Company news | After the outbreak of Covid-19 (coronavirus disease 2019), intensive research on potential inhibitors of the viral pathogen SARS-CoV-2 (severe acute respiratory syndrome coronavirus type 2) started worldwide. Since the beginning of last year, hundreds of scientific papers have been published on this topic. Thousands of compounds were screened for their inhibitory effects against coronaviruses.
Hops have been known for centuries as a cultivated and medicinal plant. The numerous possibilities of applications in the brewing process and also the use of its antibacterial and even anticarcinogenic properties in completely different areas inspire us and are the driving force behind numerous research and development activities in our group of companies.
Technical Support | Oxygenated hop oil compounds, Geraniol and Linalool, when added to the whirlpool and/or during fermentation can take advantage of biotransformation as a result of when yeast converts oxygenated hop oils into floral and citrus tasting compounds (see also January 2019 newsletter).
Technical Support | Hops “keep away certain putrefactions from beverages.” – a statement written by Hildegard von Bingen, in the herbal book “Physica“ from the 12th century . In today’s language, this is equivalent to describing an antimicrobial effect that has been observed for centuries, not only in beer production but also beyond the brewing industry, primarily when gram-positive bacteria must be controlled or inhibited in biochemical processing, as feed additives or food applications.
Technical support | When compared to regular hop addition during wort boiling, late and especially dry hopping make the composition of beer more complex and diverse, which requires additional analytical methods. For this purpose, two new methods are now recommended by the European Brewery Convention (EBC). At the same time, the precision values given for BU (Bitterness Units) measurement have been updated. They now cover also higher ranges as typical to dry-hopped beer.
Technical Support | Downy mildew in hops, usually called peronospora, is caused by Pseudoperonospora humuli and can lead to considerable losses in quality and yield due to weather conditions. For this reason, Dr. Alexander Feiner conducted a study on resistance to downy mildew in hops as part of his doctoral thesis in cooperation with the IPB in Halle (Saale) and the IPK in Gatersleben.
Technical Support | On Dec. 22, 2020, the US Department of Agriculture reported that US hop production for 2020 decreased 7% from last year, yielding 104 million pounds down from 2019’s record yield of 112 million pounds. Acreage increased in Washington by 1388 acres, in Idaho by 910 acres but decreased in Oregon by 202 acres with an overall increase of 3%. Washington State produced 71% of the hop crop, Idaho 17% and Oregon 12%. The overall hop yield per acre was 1,770 pounds down 211 pounds from last year.
Company update | Hopsteiner celebrates its 175th anniversary this year. Instead of traditional festivities, we have decided to engage in a research cooperation dedicated to the fight against COVID-19 in the field of the antiviral effect of hop ingredients.
Technical Support | Agronomist Dr. Alexander Feiner and his team spent seven years cultivating and testing the 99/268 breeding line. In autumn 2019 they decided to launch the new variety officially, naming it Akoya. Akoya’s yield stability and overall resistance most certainly presents the right answer to climate change, opening up new perspectives to both growers and brewers.
Hop market - The survey of hop acreage in 2020 is completed. Enclosed please find the comparison of acreage from 2017 to 2020 for the world's main producing areas. You can find the current status reports on our homepage www.hopsteiner.com. We will keep you informed about further developments.
Technical support | The use of essential oils has long since found its way internationally into the brewing and beverage industry. This can be observed particularly for the essential oils of hops. The numerous technological options in beverage production in principle already enable many product creations with an emphasis on hop aroma.
Hopsteiner Newsletter 05/2019 – The International Bitterness Units test, IBU, was developed in the 1960’s to measure the iso-alpha acid concentration in beer. The test is a simple liquid-liquid extraction where 10 ml of beer is extracted with 20 ml of acidified isooctane by shaking the two in a testtube for 15 minutes.
A few years ago, craft brewers in the northeastern part of the United States started to brew a different kind of beer. One full of massive hop flavor yet not very bitter. The beers also taste fruity or juicy and are incredibly hazy. So what did they do?
A few years ago, craft breweries from the Northeastern part of the United States started brewing a new type of beer they called New England IPA (NEIPA).This unique beer style is being copied by more and more breweries across the United States and parts of the world. The reasons could be that these beers contain a hoppy fruity flavor and are not very bitter.
The goal of the Hopsteiner breeding program is to develop competitive hop varieties for efficient and resource-saving hop growing and establish them on the relevant markets. The program was created to develop new, top quality, grower and brewer friendly as well as disease resistant hop varieties.
On Dec. 19, 2017, the US Department of Agriculture reported that US hop production for 2017 increased 20% from 2016, yielding a record 104 million pounds up from 87.1 million pounds in 2016. Acreage increased 3% in Washington, 1% in Oregon, and 24% in Idaho.
River Ranch has an operating capacity of three standard picking machines and can service multiple combines at one time with its three unloading bays. River Ranch is streamlined from the bottom up for increased productivity and food safety, offering fully enclosed product conveyers and stainless steel construction. The design of the facility allows for hop cones harvested in the field to skip the picking process and be sent directly to the kiln conveyer in order to avoid damage to the already picked cones.
Beer monopoly podcast No. 10: The future of supply chains
From bottle and can shortages to shipping delays and soaring commodity costs, the pandemic has strained brewers’ global supply chains. Amid ongoing geopolitical tensions and a toughening of European legislation, brewers will have encountered vulnerabilities in procurement and risks in their production strategies just about everywhere. How can brewers improve their supply chain resilience?