Hops Investigations into technological and flavour effects in beer

For brewers, bitter substances, polyphenols and hop oils are important hop contents. By selective use of hops, introduction of the various groups of substances can lead to different effects in beer. For the brewing technologist, it is very important among other things to achieve good taste stability. Hops makes it possible to create a specific aroma and flavour profile, thus providing a basis for differentiating one’s own brand from that of competitors. Finally, hops is of importance for biological stability of a beer.

In some instances, researchers have diametrically opposed views about the composition of hop aroma and the specific contribution of individual compounds to hop aroma in beer.g. the humulene epoxide I and II, to hop aroma in beer is still taken for granted.
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Significance of crop year in qualitative assessment of hop products

When purchasing hop products, the crop year still plays a major role. This paper looks at the question of the significance of the crop year in assessment of hop products.

Hops and hop products - if produced within the European Union - are marketed in accordance with criteria of variety, growing area and year. The EU certification regulations have the aim of ensuring that hop products can be traced back to the original raw hops and are designated correctly in accordance with the stated characteristics.

Problem

Development of hop products has largely displaced raw hops in breweries. Of major importance is the fact that pellets and extracts retain quality much better. There was no protection against oxidation....

Contribution of malting barley varieties to rationalising malting work

Progress in breeding malting spring barley varieties over the last 30 years has not been confined to yield alone. Sustained improvements in quality have also been achieved simultaneously.

In his presentation given at the 26th International Malting Barley Seminar 1997 on October 7, 1997 at Hotel Berlin, Berlin, Prof. Schildbach detailed the advantages that progress in breeding has provided for maltings.

Progress in breeding

Fierce competition between breeders has led to sustained development of high-performance malting barley varieties. 104 varieties have been newly certified by the Federal Varieties Office over the last 30 years alone (1). Higher yields and better qualities were taken for granted and exploited. 1). (Fig. 2)
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