Why low temperature?
Hops' essential oils, α-acid, β-acid, and polyphenols are all sensitive to heat and oxidation. Low temperature helps slow flavour loss.
- Reduce aroma volatilisation
- Slow oxidation
- Preserve a freshness closer to the original green cone
Why a cone brick?
Brick form standardises packaging, storage, transport, and use — reducing the instability of storing and shipping loose cones.
- Easier batch management
- Easier cold-chain transport
- Easier planned use in the brewery
Relationship with traditional pellets
Fresh-lock cones don't simply replace pellets — they add another flavour expression for fresh-cone character.
- Pellets suit stable regular production
- Fresh-lock cones suit flavour upgrades
- Both can be combined based on beer style goals
Frequently Asked Questions
Clear answers for procurement and use cases — written for both brewers and search engines.
Is fresh-lock just frozen hops?
It covers low-temperature processing, packaging, storage, and cold-chain delivery. The goal is to reduce the impact of heat and oxidation on fresh-cone quality.
How do you use a fresh-lock hop brick?
Specific use depends on brewery process and trial goals — start with sample testing to evaluate dosing stage and amount.
Does fresh-lock change the hop itself?
The goal is not to change the hop, but to preserve its aroma, bitterness, and freshness as much as possible.
Next step
If you are evaluating sample hops, annual procurement, or specialty beer R&D, submit an inquiry with your volume, end use, delivery region, and timing.