We recently collaborated with the Independent Brewers Association (IBA) to create a guide to interpreting hop Certificates of Analysis (CoA). A CoA describes the hops at the time of packaging. To preserve their impact in beer, we seal our hops in oxygen barrier laminated foils that have been back-flushed with carbon dioxide. But the degradation […]
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 January 2020 report summary below. For a number of years, we have known that fruity thiols derived from […]
Fruity and floral aromas are in high demand in the brewing industry at the moment, with a focus on improving the aroma of beer by intensifying or diversifying the flavour profile. Yeast and hops are the main source of fruity and floral aroma compounds in beer. While flavour compound biosynthesis has now been investigated in […]
HPA has a long history of breeding hops with character. Through our breeding program, we’re constantly investing in research to find new cultivars that can be grown, harvested and processed in Australia to produce top quality hops. This research associated with the program allows us to understand the inheritance, molecular genetics, physiology and chemistry of […]
So this is one of those posts where we get technical. This is not a photo of random wildlife on our farms, or a sheep in the gardens, working on her hop-chops.