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Hopsteiner
As in previous years we would like to demonstrate how the contribution of hop oils to beer can vary from one crop year to another. We have chosen linalool as a representative hop aroma substance as it correlates well with the sensory impression of hoppy aroma in beer.
Hopsteiner
The Hopsteiner Guidelines 2013 will soon be published and be available during November. We are still working on some details of the beer production and will present the balance of World Alpha Acid Supply and Demand as soon as possible.So far we have ἀnalized our estimate for the alpha production 2013 which we are pleased to present in the following charts: ...
Hopsteiner
On the occasion of the nomination of hops as the "Medicinal Plant of the Year 2007", Dr. Christoph Pinzl (Head of the German Hop Museum in Wolnzach) and Dr. Martin Biendl (Head of Research and Development at Hopsteiner, Mainburg) wrote a book on this subject. Since the first edition is now out of print, a second, updated edition has now been published.
Hopsteiner
Estimates for the 2013 hop crop in Germany were finalized in the Hallertau on August 21st. We are pleased to attach a list comparing the crop results for 2012 with the estimates for 2013 for the world’s main growing areas.
Hopsteiner
At the Hopsteiner Forum in June 2013, five different wheat beers were presented to an audience of brewers and brewing scientists showing the influence of different hop varieties used for dry hopping.
Hopsteiner
For the past year, Hopsteiner has been developing an in-house sensory panel to provide additional evaluation of hop varieties and products. The Hopsteiner Sensory Panel trains on a set of sixty aroma reference standards in order to correctly identify common aromas found in hops (e.g. lemon, pine, mango, rose, etc.).
Hopsteiner
Very heavy rainfall on June 2nd and 3rd caused flooding in many Bavarian hop gardens. First
Hopsteiner
As dry hopping shows increasing importance, we are extensively investigating its influence on aroma and bitterness. At the same time we have to be aware of hops as a nitrate storing plant. In the cone concentrations of nitrate can be found up to more than 1000 mg per 100 g of hops.