Effect of Hemp Variety (Cannabis sativa L.) and Addition Timing on Beer Aroma and Bitterness

Hemp (Cannabis sativa L.) inflorescences are a by-product of fibre hemp production and share aroma-active and potentially bitter compounds with hops. This study investigated how hemp variety and addition timing affect beer aroma and bitterness. Five industrial hemp varieties (Muka 76, Futura 83, Kompolti, Dioica 88 and the CBD-rich variety Futura 75) were added at 1.8 g L−1 to unhopped malt extract wort at wort boiling, whirlpool or cold storage. Aroma was characterised by Ultra-Fast Profiling, Projective Mapping and Rate-All-That-Apply (RATA); bitterness intensity was rated with nose clips on a line scale anchored at 0 and ≈11 mg L−1 iso-α-acids and analysed by aligned rank transform ANOVA. Cold-storage additions produced the most pronounced herbal and hemp/cannabis aromas, whereas hot-side additions gave milder profiles; Futura 75 was the most aroma-intense variety at all stages. Perceived bitterness was low overall (group means 3.1–5.6 on a 0–10 scale) and lower after cold-storage than after hot-side additions, with a significant variety × timing interaction; only Futura 75 was most bitter after cold addition. All effect sizes were small. Addition timing thus shifts the contribution of hemp between aroma and bitterness, positioning hemp inflorescences as a flavour modulator rather than a hop substitute.