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.

For the crop 2016 Hopsteiner built a new plant to produce Vacupacks in Mainburg. Now we are able to package Leaf Hops into foils to protect them against degradation.

As already shown before in previous years, we would like to demonstrate how the contribution of hop oils to beer can vary from one crop year to another.

The 2017 Hopsteiner Guidelines are almost ready and will soon be available on our homepage www.hopsteiner.com.

Hopping Recipe: The base beer (14°P. 6,0 Vol.-% alcohol) was identical for all four samples. The pale ales were dry hopped with pellets type 90 using a different variety for each one. Bravo™ (P90) was used for the base beer in the brewhouse, 70% at boil begin and 30% 20 min. before boil end.

On August 23rd, the estimate for the Hallertau was announced, meaning that crop 2017 estimates for all German hop growing areas have now been submitted.

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!

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.