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 2016 Hopsteiner Guidelines are ready and will be available at BrauBeviale 2016 in Nuremberg.

Beer filtration, a technique that is not normally practiced in terms of craft brewing, could potentially lead to an enrichment in certain beer aroma profiles.

Crop 2016 estimates for Germany were finalized in the Hallertau growing area on August 24th, 2016.

Table: Acreage 2013 - 2016 (ha) | +/- %. The survey of hop acreage in 2016 is completed.

Some craft brewers who dry hop, experience beer with poor foam. To determine if dry hopping reduces foam, a beer containing 44 ppm of iso-alpha acids had its foam measured using the Nibem Foam Stability Tester before and after dry hopping.

Many craft brewers dry hop with as much as 1 to 2 lbs of hops per barrel of beer (approx. 380 g to 760 g per hl respectively). Dry hopping at these high levels causes an increase in beer pH. To investigate this further, several beers with different IBU’s and different starting pH’s were dry hopped with Cascade hop pellets at 0.5, 1.0, and 2.0 lbs/barrel.

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