The quality of beer foam can greatly influence consumer perception. As a result, measuring foam stability is a standard quality control parameter at most breweries. Besides others, foam stability measurements can be performed using Analytica-EBC Method 9.42 [1]. This test measures the stability of foam at 20 °C even though beers are poured and consumed cold. It was discovered that better NIBEM foam results were seen when beers were tested cold compared to room temperature. When an American Lager was treated with 6 ppm of iso-alpha acids, alpha acids, tetrahydro-iso-alpha acids and hexahydro-iso-alpha acids an increase in foam stability was seen as the temperatures of the beers tested got colder. Foam enhancing hop acids such as tetra, hexa and alpha acids experience up to 80 second improvement in foam stability when measured at 14 vs. 21 °C, whereas iso-slpha acids alone only saw about 60 second improvement under the same conditions. ...

Worcestershire based hop grower S J Adams & Son has been named the overall winner of the British Hop Awards for 2014, as the results of the 71st Institute of Brewing & Distilling’s (IBD) annual competition were announced at an awards ceremony in London on the 23rd of January.

In recent years there has been a growing trend towards beers with unique aromas, and breweries

Combined approach for using brewers’ grains

Dual use | About two million tons of wet brewers’ grains come from German breweries every year. Traditionally, this is almost exclusively used as animal fodder [1]. However, in the wake of restructuring in agriculture and corporate amalgamations in the food sector, with an associated rise in waste from the food sector, such use is becoming increasingly problematic [2]. New recycling routes have thus to be found. Recovery of energy from the high organic content in brewers’ grain is of particular interest.

As in previous years we would like to demonstrate how the contribution of hop oils to beer can

At the AGM of the Maltsters’ Association of Great Britain (MAGB) on November 4th, the Association Chairman, David Wilkes of Boortmalt, highlighted the important work undertaken by the MAGB.

The 2014 Hopsteiner Guidelines are ready and will be available at BrauBeviale 2014 in Nuremberg.

Murphy & Son Ltd, Nottingham/UK have published a malt menu where they list their available products classified by formats (whole malt or crushed malt), type, available pack size and manufacturer.

The Hopsteiner Sensory Panel is dedicated to evaluating experimental hop varieties using quantitative descriptive analysis techniques. In addition to green hop and raw hop aroma evaluations, the sensory Panel also evaluates hop aroma and flavor in beer. Throughout the year, multiple beers are brewed using experimental varieties to gain a better understanding of overall hop impact on the final product. Included below are the initial tasting results from single hopped pale ales featuring an experimental variety that was used for three separate additions during brewing.

The Barth Report Hops 2013/2014 shows a slight deficit in the 2013 brewing year (2012 hop crop) after four years with large alpha surpluses.

Estimates for the 2014 hop crop in Germany were finalized in the Hallertau on August 20th. We are pleased to attach a list comparing the crop results for 2013 with the estimates for 2014 for the world’s main growing areas.