Derived from the Greek word ‘kryos’, meaning frost, Cryo Hops® is an industry-leading, cryogenic hop-processing technology used to separate whole cones into two components—concentrated lupulin and bract. Each component of the hop is preserved using low temperatures in a nitrogen-rich environment during the entire process, from separation to pelleting.
Cryo Hops® pellets are the concentrated lupulin of whole-leaf hops containing resins and aromatic oils. It is designed to provide intense hop flavor and aroma, enabling brewers to efficiently dose large quantities of alpha acids and oils without introducing astringent flavors or vegetative material. Cryo Hops® pellets can be utilized anywhere whole-leaf hops and hop pellets are traditionally applied.
Nearly twice the resin content of traditional T-90 hop pellets
Intense contribution of hop flavor and aroma
Reduced grassy and vegetal characteristics
Increased yield through reduced brewhouse and cellar trub
Cost savings and net increases in revenue per batch
We recommend adapting any recipe by substituting 40g of Cryo Hops pellets either 25g of T-90 pellets or 15g American Noble Hops pellets for every 100g of T-90 used. For new recipes we recommend starting with an estimated dosing rate of Cryo Hops pellets at 40-50% of T-90 hop pellets by weight. Cryo Hops can be utilized anywhere whole leaf hops and hop pellets are traditionally applied.
KETTLE: Late additions only; early kettle additions should be avoided to prevent boiling out the intense aroma characteristics.
Post-Boil/Whirlpool: Whirlpool additions are an excellent way to increase aroma and reduce trub load from large, late additions..
Fermentation: Using Cryo Hops® pellets in the fermenter is an excellent way to increase aroma while reducing trub loss.
Dry hopping: An excellent way to harness the massive aroma and flavor characteristics of Cryo Hops while reducing trub loss. Cryo Hops will settle out during normal conditioning and can be fined, filtered, or centrifuged as normal.