Case Studies

Hop water sits at the center of two major shifts: declining alcohol use and rising demand for clean, adult flavor. This guide gives breweries a clear path into hop water with insights you can act on immediately. It outlines the cultural drivers behind the category, defines the flavor architecture that works in a zero-calorie sparkling base, and lays out the workflow controls that keep oxygen, pH, and dosing in check. You’ll get a documented base recipe, build paths for five proven flavor lanes, and the dosing math that scales cleanly from bench to tank. We make it easy to move fast with no workflow changes.

DMTS can wreck flavor and aroma with cabbage-like notes at trace levels. This case study shows how to stop it by comparing three extracts from one Citra® lot - Quantum, steam-distilled, and CO2 - using GC×GC-TOF-MS/SCD and blind human sensory. Quantum delivered the lowest DMTS and a cleaner hop-forward profile, with clear steps to prevent sulfur spikes on the cold side. Ideal for hop water and NA programs, you’ll see how to dial in dosing and timing for measurable gains. Read the full case study for methods, chromatograms, and panel data.