This month, 4 new hop varieties were officially launched. These new varieties were bred in the Hop Research Institute in Hüll, Germany and are characterized by their unique flavours. As dry hopping becomes increasingly popular in the brewing industry, especially among craft brewers worldwide, these flavours, which re-appear in the finished beer, will no doubt make an important contribution to overall beer aroma. ...

The basis for evaluation for the analysis results of hop products is the statistical data of the methods recommended in Chapter 7 of ”Analytica-EBC“. This annually updated collection of methods will soon be available on-line (www.europeanbreweryconvention.org). All the prescriptions have been tested in ring analyses which provide a reliable source for the determination of statistical data. In some cases coefficients of variation (CV) and/or standard deviations (s) are used to characterize accuracy. Newer methods which have been tested according to the Norm „Accuracy (trueness and precision) of measurement methods and results“ (ISO 5725:1994), specify the errors of repeatability (r95) and reproducibility (R95) of an analysis with a statistical certainty of 95%.

Hop products are produced from a naturally grown organic material, which is liable to variable rates of deterioration after harvest and/or processing. Although processing of raw hops helps to preserve their important constituents, it is strongly

In order to produce beers with a unique character that can easily be distinguished from other brands, brewers worldwide depend more and more on new and special varieties. Bravo has been proven in commercial production for several years, and the brewers’ feedback has been enthusiastic.

The Hop Storage Index (HSI) is used to describe the freshness of raw hops and hop pellets. The analysis is done by spectrophotometric methods as described in the Analytica-EBC 7.13 and ASBC Hops-12.

As in previous years we would like to demonstrate the variations in the contribution of hop oils to beer depending on the crop year. As a representative hop aroma substance we have chosen linalool, which correlates well with the sensory impression of a hoppy aroma in beer.

The Hopsteiner Guidelines 2011 will soon be published and be available at Brau Beviale 2011 in Nuremberg. 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.

The use of hop oils provides significant advantages with regard to achieving a consistent hop aroma in beer. There are three types of hop oils available: Type Dry, Type Noble and Type Noble Plus with the Type Dry product having the added benefit that it can be produced from specific hop varieties.