Hopsteiner Forum

Based on our ‘Decision data for hop purchasing 2024’, we would like to present our comprehensive market analysis. We shed light on various aspects, including the harvest results, observed market changes and expected developments. How did this year's harvest turn out? What changes have we observed in the market? And what future trends and developments do we expect in this area?

Speaker: Joachim Gehde

Join us to discover the fascinating world of hops and how scientific findings can drive product development. In this webinar, we will focus on the unique properties of hops and how they can add value to different applications.

Speaker: Dr. Alexander Feiner

Pellets offer a convenient way to use hops in brewing—easy to dose, long-lasting, and widely available. However, they introduce vegetative matter, causing wort and beer losses and reducing shelf life. Customized hop extracts can help tackle these issues, improving quality and potentially cutting costs. Join our webinar to explore various extracts, supported by case studies, hands-on experience, and cost comparisons.

Speaker: Stefan Reaker

Hop aroma is gaining importance in modern beer, driven by the craft brewing movement. To achieve unique hop aromas, brewers often use large amounts of hops, causing losses and technical issues. A new liquid hop aroma product, made from CO₂ extract in water, offers a higher concentration of hop oil, easy flow, and fast absorption into the beer, with no solids.

Speaker: Frank Peifer

We give a deeper insight into the production of non-alcoholic beer and show how the right choice and use of hop products can improve the overall flavour. The focus is on state-of-the-art physical dealcoholization. We are very happy to welcome a guest speaker from the University of Munich-Weihenstephan.

Speaker: Sandro Cocuzza & Sönke Kienitz

Based on our ‘Decision data for hop purchasing 2022’, we would like to present our comprehensive market analysis. We shed light on various aspects, including the harvest results, observed market changes and expected developments. How did this year's harvest turn out? What changes have we observed in the market? And what future trends and developments do we expect in this area?

Speaker: Joachim Gehde

Speaker: Frank Peifer

Speaker: Frank Peifer

As compared to other beer styles, dry hopped beer is showing a more complex composition on hop bitter and aroma compounds. New HPLC-UV and GC-MS methods recently developed for craft beer analysis are presented. 

Speaker: Frank Peifer

Looking for awesome hop aroma in dry-hopped beers, the dry hopping potential of the new Hopsteiner hop variety Eureka! was investigated using brewing trials. The focus was on time-dependent transfer of selected hop-derived aroma and bitter compounds into beer. All of you who use the term eureka to express the triumph on a discovery or to demonstrate the solution of a problem, might be curious to know about the dry hopping potential of Eureka!

Speaker: Dr. Christina Schmidt

Every beer style confronts the brewer with specific requirements. This often affects the hopping regime. One may find diverse beer styles in numerous nuances, ranging from Pilsner variatons with a strong bitterness and a fine hop bouquet to heavily dry hopped hazy IPAs with intense hop aroma and a very decent bitter profile. This presentation provides a guideline to find the proper hopping regime to match the beer style and may serve as an inspiration to create new recipes. 

Speaker: Mathis Geserer

The use of hop products in the production of low-alcohol and non-alcoholic beers, even beyond the usual application, can contribute to a significant improvement in the quality and drinkability of conventional beers as well as craft beers. 

Speaker: Frank Peifer