Barth Haas May 2017 Hop Science Report
The latest instalment of the Hop Science newsletter has arrived from Dr. Christina Schoenberger of the Barth Haas Group. With each, we gain an insight into the latest science, innovations and discoveries from research conducted worldwide. If you would like to discuss any of these articles further, please get in touch.
Why don’t we just ask the hops when they want they want to be in the beer? This is the question US researches posed in a recent study. Choosing two different hop varieties, Simcoe and Hallertau Mittelfrüh – they brewed these beers by using alternative hop regimes. Additionally, the impact of the yeast strains used on treatment was investigated and each treatment compared with an unhopped control. For more information read the full report below.
A research team in Germany have been considering why hops are good to increase flavour stability. The ability of hop constituents to suppress the formation of 3-methylbutanal and 2-furful in wort-like model systems containing maltose, leucine, and Fe2+ was investigated.
See the May 2017 report summary below, with the full breakdown of each article. Stay tuned for the June report out soon.