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The resources in this section are all about hops. Find everything from navigating hop contracts to updates on the hop industry, and from to dry-hopping techniques to understanding pure distilled hop oils.
This seminar teaches breweries how to evolve from tactical purchasing to strategic sourcing—leveraging planning, supplier partnerships, contracts, and tech to reduce costs and improve input efficiency.Read More
This seminar offers brewers alternative methods to traditional hop selection, emphasizing quality improvement. It covers the necessity of selection, various options, risk mitigation, system building, and effective communication with suppliers. Attendees will learn practical strategies to enhance brewery operations and strengthen partnerships with hop suppliers.Read More
Sponsored by Hop Products Australia & John I. Haas
Aussie hops are big, bold and fruity with a low cost of use relative to impact in beer, and nobody knows more about their flavor potential than the team at Hop Products Australia (HPA) and their US distribution partner John I. Haas (HAAS). The teams led a discussion about this year’s harvest results, the resurgence of Galaxy®, and the integration of descriptive sensory into their blending process for more consistent performance in beer. HPA and HAAS teams also answered attendees questions live as the hop experts from down under!Read More
Discover how to prevent isovaleric acid, which often imparts unpleasant sweaty sock or cheesy off-aromas when present above threshold. Read More
Discover how ingredients, processing, and safety protocols influence the flavor, stability, and market success of hop water.Read More
For the July/August 2025 The New Brewer, we present our annual Technical Brewing issue. The issue includes topics such as transforming capacity into capability with co-packing partners; a regulatory guide to craft distilling; breweries that are embracing the Czech lager culture; and the history of Alsatian Pilsner. Read More
This issue is brought to you by Country Malt Group
The Supply Chain Subcommittee provides a long view, deep dive into three key ingredients used to produce beer—hops, barley malt, and carbon dioxide (CO2).Read More
The hop plant (Humulus lupulus) is highly susceptible to climate-induced environmental changes. Key measures are currently underway to ensure its long-term survival.
To meet customers' insatiable thirst for hoppy beers, most breweries are dry hopping, which increases the risk of costly beer loss from eruptive hop volcanoes and even costlier worker injury. Check that you're dry hopping like a pro. Remember, DRYHOP.Read More
See the results of the 2024 Raw Material Survey. This survey dives deep in the weeds of what craft brewers are using for fermentables and hops, as well as what they expect to use in the year ahead.Read More
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