“Hops Are an Obsession”

“Hops – a pure passion!” This declaration was made by a man who had traveled a great distance to St. Stefan am Walde (Mühlviertel) near the northern border of Austria, in order to attend the meeting of the scientific-technical committee of the International Hop Growers’ Convention (IHGC) which took place from 25th to 29th June 2017. When asked why he is taking part in the four-day congress for hop scientists, US brewer David Grinnell immediately responded with firm conviction: “Because hops are an obsession.” Grinnell is interested in everything about hops, from breeding and cultivation to phytopathology, bacteriology and entomology, as well as hop chemistry, molecular biology and biotechnology research.

On August 28th and 29th RMI Analytics conducted a crop tour of commercial barley fields and malting facilities in Central Alberta in Western Canada.

Hopping Recipe: The base beer (14°P. 6,0 Vol.-% alcohol) was identical for all four samples. The pale ales were dry hopped with pellets type 90 using a different variety for each one. Bravo™ (P90) was used for the base beer in the brewhouse, 70% at boil begin and 30% 20 min. before boil end.

On August 23rd, the estimate for the Hallertau was announced, meaning that crop 2017 estimates for all German hop growing areas have now been submitted.

Breeding Varieties Investigated in Great Detail – Part 2: Ongoing Brewing Tests

Interest in hop varieties with distinctive and unique aromas is increasing. In Part 1 of this series of articles, pre-screening brewing trials using the Stage-Gate process in assessment of new Hüll breeding varieties were examined. These trials were limited to dry hopping. Breeding strains showing good results in pre-screening were then tested in large-scale field trials. They were subsequently subjected to a more intense brewing process. Ongoing brewing trials with two breeding strains tested are described in Part 2.

Systematic Monitoring of Residues

In order to assure sufficient high-quality harvests, use of some pesticides is required in agriculture. Quantities and times of application are subject to strict legal stipulations, with the objective of having as little residues as possible on harvested goods and on food prepared with same. Maximum quantities are set out clearly. Hops have been monitored especially carefully for residues of plant protectants for a long time. Hopsteiner has developed a systematic residue analysis for testing hop plants. The results of the last campaign are presented below.

Blend-Hopping Based on Scientific Evidence

Blend-hopping mainly depends on the experience of each brewer, and flavour hops introduce very characteristic ‘varietal aromas’ to finished beers. However, brewers are less familiar with using such hops. Craft brewers are trying to blend new flavour hop varieties by trial and error. In recent years, the key flavour compounds and their contribution to varietal aromas of certain hop varieties have gradually emerged to light. In this report, blend-hopping methods based on scientific evidence are discussed. The following article summarises parts of research results which have already been published in BrewingScience (Vol. 69, 11-12, 2016, pp. 85-93).

TUM Yeasts – LeoBavaricus Is Born – TUM 68®

Why have euphonious variety names such as e.g. Mandarina Bavaria or Spalter Select been reserved for hops to-date? Shouldn’t the various yeast strains deserve having attractive names? A research team at the Research Centre Weihenstephan for Brewing and Food Quality (BLQ), TU München, took up this issue.

Combining Glass Design and Sensory Science

The sensory impression of a beverage is influenced by many factors. When consuming a beverage, whether in a restaurant or at home, the recipe is not the only crucial factor; the shape of the glass is just as important. This is the result of a recent study undertaken by Döhler Sensory & Consumer Science. Brand suppliers in particular should provide glasses that present the beverage with the desired sensory profile.

36th EBC Congress, Ljubljana

EBC Congress premiere in Slovenia: For the first time ever in its 70 years of existence, the Congress of the European Brewery Convention was held in Slovenia. The picturesque city of Ljubljana was a worthy host for approximately 480 brewers in attendance from Europe and around the world, including many first-time EBC visitors, who came to learn about the latest findings in brewing research on May 14th-18th 2017.

See What Science Can Brew for You

The 78th annual meeting of the American Society of Brewing Chemists (ASBC) took place this year in Fort Myers, Florida/USA from June 3rd to 7th. 349 participants from twelve countries were presented with a wide spectrum of scientific and practice-oriented research in nine technical sessions Omics, Hops I and II, Analytics of aromas, Yeast, Sensorics, Stability, Quality assurance and Microbiology.