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Hop Flavour - For a long time, knowledge about odour-active compounds in beer associated with hop aroma remained incomplete. A project sponsored by Wifö (Registered German Organisation for the Promotion of Scientific Research by the German Brewing Industry), involving a systematic investigation, succeeded for the first time in providing a comprehensive explanation of hop aroma in beer and made it possible to formulate a technological process for brewing beers with a noble hop flavour.
For Hop Aroma in Beer, in recent decades numerous compounds such as humulene epoxide I and II, citronellol, and geraniol were suggested as indicators. Much attention was given to these compounds because their presence in beer could be analytically demonstrated.
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Environmental contaminants in hops include substances such as metals, radionuclides and fungal toxins. Other substances are, for example, nitrate and zinc reaching the plant from soil fertilisers. This paper deals with the levels of selected metals, Cs 137 and Cs 134 radionuclides as well as a number of mycotoxins.
Hops contributes groups of substances vital for brewing. Bitter substances, aroma substances and polyphenols make a significant contribution to the character of a beer. In addition to these three substance groups, hops contains components which are not necessarily desirable. It is well known that hops is a natural product and thus exposed to environmental influences during the vegetation phase. This may result in contaminations. Forster et al. ...
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According to a listing in the Barth Report 2003/2004 by Joh. Barth & Sohn, Nuremberg and Germain Hansmaennel, Strasbourg the top 50 beer producing countries achieve a share of 95 percent of the world beer market totalling 1,478 billion hl. In the top 20 countries the beer markets present themselves as follows: "Table"
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The present report summarizes the EBC Barley Field Trals for Crop 2003. It is based on the comments of the 4 regional chairmen, and is intended to highlight tested varieties that may be of interest to the malting and brewing industry. Standard varieties For harvest 2003 trials, Scarlett and Barke varieties have been used as common standards for spring varieties, and Esterel and Regina for winter varieties ..
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Recently, the presence of unusually high levels of xanthohumol were reported in Stouts and Porters (Brauwelt international II/2004, p. 100). Further increases in these levels have been made possible by the use of a xanthohumol-enriched hop product. This hop product was introduced at the last EBC Congress in Dublin where it was used in the production of a Pilsner. In the following article, these results are compared with those from the production of a stout beer.
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(E)-2-Nonenal often was and is seen as a key character compound for the oxidation flavour related to the aging of beer known as cardboard flavour. It has been demonstrated that the nonenal potential can be used as an analytical method to predict the expected flavour stability of beer already in the state of malt and wort respectively.
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New scientific findings on estrogenic activity of hops are being published regularly over the last three years. This article reports on the current status of research and discusses possible consequences for beer.
This article reports on the current status of research and discusses possible consequences for beer. In 1953, hormones were isolated from hops for the first time (1) though the active component was not definitively identified until 1999 (2). This compound was 8-prenylnaringenin (Fig. 1). The compound is not exclusive to hops. In 1998, it was isolated for the first time by a Japanese group from a tree species indigenous to Thailand (3). The estrogenic effect has meantime been proven in a multiplicity of tests both "in vitro" (2, 3, 4, 5, 6) and "in vivo" (5, 6, 7).g. 1). 1). E.
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After having dealt in an earlier paper (1) with components (bitter substances and hop oil) of hops important for the brewing process, this contribution provides a review of results of residue analysis of plant protectants. The investigation was carried out in the years 1993 - 2002 by the Augsburg office of the LGL.
Together with the USA, Germany is among the countries producing the largest quantity of hops worldwide. Both countries produce approximately equal crops, together about half world production. Located in South Bavaria, the Hallertau region is the most important hop growing area worldwide (2), accounting for more than three-quarters of German hop production. The hop plant, Humulus lupulus L., is threatened by various pests and diseases such as e.g.g.03 mg/kg.
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The classical means (and only means allowed by the Purity Law) of bittering beer is by addition of hops or conventional hop products (pellets, extracts) to boiling wort. Iso-alpha-acids arise during boiling, these are the main bittering substances in beer. Should iso-alpha-acids be formed not in boiling wort but external to the brewery, one speaks of pre-isomerised hop products.
Iso-alpha-acids are formed from alpha-acids contained in hops (Fig. 1). Since 1947 when this transformation was explained chemically by Rigby, there have been efforts to have the reaction proceed under optimised conditions. When isomerising alpha-acids during wort boiling, losses of about 50% arise.e. a more cost-effective utilisation of hops. These are also classed as pre-isomerised hop products.g.
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The present paper is a detailed description of the results of an analysis of malting barley varieties in Europe. It was delivered as a lecture at the 30th International Malting Barley Seminar in October in Berlin. Almost 40% of the about 162 million tonnes of worldwide barley production is grown in Europe. Of this, about 30 million t are accounted for by spring and another 30 million t by winter malting barleys. Europe is thus the world’s largest malting barley producer and also malting barley and malt exporter.
The soil and the climate in Europe are so favourable that approximately the same amounts of spring and winter barleys can be produced in economically viable quantities.
There are regional and national differences in focus (1). 1).
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In this paper, the author presents a new method to predict lautering performance from bench scale laboratory trials. It shows that classical analyses such as friability, the number of glassy kernels or viscosity were not able to detect lautering problems. It is therefore proposed to reduce the number of malt analyses for routine checks down to three.
In the 2nd half of the 20th century barley breeding improved the enzymatic potential of malting barley and reduced markedly the b-glucan content (see Figs. 1 and 2).
At the same time new analytical methods have been introduced which are based on malt properties and can predict the quality of wort and beer.
Parallel to this development the brewing industry has modified the technology of wort production.g. 3).
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