More bitterness, less hops

Increasing efficiency | The economic situation is currently challenging for many breweries. Regardless of the reasons, it is essential for efficient and thus sustainable operations to use the raw materials as effectively as possible. This article describes the Hopnomic technology introduced by Steinecker GmbH in 2020, a new approach to increasing efficiency in hop utilization.

The influence of protein content in barley and malt on beer quality (Part 1)

Limiting quality (LQ) | Protein content in malting barley and the resulting nitrogen fractions in malt, wort and beer have major repercussions for malt and beer production from a technological point of view as well as for quality of the sales beer product. Free amino nitrogen, e.g., is used as yeast nutrient or coagulable nitrogen impacts foam stability of beer. As far as the protein content in barley or malt is concerned, technological orientation values within the so-called limit values referenced should be complied with to avoid jeopardising processability as well as quality.

Bitter is beautiful

Hop bitterness | Compared with sweet, salty, sour and umami, our sense of bitter taste is the odd one out, as it’s the least researched and the perception thereof and impact of its various constituents are rather complex. The positive properties of bitter substances for the human organism are becoming more widely acknowledged – as are those of hops. It’s thus worth breweries developing the bitterness of their products.

Rapid quality assessment of malting barley

Innovative technology | Regular quality control of germination parameters in malting barley is essential for successful malting. A newly developed fast, simple and sound method can predict key traits of seed quality – germination capacity, germination energy, water sensitivity, and germination index. Based on a single test, all relevant germination parameters can be predicted using AI, thereby overcoming the well-known challenges associated with conventional barley testing — such as lengthy procedures, significant investment, and labor-intensive tasks.

Yeasts that grow on hops

Hop microbiome | Searches for new yeasts suitable for use in brewing have been ongoing for some time. A substantial part of domestic and foreign botany has been cartographically mapped for yeasts. But it is still quite surprising that one of the most important brewing ingredients has hardly been researched in that respect: namely hops. The authors and their students at FH Joanneum University of Applied Sciences have asked themselves: Which yeasts can be found on hops?

Nuremberg | The figures were eagerly awaited. On July 22, 2025, the time had come: Heinrich Meier and Thomas Raiser presented the new BarthHaas Report 2024/2025 at an online press conference, and they did not only have positive news to report.

Malting barley report Europe – sufficient supply expected

Europe | Even though there were regionally dry conditions for spring barley growth in the spring, sufficient supply is currently expected from the coming harvest. In addition, the initial results for winter malting barley are promising.

Consulting in hop commerce | Though long-established, Lupex is one of the smaller hop trading companies. Shortly after celebrating its 100th anniversary, the company is now preparing for a generational change, while simultaneously repositioning itself in the market with an expanded sales team. BRAUWELT spoke to Fritz Briem Sr., Dr. Fritz Briem and Fritz Briem Jr. about the upcoming changes.

Beer bitterness mainly comes from α-acids in hops, which convert to iso-α-acids during boiling. This transformation is affected by factors like pH, time, and gravity. Bitterness is measured in International Bitterness Units (IBU), a standard used especially in industrial brewing for quality control and consistency. While IBU provides a technical measure of bitterness, its relevance in craft brewing is debated, as taste perception also depends on aroma, alcohol content, and individual sensitivity. Despite criticism, IBU remains a valuable tool for recipe design and is essential in both craft and industrial contexts, though for different purposes.

Intensive hop aroma – a master achievement with many variables

Hop constituents | Modern beers, especially juicy and hazy IPAs, are distinguished by their intensive aroma of hops. Reproducing these so that they are consistent in taste and quality is a feat of achievement as regards brewing technology that requires immense effort, skill and expertise. Not only must the equipment configuration and choice of hop varieties and products be considered here but also diverse hopping parameters, such as timing, temperature, contact duration and circulation.

Implications of low raw protein content in barleys and malts

Statistical considerations | The Early Malting Program of the Chair of Brewing and Beverage Technology (BGT) has been in operation for many years. On the one hand, it is intended to provide customers with cost-efficient standard malting including analyses and, on the other hand, to give scientists a comprehensive and rapid overview of a harvest year. But most importantly, it is used to answer specific questions based on standardised data.