Victoria. The project will aim to characterize the distribution ofhop-derived terpenes and humulones in Red Arrow's Sweet Leaf IPA, and to better understand how theseterpene profiles (as well as pH and other parameters) change in response to various brewing conditions. Thiswork will be predominantly carried out by a UVic co-op student jointly supervised by Prof. Wulff and the headBrewmaster at Red Arrow, Chris Gress.It is expected that at the end of this project, Red Arrow will be able to better control the pH of their finalproduct while maximizing desirable flavours and more efficiently deploying hops, which currently make SweetLeaf IPA the most expensive beer produced at the brewery.