HVG Germany: Hopfen

 

 


How do you want to make the beer?


The chapter "Hops in the Brewing Process" has shown the influence of the various hop fractions known so far. In order to accomplish certain goals the curious brewer now has numerous opportunities at his disposal to create various beers arising from different combinations of hop varieties and hop products, from the techniques available and the technology applied. In classic hopping breweries proceed as follows:

 

 


Hop aroma in beer

Typical method: Dosage 0 - 10 mins. before casting
Quantity: 0.1 bis 1.5 ml hop oil/hl, equivalent to 10 - 200 g hops/hl
Product: Pellets 90
Pellets 45
CO2-Extracts
oil rich CO2-Extracts
Varieties: Preferably classic aroma varieties such as:
Saaz, Hersbruck, Tettnang, Spalter, Hallertauer
Cultivated aroma varieties such as:
Spalter Select, H.Tradition, Perle, Saphir


Polyphenols in beer

Typical method: Dosage 15 - 30 mins. before casting
Quantity: 20 - 100 mg/hl, equivalent to 40 - 200 g hops/hl
Product: Pellets 90
Pellets 45
Varieties: Preferably classic aroma varieties like:
Saaz, Hersbruck, Tettnang, Spalter, Hallertauer
Cultivated aroma varieties such as:
Spalter Select, H.Tradition, Perle, Saphir
Fine bitter hops such as Northern Brewer

Basic bitterness in beer

Typical method: Dosage at the beginning of the boil
Quantity: 3 - 13 g alpha/hl, equivalent to 30 - 100 g hops/hl
Product: Pellets 45
CO2-Extracts
Varieties: Varieties: Preferably fine high alpha varieties such as:
Magnum, Northern Brewer, Taurus, Nugget as well as generic international high alpha varieties