A group of volunteer students headed by a professor in the east Japan prefecture of Chiba has created a craft beer with a method to visualize the aromas and characteristics of different hops using mathematics and informatics.

Last month, volunteer students at Chiba University Graduate School of Science in Narashino, Japan, began making beer using recipes based on the method at the brewery “Narashino craft beer mugi no ie”. Led by professor Manabu Hagiwara, the beer is expected to be completed this month and will be on sale at the brewery.

Professor Hagiwara came up with the idea of creating a craft beer for the 100th anniversary of the city of Chiba’s establishment which took place last year. The beer sold in July 2021 was brewed by specialists based on the views of students. This time, students had the ability to add input to the recipe as well.

Hagiwara turned his attention to the hops that dictate a beer’s bitterness and aroma. Based on data regarding hops’ characteristics, he developed a chart that uses mathematics to analyze each one. Rather than just separating them by major characteristics like fruitiness and spiciness, it goes further into what kind of flavors they resemble, including nuts, white pepper, mint and other ingredients. The chart then makes all these flavors visible at once.

“Even people who have not devoted themselves to the practice of beermaking can now easily choose the hops they want to go with the beer they want to brew. In the future, perhaps it could be used in places that are commissioned to produce original craft beers,” Hagiwara said.

The students decided the beer should be made with a view to create something that is easy to drink and not too bitter, among other characteristics. Based on the chart, they opted for a recipe based on “El Dorado” hops, which have a flavor like mango and watermelon.

“I got to feel up close how mathematics can be used in what’s around us. I’m looking forward to seeing what kind of beer we made. I hope it’s one that even students who don’t like beer can drink easily,” said Shoichi Nakade, a 22-year-old fourth-year student at Chiba University’s Faculty of Science.

Photo Credit: Mainichi/Nobuyuki Mashimo