Exploring the interplay of hop variety, harvest time and yeast: Sensory and chemical dynamics in beer brewing

• Interactions between hop and yeast influenced the sensory characteristics of beer. • Cascade produced fruity and floral notes while Columbus sulphurous and vegetal ones. • Yeast metabolism altered hop-derived aromas. • Aroma intensity and quality increased with hop harvest stage. • Selecting yeast can reduce hop usage for more sustainable brewing practices. This study investigates the combined influence of hop variety, harvest time, and yeast strain on the chemical composition and sensory characteristics of dry-hopped beers, with the aim of identifying yeast–hop combinations that enhance sensory quality and promote more sustainable brewing practices. Beers were produced using two Saccharomyces cerevisiae strains - a commercial beer strain ( Rock ) and a wine strain ( ISE77 , hereafter ‘77’ ) - combined with two hop varieties ( Cascade and Columbus ) harvested at three maturity stages. Chemical and sensory analyses revealed that the Rock strain yielded beers with higher alcohol content, greater fermentative efficiency, and more consistent sensory profiles, especially when used with Columbus hops. In contrast, the ‘77’ strain significantly enhanced the aromatic complexity and quality of Cascade -hopped beers through yeast-driven biotransformation processes, particularly when early-harvested cones were used. The interaction between yeast strain and hop variety had a significant impact on perceived sweetness, sourness, and olfactory intensity. Results suggest that yeast selection plays a pivotal role in modulating beer aroma and taste, and can be employed strategically to improve sensory quality while reducing raw material requirements, offering a promising tool for sustainable and resource-efficient brewing.