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.

It is well known that alpha acids in hops are responsible for beers bitterness via their thermal isomerization into iso-alpha acids during the kettle boil. Alpha acids that don’t isomerize generally absorb onto the trub and yeast during fermentation, with little if any getting into the final beer.

It is well known that hop is a nitrate storing plant and therefore the concentrations are rather high, as shown in the graph below with the data from crop 2013. The various colors stand for different growing regions. Yellow (Spalt), blue (Tettnang), green (Hallertau) and red (Elbe-Saale) are the German growing areas and the US hops are presented in grey. The values vary between 4410 and 9900 mg/kg.

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 Hopsteiner Guidelines 2013 will soon be published and be available during November. We are still working on some details of the beer production and will present the balance of World Alpha Acid Supply and Demand as soon as possible.So far we have ἀnalized our estimate for the alpha production 2013 which we are pleased to present in the following charts: ...

On the occasion of the nomination of hops as the "Medicinal Plant of the Year 2007", Dr. Christoph Pinzl (Head of the German Hop Museum in Wolnzach) and Dr. Martin Biendl (Head of Research and Development at Hopsteiner, Mainburg) wrote a book on this subject. Since the first edition is now out of print, a second, updated edition has now been published.