Physical processes during gushing (Part 1): Identification of relevant parameters

Development of a methodology | TU Munich is currently investigating the physics of formation of gas bubbles in liquids prone to gushing. Part 1 of this two-part series of articles describes the theoretic fundamentals and the measuring instrument developed. Part 2 presents the results of experimental studies.

40 Years of total resin extract – Useful information from A to X (Part 2)

Hop extraction | In addition to pellets and CO₂ extracts, total resin extract (formerly referred to as ethanol extract) is a well-established hop product that has been utilized for decades in the production of beer. In the second article of this two-part series, the properties of total resin extract are presented in alphabetical order and, where applicable, the latest research findings are included as well.

40 years of total resin extract – useful information from A to X (Part 1)

Hop extraction | Along with pellets and CO₂ extracts, total resin extract (formerly referred to as ethanol extract) has proven itself to be a valuable hop product in the production of beer for decades. In this two-part series, the properties of total resin extract are presented in alphabetical order and the latest research findings are included where applicable.

The alpha acid content of hops from the 2021 crop year with updated averages over multiple years

The Arbeitsgruppe Hopfenanalyse or AHA (Hop Analysis Working Group) has announced the mean alpha acid values determined in freshly harvested hops by mid-October 2021.

Beer ageing: how stable are hop bitter substances?

Hop addition | A number of studies are available on the behaviour of hop bitter substances during beer ageing and potential sensory repercussions; a survey can be found in “Hops – from Cultivation all the way to Beer” [1]. None of these studies tried to address the question whether changes in bitter substances differ between exclusively hot hopped beers and dry hopped beers. To investigate this question, a bottom-fermented test beer was late hopped and, in addition, part of the test beer was dry hopped. The beers were aged systematically and analysed.

Aurum – Green gold for classic beer styles

Hüll aroma hops | The climate change brings particular challenges for hop growers and brewers. Aurum, the new Hüll aroma variety with a Tettnanger background, presents itself not just as a climate-tolerant noble hops but also with a fine-hoppy aroma in combination with a pleasant subtle bitterness and lives fully up to its name in numerous brewing tests.

Many challenges | At the beginning of November, the Maltsters’ Association of Great Britain (MAGB) held their Annual General Meeting in online format as the pandemic continues to restrict the ability to meet face to face. The Annual Luncheon was once again postponed but has now been firmly booked for next year when it will return to the Armourers Hall in London on 1st November 2022.

Short supply | The supply of spring malting barley in Europe remains tight. A smaller area and very heterogeneous qualities characterise this year's harvest.

Hop solutions | Kalsec®, a global producer of natural taste and sensory solutions and advanced hop solutions for the food and beverage industry, recently launched Lupulock™ Encapsulated Hop Oils, a natural alternative to hop cones and pellets that enables brewers to accelerate production and reduce waste while delivering consistent, authentic flavors and aromas, together with their partner, privately owned perfume and taste company Firmenich.

Yakima Chief Hops | Yakima Chief Hops (YCH), a 100% farmer-owned global hop supplier, is pleased to announce the pre-sale of their 5th Annual Pink Boots Blend in partnership with Pink Boots Society (PBS). PBS is an international nonprofit with a mission to assist, inspire, and encourage women in the fermented and alcoholic beverage industry.

Hop aroma compounds: transfer rates into beer and beer aging

Aging behavior | During experimental trials conducted to assess the reproducibility of the 2 hl pilot brewery at Hopfenveredlung St. Johann GmbH, it was determined that a number of hop aroma compounds were transferred from hops to beer. Subsequently, the behavior of these compounds in the finished beer over the course of aging was investigated [1].