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The development, high-quality and consistency of aroma and flavor imparted by hops are critical aspects of brewing high quality beer. Two global experts on hops pathology and chemistry will take turns discussing current knowledge and recent advances in our understanding of crop production, disease issues and brewing chemistry factors that may influence oil content and aroma in Cascade hops and ultimately in beer.
Co-founder and brewmaster of Victory Brewing Company Ron Barchet focuses on the qualities German hops contribute to American craft beer and the emerging trends involving these hops. Tasting samples courtesy of the German Hop Growers Association will be provided.
Craft brewer demand for hops is pushing the U.S. hop industry beyond its capacity. Land and infrastructure for additional hop production are very capital-intensive and time-consuming to develop. With these constraints in mind, how can the craft brewing and hop industries work together to meet the growing needs of craft brewers? A panel of two hop growers and two brewers share their insights on maximizing hop use efficiency from the field to the fermenter.
From farm to kettle, best practices programs provide a framework to ensure consistent standards and traceability to deliver reliable, premium quality hops to brewers. Excellent third-party audited programs are available to growers in the Pacific Northwest, but expansion of hop production to new regions across the country requires a broadly accessible program available to any grower supplying hops commercially. The USA Hops Best Practices program provides a sustainability and food safety framework for all
In this seminar, Ruth Martin discusses how raw materials such as malt, sugars and hops can introduce trace metals and other minerals into wort and beer. She will also cover the impact of trace metals and minerals on beer flavor, flavor stability and physical stability.
An unintended and often unreported consequence of dry hopping is the increase in real extract derived from hops and subsequent refermentation. This can result in over-attenuation, leading to potentially dangerous overcarbonation in packaged beer, particularly bottle-conditioned beer. This talk examines why over-attenuation may occur in dry-hopped beer and offers practical considerations to prevent over-carbonation.
Understanding the state of the hop market and the implications of growing and sourcing sustainably produced hops is an important part of sustainability for breweries. A panel of experts will discuss these issues.
International Gruit Day founder Steve Beauchesne will moderate a panel of some of the brewing world’s foremost experts on gruit—beer brewed with herbs, spices, and other botanicals in place of hops. The panelists will explain the tradition of this style, the “cool factor” of brewing beer with local terroir, foraging for ingredients and/or finding suppliers, shelf life/microbial concerns, and how to position your herbal ale in a craft market dominated by IBUs and hop-heavy
We all rely on high quality hops and barley to make our delicious brews, but what goes into growing those crops? What inputs are required to grow essential ingredients? Learn about the hurdles and successes faced by hop and barley farmers as they move towards more sustainable farming practices. Hear about what inputs they rely on to produce the ingredients we all use.
Effective dry hopping depends on the quality of the hops used as well as the pelleting process and what occurs during storage and dry hopping. We will discuss lessons learned about hop pellet attributes that improve dry hopping efficiency, and maximize hop flavor intensity, overall beer quality and beer yield.