Barth Haas September 2019 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. See the September 2019 report summary below.
The various hop growing regions use different kilning procedures post-harvest. A recent study compared the US and German systems in terms of moisture homogeneity and energy consumption. In the US, the traditional method of piling hops 60-80cm deep and drying them with air heated to 48-66°C can result in uneven drying. The more innovative method of using unheated and dehumidified air results in less than 1% moisture variation, however, it is energy intensive and takes more than triple the time compared to the traditional method. In Germany, they use three stacked drawers where the hops are dropped down a tier as each new lot is loaded into the top tier. This method results in homogenous moisture levels, but is more energy intensive than the traditional method in the US.
This study was part of a holistic review of sustainability in hop production which encompasses. While the impact of hops is relatively small, it increases in relation to the quantity of hops required for hop forward beers. The parameters to consider include machinery, irrigation, fertilisation, soil emissions, pesticides and kilning with overall estimates of emissions ranging from 3.5 – 5.5kg of CO2e per kilogram of hops.
Brau Beviale, Nuremberg, 12-14 November 2019
Learn how to create maximum hop flavour with minimum beer losses.
Level 1 Hop Flavourist Course
Barth-Haas Campus, Nuremberg, 25-26 November 2019
Train your sensory memory to better describe hop aromas, hop varieties and hop forward beers.
If you would like to discuss any of these studies or events further, please get in touch.