Cryo Pop was born of Yakima Chief Hops' survivable compound research. After determining which flavour-active compounds have the highest rate of survival in finished beer, our Research and Development team decided to combine the best of the best to create this turbocharged super pellet!
ADVANTAGES
Cryo Pop was created using industry-leading analysis to identify hop compounds that survive heat, fermentation, and CO₂ scrubbing. The blend is composed of hand-picked lots based on the content of these survivable compounds and brought together specifically for their ability to remain expressive in finished beer.
The varieties merged in this blend were carefully selected lot by lot to maximise desirable survivable compounds, resulting in peach, pineapple, and mango flavour and aroma impact.
Produced through our patented cryogenic separation process, Cryo Pop delivers highly concentrated lupulin while removing most of the bract that causes beer loss and vegetal flavours.
Cryo Pop can be the entire hop bill for a juicy, expressive single-hop beer, or it can be used as an amplifier to elevate the aroma profile of existing hop combinations. It showcases geraniol and linalool for a bright floral and fruity expression.
IDEAL FOR
PRODUCT DOCUMENTS
Cryo Pop can be used anywhere hops are traditionally added, but a few key points in the process will maximise the aromatic impacts of these punchy pellets.
Kettle Brewing
Post-Boil/Whirlpool
Active Fermentation Dry Hop
Post Fermentation Dry Hop
Frequently Asked Questions
Cryo Pop is strategically engineered to maximise juicy, tropical, and citrus-forward aromas. Unlike single-variety Cryo pellets, Cryo Pop is built from specific lots to optimise ratios of thiols, esters, and monoterpene alcohols, to deliver an intentional, consistent flavour punch.
Testimonials
Cryo Pop was a groundbreaking project because we designed the blend around survivable hop compounds, then watch that data-driven approach consistently deliver incredible beer. It was one of the most satisfying 'hypothesis-to-glass' validations of my career, and it's produced some of the best beers I've ever tasted. I love how some brewers use it like 'MSG' to boost and round out hop character, with tons of biotransformation-friendly compounds
