Hop Science Newsletter – June 2018

Christina Schoenberger

MORE NEW MEMBERS IN THE HOPS FAMILY The German Hop Research Team in Huell is introducing two more hop varieties to the world. Although there is a demand for new and exciting flavors from brewers, it is also important to breed sucessors of established noble varieties that exhibit more “grower-friendly” behaviour with better resistances and…  Read More

Hop Science Newsletter – April 2018

Christina Schoenberger

DRY HOPPING FROM A MEDIA PERSPECTIVE We know many of the factors that have an impact on dry hopping and the resulting flavour, however, this German research team looked further into the role of the dry hopped medium in dry hop flavour development. They were able to show an increase for almost all measured hop…  Read More

THE HOP FLAVONOID POTENTIAL FOR DRY HOPPED BEERS In recent years, several positive physiological and pharmacological properties have been reported for the xanthohumol and other prenylflavonoids from hops, such as xanthohumol, isoxanthohumol, 6- and 8-prenynaringenin. This German research team has developed an HPLC-MS/MS method for identifying and quantifying nine hop flavonoids. They found that the…  Read More

WHAT IS THE IMPACT OF POLLINATED HOPS IN BEER? In the world of hops, the male plants are mostly considered as gate-crashers and utilized only for controlled pollination. In English hops, pollinated cones are accepted, however over the centuries prejudices have been established that seeded hops decrease flavour stability due to increased amounts of fatty…  Read More