IBIC Relationship Development Scheme: Sustainable Alternatives for Hops in Brewing (SAHIB)

Project Description

We aim to identify and develop alternative ingredients to identify botanical replacements for both the reduction of the use of hops in beer brewing, alongside improved flavour profiles, primarly targeting improved cost-efficiency and sustainability.

Hops, a key ingredient in beer production, have become increasingly expensive due to supply chain pressures, environmental concerns, and increased market demand. This project will explore potential substitutes derived from local, renewable, and less resource-intensive sources, such as herbs and botanical extracts (e.g. hemp, coriander) that can mimic or enhance the bitterness, aroma, and preservation qualities of hops.

Linking academic expertise and laboratories with an established microbrewery with brewing capability will allow for a full suite of lab-based trials of ingredients with expert sensory assessments, and environmental impact analyses to ensure viable alternatives meet consumer preferences and industry standards. Our shared goal is to create a cost-effective, sustainable range of innovative products without compromising beer quality.