Recent scientific studies suggest that hops contain enzymes that biochemically modify beer carbohydrates during dry hopping, giving rise to a secondary fermentation.
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.
New cultivars are the first steps in an ongoing effort by German hop breeders to adapt their fragile landraces to challenges from climate change and market preferences.
In an excerpt from Historical Brewing Techniques: The Lost Art of Farmhouse Brewing, the author takes a closer look at the proper care and handling of kveik yeast.
With an increasing focus on sustainability, best practices, and good agricultural practices, Hop Growers of America has launched a new program to assist with grower education.
The 12th annual Brewers Association survey provides a look at the top 10 hop varieties, 10 hard-to-get varieties, and a by-the-numbers snapshot of hop usage by craft brewers.
The concept of terroir, much talked about in the winemaking world, applies to hop bines just as much as it does to grape vines.
A comprehensive look at the 2019 hops and barley harvests. The U.S. again saw record acreage for hops, while U.S. barley production increased significantly.
In order to determine barley varieties that can thrive in a region that is not a traditional malting barley producer, the Eastern Spring Barley Nursery was formed in 2015.
The modern brewing industry has barely scratched the surface of what is possible in the realm of fermenting organisms, as there is still much to be explored.