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What terpene stability can tell us about hoppy beer shelf-life
Discover new analytical insights from a UC Davis brewing study comparing traditional dry hopping and Yops® across alcoholic and non-alcoholic beers. Learn how terpene transfer and retention influence hop aroma over time.
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Hop aroma doesn’t end at packaging. As beer moves through distribution, terpene stability plays a key role in determining how much of that fresh hop character reaches the consumer.
In this white paper, we explore how different flavor-building strategies performed during storage and what brewers can learn about creating more stable hoppy beers.
"Not all terpenes age the same way. Which ones actually preserve hop aroma?"
— New data from UC Davis and Evodia featured in this white paper What Terpene Stability Can Tell Us About Hoppy Beer Shelf-Life.
White Paper – What terpene stability can tell us about hoppy beer shelf-life
What you’ll learn
- Why hop aroma changes during storage
- How terpene transfer differs in alcoholic and non-alcoholic beer
- What six months of refrigerated aging revealed about aroma retention
- Why forced aging doesn’t always predict real shelf-life
- Practical insights for brewers developing more consistent hoppy beers
"Does hop aroma survive six months in storage?"
— For the compounds that matter most, yes – if you know which ones to protect. That’s the question Evodia’s flavor science is built to answer.
Ready to explore the data?
Download the white paper and discover how terpene stability influences hop aroma retention, shelf-life, and flavor consistency in both alcoholic and non-alcoholic beer.
