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

On Dec. 17th, 2015, the US Department of Agriculture reported hop production for 2015 increased 11% from 2014, yielding nearly 35,800 tons.

Hopsteiner is pleased to announce the addition of a new hop farm, River Ranch. The new farm is located near our Mabton, Washington hop farm located in the Yakima Valley. The additional acreage will be used to expand our proprietary hop varieties such as Eureka!, Lemondrop and Calypso. In addition, the extra acreage will allow us to grow some of our new experimental hop varieties as well as traditional hop varieties. River Ranch will have a new hop kiln, baler, warehouse and a new hop combine to aid in the harvesting.

As in previous years we would like to demonstrate how the contribution of hop oils to beer can vary from one crop year to another. We have chosen linalool as a representative hop aroma substance as it correlates well with the sensory impression of hoppy aroma in beer.

The 2015 Hopsteiner Guidelines are ready and will be available at BrauBeviale 2015 in Nuremberg.

Crop 2015 estimates for Germany were finalized in the Hallertau growing area on 25 August 2015. We enclose a comparison of crop 2014 results with crop 2015 estimates for the world’s most important growing areas.