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Automated solution | A new generation of beers with a more pronounced and aromatic hop flavour are getting more and more interest from a broad beer drinking audience, led by the IPA revolution. Since the specialty beer volumes are increasing, the current dry-hopping techniques face challenges coping with bigger hop volumes. A safe, controlled and automated solution will augment efficiency and lower the cost of the process and hop usage while improving beer quality and flavour.
Raw materials
Special methodology | The continuing popularity of dry hopped beers and special hop varieties, with a multitude of aromas indispensable for brewing them, call for ana analytical characterisation of the influence of hops on the aroma of dry hopped beers. The Headspace Trap gas chromatography mass spectrometry (HS Trap GC-MS) method was developed to address these questions.
Raw materials
Additional method | Many US states require breweries to report International Bittering Units to license new beers. To the beer consumer, and especially the beer enthusiast, the IBU is also meaningful information for certain beer styles. While IBU values can be reported according to the results of the international IBU test, this test was not intended to assess the hop-bitter acid composition of today’s heavily dry hopped beers. Producers of New England IPAs and other dry hopped beers need a more robust analysis to describe the hop-bitter acid constituents to their consumers. Trained sensory panels can be an effective and cost-effective method by which to generate perceived bitterness values and descriptors.
Fermentation/Maturation
Designing Yeast | In this concluding section of our three-part series (part 1 and 2 see BRAUWELT International No. 5, 2018, pp. 354-356 and No. 6, 2018, pp. 430-432) we outline the various non-GMO methods by which new brewer’s yeast are being created to drive beer flavour and aroma innovations. By applying the classical technique of selective breeding – used for millennia in the domestication of species – it becomes possible to re-imagine brewer’s yeast, thereby enhancing and expanding yeast’s natural ability to define beer styles and flavours.
Raw materials
Aroma potential | Currently more than 200 hop varieties are registered worldwide and every year these are joined by 10 to 20 new varieties. Hop breeding has been given an enormous boost especially by the craft beer wave. In breeding, there is currently a significant emphasis on hops with special aromas (special flavor hops) which are suitable for dry hopping. The evaluation of new varieties is becoming ever more important, but also much more difficult. Taking the example of two breeds from Hüll this article shows how hop strains yet to be discovered might be described, evaluated and classified.
Raw materials
As part of the continuing strategy to secure growing market presence in Europe, the Simon H. Steiner, Hopfen, GmbH group of companies, based in Mainburg, Germany, has acquired the trading company Inbarco d.o.o., based in Zalec, Slovenia as of 1.10.2018.
Raw materials
The Chicago-based company released a new hybrid yeast, GuloTM Ale. This new tool was created by their Research and Development team by mating two strains in the Omega catalog, the Irish Ale (OYL-005) and the French Saison (OYL-026). It is a true genetic hybrid rather than a blend of the two strains.
Raw materials
Australia’s largest hop grower, Hop Products Australia (HPA), part of the Barth Haas Group, has planted the first 50 hectares at their new farm in Victoria’s Buffalo River Valley. The AUD 35 million expansion project aims to increase HPA’s total hop production by 50% over a period of six years, further increasing supply of their proprietary hop varieties to Australian and international brewers.
Raw materials
The Tongham-based Hogs Back Brewery is building a new hop kiln on the brewery site at Manor Farm in Tongham, Surrey, which is believed to be the first traditional style kiln to be constructed in the county for over 100 years. It will cost GBP 350,000 to complete, taking total investment in the brewery and hop garden over the last 12 months to GBP 700,000.
Raw materials
The supply situation for malting barley in Europe remains tense, a shortage is expected. The current situation in logistics complicates matters further.
Laboratory
The 2018 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.
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