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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?
Raw materials
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.
Raw materials
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.
Raw materials
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.
Raw materials
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.
Raw materials
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.
Raw materials
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.
Raw materials
Quantity and timing | There are many different categories of beer on today’s global beer market, and consumers have certain expectations when they choose a particular type. Most dry-hopped beers are top-fermented e.g. (New England) India Pale Ales, and a certain turbidity is an essential part of these beers’ character. To investigate how haze is affected by dry hopping, a study was conducted to evaluate the influence of pellet quantity and the time of dosage in the cold side of the brewing process.
Raw materials
Europe | The sowing conditions for spring barley in Europe have generally been described as very good this year. Due to the dry conditions, sowing could also be carried out relatively early. Rainfall is now lacking in most regions, which jeopardizes further good growth.
Raw materials
Properties of starch | The structure of starch in brewing malt has a major influence on saccharification during mashing. Thus, when starch properties are unfavourable, this might result in considerable yield losses. However, reliable rapid methods for identifying critical malt batches, including recommended actions to nevertheless achieve the most far-reaching saccharification possible, are not yet available.
Fermentation/Maturation
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.
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