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Commercial-scale tests | In Part 1 of this contribution (see BRAUWELT International No. 2, 2018, pp. 101-103), microbiological activity of hop components in general was described and identification of a hop-based inhibitory power of beer presented. Part 2 discusses the relevance and significance of this inhibitory power based on commercial-scale tests.
Raw materials
The Hop Breeding Company (HBC), a joint venture between John I. Haas, Inc. and Select Botanicals Group LLC released the new proprietary hop SabroTM brand HBC 438. Sabro is an intensely unique hop, notable for its complexity of fruity and citrus flavors, including distinct tangerine, coconut, tropical fruit, and stone fruit flavors, with hints of cedar, mint, and cream.
Raw materials
The global yeast technology company Renaissance BioScience Corp. (RBSC) announced a new partnership with Mitacs for a multi-year, USD 1.44-million research and development project. Mitacs, a national not-for-profit research and training organization, will provide matching funding to the RBSC project to support the development of next-generation, systematic tools and methods for expanding, screening and selecting biodiversity in non-GMO industrial yeast strains.
Raw materials
Impact analysis | Dry hopping is very popular among craft brewers, however, few realize that it can significantly alter the hop acid composition of beer which can affect a beer’s bitterness and interfere with the IBU Test. It can also increase a beer’s pH. Dry hopping experiments were conducted and a number of analytical tests were performed on beers before and after dry hopping to better understand the impact it can have on bitterness, the IBU, and pH. In a separate follow-up paper dry hopping experiments were performed to evaluate its effect on beer foam stability.
Raw materials
The 2017 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, 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”. To raise the informational content, some varieties have been added to this table: the newest German varieties and some others from the growing regions Slovenia and the Czech Republic.
Raw materials
The 8th Ibero-American Symposium, organized by VLB Berlin, was held from October 23rd to 25th of 2017 in Guatemala City. The conference program included presentations on a wide range of topics, starting with the raw materials used in beer production, moving on to bottling and packaging, and culminating in a more global note with topics such as sustainability. VLB Berlin was supported by Cervecería Centro Americana and by the market researchers at Euromonitor International.
Raw materials
The supply of spring brewing barley in Europe remains uncertain. In some regions barley quality suffered a lot. Concessions from the processing industry are necessary.
Hopsteiner
As already shown before in previous years, we would like to demonstrate how the contribution of hop oils to beer can vary from one crop year to another.
Raw materials
The Brewers Association (BA) announced on 30 October an agreement with the United States Department of Agriculture-Agricultural Research Service (USDA-ARS) to fund public hop breeding for the purpose of developing and releasing disease resistant aroma hop cultivars into the public domain, in support of hop growing efforts throughout the US. The trust agreement between the BA and USDA-ARS provides funding for a program located in Washington and Oregon to leverage significant existing academic and operational infrastructure.
Hopsteiner
The 2017 Hopsteiner Guidelines are almost ready and will soon be available on our homepage www.hopsteiner.com.
Raw materials
Ever since Charles Darwin published his seminal work, “On the Origin of Species by Means of Natural Selection” in 1859, his concept of the survival of the fittest has been a salient metaphor for our understanding of how living organisms evolve. The key to Darwin’s concept is that the selection is “natural,” that is without interference by humans.
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