Research
and development

For six generations, Hopsteiner has been dedicated to evolving the science and technology for growing, processing and distributing hops. This dedication, combined with a pioneering spirit and passion, has resulted in our discovery of new and unique hop varieties that defy comparison. We are constantly seeking innovative new applications for hops. We operate a number of research facilities that focus on advancements for hops, brewing, and our processes. In addition, Hopsteiner partners with research universities to advance the science of hops. Hopsteiner’s agronomic research utilizes cutting-edge technologies to identify superior traits in the hop genome, all in the pursuit of growing stronger, healthier and more sustainable hop varieties.

Breeding

Hop research for a secure
future

To ensure that the plant and the resulting products continue to meet the demands and challenges of the future, we are constantly researching ever more resistant and robust varieties. In collaboration with research universities and institutes, we keep our eye on the ball when it comes to modern analytical methods, production technologies, yield optimization and new breeds.

Influence of climate change

Climate change is being felt by everyone. Long periods of drought and heat, in particular, are taking their toll on plants. We are researching new cultivars that are better able to cope with these stressful situations and are more tolerant of pests while requiring less water and crop protection products. And of course, new varieties also introduce completely unique and novel flavors with impressive versatility and diversity.

I try to combine the old traditions and cultures with new research.

– Dr. Alexander Feiner

Research and Brewing

Where Science Meets
Practice

Dr. Martin Biendl, Head of Research & Development and Analytics at Hopsteiner, recalls the days of library research, now replaced by instant access to studies via smartphones and the internet. Staying current is essential in this field.

Biendl and his team focus on practical applications, even when ideas are at risk of rejection, often leading to valuable partnerships. Hopsteiner collaborates with top institutions like the Fraunhofer Institute and the Technical University of Munich, as well as prestigious research centers in the U.S., exploring medical uses for hops. Their goal: to use the entire hop plant efficiently, contributing to sustainability.

Analyse and Evaluate

For Frank Peifer, Technical Director at Hopsteiner in Mainburg, working with hops is a sensory experience. He and his team rely on their sense of smell and taste daily. "The first thing a brewer does is stick his nose into a glass," he says.

Every year, hundreds of beer samples and various hop varieties arrive at Hopsteiner. Before a beer is tasted, Peifer and his team use their trained senses to identify flavors and bitterness. Breweries worldwide—from Argentina to Japan—trust Hopsteiner products, with Peifer traveling across continents to provide expert technical support.

I believe customers are going to buy from you, because they trust you.

– Richard Shaye

Product Development and Collaborations

Shaping Tomorrow’s Hop
Innovations

Hopsteiner’s product developers aim to anticipate future demand for innovative hop products. "First, we need to listen," says Joachim Gehde, Managing Director of Hopsteiner Germany. Recognizing future trends takes a keen instinct.

The nine-member international team focuses on marketing intelligence, customer contact, and discussions. Their goal: to take a product from idea to market maturity quickly and efficiently. Close collaboration between sales, marketing, and technology ensures new products are developed and positioned globally, including creating future-proof marketing tools like product declarations and manuals.

The Power of Communication

At Hopsteiner, the first step in bringing research to breweries is picking up the phone. Since 2008, Sandro Cocuzza, Head of Technical Support, has been the link between Hopsteiner researchers and customers, collaborating with universities and breweries worldwide. Cocuzza and his team not only provide analytical and sensory support for new products, but also ensure their optimal use – often personally on-site. Building long-term relationships with breweries allows him to understand their philosophy and help them achieve their goals effectively.

One of our formulas for success is the great experience that our team members bring with them.

– Joachim Gehde