german hops in craft brewing - deutscher hopfen...german hops in craft brewing why use german hops...

History of German Hop Farming and IndustryGerman Hop Varieties / Brewing with German Hops

presented by

Ron Barchetpresented by

Ron Barchet

German Hops in Craft BrewingGerman Hops in Craft Brewing

Why Use German Hops

� Diversity of flavor and aroma in classic craft beer styles

� Ability to deliver classic flavors and aromas in European beer styles

� For whole hop users, advanced cleaning and removal of foreign bodies

� Pesticide residue monitoring of all lots of hops

� The world’s most thorough hop certification system assures quality,traceability, and authenticity

� Competitive pricing

German Hops In Craft Brewing

History of German Hop Farming and IndustryGerman Hop Varieties� The Nobles� The Staples� The New “Special Flavor Hops” from the Hop Research Center Hüll

Brewing with German Hops� Classical Hops in Conventional Ways� Classical Hops in Unconventional Ways� Brewing with the New Flavor Hops

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Hop Production Areas in Germany 2012

Elbe-SaaleAcreage: 3,173Hop Growers: 29

Total farms: 1,294Total acreage: 42,314

SpaltAcreage: 860Hop Growers: 64

TettnangAcreage: 3,002Hop Growers: 153

HallertauAcreage: 35,232Hop Growers: 1,046

History of Hop Cultivation

736 – First evidence of Hop Cultivation near Geisenfeld/Hallertau

1516 – Reinheitsgebot (Beer Purity Law) instituted for Bavaria

1538 – First hop seal issued in the town of Spalt

1629 – First export of hops to the United States

1926 – Downy mildew (Peronospora), a dreaded fungal disease, almost entirely destroys the crop. As a result the Society of Hop Research (GfH) is founded. Start of breeding at Hüll

1950s – Fundamental modernization of hop production and modernization onwards of hop trading structures

Key Differentiating Attributes

� Only indirect kilning with heated air, no exhaust gases in contact with hops

� Three to five level kilns for uniform and gentle drying

� Hops are left to regain elasticity after Kiln before packing. Avoids cone breakage and lupulin loss

� Neutral Quality Assessment: every single hop lot monitored and evaluated for moisture, varietal purity, pests, diseases, cone condition, purity, color, off flavors, seed and stem

� Traceability from field to customer delivery

Current Statistics

� 2012 production: 34,475 tons, down 3,636 tons from the record 2011 harvest. Still largest producer of hops in the world, with 2012 production outpacing US hop production by 25%

� 42,314 acres, a reduction of 2,728 acres since 2011- Lost: 2,399 acres in Hallertau, 267 acres in Elbe-Saal, 44 acres in Spalt, 17 acres in Tettnang

� 1,294 farms, 83 fewer than 2011- 1,046 in Hallertau, 153 in Tettnang, 64 in Spalt and 31 in other areas

� Average farm size: 33 acres, steadily increasing for decades as farmers consolidate

� Big losses of production of Magnum, Perle, Spalt Select, Taurus and Mittelfrüh

� Small increases in production of Herkules, Tradition, Tettnanger, Spalter, and Hersbrucker

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Into The Picking MachineHarvest – Bringing in the Hops

Kiln Transfer to Lower ChamberHarvest – Drying

Production Statistics

� Total “Noble” hop production – 2,367 tons, which represents under 7% of the total German hop harvest of 34,475 tons in 2012

� Hallertau Mittelfrüh – 1,340 tons

� Hersbrucker Spät – 1,368 tons

� Tettnang – 926 tons

� Spalter – 101 tons

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GERMAN HOPCHARACTERISTICS“THE NOBLES”

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Tettnanger Terroir Pils Hopping

� An example of unclassical approach, this recipe employed all late hopping for a very green and herbal aroma.

– Note that these are whole flower hop additions

– 170g/hl TT/TH 15 minutes before end of boil

– 350g/hl TT/TH 5 minutes before end of boil

– 325g/hl TT/TH in the hopback

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Tettnanger Terroir Pils

� 12.4°P→ 1.8°P; 5.7% ABV; 50 IBUs

� Bavarian Pils malt, acid malt

� Tettnang grown Hallertau Mittelfrueh (ASBC 6 1992: α=4.0%; EBC 7.10 TOC: 1.26 mg/100ml)

� Tettnang Tettnang (α=3.9% ; TOC: 0.88 mg/100ml)

� Fermented using Weihenstephan 34/70 at 9→ 12°C

� Unitank fermentation 8 days→ 1 week cool down→ 5 weeks lagering <1°C.

� Separated, but not filtered

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Hersbrucker (Spät)

� Original land race some consider ”Noble”

� Bitter Substances (EBC 7.7)– Alpha Acid 1.5-4.0%– Beta Acids 2.5-6.0%– Cohumulone 17-25%

� Total Oils 0.5-1.0 ml/100g (EBC 7.10)

� Floral, fruity and hoppy aroma, particularly hoppy in flavor. Very harmonic bitterness of medium intensity

Hallertau Mittelfrüh

� Original land race, quite genetically diverse

� Bitter Substances (EBC 7.7)– Alpha Acid 3.0-5% – Beta Acids 3.0-5.5% – Cohumulone 18-28%


� Variable, but generally spicy with hints of citrus and floral, very smooth, harmonic bitterness

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Spalter

� Genetically very similar to Saazer hop



� Complex with floral, fruity, with some spice. Full and harmonious bitterness and finish

Tettnanger

� Genetically very similar to Saazer hop


� Total Oils 0.5-0.9 ml/100g (EBC 7.10), but we have seen up to 1.4 in 2011

� Herbal and spicy, sometimes citrusy. Full and harmonious bitterness and finish

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Production Statistics

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In Order of Production� Perle – 5,969 tons

� Tradition – 5,058 tons

� Spalt Select – 1,032 tons

� Saphir – 490 tons

� Smaragd – 64 tons

� Opal – 58 tons

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GERMAN HOPCHARACTERISTICS

“THE AROMA STAPLES”

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Perle

� Northern Brewer x Hüller Male

� Bitter Substances (EBC 7.7)– Alpha Acid 4-9%– Beta Acids 2.5-4.5% – Cohumulone 29-35%


� Mild aroma with some floral and fruit; moderate bitterness and finish

Tradition

� Hall. Gold x male Hüll Mittelfrüh seedling

� Bitter Substances (EBC 7.7)– Alpha Acid 4-7% – Beta Acids 3.0-6.0% – Cohumulone 24-30%


� Floral and herbal, sometimes earthy. Intense though relatively harmonious bitterness and finish

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Spalt Select

� Spalter x Hall. Mittelfrüh

� Bitter Substances (EBC 7.7)– Alpha Acid 3.5-6.5% – Beta Acids 2.5-5.0% – Cohumulone 21-27%

� Total Oils 0.6-0.9 ml/100g (EBC 7.10), but we have seen up to 1.3 in 2012; elevated linalool

� Relatively intense aroma, with herbal, floral and hoppy notes; pleasant bitterness

Saphir (Sapphire)

� Hüll Fortschritt x Saaz

� Bitter Substances (EBC 7.7)– Alpha Acid 2.5-4.5% – Beta Acids 4-7% – Cohumulone 12-17%


� Floral and fruity. Plays well with some hop varieties, not others. Medium intensity smooth bitterness

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Opal

� Hallertau Gold x wild hop Ku II/18 (seedling 56)



� Mild aroma and gentle bitterness, with a complex taste of floral, spicy, and fruity

Smaragd

� Hallertau Gold x wild hop Ku II/18 (seedling 55)

� Bitter Substances (EBC 7.7)– Alpha Acid 4-6% (over 8% in 2011)

– Beta Acids 3.5-5.5% – Cohumulone 38-48%


� Fruity and floral, sometimes spicy. Medium bitterness intensity and finish

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New German “Special Flavor Hops” from Hüll

� Hop Research Center located in the heart of the Hallertau at Hüll

� Developed for both traditional and craft brewers

� Thousands of strains tested over last 5 years

� Must be agronomical before sensorial evaluations begin

� First release to public in 2011

The New “Special Flavor Hops”from the Hop Research Center Hüll

Hop Research Center HüllA partnership between the BavarianState Government and the privatelyfunded Society of Hop Research (GfH)Anton Lutz – Breeder

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Mandarina Bavaria

� Cascade x Hüll male

� Bitter Substances (EBC 7.7)– Alpha Acid 7-10% – Beta Acids 4-7% – Cohumulon 28-35%

� Polyphenols 2.3-2.7% (EBC 9.11)


Bayerisch Pale Ale

� 13.0°P→1.8°P; 6.0% ABV; 78 IBUs

� Bavarian pils and dark caramel malts

� 100% Hallertau grown Mandarina Bavaria (EBC 7.4: α=9.3%; late hopping employed with more than 60% in hopback)

� Fermented using American Ale yeast at 18°C

� Unitank fermentation 5 days → dry hopped with 300g/hl → 1 week lagering <1°C.

� Separated, but not filtered

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Hallertau Blanc


� Bitter Substances (EBC 7.7)– Alpha Acid 9-11% – Beta Acids 4-7% – Cohumulone 19-25%

� Polyphenols 3.1% (EBC 9.11)


� Floral aroma with winey bouquet and hints of mango, grapefruit and gooseberry

Huell Melon


� Bitter Substances (EBC 7.7)– Alpha Acid 7-8% – Beta Acids 6-8% – Cohumulone 25-28%

� Polyphenols 3.0% (EBC 9.11)


� Fruity and sweet aroma with honeydew melon, apricot and strawberry notes

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Polaris

� Diverse Hüll germplasm (of German, US, Japanese origin)


� Polyphenols 2.6-2.7% (EBC 9.11)

� Total Oils 4.4 - 4.8 ml/100g (EBC 7.10)

� Minty, icy, menthol, eucalyptus

Brewing with German Hops

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First Wort Hopping

� Old technique revived in the 1990s

� Shifting a portion (30% or more) of late hopping to first wort, as the sparging is taking place

� More IBUs, but cleaner, more complex bitterness and flavors

Lightly Hopped Beers(Helles, Dunkles, Märzen, Kölsch, Weissbier)

� Conventional Approach– Low hopping rates, use of bitter hops addition (beginning to middle of boil, sometimes followed by small dose of aroma/hybrid hops with 15-30% before end of boil)

– 4-8g α acids/hl

� Unconventional Approach– 4-8g α acids/hl– Exclusive use of fine aroma hops – smooth bitterness– Minimum of two additions, with 30-40% at end of boil– Hallertau Mittelfrüh, particularly dark beers

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Medium Hopped Beers(Maibock, Export, Wiesen, Altbier)

� Conventional Approach– Use of bitter hops as early and middle additions to control trub load in whirlpool; Aroma hops added at end of boil


� Unconventional Approach– 6-20g α acids/hl– Exclusive use of fine aroma hops; with limited whirlpool capacity, consider Tradition, Spalt Select

– Minimum of two additions; larger late additions add a craft note to the classic style

– Best to blend 2-4 hop varieties for complexity

Hoppy Beers(Pilsner, Altbier, some Bockbiers)

� Conventional Approach– Use of extract and bitter hops as early and middle additions to control trub load in whirlpool; Aroma, sometimes hybrid, hops added at end of boil


� Unconventional Approach– 25-50g α acids/hl (significant portion not fully isomerized)– Exclusive use of fine aroma hops; with limited whirlpool capacity, consider Tradition, Spalt Select; if necessary try extract for up to 50% of α target

– 3-6 additions; emphasis on late additions– Single hop for impact; 2-4 hop varieties for complexity– Should always include some Tettnang, Saaz, or Spalt or their offspring

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Brewing with the New “Special Flavor Hops”

� Mandarina– Pale Ales, IPAs, Bitters: with its unique and distinctive orangey aroma and flavor, fits right into the classic American craft ale

– Dry hops very well

– Second most popular of the new “Special Flavor Hops”

– 37 acres/4,600kg in 2012

Brewing with theNew “Special Flavor Hops”

� Polaris– Pale Ales, IPAs, Bitters: its minty, icy qualities make it a good hop to blend into these styles as a twist

– Weissbier: for a refreshing snap and cool finish

– Belgian Beers: With its eucolyptus notes, could be interesting in a Saison

– So far, the most popular of the new “Special Flavor Hops”

– 58 acres/ 7,810 kg in 201241

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Brewing with theNew “Special Flavor Hops”

� Hallertau Blanc– Very few brewing trials exist

– 16 acres/38kg in 2012

– With its wine notes, could be interesting in attenuated beers such as Saison or Pilsner

� Huell Melon– 7 acres/204kg in 2012

– Fruitiness might work in a Weissbier, pale ales and fruity Belgian styles

Other “Special Flavor Hops” Beers

� CBC Bitter; 10°P→1.3°P; 4.3% ABV; 41 IBUs (100% Mandarina, including 300g/hl dry hopping X 2)

� Session Ale 008; 10°P→1.1°P; 4.7% ABV; 60 IBUs; Lightly hopped with Polaris, followed by 300g/hl dry hopping with Hueller Melon

� Session Ale 007; same base beer as Session Ale 008, but substituted dry hopping with 300g/hl Hallertauer Blanc; 57 IBUs

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Thank Yous

� Brewers Association

� German Hop Growers Association

� Gesellschaft für Hopfenforschung (GfH) Bavarian Hop Research Center at Hüll

� Hallertau HVG

� The Bentele, Schmailzl, and Locher families

� Eric Toft

Imprint

Author: Ron Barchet, Victory Brewing Company, Downingtown, Pennsylvania

Publisher: Hopfen-Rundschau, Wolnzach, Germany (German Hop Growers Association)www.deutscher-hopfen.de

Layout: www.pokorny-kreativ-welten.de (based on Ron Barchet’s Power Point Presentation)

german hops in craft brewing - deutscher hopfen...german hops in craft brewing why use german hops...

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