Various beer cans on supermarket fridge shelf (Photo: Defne Kucukmustafa on unsplash)

Latest BarthHaas Report | It is always eagerly awaited, and on 25 July 2023 the time had come again: as part of an online press conference, hop trader BarthHaas from Nuremberg presented its report 2022/2023 with the latest figures on the world hop and world beer market.

Barley field in July

Europe | The weather conditions in spring 2023 are expected to lead to quite heterogeneous spring barley harvest results in Europe, with weak and very heterogeneous screening, cause by drought in many regions of Europe this spring. Weak protein values also characterize the first batches.

Ljubljana was the venue for this year’s International Hop Growers’ Convention

IHGC in Ljubljana | This year’s hop meeting from June 25 to 29 in Ljubljana broke all previous records: with over 80 participants from 15 countries, 36 talks and 20 posters, it was the best-attended event staged by the Scientific-Technical Commission of the International Hop Growers’ Convention (IHGC).

Entrance sign to the 2023 Trends in Brewing symposium in Ghent Einleitungsbild nochmal im Text: nein

15th Trends in Brewing | Since the last Trends in Brewing in 2018, our world has changed dramatically. In view of the pandemic and the war in Ukraine – with its far-reaching consequences – the title of the 15th Trends in Brewing International Malting and Brewing Symposium, held in Ghent in Belgium from 2 – 6 April 2023, was extremely fitting: Brewing in a challenging world – producing quality and affordable beers in a world with scarcity.

Ripening barley (Nick Fewings on Unsplash)

Beer ageing | During the malting process, malt modification is influenced by targeted adjustment of germination parameters (technological factors). The level of precursors in the malt, formed during malting, makes a significant contribution to beer ageing. This article describes, in particular, the precursor potential, formed from non-enzymatic degradation of polysaccharides.

Malting barley field in spring

Hardly any change expected | The acreage for spring barley in Europe this year is expected to be about the same in total as last year. However, spring barley sown in autumn is becoming more and more important.

Person showing hop samples to two other people

Global service provider | In the last thirty years, with its wealth of expertise family business Schwarz Logistik in Nuremberg has earned itself an excellent reputation in hop logistics and in the transportation, storage and import and export of hop products. To mark its 40th anniversary, BRAUWELT talked to managing director Susanne Schwarz and her husband Christian Schwarz-Baumann, the man responsible for hops at Schwarz Logistik.

Home of Caleb Michalke and Whitney Galvin-Michalke, founders of Sugar Creek Malt

Quality and innovation | Sugar Creek Malt is an outstanding example of a craft malting facility where the maltsters are resolved to make a product exhibiting true value through a combination of stamina and conviction. BRAUWELT author Sylvia Kopp visited the micro-malthouse in the US state of Indiana where she met the founder who is as down-to-earth as he is creative. In the eight years of its existence, the malthouse has enriched the brewing industry with its innovative approach.

Barley kernel ejection (BoMill InSight™)

New approach | Our growing global population requires more food, but we have limited land available. Besides, the changing climate increases deviation of crop quality, leading to downgrades and threatening food safety and security. Optimizing the use of what is produced from our fields will be more and more important in the future, even crucial, from a sustainable and economic standpoint. The Swedish agri-tech company BoMill offers a new approach to grain sorting based on the individual kernels’ inner properties. The article presents the technology applied to malting barley or wheat and describes how such technology can benefit the malting and brewing supply chain, with a focus on expanding markets or areas that may not yet be fully structured to grow barley.

Four bottles containing monastery beers with different colors, ranging from pale yellow to dark red

Unique sensory profile | Strongly brewed, malty monastery beers inspire beer lovers. According to traditional recipes, the monks use caramel malt and add liquid rock candy (sugar candy) to the wort. Due to the addition of sugar, these beers reach a high alcohol content. Caramel sugar syrups combine the sensory benefits of liquid rock candy and caramel malt. The authors from Anhalt University examined the use of caramel sugar with regard to a well-rounded beer flavor profile and the physico-chemical beer stability as well as beer color and haze.

Hop cone hanging from a hop plant (Photo: Ulrike Leone auf Pixabay)

Optimised resistance | Titan is the new high-alpha variety from the Hüll Hop Research Centre. In numerous brewing trials, Titan has been attested as having a high bittering quality comparable to the high-alpha variety Herkules. It combines very good brewing quality with climate stress tolerance and optimised growth and resistance properties and thus meets the demand for a high-quality, sustainable cultivar.

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