Avoiding DMTS/onion garlic character in hops

Discussion in 'Homebrewing' started by drewbeerme, Sep 6, 2013.

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  1. drewbeerme

    drewbeerme Initiate (0) Nov 16, 2007 Illinois

    I'm looking for more information on this subject so please pass along any references you have. I've gotten DMTS in a few of my hoppy beers and it does not appear to be dependent on how I use the hops or the amount used.

    I've hopped in many different ways and at different rates from medium to very high and can't find a reason why sometimes I'll get DMTS with a specific hop and sometimes I won't using a similar hop rate or process. (And I've never used Summit before so it's not that). Only sometimes I'll get it in citra, Columbus, mosaic, Nelson, and galaxy (seems to be the more flashy high oil content hops).

    This is also an issue in commercial beers as well (ex: One brewery's citra beer will be clean while another's will be an onion bomb.)

    Is it just hop batch specific and is a product of when they were picked?

    Does anyone have tips on how to reduce DMTS from certain hops or more information on how the compound is left in the beer?

    Thanks!
     
    #1 drewbeerme, Sep 6, 2013
  2. DrewBeechum

    DrewBeechum Pooh-Bah (1,954) Mar 15, 2003 California
    Pooh-Bah

    For the most part, what I've seen says that those objectionable onion and garlic sensory components are a product of variety, growth pattern, kilning and time in storage. Basically, some varieties will produce more of the precursors and will produce more based on how long the grower leaves them in the field. Ideally, the drying process should destroy most of it, but it will slowly come back with aging (and improper aging will increase it).

    As for predicting it, looking at the pro side of the fence, it seems to mostly come down to batch experimentation and rub testing. If you get the bad stuff, avoid that lot and supplier until you get a new supply.
     
    #2 DrewBeechum, Sep 6, 2013
  3. telejunkie

    telejunkie Savant (1,107) Sep 14, 2007 Vermont

    First off, I'll say i've never been very sensitive to DMTS so i have never really addressed this concern. You can start with a brief slide show Matt Bryndilson did for NHC back two years ago.
    You'll notice that even fresh Centennial yielded strong Onion/Garlic notes. You probably should read Stan Heironymous's book Hops if you haven't already as well. Tons of good info. But i think it boils down to what drewbage alludes to...avoidance
     
    #3 telejunkie, Sep 6, 2013
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