RHO: Precision Bittering with Light Stability at Its Core
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In our first product deep-dive, let us introduce JRM’s RHO - a formulation of dihydro‑iso‑alpha acids (DHIAA) – one of the products in our premium hop extract portfolio. Available as a 30% w/w aqueous solution, RHO provides brewers with an efficient, highly soluble bittering ingredient ideal for post‑fermentation use.
What Makes RHO Unique?
RHO is a reduced isomer of iso‑alpha acids, developed to deliver a mild, rounded bitterness that enhances drinkability without dominating the flavour profile. RHO really excels is in its light stability — an increasingly critical feature for brewers of bright, clear, or packaged beers.
A Solution to Lightstruck Beer
As most readers will be aware, beers can degrade in the presence of light and create unpleasant "skunky" off-notes. However RHO is inherently light‑stable, because RHO resists the photochemical reactions that typically lead to 3-methyl-2-butene-1-thiol (MBT) -the compound responsible for lightstruck flavour.
By incorporating RHO, brewers can confidently package beers in a wider range of formats and under diverse lighting conditions, without compromising on quality or taste.
Oxidation Protection: Preserving Freshness
RHO also plays a subtle yet important role in preserving beer flavour post‑production. During storage, one of the key challenges is the oxidation of secondary alcohols — a process that can cause flavour deterioration and stale aromas. Dihydro‑iso‑alpha acids like RHO are less prone to catalysing oxidative reactions compared to traditional iso‑alpha acids. (See: https://www.scielo.br/j/qn/a/WVXzmHWpjQ5MfN6r35H6GwF)
This characteristic helps maintain flavour integrity over time, contributing to the overall stability and freshness of the finished beer — especially in beers stored under variable conditions or distributed globally.
Rho and Arthritis: A Note on Health & Well‑being:
While Rho’s primary purpose is in brewing, scientific research into dihydro‑iso‑alpha acids (DHIAA/Rho‑iso‑α‑acids) suggests potential anti‑inflammatory effects that may support joint health.
This article (https://www.mdpi.com/1420-3049/26/4/954) noted that reduced iso‑α‑acids -including DHIAA - have demonstrated promising biological effects in pre‑clinical and clinical studies, notably improving markers of inflammation, insulin resistance, lipid metabolism, and systemic inflammatory mediators
In particular, a study titled “Rho iso‑alpha acids from hops inhibit the GSK‑3/NF‑κB pathway and reduce inflammatory markers associated with bone and cartilage degradation” (see: https://pmc.ncbi.nlm.nih.gov/articles/PMC2743673/) documented the following:
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In vitro, Rho‑iso‑α‑acids selectively inhibited the NF‑κB pathway and GSK‑3 kinase, reducing nitric‑oxide production, osteoclast activity (via RANKL-mediated TRAP), and MMP‑13 expression—key factors in cartilage breakdown.
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In a mouse model of collagen‑induced arthritis, dietary RIAA significantly reduced joint swelling and histological damage—comparable in effect to 20 mg/kg celecoxib for reducing arthritis index, though celecoxib did not significantly reduce actual cartilage damage
These findings are preclinical, and while encouraging, they do not mean Rho is a medical treatment. Still, the data suggest intriguing therapeutic potential - particularly in inflammatory joint conditions such as osteoarthritis or rheumatoid arthritis - by targeting molecular pathways linked to inflammation and cartilage degradation.
Brewing Innovation Backed by Heritage
RHO is just one example of how our expertise in hop transformation delivers real value to brewers — enhancing both the flavour and stability of beer while supporting more sustainable production. To find out more visit our Product Range, or feel free to contact us.