Lupulo Aleman

Kellerstr. 1 D-85283 WolnzachTel. (+49) 84 42/957-200Fax (+49) 84 42 /957-270

www.deutscher-hopfen.de

CMA Centrale Marketing-Gesellschaftder deutschen Agrarwirtschaft mbH

Koblenzer Str. 148 D-53177 BonnTel. (+49) 228/847-0

Fax (+49) 228/847-202www.hops-and-malt.de

D E U T S C H E RD E U T S C H E R

VERBAND DEUTSCHER HOPFENPFLANZER E.V.VERBAND DEUTSCHER HOPFENPFLANZER E. V.

Hops from GermanyThe spirit of beer

IM

AG

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7

Certification of hops

Independent Quality Control

Hop Research Centre Hll

Hop Service Centre Wolnzach

Hopland Germany /Hop Products Hop

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Addresses & services of the CMA and additional important addresses Addre

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NTS Hop varieties from Germany

> Aroma evaluation of hops> Summery of varieties:

Brewing trials> Characterising the aroma and taste profiles

- Hallertauer Mittelfrher- Spalter- Tettnanger- Hersbrucker Spt- Hallertauer Tradition- Spalter Select

- Perle- Saphir- Smaragd- Opal- Hallertauer Magnum- Hallertauer Taurus

- Hallertauer Taurus- Hallertauer Merkur- Herkules- Nugget- Northern Brewer

Hop v

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Hopland Germany /Hop Products Hop

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Hop P

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Brewing tradition goes back to 736

Hopland Germany

Wherever beer is produced in the world it is the hops which give the beer its soul andwhich are responsible for the unmistakeablearoma, the characteristic bitter taste, forma-tion of froth and its keeping quality.

Even the ancient Babylonians and Egyptiansheld hops in their wild form in high esteemas the aromatic additive for brewing beer.The German hop-growers look back on anover 1200- year hop-growing tradition. Originand beginning are not known with absolutecertainty. Presumably the hop culture inCentral Europe began between the 5th and 6thcentury. The oldest evidence for hop produc-tion in Germany can be traced back to theyear 736 A.D. In 860 A.D. hop yards werementioned in documents for Grndl nearNandlstadt/Hallertau.

When the art of brewing began in monasteriesaround 1000 A.D. the quality of the beer im-proved. Monks cultivated the hops in themonastery gardens as remedies with calmingand styptic effects; presumably the monkswere the first to recognize the special signifi-cance hops had for the brewing process. Fromthen onwards monastery breweries and theadministrators of the royal courts devotedthemselves to its cultivation. With the devel-opment of the brewing trade and finallythrough the promulgation of the Purity Lawin 1516 which stipulated that hops are aningredient of beer, the hop production madea significant upswing.In the Middle Ages the focus was on North-ern Germany; an important brewing industrycame into being in the regions which belon-ged to the Hanseatic League. Hops weremerchandise for the Hansa towns. The firstbig hop-growing area in Southern Germanydeveloped around the town of Spalt.

HoplandGermany

Quality was already an issue at an earlystage: In order to protect the reputation oftheir hops, certain towns were given the rightto seal the hops when marketing them: in1538 the Eichsttt Prince-Bishop awarded thefirst German hop seal to the town of Spalt;an example which all the hop communitiesof repute followed one after the other.In 1929 the Hop Provenance Law was passed.It stipulated that hop seals were a bindingcommitment for all German production re-gions, therefore establishing the outstandingreputation of German seal hops worldwide.

Today German hops are grown in the produc-tion regions of Tettnang (Baden-Wurttemberg),Elbe-Saale (Thuringia, Saxony, Saxony-Anhalt),Baden-Bitburg (Rhineland-Palatinate) as wellas in Spalt and the Hallertau (Bavaria). TheHallertau is the largest single hop-growingregion in the world.Above all the naturally favourable climateand soil conditions contribute to the impor-tance of German hop production.

Competence relating to commerce and processingOnly a third of the annual crop is used byGerman breweries. About two thirds are mar-keted worldwide.In the second half of the 19th century Germanhops were already being exported to the mostremote corners of the world.The central terminal was the hop market inNuremberg, which influenced hop pricesthroughout the world. With the start of therailway Nuremberg became a CentralEuropean railway junction. Know-how andbusiness intelligence accumulated here. Big,financially strong wholesale firms with far-reaching business connections organised thepurchasing, hop treatment, marketing andtransportation in 1858 there were 25 hopmerchants based in Nuremberg, in 1895 therewere as many as 364. About 30 big tradingfirms controlled the market and they compe-ted for nearly 95% of the turnover.

Besides the traffic-related conditions techni-cal changes also played a part in hop preser-vation and storage. The hop merchants had toensure that the hops could be transportedover great distances by applying suitable pre-paration and packaging techniques withoutthe hops losing their aroma. In 1858 theNuremberg hop market was the first to bepermitted to sulphurize hops, which made itpossible to keep them for several years with-out considerable impairment in quality. Thispermission put the Nuremberg hop market agood step ahead of the other markets. In par-ticular the invention of the refrigerator by Carlvon Linde contributed to enabling hops to bestored over a longer period of time. Up until1900 Nuremberg remained the most impor-tant hop market in the world. At this time theGerman Reich accounted for 34.8% of thetotal hop acreage in the world, 28.1% of theworld production of hops was harvested here.

Hopland Germany

The spirit of beer Hops from Germany

Putting the hop bines in the picking machine


Up until the 1960s the brewers solely wantedcone hops to brew their beer. Nowadays lessthan 5% of the annual hop crop are used asnatural hops, more than 95% are processedinto pellets or extract hops in concentratedform and vacuum-packed. They take up lessstorage space and keep longer than conehops. The competence of German firms inrefining hops is unique in the whole world.

Many of the important hop-trading and pro-cessing firms are resident in Germany. Theworldwide hop-trading firms with their hop-processing facilities and research laboratorieshave set up premises in the largest single pro-duction region in the world the Hallertau in order to be in direct contact with the hop-growers.In the Haus des Hopfens in Wolnzach, theonly service centre nationwide for the hop-growers (refer to Chapter Hop Service CentreWolnzach) there are the offices of the tradeassociations of the German hop-growers:German Hop Growers Assn., HallertauHop Ring, Hallertau Hop Growers Assn.,"Jura Producer Group for Quality Hops", aswell as the Hop Producer Cooperative andthe State Research Institute for Agriculture Hops Dept..And the leading scientific brewing and agra-rian institutions of the Technical University ofMunich-Weihenstephan in Freising as well asthe Hop Research Centre in Hll are not faraway.

Hop Research Centre in HllHopsteiner-HHV Hopfenveredelung in Mainburg

Joh. Barth & Sohn + HVG Hopfenveredlung St. Johann

Hopland Germany


Successful researchWhen in 1926 the peronospora fungal diseasedestroyed almost the whole crop in theHallertau, the German brewing industry inHll near Wolnzach founded the Society forHop Research and the Hop Research Centre,among whose tasks it is to develop methodsfor controlling pests and developing modernproduction techniques.In addition the Hop Research Centre in Hllis well-known for its breeding successes.Up until the middle of the 20th century onlyone hop variety was grown in the productionregions the so-called traditional variety,which was named after the production region(Hallertauer, Hersbrucker, Spalter, Tettnanger).As the hop requirements for the brewerieshad increased by the end of the 1950 s, thehop acreage was expanded. As the pickingand drying facilities available at the time wereinadequate, the harvesting time had to beextended. So the Hop Research Centre alsodeveloped new varieties under the aspect ofdifferent harvesting times. In addition to this,the aim is to breed varieties which on the onehand meet the requirements of the hop-far-mers regarding pest- and disease-resistance,good production properties as well as highyields and on the other hand which possessthe outstanding brewing quality the brewingindustry requires. These are on the one handthe meanwhile world-famous aroma varieties,e.g. Perle, Hallertauer Tradition and Spalter

Select, which combine extremely fine aromawith optimum production properties andparticularly resistance to various diseases. Incooperation with the hop-growers and hopmerchants the Hll hop-breeders have alsodeveloped the so-called high-alpha varietiessuch as Hallertauer Magnum and HallertauerTaurus and successfully launched them on themarket. These have a very high bitter contentof 12-17% alpha-acids, which give the beer itsbitter taste and stabilize the foam.

The latest research work regarding the tanninxanthohumol, which is solely present in thelupulin glands of the hops, is also evidence ofGerman competence in the field of hops andbeer. In tests xanthohumol was seen to havea particularly wide variety of positive healthproperties. Initial in-vitro studies indicattedthat xanthohumol may have an anticarcino-genic effect and a grow-inhibiting effect oncertain turmour cells .

Checking the new seedlings for mildew

Hopland Germany

Hop Products

For a long time hops have been used ascone hops in brewing beer. At the sametime the hop dosage was always subjectto the natural quantitative fluctuations of the hop components.

In the twentieth century with the begin-ning of the industrial manufacturing ofhop products in the 1960s, the breweriesincreasingly switched over to their use.The majority of the hops are processed intheir natural state to hop pellets or hopextracts which are dosed in wort boiling.

Another part of the hops is processed toproducts with isomerised bitter acids or tohop-oil products (refer to family tree onright). Except in the brewhouse the latterare also added at later points during brewingsuch as e.g. during the filtration. This is whythey are listed under the generic termDownstream Products.

Hop Products Family TreeDescription and explanation

On the other hand the xanthohumol-enriched hop products are the logical consequence from the physiologically very promising research findings so far available on xanthohumol and other flavonoids.

Today more than 95% of the hops world-wide are used in the form of products.Their advantage lies in better storage stability, their good homogeneity, greaterefficiency as well as their easier dosagecompared with cone hops.

Conventionalhop products

hop pellets (type 90) Lupulin-enriched hop pellets (type 45)

CO2hop extract

Isomerized hop pellets*

ISO extractFor use following the

fermentation (Downstream)

Rho-extractProduct stable to light

Tetra extractProduct stable to light

Hexa extractProduct stable to light

Isomerized kettle extract

(IKE/PIKE)*

Light-stableisomerized

kettle extract*

* for use in the brewhouse

Hop Oils(separated according

to fractions)

Xanthohumol-enriched products

Tannin extracts

Beta extract productsBeta-acids

with hop oils

Ethanolhop extract

Leaf hops(cone hops)

Special hop products

Isomerized hop products

Procedure steps in the production

Hop Products

Preparation:Arranging the hop lots ready for processing.

Depositing:When deposited the hops are mixed fromthe various lots.

Drying:Hops finally dried in a hop kiln.

Cleaning:Separating foreign bodies, waste andmetal residues.

Deep freezing:Leaf hops are deep-frozen at tempera-tures from approx. -30C up to -40C,by which the hop resin forfeits itsstickiness.

Milling:Grinding the deep-frozen, brittle hops.

Sieving:In several successive sieving steps thehop powder is separated into lupulinand bracteole fractions. In this way theconcentration of hop bitter compoundsis considerably increased. Grinding andsieving is carried out at temperaturesbelow -20C.

Lupulin-enrichedhop pellets(type 45)

Lupulin-enriched (type 45) - Chart showing the production

Standardising:At the customers wish the hop powder isgenerally set at a specific alpha-acid con-tent. This is possible by dosing the leaffraction to the bitter compound fraction,which analytically is monitored extremelyaccurately.

Homogenising:The hop powder is thoroughly homoge-nised in the mixer and again checkedanalytically before pelletising.

Pelletising:Compressing the hop powder into hop pellets in a pellet press.

Cooling:Cooling the hop pellets directly after pelletising.

Packaging:Filling the hop pellets into foil bags andcartons.

Inspection:The processing is subject to official inspec-tion. The packed product is certified asrequired by law.

Hop Products


Lupulin-enriched hop pellets (type 45) are generally standardised to a specificbitter content. They contain the total lupulin and hence the natural bitter acidsand aroma substances of the cone hops which are relevant to brewing. In arefrigerated state the product has good storage stability.


Hop Products

Preparation:Arranging the hop lots for processing.

Depositing:When deposited the hops are mixed fromthe various lots.

Drying:Final drying of the hops in a hop kiln.

Cleaning:Separating foreign bodies, waste andmetal residues,

Milling:Grinding the hops to hop powder in a mill.

Pelletisation:Compressing the hop powder to hop pellets in a pellet press.

Hop pellets(type 90)

Pellets (type 90) - Chart showing the production

Cooling:Cooling the hop pellets directly after pelletisation.

Packaging:Filling the hop pellets from a buffer silointo foil bags and cartons.


Hop Products


Hop pellets (type 90) contain the hop components in the same natural compo-sition as the cone hops. Due to processing the product is more homogeneousand due to packaging in a refrigerated state has good storage stability.


Hop Products

The hops are pelletised prior to making CO2hop extract. These hop pellets are filled intothe extraction vessels. Extraction is carriedout in a cyclic process.

Starting the extraction:Liquid CO2 is brought to the required operating point (pressure, temperature) by means of a pump and a heat exchanger.

Extraction:The CO2 flows through the hop pelletsand releases hop oils and resins from thehop pellets.

Decrease in pressure:The pressure is reduced.

Evaporation:In order to compensate for cooling causedby relieving pressure the CO2 is evaporatedin a heat exchanger.

Separation:The hop extract is separated from thegaseous CO2.

CO2-Extract

CO2-Extract - Chart showing the production

Condensation:The CO2 is liquefied in a condenser.

Cyclic process:The liquefied CO2 is recycled.

Homogenising:The hop extract is homogenised in acollecting tank.

Packaging:The pure hop extract obtained is usuallyfilled directly. At the customers wish it isfilled into drums or bulk packs which areused in automatic dosing units.


Hop Products


With the appropriate pressure the CO2 works as a non-polar extraction agent.It dissolves the soft resins and essential oils from the lupulin in the hops. In arefrigerated state the natural pure resin extracts obtained have very good storagestability.


Hop Products

Extraction:The coarsely milled leaf hops with thewaste and metal residues removed aremixed with ethyl alcohol. An extractor ischarged with this mixture and an alcoholicsolution is gained in the classic reverseflow procedure. This solution contains thewhole spectrum of hop bitter compoundsas well as a part of the tannins.

Evaporation:Solid particles are completely separatedfrom the alcoholic solution via a centrifuge.Afterwards a concentration of the solutionis obtained in an evaporator at low eva-poration temperatures and under highvacuum.

Ethanol Extract

Ethanol-Extract - Chart showing the production

Homogenising:The hop extract is homogenised in acollecting tank.

Filling / Packaging:The pure resin extract obtained is usuallyfilled directly. At the customer's wish it isfilled into drums or bulk packs which areused in automatic dosing units.


Hop Products


Ethanol as a means of extraction releases the soft and hard resins as well as theessential oils from the lupulin in the hops. The natural pure resin extracts obtainedhave very good storage stability.

Hop varieties from Germany> Aroma evaluation of hops> Summery of varieties:

Brewing trials> Characterising the aroma and taste profiles

- Hallertauer Mittelfrher- Spalter- Tettnanger- Hersbrucker Spt- Hallertauer Tradition- Spalter Select

- Perle- Saphir- Smaragd- Opal- Hallertauer Magnum- Hallertauer Taurus

- Hallertauer Taurus- Hallertauer Merkur- Herkules- Nugget- Northern Brewer

Hop v

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Appraisal of hop aroma

For the first time an aroma appraisal wasconducted for all the German hop varietiesavailable on the market even the new ones- in order to convey the specific features ofthe various hops even better.

During several sessions at the hop-tradingfirms (Joh. Barth & Sohn, Hopsteiner andHVG) four samples of differing proveniencewere taken and evaluated from each of theleaf hops.

Experienced hop inspectors conducting an aroma test in the Hopsteiner laboratory: (from left) Martin Schttl-Pichlmaier (Hopsteiner), Stefan Stanglmair (Joh. Barth & Sohn), Herbert Ehrmaier (former breeder), Richard Schmid (Hopsteiner),Erhard Gagger (Hopfenpflanzerverband), Anton Lutz (Hll breeder), Josef Reith (HVG)




The assessment was based on standard crite-ria which had been determined in complextest series during the spring: On the one handthe intensity of typical hop aromas such asflowery, citrous, fruity, current-like,sweet and spicy. On the other hand theoverall impression from harmonious topungent, from "long-lasting to quickly disappearing and from "mild to intensive.

The aroma appraisal was conducted by selec-ted representatives from the hop-trading firmsJoh. Barth & Sohn, Hopsteiner and HVG, theHop-Growers Association and the ResearchCentre in Hll all of them hop noses withmany years of experience in assessing hops.

Scientific evaluation of the hop components here taking the example of the variety Magnum

1 = myrcene ISN = internal standard 2 = linalool 3 = beta-caryophyllene 4 = aromadendrene 5 = humulene 6 = farnesene7 = beta-selinene 8 = alpha-selinene

Headspace Gaschromatogramme (variety Magnum)

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Hops from GermanyThe spirit of beer

16varietiesof German Hops

16varietiesof German Hops

Brewing trialsCharacterising the aroma

and taste profiles

In order to complete the characterisation ofthe hop varieties described in the CMAVariety Portfolio on hand with regard totheir agronomic, analytical and sensory properties, in 2005 brewing trials were con-ducted in an experimental brewery in 2hlscale. Furthermore a documented brewingprocess was used which will also allownewly authorized varieties in the future tobe brewed according to this procedure andthe results to be included in the VarietyPortfolio.

Raw commoditiesWater with a low residual alkalinity wasused with a very pale, extract strong pilsnermalt. With a gentle mashing method thisresulted in a very light beer with only aslight malt flavour, which is the basic requirement for an optimum assessment ofthe hops used. Representative, pure varietypellets, type 90 of the 2004 crop were usedfor the hopping.Where this was not possible due to theamount being too small, ground leaf hopsamples were used. In each case the bottomyeast was obtained fresh from a brewery.

Brewing processThe pilsner malt ground on a two-roll millwas mashed in an infusion mashing pro-cess (refer to diag. below) and drawn off ina lauter tun (first wort and 7 after worts).Following that, the wort obtained wasatmospherically boiled for 85 minutes inthe coppers by means of an internal boiler.The hop dosage was calculated accordingto alpha-acid and was made in considerationof the yields known in the experimentalbrewery. 60% were dosed at the beginningof the boil and to obtain a distinct hoparoma 40% were dosed in the whirlpool.

Experimental procedureDescription and explanation

0

5550

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6065707580

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Brewhouse

At the same time hop varieties were treatedequally, otherwise the contribution a bitterdosing can make to the beer aroma com-pared with an aroma dosing can hardly beevaluated.After a 20-minute rest in the whirlpool the wort was cooled to 7 C, aerated andpitched with 20-25 million cells/ml.After 7 days primary fermentation at 8 C itwas piped with residual extract and matu-ration was carried out at 14 C. When theattenuation limit and diacetyl degradationhad been reached, it was refrigerated to 1 Cand stored for 3 weeks.Filtration was by means of a kieselgur hori-zontal filter with following membrane filtercandles (1.2 and 0.45 m). Bottling was in 0.5 litre disposable bottles with double pre-evacuation and levelling correction withpure CO2.

AnalyticsThe beers produced in this way were subjectto a beer analysis (original gravity, alcohol,degree of attenuation, pH, CO2 content, foametc.), in order to ensure the comparability ofthe trials. Furthermore the hop-specificanalysing criteria bitter compounds, xan-thohumol and iso-xanthohumol content,total polyphenols and linalool content wereanalysed and stated in the supplementBrewing trials for each respective varietyin the Variety Portfolio.

Sensory evaluationThe beers were assessed sensorily byexperienced tasters in the hop industry.The tasters were thoroughly trained for this task using a specially developed tastersheet (illustrated overpage).At the same time particularly the intensityof the hop aroma in smell and taste wasassessed as well as the intensity and har-mony of the bitterness.For the evaluation of the aroma impressionsthey mainly fell back on the terminology

used in the hop evaluation, by which thedescriptors fruity, flowery, citrussyand hoppy (spicy like fresh hops) wereadopted. In addition the descriptor herbal(in the positive sense of herbal) was adop-ted.A sweet taste in the beer usually comesfrom malt or otherwise inadequate fer-mentation and a currant aroma in beer isknown to be linked with aging. Thereforean assessment was omitted with regard tothese impressions.

For the aroma impressions the evaluationof these tasting results was shown separa-tely for smell and taste in the spider dia-grams, the bitterness was shown in a barchart.

fermenting and storage room

Sensory evaluation of the beers

Beer No.: Date: Name:

0 1 2 3 4 5 6 7 8 9 10

I. Hop aroma

II. Description of the hop aroma

intensity

fruity

flowery

citrussy

herbal

hoppy

fruity

flowery

citrussy

herbal

hoppy

intensitysmell

taste

smell

taste

Overall intensity

Harmony

III. Bitterness

not trace somewhat perceptible distinct intensive




mild I appropiate to type I strong

TASTING VARIETY PORTFOLIOBREWING TRIALS

Hallertauer Mittelfrher

Bitter substancesalpha-acids 3.0 5.5 % *beta-acids 3.0 5.0 % *cohumulone 18 28 % xcolupulone 36 44 % x

Polyphenolstotal content 4.0 5.0 % *xanthohumol 0.2 0.3 % *

Aroma substancestotal oil 0.7 1.3 % myrcene 20 28 % xlinalool 0.7 1.1 % xbeta-caryophyllene 10 15 % xaromadendrene < 0.2 % xhumulene 45 55 % xfarnesene < 1 % xbeta-selinene 1.0 1.5 % xalpha-selinene 1.0 1.5% x

Resistance to disease: wilt very low downy mildew low powdery mildew average

Ripening time earlyStorage stability averageAverage yield 1,250 kg/ha

Very fine aroma variety average bitter value very good aroma average storage stability

HallertauerMittelfrherCharacteristics

(*)weight-% (x) % relative () ml/100g hops


Headspace Gaschromatogramme

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The aroma variety Hallertauer Mittelfrher is the traditional local varietyin the Hallertau. As it is highly susceptible to wilt the yields fluctuate.Therefore it is a risk to plant it on new sites which are threatened by wilt.

intensity intensity

HallertauerMittelfrherEvaluation

1 2 3 4 5 6 7 8 9 10

flowery

citrous

fruity

current-likesweet

spicy

arom

a

intensity

5 4 3 2 1 0 1 2 3 4 5

pungent harmonious

rapidly lastingdisappearing full

intensive mild

aroma specification

overall impression

char

acte

r

Brewing trials

co-isohumulone 6.2 mg/l

n-isohumulone 13.0 mg/l

ad-isohumulone 3.3 mg/l

isohumulones 22.5 mg/l

bitterness 25 EBC-BU

2. Sensory Evaluation Hop Aroma (Smell)

iso-xanthohumol 0.62 mg/l

xanthohumol 0.02 mg/l

linalool 84 g/l

total polyphenols 247 mg/l

Brewing trial:HallertauerMittelfrher

fruity

flowery

citrussyherbal

hoppy

7.06.05.04.03.02.01.00.0

Base BeerBeer produced with the variety HALLERTAUER MITTELFRHER

1. Beer Analysis

4. Sensory Evaluation of the Bitterness

fruity

flowery

citrussyherbal

hoppy

7.06.05.04.03.02.01.00.0

Base BeerBeer produced with the variety HALLERTAUER MITTELFRHER

1 2 3 4 5 6 7 8 9 10

Intensity

Harmony

3. Sensory Evaluation Hop Flavour (Taste)

The variety Hallertauer Mittelfrher can be distinguished in beer by an intensive,pleasantly harmonic bitterness. In smell it has a distinctly flowery as well asfruity-hoppy aroma, whereas in taste the hoppy tang is more prevalent.

Brewing trials



Polyphenolstotal content 5.0 6.0 % *xanthohumol ca.0.3 % *

Aroma substancestotal oil 0.5 0.9 % myrcene 20 35 % xlinalool 0.5 0.8 % xbeta-caryophyllene 8 13 % xaromadendrene < 0.2 % xhumulene 20 30 % xfarnesene 12 18 % xbeta-selinene 0.5 1.0 % xalpha-selinene 0.5 1.0 % x

Resistance to disease: wilt good to very good downy mildew average to low powdery mildew average to good



SpalterCharacteristics




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Spalter


Polyphenolstotal content 5.0 6.0 % *xanthohumol ca.0.3 % *


Resistance to disease: wilt good to very good downy mildew average to low powdery mildew average to good



SpalterCharacteristics




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The local variety Spalter belongs to the Saazer range and is solely grownin Spalt. It is relatively resistant to wilt and other diseases. The yields arenot always satisfactory.

intensity intensity

SpalterEvaluation

1 2 3 4 5 6 7 8 9 10

flowery

citrous

fruity

current-likesweet

spicy

arom

a

intensity

5 4 3 2 1 0 1 2 3 4 5

pungent harmonious


intensive mild

aroma specification

overall impression

char

acte

r

Brewing trials









linalool 49 g/l


Brewing trial:Spalter

fruity

flowery

citrussyherbal

hoppy

7.06.05.04.03.02.01.00.0

Base BeerBeer produced with the variety SPALTER

1. Beer Analysis


fruity

flowery

citrussyherbal

hoppy

7.06.05.04.03.02.01.00.0

Base BeerBeer produced with the variety SPALTER

1 2 3 4 5 6 7 8 9 10

Intensity

Harmony


The variety Spalter imparts the beer a strong but harmonic bitterness.In smell all the aroma impressions except citrussy are evident, in taste thehoppy character distinctly stands out.

Brewing trials


Tettnanger




Resistance to disease: wilt good downy mildew average to low powdery mildew average



TettnangerCharacteristics




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The local variety Tettnanger belongs to the Saazer range.It is solely grown in Tettnang and produces average yields.

intensity intensity

TettnangerEvaluation

1 2 3 4 5 6 7 8 9 10

flowery

citrous

fruity

current-likesweet

spicy

arom

a

intensity

5 4 3 2 1 0 1 2 3 4 5

pungent harmonious


intensive mild

aroma specification

overall impression

char

acte

r

Brewing trials






* nd: not detectable



xanthohumol nd*

linalool 54 g/l


Brewing trial:Tettnanger

fruity

flowery

citrussyherbal

hoppy

7.06.05.04.03.02.01.00.0

Base BeerBeer produced with the variety TETTNANGER

1. Beer Analysis


fruity

flowery

citrussyherbal

hoppy

7.06.05.04.03.02.01.00.0

Base BeerBeer produced with the variety TETTNANGER

1 2 3 4 5 6 7 8 9 10

Intensity

Harmony


The variety Tettnanger imparts the beer a harmonic bitterness of medium intensity. In smell all aroma impressions are evident. In taste particularly citrussyand herbal flavours are evident as well as a hoppy flavour.

Brewing trials


Hersbrucker Spt


Polyphenolstotal content 5.0 6.0 % *xanthohumol ca. 0.2 % *

Aroma substancestotal oil 0.5 1.0 % myrcene 15 30 % xlinalool 0.5 1.0 % xbeta-caryophyllene 8 13 % xaromadendrene 2.0 4.0 % xhumulene 20 30 % xfarnesene < 1 % xbeta-selinene 4.0 6.0 % xalpha-selinene 4.0 6.0 % x

Resistance to disease: wilt average downy mildew low to very low powdery mildew average to low

Ripening time medium late to lateStorage stability lowAverage yield 1,700 kg/ha

Fine aroma variety low bitter value good aroma low storage stability

HersbruckerSptCharacteristics




mV

(Spa

n=20

0)

00 5 10 15 20 25 30 35 40 45 50 55 60

20

40

60

80

100

120

140

160

180

2001

2

3

4

5

6

7 8

ISN

minutes (Span=60)

The local variety Hersbrucker Spt is vigorous and robust,but somewhat susceptible to downy mildew.

intensity intensity

Hersbrucker SptEvaluation

1 2 3 4 5 6 7 8 9 10

flowery

citrous

fruity

current-likesweet

spicy

arom

a

intensity

5 4 3 2 1 0 1 2 3 4 5

pungent harmonious


intensive mild

aroma specification

overall impression

char

acte

r

Brewing trials


Brewing trial:HersbruckerSpt

fruity

flowery

citrussyherbal

hoppy

7.06.05.04.03.02.01.00.0

Base BeerBeer produced with the variety HERSBRUCKER SPT








xanthohumol nd*

linalool 104 g/l


1. Beer Analysis


fruity

flowery

citrussyherbal

hoppy

7.06.05.04.03.02.01.00.0

Base BeerBeer produced with the variety HERSBRUCKER SPT

1 2 3 4 5 6 7 8 9 10

Intensity

Harmony


The variety Hersbrucker Spt imparts the beer a very harmonic bitterness ofmedium intensity. The smell is characterized by all the aroma impressions,whereby the flowery, hoppy and fruity impressions are a little stronger. In tastethe hoppy aroma is prevalent.

Brewing trials


Hallertauer Tradition



Aroma susbstancestotal oil 0.5 1.0 % myrcene 17 32 % xlinalool 0.7 1.2 % xbeta-caryophyllene 10 15 % xaromadendrene < 0.2 % xhumulene 35 50 % xfarnesene < 1 % xbeta-selinene 0.5 1.0 % xalpha-selinene 0.5 1.0 % x

Resistance to disease: wilt good downy mildew good to very good powdery mildew average

Ripening time medium earlyStorage stability goodAverage yield 1,850 kg/ha

Very fine aroma variety average to higher bitter value very good aroma good storage stability

HallertauerTraditionCharacteristics




mV

(Spa

n=20

0)

minutes (Span=60)

00 5 10 15 20 25 30 35 40 45 50 55 60

20

40

60

80

100

120

140

160

180

2001

2

3

4

5

6 7 8

ISN

Hallertauer Tradition is a product of the Hop Research Centre in Hll with good resistance characteristics, high yields and very good productioncharacteristics. This aroma variety was registered as a variety in 1993.

intensity intensity

HallertauerTraditionEvaluation

1 2 3 4 5 6 7 8 9 10

flowery

citrous

fruity

current-likesweet

spicy

arom

a

intensity

5 4 3 2 1 0 1 2 3 4 5

pungent harmonious


intensive mild

aroma specification

overall impression

char

acte

r

Brewing trials


Brewing trial:HallertauerTradition

fruity

flowery

citrussyherbal

hoppy

7.06.05.04.03.02.01.00.0

Base BeerBeer produced with the variety HALLERTAUER TRADITION








xanthohumol nd*

linalool 47 g/l


1. Beer Analysis


fruity

flowery

citrussyherbal

hoppy

7.06.05.04.03.02.01.00.0

Base BeerBeer produced with the variety HALLERTAUER TRADITION

1 2 3 4 5 6 7 8 9 10

Intensity

Harmony


The variety Hallertauer Tradition imparts the beer an intensive, harmonic bitter-ness. In smell the aroma is characterized by flowery and herbal impressions.In taste besides the herbal flavours there is also a hoppy tang.

Brewing trials


Spalter Select



Aroma substancestotal oil 0.6 0.9 % myrcene 20 40 % xlinalool 1.0 1.5 % xbeta-caryophyllene 4 10 % xaromadendrene 0.5 1.5 % xhumulene 10 22 % xfarnesene 15 22 % xbeta-selinene 2.0 4.0 % xalpha-selinene 2.0 4.0 % x

Resistance to disease: wilt good to very good downy mildew good powdery mildew average

Ripening time medium lateStorage stability lowAverage yield 1,900 kg/ha

Very fine aroma variety average bitter value very good aroma low storage stability

SpalterSelectCharacteristics




mV

(Spa

n=20

0)

minutes (Span=60)

00 5 10 15 20 25 30 35 40 45 50 55 60

20

40

60

80

100

120

140

160

180

2001

2

3

4

5

6

7 8

ISN

Spalter Select is a product of the Hop Research Centre in Hll with good resistance characteristics and high yields. This aroma variety wasregistered as a variety in 1993.

intensity intensity

SpalterSelectEvaluation

1 2 3 4 5 6 7 8 9 10

flowery

citrous

fruity

current-likesweet

spicy

arom

a

intensity

5 4 3 2 1 0 1 2 3 4 5

pungent harmonious


intensive mild

aroma specification

overall impression

char

acte

r

Brewing trials


Brewing trial:Spalter Select

fruity

flowery

citrussyherbal

hoppy

7.06.05.04.03.02.01.00.0

Base BeerBeer produced with the variety SPALTER SELECT







iso-xanthohumol 0,72 mg/l

xanthohumol nd*

linalool 73 g/l


1. Beer Analysis


fruity

flowery

citrussyherbal

hoppy

7.06.05.04.03.02.01.00.0

Base BeerBeer produced with the variety SPALTER SELECT

1 2 3 4 5 6 7 8 9 10

Intensity

Harmony


Beer of the variety Spalter Select is marked by a pleasant, harmonic bitternessof medium intensity. Its aroma is characterized by a hoppy tang as well asfruity and flowery impressions both in smell and taste.

Brewing trials


Bitterstoffealpha-acids 4.0 9.0 % *beta-acids 2.5 4.5 % *cohumulone 29 35 % xcolupulone 48 60 % x


Aroma substancestotal oil 0.5 1.5 % myrcene 20 35 % xlinalool 0.2 0.6 % xbeta-caryophyllene 10 20 % xaromadendrene < 0.2 % xhumulene 35 55 % xfarnesene < 1 % xbeta-selinene 0.2 0.7 % xalpha-selinene 0.2 0.7 % x

Resistance to disease: wilt good to very good downy mildew good to very good powdery mildew average to low

Ripening time medium lateStorage stability goodAverage yield 1,800 kg/ha

Fine aroma variety average to higher bitter value good aroma good storage stability

PerleCharacteristics




mV

(Spa

n=20

0)

minutes (Span=60)

00 5 10 15 20 25 30 35 40 45 50 55 60

20

40

60

80

100

120

140

160

180

2001

2

3

4

5

6 7 8

ISN

The aroma variety Perle is a product of the Hop Research Centre in Hllwith good resistance characteristics, high yields and very good productioncharacteristics. This aroma variety was registered as a variety in 1978.In the 1990 s it became very popular with the hop-growers.

intensity intensity

PerleEvaluation

1 2 3 4 5 6 7 8 9 10

flowery

citrous

fruity

current-likesweet

spicy

arom

a

intensity

5 4 3 2 1 0 1 2 3 4 5

pungent harmonious


intensive mild

aroma specification

overall impression

char

acte

r

Brewing trials


Brewing trial:Perle

fruity

flowery

citrussyherbal

hoppy

7.06.05.04.03.02.01.00.0

Base BeerBeer produced with the variety PERLE








xanthohumol nd*

linalool 22 g/l


1. Beer Analysis


fruity

flowery

citrussyherbal

hoppy

7.06.05.04.03.02.01.00.0

Base BeerBeer produced with the variety PERLE

1 2 3 4 5 6 7 8 9 10

Intensity

Harmony


The variety Perle imparts the beer a harmonic, not too intensive bitterness.The aroma is delicate, both in smell and taste it inclines towards a hoppy tang as well as fruity and flowery flavours.

Brewing trials


Saphir



Aroma substancestotal oil 0.8 1.4 % myrcene 25 40 % xlinalool 0.8 1.3 % xbeta-caryophyllene 9 14 % xaromadendrene 0.5 1.0 % xhumulene 20 30 % xfarnesene < 1 % xbeta-selinene 2.0 4.0 % xalpha-selinene 2.0 4.0 % x

Resistance to disease: wilt good to very good downy mildew average to good powdery mildew good

Ripening time medium earlyStorage stability averageAverage yield 1,750 kg/ha


SaphirCharacteristics




mV

(Spa

n=20

0)

minutes (Span=60)

00 5 10 15 20 25 30 35 40 45 50 55 60

20

40

60

80

100

120

140

160

180

2001

2

3

4

5

67 8

ISN

Saphir is a product of the Hop Research Centre in Hll with good resistance characteristics, average yields and very good production characteristics. This aroma variety was registered as a variety in 2002.

intensity intensity

SaphirEvaluation

1 2 3 4 5 6 7 8 9 10

flowery

citrous

fruity

current-likesweet

spicy

arom

a

intensity

5 4 3 2 1 0 1 2 3 4 5

pungent harmonious


intensive mild

aroma specification

overall impression

char

acte

r

Brewing trials


Brewing trial:Saphir

fruity

flowery

citrussyherbal

hoppy

7.06.05.04.03.02.01.00.0

Base BeerBeer produced with the variety SAPHIR








xanthohumol nd *

linalool 108 g/l


1. Beer Analysis


fruity

flowery

citrussyherbal

hoppy

7.06.05.04.03.02.01.00.0

Base BeerBeer produced with the variety SAPHIR

1 2 3 4 5 6 7 8 9 10

Intensity

Harmony


Beers of the variety Saphir are marked by a distinct harmonic bitterness ofmedium intensity. In smell the distinct aroma is defined by flowery and fruityimpressions, in taste also by a hoppy tang.

Brewing trials


Smaragd




Resistance to disease: wilt good downy mildew good powdery mildew average to low

Ripening time medium lateStorage stability averageAverage yield 1,850 kg/ha

Very fine aroma variety average to high bitter value very good aroma average storage stability

SmaragdCharacteristics




mV

(Spa

n=20

0)

minutes (Span=60)

00 5 10 15 20 25 30 35 40 45 50 55 60

20

40

60

80

100

120

140

160

180

2001

2

3

4

5

6 7 8

ISN

Smaragd is an aroma variety from the Hop Research Centre in Hll with good resistance characteristics, high yields and good productioncharacteristics. The registration of this new aroma variety is expected in 2005.

intensity intensity

SmaragdEvaluation

1 2 3 4 5 6 7 8 9 10

flowery

citrous

fruity

current-likesweet

spicy

arom

a

Intensitt

5 4 3 2 1 0 1 2 3 4 5

pungent harmonious


intensive mild

aroma specification

overall impression

char

acte

r

Brewing trials









xanthohumol nd*

linalool 102 g/l


Brewing trial:Smaragd

Base Beer

Beer produced with the variety SMARAGD

fruity

flowery

citrussyherbal

hoppy

7.06.05.04.03.02.01.00.0

1. Beer Analysis


Base Beer

Beer produced with the variety SMARAGD

fruity

flowery

citrussyherbal

hoppy

7.06.05.04.03.02.01.00.0

1 2 3 4 5 6 7 8 9 10

Intensity

Harmony


The bitterness in the beer imparted by the variety Smaragd is harmonic withmedium intensity. Both in smell and taste the aroma is predominantly fruity,hoppy and flowery.

Brewing trials


Bitter substancesalpha-acids 5.0 8.0 % *beta-Suren 3.5 5.5 % *cohumulone 13 17 % xcolupulone 33 48 % x



Resistance to disease: wilt good downy mildew good powdery mildew good

Ripening time medium earlyStorage stability averageAverage yield 1,850 kg/ha

Fine aroma variety average to high bitter value good aroma average storage stability

OpalCharacteristics




mV

(Spa

n=20

0)

minutes (Span=60)

00 5 10 15 20 25 30 35 40 45 50 55 60

20

40

60

80

100

120

140

160

180

2001

2

3

4

5

6 7 8

ISN

Opal is an aroma variety from the Hop Research Centre in Hll with good resistance characteristics, high yields and very good production characteristics. This aroma variety was registered as a variety in 2001 and has been marketed since 2004.

intensity intensity

OpalEvaluation

1 2 3 4 5 6 7 8 9 10

flowery

citrous

fruity

current-likesweet

spicy

arom

a

intensity

5 4 3 2 1 0 1 2 3 4 5

pungent harmonious


intensive mild

aroma specification

overall impression

char

acte

r

Brewing trials


Brewing trial:Opal

fruity

flowery

citrussyherbal

hoppy

7.06.05.04.03.02.01.00.0

Base BeerBeer produced with the variety OPAL








xanthohumol nd*

linalool 67 g/l


1. Beer Analysis


fruity

flowery

citrussyherbal

hoppy

7.06.05.04.03.02.01.00.0

Base BeerBeer produced with the variety OPAL

1 2 3 4 5 6 7 8 9 10

Intensity

Harmony


The bitterness in the beer of the variety Opal is not too strong with a distinctiveharmony. In smell there is an almost even dispersal of all aroma impressions, inthe taste the citrussy flavour is a little weaker.

Brewing trials


Hallertauer Magnum




Resistance to disease: wilt good to very good downy mildew good powdery mildew very low

Ripening time medium late to lateStorage stability goodAverage yield 2,000 kg/ha

High-alpha variety very high bitter value average aroma good storage stability

HallertauerMagnumCharacteristics




mV

(Spa

n=20

0)

00 5 10 15 20 25 30 35 40 45 50 55 60

20

40

60

80

100

120

140

160

180

2001

2

3

4

5

6 7 8

ISN

minutes (Span=60)

Hallertauer Magnum is a product of the Hop Research Centre in Hll withhigh yields and strong growth. This high-alpha variety was registered in1993 and quickly became important.

intensity intensity

Hallertauer MagnumEvaluation

1 2 3 4 5 6 7 8 9 10

flowery

citrous

fruity

current-likesweet

spicy

arom

a

intensity

5 4 3 2 1 0 1 2 3 4 5

pungent harmonious


intensive mild

aroma specification

overall impression

char

acte

r

Brewing trials


Brewing trial:HallertauerMagnum

fruity

flowery

citrussyherbal

hoppy

7,06.05.04.03.02.01.00.0

Base BeerBeer produced with the variety HALLERTAUER MAGNUM







xanthohumol 0,02 mg/l

linalool 21 g/l


1. Beer Analysis


fruity

flowery

citrussyherbal

hoppy

7,06.05.04.03.02.01.00.0

Base BeerBeer produced with the variety HALLERTAUER MAGNUM

1 2 3 4 5 6 7 8 9 10

Intensity

Harmony


The beer of the variety Hallertauer Magnum has a harmonic bitterness ofmedium intensity. In smell its delicate aroma inclines towards a floweryand fruity flavour, in taste it also has a hoppy tang.

Brewing trials


Hallertauer Taurus




Resistance to disease: wilt good downy mildew good powdery mildew low

Ripening time lateStorage stability goodAverage yield 1,850 kg/ha

High-alpha variety very high bitter value average aroma very good storage stability

HallertauerTaurusCharacteristics




mV

(Spa

n=20

0)

minutes (Span=60)

00 5 10 15 20 25 30 35 40 45 50 55 60

20

40

60

80

100

120

140

160

180

2001

2

3

4

5

6

7 8

ISN

Hallertauer Taurus is a product of the Hop Research Centre in Hll withvery high alpha-acid content. This high-alpha variety was registered as a variety in 1995.

intensity Iintensity

Hallertauer TaurusEvaluation

1 2 3 4 5 6 7 8 9 10

flowery

citrous

fruity

current-likesweet

spicy

arom

a

Intensitt

5 4 3 2 1 0 1 2 3 4 5

pungent harmonious


intensive mild

aroma specification

overall impression

char

acte

r

Brewing trials


Brewing trial:HallertauerTaurus

fruity

flowery

citrussyherbal

hoppy

7.06.05.04.03.02.01.00.0

Base BeerBeer produced with the variety HALLERTAUER TAURUS








xanthohumol nd*

linalool 63 g/l


1. Beer Analysis


fruity

flowery

citrussyherbal

hoppy

7.06.05.04.03.02.01.00.0

Base BeerBeer produced with the variety HALLERTAUER TAURUS

1 2 3 4 5 6 7 8 9 10

Intensity

Harmony


The variety Hallertauer Taurus gives the beer a harmonic, not quite so strongbitterness. In smell its delicate aroma is evenly distributed, in taste the aromahas more distinctive hoppy tang.

Brewing trials


Hallertauer Merkur





Ripening time very lateStorage stability goodAverage yield 2,000 kg/ha


HallertauerMerkurCharacteristics




mV

(Spa

n=20

0)

00 5 10 15 20 25 30 35 40 45 50 55 60

20

40

60

80

100

120

140

160

180

2001

2

3

4

5

6 7 8

ISN

minutes (Span=60)

Hallertauer Merkur is the first mildew-resistant variety from the HopResearch Centre in Hll. A disadvantage is its low winding property andits high susceptibility to botrytis. This high-alpha variety was registeredas a variety in 2001.

intensity intensity

Hallertauer MerkurEvaluation

1 2 3 4 5 6 7 8 9 10

flowery

citrous

fruity

current-likesweet

spicy

arom

a

Intensitt

5 4 3 2 1 0 1 2 3 4 5

pungent harmonious


intensive mild

aroma specification

overall impression

char

acte

r

Brewing trials


Brewing trial:HallertauerMerkur

fruity

flowery

citrussyherbal

hoppy

7.06.05.04.03.02.01.00.0

Base BeerBeer produced with the variety HALLERTAUER MERKUR








xanthohumol nd*

linalool 65 g/l


1. Beer Analysis


fruity

flowery

citrussyherbal

hoppy

7.06.05.04.03.02.01.00.0

Base BeerBeer produced with the variety HALLERTAUER MERKUR

1 2 3 4 5 6 7 8 9 10

Intensity

Harmony


The variety Hallertauer Merkur gives the beer a harmonic bitterness withmedium intensity. In smell the flowery and hoppy impressions stand out aswell as the fruity ones. In taste the hoppy tang prevails to some extent.

Brewing trials


Herkules







HerkulesCharacteristics


1 = mycrene ISN = internal standard 2 = linalool 3 = beta-caryophyllene 4 = aromadendrene 5 = humulene 6 = farnesene7 = beta-selinene 8 = alpha-selinene


mV

(Spa

n=20

0)

00 5 10 15 20 25 30 35 40 45 50 55 60

20

40

60

80

100

120

140

160

180

2001

2

3

4

5

6 7 8

ISN

minutes (Span=60)

Herkules is a very high-yielding breeding line from the Hop ResearchCentre in Hll with very high alpha-acid content.

intensity intensity

HerkulesEvaluation

1 2 3 4 5 6 7 8 9 10

flowery

citrous

fruity

current-likesweet

spicy

arom

a

intensity

5 4 3 2 1 0 1 2 3 4 5

pungent harmonious


intensive mild

aroma specification

overall impression

char

acte

r

Brewing trials


Brewing trial:Herkules

fruity

flowery

citrussyherbal

hoppy

7,06.05.04.03.02.01.00.0

Base BeerBeer produced with the variety HERKULES








linalool 23 g/l


1. Beer Analysis


fruity

flowery

citrussyherbal

hoppy

7,06.05.04.03.02.01.00.0

Base BeerBeer produced with the variety HERKULES

1 2 3 4 5 6 7 8 9 10

Intensity

Harmony


The variety Herkules gives the beer a harmonic, not too strong bitterness.It imparts the various aroma impressions evenly and not too distinctly.Only in the taste the hoppy tang slightly prevails compared with the otherimpressions.

Brewing trials


Nugget




Resistance to disease: wilt average to low downy mildew low to very low powdery mildew low


Bitter variety high bitter value low aroma good storage stability

NuggetCharacteristics




mV

(Spa

n=20

0)

minutes (Span=60)

00 5 10 15 20 25 30 35 40 45 50 55 60

20

40

60

80

100

120

140

160

180

2001

2

3

4

5

6 7 8

ISN

Nugget is a very vigorous, high-yielding variety with high susceptibility todisease. Due to the too low alpha-acid contents this variety is increasinglydiminishing in importance. This bitter variety was registered as a varietyin 1982 in the USA.

intensity intensity

NuggetEvaluation

1 2 3 4 5 6 7 8 9 10

flowery

citrous

fruity

current-likesweet

spicy

arom

a

intensity

5 4 3 2 1 0 1 2 3 4 5

pungent harmonious


intensive mild

aroma specification

overall impression

char

acte

r

Brewing trials


Brewing trial:Nugget

fruity

flowery

citrussyherbal

hoppy

7.06.05.04.03.02.01.00.0

Base BeerBeer produced with the variety NUGGET







xanthohumol 0,02 mg/l

linalool 40 g/l


1. Beer Analysis


fruity

flowery

citrussyherbal

hoppy

7.06.05.04.03.02.01.00.0

Base BeerBeer produced with the variety NUGGET

1 2 3 4 5 6 7 8 9 10

Intensity

Harmony


With the variety Nugget it is possible to obtain a strong but harmonic bitter-ness in the beer. The aroma inclines a little more towards a hoppy tang as wellas towards flowery and fruity flavours.

Brewing trials


Northern Brewer




Resistance to disease: wilt very good downy mildew average to low powdery mildew low

Ripening time earlyStorage stability goodAverage yield 1,600 kg/ha

Bitter variety high bitter value low aroma good storage stability

NorthernBrewerCharacteristics




mV

(Spa

n=20

0)

minutes (Span=60)

00 5 10 15 20 25 30 35 40 45 50 55 60

20

40

60

80

100

120

140

160

180

2001

2

3

4

5

6 7 8

ISN

The bitter variety Northern Brewer is resistant to wilt and ripens early.It has clearly diminished in its importance for production in recent years.Northern Brewer was bred in England in 1934.

intensity intensity

NorthernBrewerEvaluation

1 2 3 4 5 6 7 8 9 10

flowery

citrous

fruity

current-likesweet

spicy

arom

a

intensity

5 4 3 2 1 0 1 2 3 4 5

pungent harmonious


intensive mild

aroma specification

Gesamteindruck

char

acte

r

Brewing trials


Brewing trial:Northern Brewer

fruity

flowery

citrussyherbal

hoppy

7.06.05.04.03.02.01.00.0

Base BeerBeer with the variety NORTHERN BREWER








xanthohumol nd*

linalool 34 g/l


1. Beer Analysis


fruity

flowery

citrussyherbal

hoppy

7.06.05.04.03.02.01.00.0

Base BeerBeer with the variety NORTHERN BREWER

1 2 3 4 5 6 7 8 9 10

Intensity

Harmony


The bitterness of the beer brewed with Northern Brewer is harmonic with medi-um intensity. Both in smell and taste the delicate aroma inclines predominantlytowards a hoppy tang.

Brewing trials



Certi

ficat

ion

of ho

ps


Quality is everything


The German hop-growers have always placedgreat importance on excellent quality andtransparency in the production of their hops.Not only since the corresponding EU regulationscame into force have they guaranteed traceabi-lity through certification for each hop lot withregard to production region, variety, crop year,hop farm and hop yard.

As early as 1538 the Eichsttt Prince-Bishopawarded the first German hop seal to thetown of Spalt in order to document the authenticity of the aromatic Spalt hops. Forthe first time in 1929 one single law for

Germany was passed the Hop ProvenanceLaw, which was replaced by the 1996 HopLaw. Today three EU regulations control thehop certification: the Hop Law at nationallevel as well as the regulations for implemen-ting the Hop Law at the state level.

According the the state regulations sevenhop producing regions in Germany have beenlaid down by law (refer to box on next butone page). Only hops which are produced inone of these regions can be certified and con-sequently marketed. The hop producers andthe trading firms undertake the costs.

Certification SystemProducer

Hop Specialist/Hop-Growers Association

Producer on farm

Treatment depotcone hops

First Certification LKP/Hopfenring

Second Certification Seal District

Accompanying certificate German Seal Hops - untreated

Accompanying certificate German Seal Hops treated - German Hop Product

Brewer

Certification depot

Hop-refining facilitypellets, extract



First certification of the leaf hopsIn May the hop-grower gives a hop-producerdeclaration to the producer group in whichhe provides information about his hop acrea-ge and the varieties grown. He receives a pro-ducer identification card and the hop sealfrom the Hop-Growers' Association.Once the hops have been harvested the hop-grower seals and marks the packages anddeclares the origin of the hops; this is thenconfirmed by the Hop-Growers' Association.Each package is given a seal with the desi-gnation German Seal Hops and in additionthe following is indicated on it: the country of origin the production region the crop year the variety and whether the hops have been

treated or not.

The hops are weighed in the seal hall, in thecertification depot or directly on the farm andthe weight is entered on the weighing certifi-cate. The Hopfenring takes samples from theindividual hop lots, which are then sent on toan independent laboratory for quality control(refer to Chapter Independent QualityControl). If the minimum legal requirementsare not fulfilled then the Hopfenring is infor-med respectively. Then it is not possible tocertify the hops.

Afterwards the hops are certified by thedistrict authority or by the Hopfenringappointed by the Landeskuratorium frpflanzliche Erzeugung (LKP). At the same timethe seal on the packages is supplemented bya sticker with the final designation.

D.S.H.N.A. = Deutscher SiegelHopfen Nicht Aufbereitet(German seal hops untreated)

1075490 = consecutive packet number

2003 = crop yearH.HT = Hallertau production region, variety: Hallertauer Tradition10 D = code number of the certification depot LKP

Taking samples


In addition the Hopfenring issues an accom-panying certificate which states the hop sealdata.

During all these steps there is no lack of control:The information on the hop producer declara-tion is checked by the staff at the FederalInstitute for Food & Agriculture. The declara-tion made by the hop-grower on the origin ofthe hops is confirmed by the hop official fromthe Hop-Growers' Association. The results ofthe weigh-in as well as the certification arecontrolled by the government.

All data converges at the offices of theHopfenring: There they undertake the centra-lized data collection and inspection, there therecords are kept on the certificates issuedand the documents filed in their archives.

German hop production regions

Bavaria:Hallertau, SpaltBaden-Wurttemberg:Tettnang, BadenRhineland-Palatinate:Rhine-Palatinate, BitburgThuringia/Saxony:Elbe-Saale

seal district of origin reference number variety crop year

number of packets packet numbers weights official seal

accompanying certificate:

Official inspector at work



Second certificationAfter the first certification the natural hopsare delivered in rectangular bales to the pro-cessing works. When opening and furtherprocessing the packages the staff break theseals of the first certification.

Pellets, extract or hop powder or treated hopcones are for example made from leaf hops.A complete process is prerequisite for the cer-tification of these refined hops.

An official inspector is always present andrecords all in- and outputs in a log book.

Staff fill the refined hops i.e. pellets, extract,hop powder or hop cones into individualpackages and pack them in boxes.

The description of the contents, the varietyand certification reference number is statedon every package.

The route to the Second Certification

The hop bales are opened and put into the processing.In doing so the seal labels are broken.

The leaf hops are processed to hop pellets or extract. The certification of the hopproducts can only be carried out if the processing took place in a complete operation.

The products are filled into single packets and packed in cardboard boxes. The following informationat least is on each packet: description of goods / variety / certification reference number.

Each lot is given a certificate. This contains at least the following information: description of goods / certification reference number / the final weight and/or gross weight / the placewhere the hops were grown / the crop year / the variety. In addition the date of processing must be stated.

Seal

stick

er



Every hop lot is given a certificate which contains the following information: description of contents the certification reference number dead weight and/or gross weight the production region district of origin and seal district the crop year the variety date and place where the hops were

processed

From these accompanying certificates it can also be seen e.g. whether the hopproduct was made from hops which originated in the EU or the USA.

accompanyingcertificates



DevelopmentsIn recent years other quality assurance sys-tems have developed beyond the require-ments of the hop certification: Among theseare for example the controlled, contracted

production (KVA) or the certification for indivi-dual farms according to DIN EN ISO 9001, inwhich the hop-grower records all measuresetc. which are undertaken in his hop yard.

Statutory bases

Following EU regulations are relevant:- EU Council regulation on the Common

Market organisation for hops(Decree [EEC] Nr. 1697/71)

- EU Commission Regulation on the certification of hops (Decree [EEC] Nr. 174/77)

- EU Commission Regulation on the proce-dure for the certification of hops (Decree[EEC] Nr. 890/78)

Legal standardsin Germany

Hop Law of 21st October 1996:The Hop Law essentially contains autho-rizations for the states to agree individualrulings linked with the certification.The states agree these rulings in their regulations to implement the Hop Law.



Inde

pend

ent

Quali

ty Co

ntro

l

Independent appraisalis elementary


The Independent Quality Appraisal enables theleaf hops to be assessed accurately.

The hop industry has agreed on joint criteriafor the organisation and execution of the qua-lity control, which have been laid down in theguidelines of the Work Group IndependentQuality Appraisal.All market partners recognize the results.In this way a uniform, independent qualityappraisal can be obtained.

Course of examination for the Independent Quality Appraisal for Hops

Reservesstored in

laboratory

Hop-grower

Four-fold sample divider

Samples delivered byHopfenring courier serivice

Return to thefirms by courierservice

Examined hops are disposedvia the composting plant

Selection,defining leaf/

stem proportion,hop waste, proportion

of loose bracteoles

Assessing cones for pests and

diseases, damagedcones and variety

purity

Reservesample forlaboratory

Compiling anddespatching result

Purchaser

Alpha sample

Return samplefor firm

Sieve tower for3 sieve fractions8.0 + 2.8 + 0.6 mm

Dry matter definition EBC 7.2 and/or

microwaveSieve tower weigh-in

Incoming inspectiondepository

IndependentQuality Control



At the certification place (at the hop-grower'sfarm, in the certification depot or in the sealhall) the Hopfenring, appointed by the Landes-kuratorium fr pflanzliche Erzeugung (LKP),takes hop samples according to a set proce-dure.

A courier service collects these samples inlead-sealed sacks and brings them to anindependent laboratory where they are ana-lysed within 24 hours. First of all the staffensures that all seals and lead-seals areintact before they open the specimen sam-ples. Every single sample is given a bar-codelabel with an unmistakeable laboratory andanalysis number.First of all the homogeneity of the sampleand the data on the weighing certificate arechecked.

Incoming inspection, checking for homogeneity

Sample being taken at the hop farm



Afterwards the sample is divided up into 4 specimens: Laboratory sample Laboratory reserve sample Alpha sample Company reserve sample

Two qualified people assess the cones of thelaboratory sample by hand. They examinethem for: Attacks of pests and diseases (peronospora,

mildew, botrytis, aphis, red spider) Damaged and set cones (overdried, funny

smell, damaged and set cones) Varietal purity, foreign bodies, seed parts

In addition the following quality parametersare analysed: Moisture-content (according to EBC ruling

7.2 and microwave) Proportion of leaves and stems,

loose bracteoles and hop waste

Independent Quality DefinitionBesides the quality requirements in compliance with the hopsupply contract, the minimum quality requirements must be fulfilled in compliance with (EEC) Regulation No. 890/78. In thisway a uniform, objective quality appraisal can be obtained.

Sample divider



Based on these findings the laboratory com-piles a quality appraisal, which accompaniesthe hop lot in the form of a certificate andfacilitates optimum utilization and proces-sing. Buyer and seller are presented with thefindings individually.

If the hops do not fulfil the minimum requi-rements, the certification office is informedand then the hops cannot be marketed andare not certified.

The laboratory reserve sample is kept at thelaboratory in case of complaints later on inorder to make further examinations possible.Not only the purchasing firm but also thehop-grower has the right to demand a furtherexamination. The application must be madeat the latest 14 days following payment ofthe purchase price.The company reserve sample is sent with thealpha sample to the purchasing firm. Withthe alpha sample the hop-trading firm deter-mines the alpha-acid contents at their in-house laboratory.

Quality findings: Producer and purchaser Reference No. No. of bales Weight Variety Results of examination and final result

Storing reserve samples

Hop Research Centre Hll

Hop R

esea

rch

Cent

re H

ll

Hop ResearchCentre in Hll

Committed to the Green Gold

Hop Research Centre in Hll

Ever since 1926 application-oriented researcharound hops has been conducted at the HopResearch Centre in Hll near Wolnzach inthe Hallertau. In 1926 the German brewingindustry set up the Gesellschaft fr Hopfen-forschung e. V. (GfH). Since 1972 all researchactivities have been carried out in a coope-ration between the Free State of Bavaria,represented by the Bayerische Landesanstaltfr Bodenkultur Landwirtschaft (LfL), and theGfH.



The geographic location of the Centre is aspecial advantage: Right in the middle of theHallertau the largest single hop productionregion in the world there is direct contactnot only to the hop-growers but also to themost important hop-trading firms in theworld with their hop-processing facilitiesand research laboratories in Au, Mainburg,St. Johann and Wolnzach. But also the leadingbrewing and scientific agrarian establish-ments of the TU Munich-Weihenstephan arenot far away in Freising.

The main areas of research at the HopResearch Centre in Hll are: Breeding new hop varieties Bio-technology with genome analytics

as support for the hop-breeding Production of environmentally

compatible hops Developing strategies to control pests and

diseases Analytic examination of the relevant

valuable hop components and developingnew methods of analysis

Providing the hop-growers with comprehensive, competent advice Evidence of virus infections with the ELISA test

The genetic finger print for analysing genetic material



Numerous wide-spread hop varieties originatedfrom the hop research at Hll (refer to box onnext page). Varieties bred in Hll are alreadyb

Lupulo Aleman

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