Influence of storage on hop-accentuated, top-fermented beers (Part 1)

Aroma stability | Based on the enormous success of US craft breweries, top-fermented, hoppy beers such as Pale Ales and India Pale Ales enjoyed significant production and sales growth, also in Germany. These beers are characterised by their specific sensory attributes created by dry hopping. As of about 2010, scientific studies initially focussed on reproducibility of dry hopping and achieving a consistent beer aroma with this process. As of about 2015, issues relating to stability of aroma and taste of these beers came to the fore.

Influence of diseases on hop and beer quality

Plant diseases | Hops are susceptible to various pests and diseases, in particular to harmful fungi such as botrytis, powdery mildew and Peronospora. In conventional cultivation, they are held in check by chemical-synthetical fungicides. Pests such as spider mites and hop aphids are controlled using insecticides.

How to avoid inhomogeneity in malt

Optimizing quality | If one were to follow the concerns of brewers and the advertising claims of maltsters, homogeneity in malt would be ascribed great importance. And ideally, a consignment of malt would only consist of a single variety of grain, generously bulbous in shape and size and harvested from a sizeable plot of agricultural land.

Rice in beverage production: challenges and potential

Malt substitute | Rice is a versatile raw material with significant potential in beverage production, and brewing. Its use, either malted or unmalted, can influence flavor profiles and enhance sensory qualities. It offers a gluten-free alternative, serving a growing consumer demand for such products.

Amarillo® – a comparison between the growing regions in the USA and German

Comparison | Successful hop varieties are repeatedly moved from one growing region to another to test their potential. The expectation is that they will show similar agronomic and qualitative characteristics to those in the original growing region. This article uses analyses and brewing trials to show how differences between growing regions in the USA and in Germany may affect hop components.

Use of algae in breweries and maltings (Part 2)

Beverage made from algae | In Part 1 of this two-part series of articles about utilisation of physiologically produced CO₂ in breweries and maltings, basic concepts of algae production were discussed (BRAUWELT No. 5, 2024, pp. 270–276). This second part presents progress made in developing a beverage made from dried algae powder.

On course for innovation | One of the world’s leading malt producers, the Boortmalt Group, has written innovation and sustainability into its corporate goals. BRAUWELT author Sylvia Kopp visited group innovation manager Irina Bolat and product innovation manager Cristal Peck at the Group’s headquarters in Antwerp and talked with two of the industry’s passionate key personalities.

Potential environmental contaminants in hops

Up-to-date study results | Unavoidable residues such as e.g. harmful metals, dioxins, polychlorinated biphenyls, polycyclic aromatic hydrocarbons, mycotoxins and radionuclides are among the environment-related, undesirable substances in hops. This overview presents and assesses up-to-date results from residue investigations of the above-mentioned environmental contaminants in hops from various European growing countries.

A critical look at malt analysis (Part 2)

Chemical-technical analysis | Specifications or reference values describe the malt quality needed for trouble-free processing and thus are the common assessment factor to be met by malt producers and processing operations. The enormous breeding progress achieved in more than 100 years of intensive malting barley breeding introduced malting barley varieties with ever improving modification properties. This is something that should be and has to be taken into consideration when performing malt analyses.

The alpha acid content of hops from the 2024 crop year with updated averages over multiple years

Alpha acid values | The 2024 hop harvest has now officially come to an end. The Arbeitsgruppe Hopfenanalyse or AHA (Hop Analysis Working Group) has announced the mean alpha acid values determined in freshly harvested hops.

An innovative approach to boosting hop drying efficiency

Predicting drying time | Hop drying is an essential process that initiates hop production, improving its efficiency is crucial for reducing the processing footprint. In this context, this work explores a new way to predict drying time using AI algorithms. The research reveals the potential for achieving greater accuracy in predictions with advanced algorithms such as K-Nearest Neighbor and Random Forest by incorporating key factors like air humidity.