Alpha acid values of hops of the 2019 crop and updated multi-year average values

Hop Analysis Working Group | The 2019 hop harvest is over. The AHA (Hop Analysis Working Group) announces the average alpha acid values as determined in freshly harvested hops.

Members of the AHA include the laboratories of the German processing plants Hallertauer Hopfenveredelungsgesellschaft Mainburg and Hopfenveredlung St. Johann, HVG Mainburg, LfL Hüll, BLQ Weihenstephan, VLB Berlin, TU Berlin, Labor Veritas Zurich and the Slovenian Institute of Hop Research and Brewing Žalec. These values are the basis of any modifications to supply contracts with “alpha clause” for aroma hops. The table contains the assignment of the varieties according to the IHGC’s (International Hop Growers‘ Covention) classification into aroma hops (A) and bitter hops (B).

In addition to the freshly harvested values, the alpha acid values of the past years are given along with the updated 5-year and 10-year average values. These can be taken as the basis for concluding new supply contracts with “alpha clause”.  The information below is the latest update of table 3 of the publication entitled “How do you determine the average alpha acid content of a hop variety” (BRAUWELT International 2005, no. 5, vol. 23, pp. 256-261). This publication also discusses in detail the degradation pattern of hops after harvesting. Even when hops are put in cold storage there is degradation of the alpha acids up to the time of processing.

Alpha acid values determined according to EBC 7.4 in freshly harvested hops of the crops 2010 to 2019 as well as the 5-year and 10-year average values: