Bio Hop Enzyme – 10g

Bio Hop Enzyme

Bio Hop Enzyme is a powdered enzyme preparation with high beta-glucosidase activity. In many hop varieties, a significant portion of the aromatic potential is “locked” in non-aromatic glycoside forms. Aromazyme works by hydrolysing these glycosidic bonds, liberating monoterpene alcohols (such as linalool) and glucose. While brewing yeast naturally produces small amounts of beta-glucosidase, the levels are often insufficient to fully exploit hop precursors. The exogenous addition of Aromazyme during fermentation ensures a more expressive, “juicy,” and tropical hop profile. Furthermore, the enzyme helps reduce unpleasant, harsh bitterness and slightly increases wort fermentability by releasing glucose into the fermenting wort.

Key Benefits

• Enhanced Bio-transformation: Maximises the release of floral and fruity aromas from hop-derived glycosides.
• Improved Hop Utilisation: Enables brewers to achieve more intense aromatics with lower hop dosages or by using less sophisticated hop varieties.
• Reduced Bitterness: Smoothes out the flavour profile by reducing the “green” or harsh bitterness often associated with heavy dry-hopping.
• Increased Diversity: Changes the ratio of specific terpene compounds to create more complex and unique hop signatures.
• Versatility: Can be used in any hop-forward style, especially NEIPAs, West Coast IPAs, and modern pales.

Applications

• Brewing: The primary tool for modern IPAs and hop-heavy ales. It is particularly effective when dry-hopping early in fermentation to ensure maximum extraction of terpene glycosides for the enzyme to work upon.
• Cider Making: Useful for “hopped ciders,” where it helps bridge the gap between apple aromatics and hop-derived fruit notes.
• Distilling: Can be applied to washes intended for “hop-distilled” gins or specialty spirits to ensure maximum aroma carry-over during the distillation process.

Typical Usage

• Dosage: 5g per hL of wort.
• Timing: Add mid-fermentation. This allows the enzyme time to break down glycosides and the actively fermenting yeast to consume the released glucose, minimising the loss of volatile aromas due to CO2 stripping.
• Method: Dilute the enzyme in an adequate amount of water (~ 1g in 10ml) to ensure even distribution within the fermenter.

Technical Data & Properties

• Activity: Strong glycosidase activity (beta-glucosidase).
• Optimal pH: 3.5 – 6.5 (performance is maintained at lower pH levels for sour beers).
• Optimal Temp: 15°C – 65°C.
• Format: White to light brown coloured powder.

Storage and Handling

• Storage: Store in a cool, dry place (0°C – 25°C). The product is very stable and does not require refrigerated transport.
• Shelf Life: 4 years from the date of manufacture if stored correctly in unopened packaging.
• Handling: Once opened, it is recommended to use the entire jar. If any remains, reseal tightly and store in cold, dry conditions to maintain enzymatic activity.

Summary

Bio Hop Enzyme is a high-performance beta-glucosidase enzyme designed to maximise hop bio-transformation during fermentation. It works by breaking down glycosidic bonds to release volatile aromatic terpenes that would otherwise remain “locked” and non-aromatic, resulting in a more intense juicy and tropical profile. Beyond enhancing aroma, it improves hop utilisation—allowing for reduced hop dosages—and smoothens the beer’s finish by reducing harsh bitterness and green hop character.