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Revolutionizing Hops

More flexibility, shorter boils, same robust hop bitterness profile.


Fully Isomerized & Flavor Profile Matched Hops

Introducing Steam Hops

Steam Hops is revolutionizing the way breweries use hops through a patent-pending process that allows the brewer reduce or eliminate boil time while maintaining the same full bitterness and flavor profile of longer boils.

Other isomerized hop products already exist on the market, however, they don't give the brewer the same level of control as Steam Hops. Traditional isomerized hop products are typically used for adjusting the bitterness after boil with little to no control over flavor profile. However, a Steam Hop addition provides both the bitterness and flavor profile typically obtained through boiling, giving breweries more flexibility in their operations.

Steam Hops’ patent-pending steam process is in adherence with the Reinheitsgebot.

Replace Your Hop Schedule

Brewers can replace their entire hop schedule with Steam Hops and correctly match the flavor profile of the original recipe. This allows them to shorten boil times, save time and energy, and maximize brewhouse operations.

Steam Hops are available in 5, 10, 15, 30, and 60-minute profiles.

Hops on Your Schedule

Steam Hops can be added at any point in the brewing process, including during fermentation, to achieve the same hop oil and bitterness profile as if they had been boiled. This allows brewers to save considerable amounts of time and energy by limiting boil times or eliminating boils altogether.

For example, a Steam Hop addition in the fermenter will add the same bitterness and will have the same flavor profile as if they were boiled with the wort.

How Do Steam Hops Work?

The concept of steam-processed hops can seem outlandish on the surface, but once you understand the science behind them, they seem as normal as using caramel malts in your mash.

When hops are boiled, two things happen:

  1. Large percentages of hop oils volatilize (i.e., evaporate or disperse into vapor).
    Hop flavor and aroma in a finished beer are entirely dependent upon the hops’ oil content. There are hundreds of oils in hops, but myrcene, humulene, caryophyllene, and farnesene are the dominant oils, with myrcene in particular usually making up 50% or more of the total hop oil. Of these four oils, myrcene is also the most volatile at high temperatures. During a 60-minute boil, as much as half of the myrcene content in the hops volatilizes, making the resulting flavor profile more dependent on the remaining humulene, caryophyllene, and farnesene oils. This is why 60-minute hop additions are referred to as bittering additions. The dominant flavor and aromatic oil in the hops are reduced tremendously, leaving behind just the converted acids for bittering and residual oils for a mild hop presence. Dry hopping and low-temperature whirlpool hopping preserve most or all of the myrcene giving the hops a distinctively fresh hop aroma.

  2. The hops get bitter.
    Bittering requires the presence of alpha acids (present in all hops), a catalyst (i.e., water), and high temperatures (i.e., a boil). The longer the hops stay in the presence of a catalyst and high temperatures, the more of their alpha acids convert into iso-alpha acids. This process is called isomerization. After a 60-minute boil, approximately 75% of the hops’ alpha acids are converted into iso-alpha acids which give beer its bitter finish. If hops are only boiled for 15 minutes, they see around 35% their alpha acids converted into iso-alpha acids.

Steam Hops’ patent-pending process uses steam to bring hops to boiling temperatures without damaging them in any way. As the alpha acids isomerize, the sensitive oils like myrcene volatilize out with the steam, producing the same flavor profile they would have during a traditional boil. The hops are then dried, packaged, and ready for use in brewing.


  • In the mash: Put the Steam Hops directly into the wort during the mash step. Mash temperatures are adequate to extract all of the oils and iso-alpha acids from the hops. However, if you plan on boiling the resulting wort, you will see continued volatilization of myrcene and other low temp oils as well as further isomerization of residual alpha acids.

  • In the whirlpool: Put the Steam Hops directly into the wort during the whirlpool step. The temperature that the wort experiences during a whirlpool step (150 - 165 F) is sufficient to dissolve the hop oils and iso-alpha acids into your wort.

  • In the boil: Add Steam Hops like normal hops, but take into consideration that the hops will continue to isomerize and hot oils will continue to volatilize during boiling. This can be accounted for by adding the profile time listed on the Steam Hops to the amount of time the hops are in the boil. For example, adding 15-Minute Steam Hops to the boil for 15 minutes will result in an isomerization and flavor profile of hops that have been boiled for 30 minutes.

  • In the fermenter: Steam Hops can be added directly to the fermenter similar to dry hops to make adjustments to bitterness and hop flavor profile after boiling. The alcohol of the beer helps dissolve the hop oils and iso-alpha acids into solution.

  • No-boil beers: Pitch the Steam Hops into the mash until the desired bitterness and flavor profile have been reached. The wort can then be moved directly to the wort chiller and fermenter after mash out.

Gas Chromatography Oil Analysis

Same batch of CTZ hops, half steam processed for 60 minutes, half raw

For the full analysis of the hops, use the links below to view:


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