Find out how a single solution has addressed both desirable turbidity with a long shelf life in hazy IPAs, and how to eliminate hop creep.Read More
Myriad “alternative” hop products have been developed in the past several years, aimed toward more efficient bittering as well as impactful aromas and exotic flavors.
Recent scientific studies suggest that hops contain enzymes that biochemically modify beer carbohydrates during dry hopping, giving rise to a secondary fermentation.
Thiols are highly aroma-active compounds derived from hops that can give very intense fruity flavor to predominantly dry-hopped beers. The occurrence of these thiols in hops was only discovered a couple of years ago and the data in this regard …Read More
In a world of ever-increasing competition, brewers are seeking more efficient and environmentally friendly ways to produce flavorful beer. Hop pellets have been the traditional means by which brewers have imparted bitterness, taste, and aroma during the beer production. However, …Read More
Which hops make the most impact in the kettle, whirlpool, and dry hop? In this seminar, the Yakima Chief Hops Technical Solutions team discusses recent research in hop compounds, specifically flavors and aromas that translate into beer character. They cover …Read More
Authors Arnbjørn Stokholm and Thomas H. Shellhammer of Oregon State University have conducted research on hop creep. Download the full technical brief.Read More
This is a critical time to take stock of your brewery's situation and communicate now with growers and dealers to share your updated hop requirements.Read More
Learn the origins, objectives, requirements, logistics and things to expect during hop selection, as well as what to do if you cannot select this year.Read More