The Hopsteiner Sensory Panel is dedicated to evaluating experimental hop varieties using quantitative descriptive analysis techniques. In addition to green hop and raw hop aroma evaluations, the sensory Panel also evaluates hop aroma and flavor in beer. Throughout the year, multiple beers are brewed using experimental varieties to gain a better understanding of overall hop impact on the final product. Included below are the initial tasting results from single hopped pale ales featuring an experimental variety that was used for three separate additions during brewing.

Estimates for the 2014 hop crop in Germany were finalized in the Hallertau on August 20th. We are pleased to attach a list comparing the crop results for 2013 with the estimates for 2014 for the world’s main growing areas.

At the Hopsteiner Forum in July 2014 a selection of Pale Ales were presented to an audience of brewers and brewing scientists to show the impact on beer aroma by only using different hop varieties for dry hopping. Unique and partly new hop varieties were selected to produce four single hopped beers and in addition four mixed combinations. The base beer of all eight Pale Ales was identical (14°P, 6% abv.) and exclusively made using

Genotyping is the characterization of a hop variety by examination of its DNA sequences. This information is not only used in the Hopsteiner breeding program to select parents and evaluate seedlings, but molecular markers have immediate applications to quality control. For example, prior to propagation for planting a new ἀeld, the source material is tested for identity and purity by comparing its DNA ἀngerprints to an in-house database of molecular marker proἀles for refer-ence varieties. Until now, genotyping in hops, or other niche crops, lacked sufἀcient power, due to the small number of features measured in each assay and the considerable cost. Hopsteiner has solved this by applying Next Generation Sequencing (NGS) to hops, which increases the number and diversity of measured DNA features per assay -- far beyond what is required for routine genotyping.

Hopsteiner has released an exciting new hop variety bred and trialed in the Yakima Valley of

Lacing is an important visual attribute of beer. The interaction of iso-alpha acids and protein in beer is responsible for lacing. One can improve the lacing of beer by increasing the concentrations of iso-alpha acids in beer, however, this will cause an increase in beer bitterness. In our February 2014 Newsletter, we mentioned that if one isolates alpha acids from CO² hop extract and adds it to beer, post fermentation, one can dramatically improve foam stability of beer at concentrations as low as 3 to 5 ppm. Alpha acids added to beer at these same concentrations also enhances the lacing of beer.

The Hop Storage Index (HSI) is one of the parameters to evaluate freshness of hops and hop pellets. Our newsletter of January 2012 already informed about the varying HSI within hop varieties and crop years.

Once considered a fad, then a trend, U.S. Craft beer production has become a solid component of total U.S. beer production. According to the Brewers Association, Craft beer production in 2012 topped 13 million barrels (31 US gallons or 119 Liters per barrel). Total U.S. beer production for the same period was just slightly more than 200 million barrels.