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Raw materials
The chase for yeasts | For many breweries, biological production processes using maltose-negative yeasts offer a low-threshold entry to the production of non-alcoholic beers. Meadow orchards promise a source of many suitable species.
Raw materials
Hop strategy | Like the beer market, the hop market is currently in crisis. As beer consumption falls in Germany – and indeed throughout the rest of the world– so does the requirement for hops. This is contrary to expectation. How do hop sellers and hop traders thus reposition themselves in this environment so that they can look to the future with confidence? Strengthening this strategic focus, Hopsteiner recently appointed Florian Perschel as Commercial Director, bringing extensive international expertise in sales, business development and innovation to support the company’s customer-centric growth strategy. BRAUWELT talked to managing director Pascal Piroué and head of Supply Chain Martin Schöttl-Pichlmaier at Simon H. Steiner, Hopfen, GmbH, in Mainburg, Germany.
Raw materials
Fast and reliable | Experienced lab staff are becoming scarce, and the visual assessment at the sample bench has always been subjective: the same sample, judged by five technicians, can produce five different results. A controlled study shows where image-based AI sits against that variability – and why it matters for malting-barley acceptance in the malthouse and brewery too.
Raw materials
Remarkable ingredients | Hops are an indispensable raw material for brewing beer and a medicinal plant with great potential. An increasing number of medical research projects and innovations in hop products are opening up new opportunities for developing hop-based beverages with added health benefits and dietary supplements.
Raw materials
Europe | Growing conditions for spring barley in Europe this year were generally good. However, the heat wave in June took its toll. The effects are already evident in some regions.
Raw materials
Test brews | This is part 3 in a four-part series of articles about the recent release of Huell Classic, a sustainable, climate-hardy hybrid aroma hop. Part 1 (BRAUWELT International 1 2026, pp. 5–7) covered the currently changing environment and the breakthrough work of the Hop Research Center to deal with this challenge. Part 2 (BRAUWELT International 2 2026, pp. 57–59) examined in greater detail the analytics of the new Huell Classic and its possible uses in the brewhouse. This part 3 covers test brews with the new hop in Germany.
Raw materials
Insights from a home brew competition | Tritordeum, a hybrid cereal derived from durum wheat and wild barley, is attracting growing interest as a novel malting raw material for brewing. Previous studies have shown that Tritordeum malt can provide extract yield, enzymatic activity and fermentation performance compatible with brewing practice [1]. The key open question, however, has been less whether Tritordeum can be brewed and more how it behaves under practical brewing conditions when brewers are free to adapt recipes, process settings and style targets. To address this, a structured home brew competition was organized in Spain. The resulting dataset combined recipe logs, process feedback and Beer Judge Certification Program (BJCP) sensory evaluation of 18 finished beers. This made it possible not only to assess performance in the glass, but also to examine the process decisions that led to the results.
Raw materials
Saaz Comfort and Saaz Shine | Saaz Comfort (SAC) and Saaz Shine (SAH) are new Czech fine aroma hop varieties derived from the traditional Saaz (SAZ) lineage. They were bred to preserve the characteristic “noble” aroma of Saaz while improving agronomic performance, particularly drought tolerance. Both varieties show alpha acids contents and alpha/beta ratios typical of fine aroma hops. The present study focuses on the basic characteristics of these varieties, including hop resin and essential oil composition, sensory profile, resistance to drought and fungal diseases, yield performance, and, finally, their brewing value in lager beer.
Over a pint
There are areas around the world set aside for agriculture that may look green and appealing to us with their nicely organized rows of plants yielding food or textiles for our consumption, but in Mother Nature’s eyes, they’re ugly and appalling. Why? Because life in all its seeming unruliness and wonderful variety, as it once existed on the land, has been driven out, carted off, sprayed away, mown down, burnt up or simply extinguished. All of this destructive effort is usually expended for the production of a single monocultural plant species in order to feed, clothe or fuel human endeavors with little thought given to the other countless species that depend upon the same land’s resources.
Raw materials
Hop anniversary | On June 20 and 21, 2026, the Hop Research Center Hüll (GfH) is celebrating a very special birthday, namely its 100th. This marks a century since the founding – born of necessity and with a clear objective – of the Deutsche Gesellschaft für Hopfenforschung or German Society of Hop Research. BRAUWELT spoke to Walter König, managing director of the GfH, on the centre’s turbulent past, current challenges and plans for the future.
Raw materials
Europe | From today’s perspective, the planting acreage for spring barley in Europe is expected to fall by around five per cent. This is according to the first 2026 Malting Barley Report for Europe, which was published recently.
Current issue
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BRAUWELT on tour
Current issue
Most Read
BRAUWELT on tour
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Hopsteiner
Hopsteiner breeding program: cutting-edge Technology for yield, resilience, and brewing quality
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Hopsteiner
Hopsteiner reinforces its sales and marketing teams
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Hopsteiner
Global acreage, crop and yields
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Hopsteiner
Global crop estimate 2025
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Hopsteiner
LLZ™ – hop oil with a pronounced citrus note