Per la versione italiana fare click qui
Following the spring release of DynaBoost™, a hop extract obtained through supercritical CO2 extraction specifically designed for whirlpool additions, Yakima Chief Hops® has recently launched HyperBoost™, a liquid hop extract also produced via CO2 extraction, typically used at dry hopping. It is now available in Citra®, Mosaic®, Simcoe®, Idaho 7®, Sabro®, Chinook, and Centennial varieties.
“Well, another one for the list…” you might think, overwhelmed by products promising more aroma, better yield, and a soft cotton blanket. However, HyperBoost™ seems different because it appears to be a true evolution of the extracts currently on the market. The most intriguing aspect is its usage ratio. Compared to traditional T90 pellets, it offers a 1:100 substitution ratio. That is right, 1kg of HyperBoost™ equals 100kg of T90. It takes a moment to grasp this concept…
You can imagine how quickly the hype has grown and the eagerness to understand its actual performance in beer. To put it to the test, we decided to ask the head brewers of five Italian breweries to use it in their beers and share their thoughts. This collaboration led to this article, where we shine a spotlight on HyperBoost™, exploring what it can practically contribute to the finished beer and its impact on yield, while analyzing its strengths and weaknesses.
Giovanni Faenza, Ritual Lab
Have you used liquid extracts before HyperBoost™?
We have used extracts before, but mainly for hot side applications, like Incognito. This was our first time using a dry-hop extract. Generally, we don’t have any prejudices against extracts; we like them and find them interesting for enhancing a more intense and defined aroma profile.
Tell us a bit about the recipe in which you used HyperBoost™.
We added the 100 ml bottle of HyperBoost™ Simcoe® towards the end of fermentation, when a few gravity points were still left, along with other hops: 5 kg of Cryo Hops® Simcoe® and 5 kg of Simcoe® T90 in a 20-hl batch. The base was our ‘Ritual Ville’, a one-shot series to experiment with different hop varieties.
How was HyperBoost™ to use?
It was very easy to use. Compared to other hot-side extracts, this one is much more liquid, making it easier to dose. Aromatically, it delivers strongly, both on the nose and palate, where it rounds off and smoothens the drink, this is likely due to the absence of vegetal matter.
How was the result? Were you satisfied? Do you plan to use it again in the future? Absolutely. The aromatic notes were intense and robust (almost pungent), with an 8% lower loss compared to beers made with the same nominal hop amount (20 kg of hops in 20 hl). We’re curious to try HyperBoost™ again to understand its contribution better, and we’ll probably use it on its own to have a clear view of its impact.
What advice would you give to those wanting to try it?
Don’t be afraid to be bold: use it as a key component in hoppy beers for intense and interesting results. It could also be used in familiar beers, but first, you need to understand its impact to avoid altering the base beer.
Oliviero Giberti, Birra 120
Have you used liquid extracts before HyperBoost™?
We have used PHA in the past, but it didn’t convince us as the initial aroma faded quickly.
Tell us a bit about the recipe in which you used HyperBoost™.
To get reliable feedback, we used it on a well-established and familiar recipe. We replaced the Citra® entirely in hop stand, while the dry hop addition was halved. We added 25g in the hop stand and 25g in dry hop.
How was HyperBoost™ to use?
It’s very practical, easy to dose using a precision scale we already have in the brewery. Between each addition, we stored it in the freezer, and it remained fluid without layering. We are currently storing the remaining in the freezer and will assess stratification in the next usage.
How was the result? Were you satisfied? Do you plan to use it again in the future?
The result is interesting, there are differences compared to the original recipe that we need to refine. Aromatically, it was really strong even in the early days of packaging. We are now curious to assess the aroma curve over time to evaluate its stability. We saw a 5-6% increase in yield, resulting in two additional kegs. Considering the extract’s cost, we should break even or make a slight profit, but we will optimize the process with future batches to have more precise data. We will certainly use it again whilst fine tuning adjustments.
What advice would you give to those wanting to try it?
I recommend using it on a familiar recipe to better understand the differences between the original and the one with HyperBoost™, evaluating its benefits. It is certainly a product that shines in heavily hopped beers, where aromatic intensity and reduced losses make a difference.
Elia Pina, 50&50 Brewing
Have you used liquid extracts before HyperBoost™?
We have used several extracts over the years; some we liked because they closely resembled the original hops, while others we liked less as vegetal notes often emerged excessively. In general, we find them useful for enhancing aroma, although the aroma’s longevity, when used alone, is usually shorter than traditional hops.
Tell us a bit about the recipe in which you used HyperBoost™.
We used HyperBoost™ in a celebratory beer for our 10th anniversary in collaboration with Bondai. We used Mosaic® in all its forms, including DynaBoost™ and HyperBoost™, hence the beer name, Mosaic3. We decided to use the entire HyperBoost™ at a dosage of about 6 ml/hL with a warm temperature, specifically during the third dry hop at 15-16°C, which I recommend for maximum aromatic impact and to enhance fruity characteristics over resinous ones.
How was HyperBoost™ to use?
It was easy to dose as it is very liquid and easily dilutable.
How was the result? Were you satisfied? Do you plan to use it again in the future?
Both Luca and I were very satisfied with the final product. However, in the case of HyperBoost™ Mosaic®, we found it more resinous than fruity, which we did not expect, but we pushed everything to the extreme with this beer to faithfully capture the essence of Mosaic®, hence the name “Mosaic3” meaning cubed. We will definitely try other HyperBoost™ varieties that initially appealed to us more, but we will also give Mosaic® another chance, perhaps experimenting with different dosages and combinations.
What advice would you give to those wanting to try it?
Start with a dosage of 2 ml/hL, avoid using it cold, and do not entirely replace the dry hop, as the initially intense aroma could fade faster if used alone.
Mattia Bonardi, Nama Brewing
Have you used liquid extracts before HyperBoost™?
We have used extracts mainly on the cold side, with varying results: some we liked, others less so.
Tell us a bit about the recipe in which you used HyperBoost™.
For this test, we made a one-time beer based on a recipe we knew well, our Modern IPA, modifying the hopping process. We used DynaBoost™ in the hop stand and HyperBoost™ Citra® at the end of fermentation. To add character, we used Kveik yeast fermented at 35°C.
How was HyperBoost™ to use?
HyperBoost™ is easy to dose and add to beer, even at the end of fermentation.
How was the result? Were you satisfied? Do you plan to use it again in the future?
The aromatic profile of HyperBoost™ seems more stable; we found it remarkably similar to the aromatic notes present in pellet or Cryo Hops® varieties. We are very satisfied with the aroma quality; the intensity was quite high, and the recommended dosage was correct. In terms of losses, as it was a one-off brew on a smaller scale, we do not have direct feedback; we need to evaluate it further in time on more established productions to gather significant data. In the future, we aim to use it in known beers to have a more precise comparison in terms of aroma and losses.
What advice would you give to those wanting to try it?
I suggest not using it at 100% but combining it well with pellets to optimize the aroma ratio. Compared to other products, it performs well during maturation.
Salvatore Arnese, Stimalti
Have you used liquid extracts before HyperBoost™?
We tried PHA cold, which had good aroma longevity, though it felt artificial. We currently also use DynaBoost™, often as the sole product in the whirlpool.
Tell us a bit about the recipe in which you used HyperBoost™.
We used HyperBoost™ in a double IPA that we know well and is part of our regular lineup, with a modified hop schedule. We used only DynaBoost™ at the end of the boil, and in dry hop, we used HyperBoost™ Mosaic® (4.5g/L) along with Sabro® and Columbus, all added warm six days after yeast inoculation.
How was HyperBoost™ to use?
Very convenient. The dosage was simple, even though we used it cold, as the extract is very fluid.
How was the result? Were you satisfied? Do you plan to use it again in the future?
The aroma intensity was remarkably high, and the flavor was intense, maybe even too much at the dosages used. We have no data on losses yet, but we expect a significant reduction thanks to the predominant use of extracts. We plan to use it in hop stand, cold fermentation, and at 100% to understand all the nuances it can bring to the finished beer.
What advice would you give to those wanting to try it?
Carefully evaluate the quantities to avoid an explosive overdose. Given the low dosages, it might be useful to sequence brews to use the extract within a couple of batches.
The voices of the expert brewers have painted a lively and varied picture of their first experiences with HyperBoost™. Each, with their own sensitivity and style, managed to “extract” unique nuances from this new extract, demonstrating how it can be a valuable ally in expressing creativity. We hope this article inspires all brewers to experiment and get the most out of Yakima Chief Hops®’ new Boost range!
