3rd German Hop Convention

The 3rd German Hop Convention will take place this year in the Hallertau, immediately after the hop harvest, from October 11th to 13th. This event is the third of its kind and has been conceived with a view to outreaching to the international brewing communities and craft beer brewers. It is organised by the Association of German Hop Growers [EV] and HVG Hopfenverwertungsgesellschaft e.G. BRAUWELT International spoke with Otmar Weingarten, Managing Director of the Association of German Hop Growers [EV] to find out more about the event.

Varietal difference of hop-derived flavour compounds in dry-hopped beers

Eleven selected flavour compounds in late hopped and dry hopped beers brewed with single hop varieties have been investigated. On the basis of the results, a comparison of varietal differences of hop-derived flavour compounds among eighteen hop varieties, correlations between certain monoterpene alcohols and their derivatives and the effect of hopping procedure on flavour compositions in beers were discussed. The following article summarises the research results which have already been published in BrewingScience, 2016, issue 1: January/February.

Introduction

Beviale Moscow is the first and only trade fair in Eastern Europe to unite the entire beverage industry. In 2015 it was held for the first time, the second edition will be held from 28 February to 2 March 2017. “Beviale Moscow 2015 opened up the door to the Eastern European market for our customers, we will be building on this in the coming year: the fair will clearly grow and offer an even more differentiated program”, reports Project Coordinator Thimo Holst, NürnbergMesse GmbH.

Table: Acreage 2013 - 2016 (ha) | +/- %. The survey of hop acreage in 2016 is completed.

Some craft brewers who dry hop, experience beer with poor foam. To determine if dry hopping reduces foam, a beer containing 44 ppm of iso-alpha acids had its foam measured using the Nibem Foam Stability Tester before and after dry hopping.

The Society for Hop Research from Wolnzach, Germany, announced in April that the following new hop cultivars signed in for protection according EU law now have received names:

Many craft brewers dry hop with as much as 1 to 2 lbs of hops per barrel of beer (approx. 380 g to 760 g per hl respectively). Dry hopping at these high levels causes an increase in beer pH. To investigate this further, several beers with different IBU’s and different starting pH’s were dry hopped with Cascade hop pellets at 0.5, 1.0, and 2.0 lbs/barrel.

60 years of the “Iron Hop Picker”

Although the era of mechanized hop harvesting began 60 years ago in Germany, the history of the “Iron Hop Picker” is much older. Historic hop harvesting technology is experiencing an unexpected renaissance, fueled by the new enthusiasm surrounding hops brought about by the craft beer boom in the USA.

Improved utilisation of aroma hops

Use of aroma hops is indispensable for brewing beer infused with a noble hop flavour. Addition of aroma hops to wort in the hot section is the classical method. The continuing trend towards cold hopping should also be taken into account. This contribution describes a new method for transferring hop aroma substances into beer in the cold section, without direct hop addition. It is supposed to lead to major savings of aroma and also bitter hops and make flexible dry hopping of beer possible, without undesirable carry-over of particles.

500 years of the Reinheitsgebot: Munich exceptionalism

This is the name of an exhibition at the Münchner Stadtmuseum (Munich City Museum) at St. Jakobs-Platz running from April 7th 2016 to January 8th 2017 about the city’s beer and its breweries. The name is a play on words in German, since it can mean both, “Beer makes Munich”, and “beer-power Munich”. Because it is the anniversary of the Reinheitsgebot, the German purity law governing beer, this is not unusual. Nevertheless, with the exhibition focusing exclusively on beer, it fits perfectly into the ranks of the many other exhibitions and festivities surrounding the big anniversary. BRAUWELT International met with the curator, Ursula Eymold, in Munich to gain a first impression of the exhibition.