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The antimicrobial effects of hops

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 [1]. 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.
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Update on EBC methods related to craft beer

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.
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2020 United States Hop Production Down & Hop Acreage Up

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.
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River ranch in Mabton, Washington

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.
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Bitter fraction(s) in pellets & ethanol extract (TRE new)

The commercial value of hops and hop products is particularly influenced by the content of alpha-acids. the main source of the beer’s bitter taste. In 2015 the additional contribution of hard resins was clearly demonstrated (1). It was shown that at least 20% of the hop derived beer bitter intensity was attributed to hard resins and about 75% to iso-alpha-acids. The whole range of hard resin components is transferred into ethanol extract, therefore only this type of extract can be called “Total Resin Extract” (TRE). Read the complete article here!
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Extreme dry hopping

Just when you thought craft brewers couldn’t add any more hops to their beer they do. Some craft brewers feel that dry hopping with 1 to 2 lbs of hops per barrel of beer is not enough and many are adding as much as 4 to 5 lbs if not more. To see what effect this has on the hop acid composition of beer and bitterness, a series of dry hopping experiments were conducted using Cascade hop pellets with assaying 5.7% alpha acids, 5.5% beta acids and 0.23% humulinones. A control beer with assaying 42 ppm iso-alpha acids was dry hopped with 1.0 lbs, 2.0 lbs, 3 lbs, 4 lbs, and 6 lbs of Cascade hop pellets for three days at 16 °C. As the below chart shows, most of the iso-alpha acids are lost with the first two pounds of hops with smaller amounts being lost with pounds 3 thru 6. Due to the high solubility of humulinones, concentrations reach 48 ppm and alpha acid concentrations reached just over 35 ppm with 6 pounds of dry hopping.

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Beer monopoly podcast No. 9: Direct to consumer

It was a remarkable admission by James Watt, one of the founders of Scottish craft brewer BrewDog: He said that in March 2020 he broke down in tears when the severity of covid-19 became clear: BrewDog had lost almost 70 percent of its revenue overnight, almost all of its 100 bars were closed, most of its export markets stopped ordering. Pivoting its website to prominently feature its online shop proved a way out. BrewDog ended a potentially ruinous year profitably. So what can craft brewers learn from BrewDog’s e-commerce model?