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.

Introduction

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.

Hopsteiner has released an exciting new hop variety bred and trialed in the Yakima Valley of Washington state/U.S.A. Denali has been planted to commercial production for the 2016 growing season, and contracts can now be made for the 2017 crop year and forward.

One of the possibilities to assess the freshness of hops and hop pellets is the Hop Storage Index (HSI), which