Yakima Chief Hops | According to a press release, the US-based hop supplier Yakima Chief Hops recently exported the largest shipment of freshly harvested hops from the Pacific Northwest to South Korea in just one day for the first time in brewing history.

175 years of the finest hop aroma from Tettnang

Anniversary | In 1844, Charles Goodyear obtained the patent for his process of rubber vulcanization. That same year, Samuel Morse sent the first telegraphic message in his eponymous alphabet from Washington D.C. to Baltimore, and in Munich, an increase in the price of beer sparked riots in the streets. 1844 was also the year in which the first hop farmers convened on Lake Constance to form a group sharing common interests. 175 years ago, they laid the cornerstone for what would become, in its present form, the Hopfenpflanzerverband Tettnang (HPV or in English, the Tettnang Hop Growers’ Association). Since its founding, of course, many things have changed – both in hop farming and also in the work performed by the Hop Growers’ Association. On the occasion of the Association’s 175th anniversary, BRAUWELT International spoke with HPV Executive Director Jürgen Weishaupt about the past, the present and the future in Tettnang.

Germany | Business objectives have changed, new companies have been added, but the name Joh. Barth & Sohn has remained unaltered for over 200 years. Time for new name. As of November 2019, the company will be called BarthHaas.

Sufficient supply expected | Quality differences characterize this year's spring barley harvest in Europe. Protein content and screening vary greatly from region to region.

Barbe Rouge: impact of hop  ping method on sensory and analytical properties of  beers

The hopping method matters | Along with yeast, hops provide some of the key volatile compounds involved in beer typicality. This is the reason why the choice of hop variety has a major influence on beer aroma profile. As hopping methods also play an important role, this study was aimed at identifying the impact of three hopping methods, using the Alsatian Barbe Rouge hops, on the sensory and analytical properties of beers. When dry hopping beers, the level of odour-active compounds was higher than that of the other ones. Five compounds linked to red fruit and strawberry-like aromas were identified: ethyl isobutanoate, ethyl butanoate, ethyl 2-methylbutanoate, 3-methylbutyl-2-methylpropanoate and 2-phenethyl hexanoate.

Mollier diagram | Energy input in the form of electricity and heat represents the major cost factor in the malting process – roughly 40 % of total production costs and more than 60 % of variable costs. It comes as no surprise that the malting industry has successfully focused on the issue of energy for decades and that saving potentials are largely exhausted. When further optimisation potentials will have been identified, it will be necessary to have a highly developed technological and technical understanding and a love for details.

Newsletter, October 2019 | The demand for a very easy-flowing CO2-Extract which flows well enough to be dosed at low temperatures has now been met by the creation of our Hopsteiner HopFlow.

Hop market | The crop estimate for the Hallertau was announced on August 21st, meaning that crop 2019 estimates have now been submitted for all German hop growing areas.

What on earth is “flavour hop?”

Hop naming | Who would not know the sender-receiver communication model? In case of a “fault in the channel”, transmission errors occur in communication. BRAUWELT International author Horst Dornbusch observes something similar with regard to the newer German Flavour Hopfen varieties like Mandarina Bavaria, which fail to meet the expected resounding success among craft brewers in the North American target market. Read more about what slows down commercialization and makes for confusion ...

On a smaller acreage a good average crop of spring barley is currently growing in many European countries. The growth conditions were good in many regions, even with drought and sometimes too much rain. From today's perspective, a good proportion of malting barley is expected.

Volatile hop aroma substances in the brewing process

Loss processes | The aroma spectrum of hop raw material generally differs considerably from the aroma that it introduces into beer. Apart from conversion reactions of volatile hop compounds, this is due to losses of same during the brewing processes. The decrease in concentration of specific substances during fermentation is steep, but can be influenced.