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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

 


Why are different hop varieties used?

Hop aroma in the beer
Imparting a hop flavour
A fresh hoppy taste can be imparted by a late dosage of hops with a mild aroma.
? Aroma hops are preferred.

Improving the taste of the beer
Easily volatile aroma components of the oxygen fraction (ester) can influence the taste of the beer and impart unpleasant flavour characteristics.
? Hops with a low ester content are preferable.


Polyphenols in the beer
Improving the flavour of the beer
Hop polyphenols and in particular the low molecular fractions have a positive effect on the flavour of the beer. Aroma hops are richer in low molecular polyphenols.
? Aroma hops should be preferred.

Improving the flavour stability
Low molecular polyphenols can work as natural antioxidants and thus have a positive effect on the stability.
? Aroma hops are preferred


Bitterness in the beer
Verbesserung Improving the beer quality
The bitterness in hop varieties with low cohumulone contents is generally assessed as softer and more pleasant.
? Hops with a low percentage of cohumulone content are preferred.

Improving the foam stability
Iso-ohumulone is more hydrophyl than iso-n- and iso-adhumulone and less active with regard to the foam stability.
? Hops with a low percentage of cohumulone contents are preferred.


Dosage of more stable iso-humulones in the beer
While the beer is aging the homologs of the iso-humulones disintegrate to a varying extent or at different speeds:
Iso-cohumulones are less stable than the iso-n-humulones,
Iso-adhumulones are the most stable of all the homologs
? Hops with a low percentage of cohumulone contents are preferred.


In our research brewery we can experiment with hops. A example for the use of hops can be seen here: >How can hops in their natural unchanged form be of aid to you when developing and designing new beer types?>
In the following formulas we can give you a few tips on various ways of hopping in brewing Bavarian Lager or Pils beers:


Bavarian Lager with 20 - 25 IBU

  1. 5 g ?/hl in the form of CO2 extract or pellets 45 Northern Brewer or Magnum at the beginning of the boil
  2. 2 g ?/hl in the form of pellets 45 / 90
    10 - 20 mins. before the end of the boil
    Aroma varieties such as Perle, Hersbruck, Hallertau Tradition

Bavarian Pils mit 30 - 35 IBU, No. 1

  1. 6 g ?/hl in the form of CO2 extract or pellets 45 mixture of Northern Brewer with Perle or another aroma hop variety
  2. 0.5 ml oil/hl (corresponding to about 5 g ?/hl) in the form of pellets 45 / 90 Shortly before casting
    Aroma varieties each according to the required varietal character

Bavarian Pils with 30 - 35 IBU, No. 2

  1. 5 g ?/hl in the form of CO2 extract or pellets 45 Mixture of Northern Brewer with Perle or another aroma hop variety
  2. 3 g ?/hl in the form of pellets 45 / 90
    30 mins. before casting
    Aroma varieties
  3. 0.3 ml oil/hl (corresponding to about 3 g ?/hl) in the form of pellets 45 / 90 - Shortly before casting
    Aroma varieties each according to the required varietal character

Bavarian Pils with 30 - 35 IBU, No. 3

  1. 6 g ?/hl in the form of CO2 extract or pellets 45
    Mixture of Northern Brewer with Perle or another aroma hop variety
  2. 4 g ?/hl in the form of pellets 45 / 90
    30 mins. before casting
    Aroma varieties
  3. 0.3 bis 1.0 ml oil/hl (corresponding to about 0.3 bis 1 g ?/hl) ) in the form of oil-rich CO2 extract.
    Shortly before casting
    Preferably aroma varieties.