CO2 Extract
Produced using supercritical CO₂ extraction with one of the most sophisticated, in-house extract facilities in the industry, this pure resin hop extract offers increases in alpha utilisation in the kettle, as well as variety-specific hop character when used in the whirlpool. It has a significant shelf life and minimal storage requirements.
ADVANTAGES
Looking for a boost in bitterness early in the wort stream? Increase your utilisation with ease when incorporating CO₂ Extract. Pure hop resin can increase your alpha acid utilisation, reduce vegetal and polyphenol flavour contribution, and offer excellent stability of alpha acids.
Our CO₂ Extract offers variety-specific aroma character and related notes in beer. To maximize aromatic contributions, use CO₂ extract in the whirlpool.
CO₂ Extract from Yakima Chief Hops has a significant shelf life with minimal storage requirements and is backed by the Yakima Chief Hops Quality Guarantee.
We've got the right tools to complete your hop bill. Explore our full lineup of CO₂ Extract and layer with our products to paint the perfect hop profile.
IDEAL FOR
PRODUCT DOCUMENTS
There are several methods for dosing CO₂ hop extract successfully. Two common methods include adding an open or perforated tin to a grant during runoff or mixing it with hot water or wort in a secondary vessel and pouring the resulting mixture into the kettle for boiling. The alpha acids in CO₂ hop extract are not isomerised until they are boiled during the kettle brewing process.
Kettle Brewing
Post-Boil/Whirlpool
Active Fermentation Dry Hop
Post Fermentation Dry Hop
Frequently Asked Questions
The viscous nature of CO₂ hop extract is not ideal for fermentation dispersion. CO₂ hop extract is intended for bittering and is best used exclusively on the hot side for isomerisation. For aromatic additions in the fermenter, we suggest T-90 pellets, Cryo Hops, or HyperBoost.
Introducing the Product Usage Matrix
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Testimonials
I have been a big believer in CO₂ Extract as a bittering addition for many years! We love using Simcoe and/or Mosaic Extract in most of our West Coast IPAs, Pale Ales, and big Double and Triple IPAs, and enjoy the clean, saturated bitterness we get. I found that our hop flavour and bitterness remain intact throughout the lifespan of our beers when we employ hop extracts in the kettle, and it's likely something we'll always continue doing in our hoppy beers.
