Hopsteiner has recently expanded a new experimental variety from their breeding program in Yakima, Washington/USA. Seventy-five percent Cascade in origin, Experimental #09326 was bred in 2008 and is an aroma-type hop that matures mid-to-late season. Its bright, punchy aro-ma has been described as grapefruit and tropical fruit, but brew trials indicate this variety also adds a distinct berry note in ales, making it an exciting hop to watch! Experimental #09326 trials are still un-derway, so stay tuned for updates on this variety.

On Dec. 16, 2016, the US Department of Agriculture reported that US hop production for 2016 increased another 11 % from 2015, yielding nearly 87.1 million pounds of hops. Acreage increased 17 % in Oregon, 16 % in Idaho, and 16 % in Washington. Washington State produced 75 % of the hop crop in 2016, with Oregon producing about 14 % and Idaho 11 %.

Low IBU beers (20 ppm of isoalpha acids or less) that are heavily dry hopped, with 1 lb of hops per barrel (0,381 kg/hl) or more, can experience signiἀcant changes in hop acid composition.

High IBU beers (40 ppm of isoalpha acids or more) that are heavily dry hopped, with 1 lb of hops per barrel (0,381 kg/hl) or more, can experience significant changes in hop acid composition. When dry hopping high IBU beers, the leaf material of hops or hop pellets absorb and remove significant amounts of isoalpha acids and add significant amounts of low bitter humulinones and very low bitter alpha acids. ...

As in previous years, we performed a tasting of Pale Ales at the BrauBeviale 2016.

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.