cryo hops allow the same amount of lupulin (the ‘good stuff’ in pellet or whole cone hops) to be added to a batch of beer with roughly half of the physical, vegetal mass added to the batch.
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Cryo hops were designed mostly consider late additions in brew house equipment, since this is when brewers typically add the most hops to an IPA or other big, juicy recipe.
That said, cryo hops can be used at any stage of the brewing process. when using cryo hops at any point during the boil kettle, remember to check the alpha acid rating on the cryo pellets to make sure you don’t throw off your bitterness level.
Cryo hops are extremely well suited for post-boil additions and dry hopping, or even keg hopping. the ability to cram twice the aroma into half the volume is a major bonus. all the hoppy goodness with less wasted beer.
How are cryo hops made? liquid nitrogen is used to quickly lower the temperature of whole cone hops, which allows the natural lupulin powder to be more easily separated from the vegetal matter.
once separated, the lupulin powder is either compressed into pellets, or sold as loose powder. by weight, cryo hops pack roughly double the hop punch of standard pellet or whole cone hops. this is a big deal because it allows brewers to achieve the desired level of hoppiness with about half the solid mass.
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Emily Gong
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