The Spirit of Beer

I M A G O 8 7
DEUTSCHER
The spirit of beer
Hops from Germany
VERBAND
VERBAND DEUTSCHER
DEUTSCHER HOPFENPFLANZER
HOPFENPFLANZERE. V.
E.V. CMA Centrale Marketing-Gesellschaft
der deutschen Agrarwirtschaft mbH
Kellerstr. 1 D-85283 Wolnzach Koblenzer Str. 148 D-53177 Bonn

Tel. (+49) 84 42/957-200 Tel. (+49) 228/847-0
Fax (+49) 84 42 /957-270 Fax (+49) 228/847-202
www.deutscher-hopfen.de www.hops-and-malt.de
Hopland Germany /
Hop Products
Hopland
Germany /
CONTENTS
Hop Products
Hop varieties from Germany

> Aroma evaluation of hops

> Summery of varieties:
- Hallertauer Mittelfrher - Perle - Hallertauer Taurus
Brewing trials
- Spalter - Saphir - Hallertauer Merkur
- Tettnanger - Smaragd - Herkules
- Hersbrucker Spt - Opal - Nugget
- Hallertauer Tradition - Hallertauer Magnum - Northern Brewer
- Spalter Select - Hallertauer Taurus
Brewing trials
> Characterising the aroma and taste profiles
Certification
of hops
Certification of hops
Quality Control
Independent
Independent Quality Control
Hop Research
Centre Hll
Hop Research Centre Hll
Centre Wolnzach
Hop Service
Hop Service Centre Wolnzach
services of the CMA
Addresses & services of the CMA

and additional
Addresses &
important
addresses
and additional important addresses

Hopland Germany /
Hop Products
Hopland
Germany /
Hop Products
Hopland
Germany
Brewing tradition goes back to 736

Wherever beer is produced in the world
it is the hops which give the beer its soul and
which are responsible for the unmistakeable
aroma, the characteristic bitter taste, forma-
tion of froth and its keeping quality.
Even the ancient Babylonians and Egyptians

held hops in their wild form in high esteem
as the aromatic additive for brewing beer.
The German hop-growers look back on an
over 1200- year hop-growing tradition. Origin
and beginning are not known with absolute
certainty. Presumably the hop culture in
Central Europe began between the 5th and 6th When the art of brewing began in monasteries
century. The oldest evidence for hop produc- around 1000 A.D. the quality of the beer im-
tion in Germany can be traced back to the proved. Monks cultivated the hops in the
year 736 A.D. In 860 A.D. hop yards were monastery gardens as remedies with calming
mentioned in documents for Grndl near and styptic effects; presumably the monks
Nandlstadt/Hallertau. were the first to recognize the special signifi-
cance hops had for the brewing process. From
then onwards monastery breweries and the
administrators of the royal courts devoted
themselves to its cultivation. With the devel-
opment of the brewing trade and finally
through the promulgation of the Purity Law
in 1516 which stipulated that hops are an
ingredient of beer, the hop production made
a significant upswing.
In the Middle Ages the focus was on North-
ern Germany; an important brewing industry
came into being in the regions which belon-
ged to the Hanseatic League. Hops were
merchandise for the Hansa towns. The first
big hop-growing area in Southern Germany
developed around the town of Spalt.
Hopland Germany
The spirit of beer Hops from Germany
Quality was already an issue at an early Competence relating to commerce

stage: In order to protect the reputation of and processing
their hops, certain towns were given the right Only a third of the annual crop is used by
to seal the hops when marketing them: in German breweries. About two thirds are mar-
1538 the Eichsttt Prince-Bishop awarded the keted worldwide.
first German hop seal to the town of Spalt; In the second half of the 19th century German
an example which all the hop communities hops were already being exported to the most
of repute followed one after the other. remote corners of the world.
In 1929 the Hop Provenance Law was passed. The central terminal was the hop market in
It stipulated that hop seals were a binding Nuremberg, which influenced hop prices
commitment for all German production re- throughout the world. With the start of the
gions, therefore establishing the outstanding railway Nuremberg became a Central
reputation of German seal hops worldwide. European railway junction. Know-how and
business intelligence accumulated here. Big,
Today German hops are grown in the produc- financially strong wholesale firms with far-
tion regions of Tettnang (Baden-Wurttemberg), reaching business connections organised the
Elbe-Saale (Thuringia, Saxony, Saxony-Anhalt), purchasing, hop treatment, marketing and
Baden-Bitburg (Rhineland-Palatinate) as well transportation in 1858 there were 25 hop
as in Spalt and the Hallertau (Bavaria). The merchants based in Nuremberg, in 1895 there
Hallertau is the largest single hop-growing were as many as 364. About 30 big trading
region in the world. firms controlled the market and they compe-
Above all the naturally favourable climate ted for nearly 95% of the turnover.
and soil conditions contribute to the impor-
tance of German hop production. Besides the traffic-related conditions techni-
cal changes also played a part in hop preser-
Putting the hop bines in the picking machine
vation and storage. The hop merchants had to
ensure that the hops could be transported
over great distances by applying suitable pre-
paration and packaging techniques without
the hops losing their aroma. In 1858 the
Nuremberg hop market was the first to be
permitted to sulphurize hops, which made it
possible to keep them for several years with-
out considerable impairment in quality. This
permission put the Nuremberg hop market a
good step ahead of the other markets. In par-
ticular the invention of the refrigerator by Carl
von Linde contributed to enabling hops to be
stored over a longer period of time. Up until
1900 Nuremberg remained the most impor-
tant hop market in the world. At this time the
German Reich accounted for 34.8% of the
total hop acreage in the world, 28.1% of the
world production of hops was harvested here.
Hopland Germany
Many of the important hop-trading and pro-

cessing firms are resident in Germany. The
worldwide hop-trading firms with their hop-
processing facilities and research laboratories
have set up premises in the largest single pro-
duction region in the world the Hallertau
in order to be in direct contact with the hop-
growers.
In the Haus des Hopfens in Wolnzach, the
only service centre nationwide for the hop-
growers (refer to Chapter Hop Service Centre
Wolnzach) there are the offices of the trade
associations of the German hop-growers:
German Hop Growers Assn., Hallertau
Hop Ring, Hallertau Hop Growers Assn.,
"Jura Producer Group for Quality Hops", as
Joh. Barth & Sohn + HVG Hopfenveredlung St. Johann
well as the Hop Producer Cooperative and
Up until the 1960s the brewers solely wanted the State Research Institute for Agriculture
cone hops to brew their beer. Nowadays less Hops Dept..
than 5% of the annual hop crop are used as And the leading scientific brewing and agra-
natural hops, more than 95% are processed rian institutions of the Technical University of
into pellets or extract hops in concentrated Munich-Weihenstephan in Freising as well as
form and vacuum-packed. They take up less the Hop Research Centre in Hll are not far
storage space and keep longer than cone away.
hops. The competence of German firms in
refining hops is unique in the whole world.
Hopsteiner-HHV Hopfenveredelung in Mainburg Hop Research Centre in Hll
Hopland Germany
Select, which combine extremely fine aroma

with optimum production properties and
particularly resistance to various diseases. In
cooperation with the hop-growers and hop
merchants the Hll hop-breeders have also
developed the so-called high-alpha varieties
such as Hallertauer Magnum and Hallertauer
Taurus and successfully launched them on the
market. These have a very high bitter content
of 12-17% alpha-acids, which give the beer its
bitter taste and stabilize the foam.
Checking the new seedlings for mildew
The latest research work regarding the tannin
Successful research xanthohumol, which is solely present in the
When in 1926 the peronospora fungal disease lupulin glands of the hops, is also evidence of
destroyed almost the whole crop in the German competence in the field of hops and
Hallertau, the German brewing industry in beer. In tests xanthohumol was seen to have
Hll near Wolnzach founded the Society for a particularly wide variety of positive health
Hop Research and the Hop Research Centre, properties. Initial in-vitro studies indicatted
among whose tasks it is to develop methods that xanthohumol may have an anticarcino-
for controlling pests and developing modern genic effect and a grow-inhibiting effect on
production techniques. certain turmour cells .
In addition the Hop Research Centre in Hll
is well-known for its breeding successes.
Up until the middle of the 20th century only
one hop variety was grown in the production
regions the so-called traditional variety,
which was named after the production region
(Hallertauer, Hersbrucker, Spalter, Tettnanger).
As the hop requirements for the breweries
had increased by the end of the 1950 s, the
hop acreage was expanded. As the picking
and drying facilities available at the time were
inadequate, the harvesting time had to be
extended. So the Hop Research Centre also
developed new varieties under the aspect of
different harvesting times. In addition to this,
the aim is to breed varieties which on the one
hand meet the requirements of the hop-far-
mers regarding pest- and disease-resistance,
good production properties as well as high
yields and on the other hand which possess
the outstanding brewing quality the brewing
industry requires. These are on the one hand
the meanwhile world-famous aroma varieties,
e.g. Perle, Hallertauer Tradition and Spalter
Hopland Germany
Hop Products
Hop Products
Family Tree
Description and explanation
For a long time hops have been used as

cone hops in brewing beer. At the same
time the hop dosage was always subject
to the natural quantitative fluctuations
of the hop components.
In the twentieth century with the begin- On the other hand the xanthohumol-
ning of the industrial manufacturing of enriched hop products are the logical
hop products in the 1960s, the breweries consequence from the physiologically
increasingly switched over to their use. very promising research findings so far
The majority of the hops are processed in available on xanthohumol and other
their natural state to hop pellets or hop flavonoids.
extracts which are dosed in wort boiling.
Today more than 95% of the hops world-
Another part of the hops is processed to wide are used in the form of products.
products with isomerised bitter acids or to Their advantage lies in better storage
hop-oil products (refer to family tree on stability, their good homogeneity, greater
right). Except in the brewhouse the latter efficiency as well as their easier dosage
are also added at later points during brewing compared with cone hops.
such as e.g. during the filtration. This is why
they are listed under the generic term
Downstream Products.
Leaf hops
(cone hops)
Conventional
hop products
Lupulin-enriched
hop pellets (type 90)
hop pellets (type 45)
CO2 Ethanol
hop extract hop extract
Special Isomerized
hop products hop products
Hop Oils ISO extract Isomerized

(separated according For use following the
fermentation (Downstream)
hop pellets*
to fractions)
Isomerized
Xanthohumol- Rho-extract kettle extract
enriched products Product stable to light
(IKE/PIKE)*
Light-stable
Tannin extracts Tetra extract isomerized
Product stable to light
kettle extract*
* for use in the brewhouse

Beta extract products
Beta-acids Hexa extract
Product stable to light
with hop oils
Lupulin-enriched
hop pellets
(type 45)
Procedure steps in the production
Preparation: Deep freezing:

Arranging the hop lots ready for Leaf hops are deep-frozen at tempera-
processing. tures from approx. -30C up to -40C,
by which the hop resin forfeits its
Depositing: stickiness.
When deposited the hops are mixed from
the various lots. Milling:
Grinding the deep-frozen, brittle hops.
Drying:
Hops finally dried in a hop kiln. Sieving:
In several successive sieving steps the
Cleaning: hop powder is separated into lupulin
Separating foreign bodies, waste and and bracteole fractions. In this way the
metal residues. concentration of hop bitter compounds
is considerably increased. Grinding and
sieving is carried out at temperatures
below -20C.
Hop Products
Standardising: Cooling:
At the customers wish the hop powder is Cooling the hop pellets directly after
generally set at a specific alpha-acid con- pelletising.
tent. This is possible by dosing the leaf
fraction to the bitter compound fraction, Packaging:
which analytically is monitored extremely Filling the hop pellets into foil bags and
accurately. cartons.
Homogenising: Inspection:
The hop powder is thoroughly homoge- The processing is subject to official inspec-
nised in the mixer and again checked tion. The packed product is certified as
analytically before pelletising. required by law.
Pelletising:
Compressing the hop powder into hop
pellets in a pellet press.
Lupulin-enriched (type 45) - Chart showing the production
Lupulin-enriched hop pellets (type 45) are generally standardised to a specific

bitter content. They contain the total lupulin and hence the natural bitter acids
and aroma substances of the cone hops which are relevant to brewing. In a
refrigerated state the product has good storage stability.
Hop Products
Hop pellets
(type 90)
Preparation: Cleaning:
Arranging the hop lots for processing. Separating foreign bodies, waste and
metal residues,
Depositing:
When deposited the hops are mixed from Milling:
the various lots. Grinding the hops to hop powder in a mill.
Drying: Pelletisation:
Final drying of the hops in a hop kiln. Compressing the hop powder to hop
pellets in a pellet press.
Hop Products
Cooling: Inspection:
Cooling the hop pellets directly after The processing is subject to official inspec-
pelletisation. tion. The packed product is certified as
required by law.
Packaging:
Filling the hop pellets from a buffer silo
into foil bags and cartons.
Pellets (type 90) - Chart showing the production
Hop pellets (type 90) contain the hop components in the same natural compo-
sition as the cone hops. Due to processing the product is more homogeneous
and due to packaging in a refrigerated state has good storage stability.
Hop Products
CO2 -Extract
The hops are pelletised prior to making CO2 Decrease in pressure:

hop extract. These hop pellets are filled into The pressure is reduced.
the extraction vessels. Extraction is carried
out in a cyclic process. Evaporation:
In order to compensate for cooling caused
Starting the extraction: by relieving pressure the CO2 is evaporated
Liquid CO2 is brought to the required in a heat exchanger.
operating point (pressure, temperature)
by means of a pump and a heat exchanger. Separation:
The hop extract is separated from the
Extraction: gaseous CO2 .
The CO2 flows through the hop pellets
and releases hop oils and resins from the
hop pellets.
Hop Products
Condensation: Packaging:
The CO2 is liquefied in a condenser. The pure hop extract obtained is usually
filled directly. At the customers wish it is
Cyclic process: filled into drums or bulk packs which are
The liquefied CO2 is recycled. used in automatic dosing units.
The hop extract is homogenised in a The processing is subject to official inspec-
collecting tank. tion. The packed product is certified as
required by law.
CO2-Extract - Chart showing the production
With the appropriate pressure the CO2 works as a non-polar extraction agent.
It dissolves the soft resins and essential oils from the lupulin in the hops. In a
refrigerated state the natural pure resin extracts obtained have very good storage
stability.
Hop Products
Ethanol Extract
Extraction: Evaporation:
The coarsely milled leaf hops with the Solid particles are completely separated
waste and metal residues removed are from the alcoholic solution via a centrifuge.
mixed with ethyl alcohol. An extractor is Afterwards a concentration of the solution
charged with this mixture and an alcoholic is obtained in an evaporator at low eva-
solution is gained in the classic reverse poration temperatures and under high
flow procedure. This solution contains the vacuum.
whole spectrum of hop bitter compounds
as well as a part of the tannins.
Hop Products
The hop extract is homogenised in a The processing is subject to official inspec-
collecting tank. tion. The packed product is certified as
required by law.
Filling / Packaging:
The pure resin extract obtained is usually
filled directly. At the customer's wish it is
filled into drums or bulk packs which are
used in automatic dosing units.
Ethanol-Extract - Chart showing the production
Ethanol as a means of extraction releases the soft and hard resins as well as the
essential oils from the lupulin in the hops. The natural pure resin extracts obtained
have very good storage stability.
Hop Products
> Aroma evaluation of hops

> Summery of varieties:
- Hallertauer Mittelfrher - Perle - Hallertauer Taurus
Brewing trials
- Spalter - Saphir - Hallertauer Merkur
- Tettnanger - Smaragd - Herkules
- Hersbrucker Spt - Opal - Nugget
- Hallertauer Tradition - Hallertauer Magnum - Northern Brewer
- Spalter Select - Hallertauer Taurus
Brewing trials
> Characterising the aroma and taste profiles
Appraisal of
hop aroma
For the first time an aroma appraisal was During several sessions at the hop-trading
conducted for all the German hop varieties firms (Joh. Barth & Sohn, Hopsteiner and
available on the market even the new ones HVG) four samples of differing provenience
- in order to convey the specific features of were taken and evaluated from each of the
the various hops even better. leaf hops.
Experienced hop inspectors conducting an aroma test in the Hopsteiner laboratory: (from left)
Martin Schttl-Pichlmaier (Hopsteiner), Stefan Stanglmair (Joh. Barth & Sohn), Herbert Ehrmaier (former breeder), Richard Schmid (Hopsteiner),
Erhard Gagger (Hopfenpflanzerverband), Anton Lutz (Hll breeder), Josef Reith (HVG)
Appraisal of hop aroma

Scientific evaluation of the hop components here taking the example of the variety Magnum
Headspace Gaschromatogramme (variety Magnum)

200
1 5
180
3
160
ISN
140
mV (Span=200)
120
100
80
60
2
40
20 6 78
0 4
0 5 10 15 20 25 30 35 40 45 50
minutes (Span=60)
1 = myrcene ISN = internal standard 2 = linalool 3 = beta-caryophyllene 4 = aromadendrene 5 = humulene 6 = farnesene

7 = beta-selinene 8 = alpha-selinene
The assessment was based on standard crite- The aroma appraisal was conducted by selec-
ria which had been determined in complex ted representatives from the hop-trading firms
test series during the spring: On the one hand Joh. Barth & Sohn, Hopsteiner and HVG, the
the intensity of typical hop aromas such as Hop-Growers Association and the Research
flowery, citrous, fruity, current-like, Centre in Hll all of them hop noses with
sweet and spicy. On the other hand the many years of experience in assessing hops.
overall impression from harmonious to
pungent, from "long-lasting to quickly
disappearing and from "mild to intensive.
Appraisal of hop aroma

16
varieties
of German Hops
The spirit of beer

Hops from Germany
Brewing trials
Characterising the aroma
and taste profiles
Experimental procedure
Description and explanation
In order to complete the characterisation of
the hop varieties described in the CMA
Variety Portfolio on hand with regard to
their agronomic, analytical and sensory
properties, in 2005 brewing trials were con-
ducted in an experimental brewery in 2hl
scale. Furthermore a documented brewing
process was used which will also allow
newly authorized varieties in the future to
be brewed according to this procedure and
the results to be included in the Variety
Portfolio.
Brewhouse
Raw commodities Brewing process

Water with a low residual alkalinity was The pilsner malt ground on a two-roll mill
used with a very pale, extract strong pilsner was mashed in an infusion mashing pro-
malt. With a gentle mashing method this cess (refer to diag. below) and drawn off in
resulted in a very light beer with only a a lauter tun (first wort and 7 after worts).
slight malt flavour, which is the basic Following that, the wort obtained was
requirement for an optimum assessment of atmospherically boiled for 85 minutes in
the hops used. Representative, pure variety the coppers by means of an internal boiler.
pellets, type 90 of the 2004 crop were used The hop dosage was calculated according
for the hopping. to alpha-acid and was made in consideration
Where this was not possible due to the of the yields known in the experimental
amount being too small, ground leaf hop brewery. 60% were dosed at the beginning
samples were used. In each case the bottom of the boil and to obtain a distinct hop
yeast was obtained fresh from a brewery. aroma 40% were dosed in the whirlpool.
Infusion mashing process

80
temperature/C
75
70
65
60
55
50
0 20 40 60 80 100 120
time/mins.
At the same time hop varieties were treated
equally, otherwise the contribution a bitter
dosing can make to the beer aroma com-
pared with an aroma dosing can hardly be
evaluated.
After a 20-minute rest in the whirlpool
the wort was cooled to 7 C, aerated and
pitched with 20-25 million cells/ml.
After 7 days primary fermentation at 8 C it fermenting and storage room
was piped with residual extract and matu-

ration was carried out at 14 C. When the used in the hop evaluation, by which the
attenuation limit and diacetyl degradation descriptors fruity, flowery, citrussy
had been reached, it was refrigerated to 1 C and hoppy (spicy like fresh hops) were
and stored for 3 weeks. adopted. In addition the descriptor herbal
Filtration was by means of a kieselgur hori- (in the positive sense of herbal) was adop-
zontal filter with following membrane filter ted.
candles (1.2 and 0.45 m). Bottling was in A sweet taste in the beer usually comes
0.5 litre disposable bottles with double pre- from malt or otherwise inadequate fer-
evacuation and levelling correction with mentation and a currant aroma in beer is
pure CO2. known to be linked with aging. Therefore
an assessment was omitted with regard to
Analytics these impressions.
The beers produced in this way were subject
to a beer analysis (original gravity, alcohol, For the aroma impressions the evaluation
degree of attenuation, pH, CO2 content, foam of these tasting results was shown separa-
etc.), in order to ensure the comparability of tely for smell and taste in the spider dia-
the trials. Furthermore the hop-specific grams, the bitterness was shown in a bar
analysing criteria bitter compounds, xan- chart.
thohumol and iso-xanthohumol content,
total polyphenols and linalool content were
analysed and stated in the supplement
Brewing trials for each respective variety
in the Variety Portfolio.
Sensory evaluation of the beers
Sensory evaluation
The beers were assessed sensorily by
experienced tasters in the hop industry.
The tasters were thoroughly trained for
this task using a specially developed taster
sheet (illustrated overpage).
At the same time particularly the intensity
of the hop aroma in smell and taste was
assessed as well as the intensity and har-
mony of the bitterness.
For the evaluation of the aroma impressions
they mainly fell back on the terminology
Beer No.: Date: Name:
TASTING VARIETY PORTFOLIO

BREWING TRIALS
0 1 2 3 4 5 6 7 8 9 10
I. Hop aroma
not trace somewhat perceptible distinct intensive
taste smell
intensity
intensity
II. Description of the hop aroma

fruity
flowery
smell
citrussy
herbal
hoppy
fruity
flowery
taste
citrussy
herbal
hoppy
III. Bitterness
mild I appropiate to type I strong
Overall intensity
Harmony
Hallertauer Mittelfrher
Hallertauer
Mittelfrher
Characteristics
Bitter substances
Very fine aroma variety
alpha-acids 3.0 5.5 % *
beta-acids 3.0 5.0 % * average bitter value
cohumulone 18 28 % x very good aroma
colupulone 36 44 % x
average storage stability
Polyphenols
total content 4.0 5.0 % *
xanthohumol 0.2 0.3 % *
Aroma substances Resistance to disease:

total oil 0.7 1.3 % wilt very low
x
myrcene 20 28 % downy mildew low
linalool 0.7 1.1 % x powdery mildew average
beta-caryophyllene 10 15 % x
aromadendrene < 0.2 % x
humulene 45 55 % x
farnesene <1%x Ripening time early
beta-selinene 1.0 1.5 % x Storage stability average
alpha-selinene 1.0 1.5% x Average yield 1,250 kg/ha
(x) ()
* weight-%
( )
% relative ml/100g hops
Headspace Gaschromatogramme
200
1 ISN 3 5
180
160
140
mV (Span=200)
120
100
80
2
60
40
20 6 78
0 4
0 5 10 15 20 25 30 35 40 45 50 55 60
minutes (Span=60)

Hallertauer
Mittelfrher
Evaluation
aroma specification
intensity 1 2 3 4 5 6 7 8 9 10
flowery
citrous
fruity
aroma
current-
like
sweet
spicy
overall impression
intensity 5 4 3 2 1 0 1 2 3 4 5 intensity
pungent harmonious
character
rapidly lasting
disappearing full
intensive mild
The aroma variety Hallertauer Mittelfrher is the traditional local variety

in the Hallertau. As it is highly susceptible to wilt the yields fluctuate.
Therefore it is a risk to plant it on new sites which are threatened by wilt.
Brewing trial:
Hallertauer
Mittelfrher
1. Beer Analysis
co-isohumulone 6.2 mg/l iso-xanthohumol 0.62 mg/l
n-isohumulone 13.0 mg/l xanthohumol 0.02 mg/l
ad-isohumulone 3.3 mg/l linalool 84 g/l
isohumulones 22.5 mg/l total polyphenols 247 mg/l
bitterness 25 EBC-BU
2. Sensory Evaluation Hop Aroma (Smell)
fruity
7.0
6.0
5.0
4.0
3.0
hoppy flowery 2.0
1.0
0.0
herbal citrussy
Base Beer
Beer produced with the variety HALLERTAUER MITTELFRHER
Brewing trials
3. Sensory Evaluation Hop Flavour (Taste)
fruity
7.0
6.0
5.0
4.0
3.0
hoppy flowery 2.0
1.0
0.0
herbal citrussy
Base Beer
Beer produced with the variety HALLERTAUER MITTELFRHER
4. Sensory Evaluation of the Bitterness
1 2 3 4 5 6 7 8 9 10
Intensity
Harmony
The variety Hallertauer Mittelfrher can be distinguished in beer by an intensive,

pleasantly harmonic bitterness. In smell it has a distinctly flowery as well as
fruity-hoppy aroma, whereas in taste the hoppy tang is more prevalent.
Brewing trials
Spalter
Characteristics
Bitter substances
Polyphenols
xanthohumol ca.0.3 % *

total oil 0.5 0.9 % wilt good to very good
x
myrcene 20 35 % downy mildew average to low
linalool 0.5 0.8 % x powdery mildew average to good
humulene 20 30 % x
farnesene 12 18 % x Ripening time early
alpha-selinene 0.5 1.0 % x Average yield 1,200 kg/ha
(x) ()
* weight-%
( )
200
1 ISN 5
180
160
140 3
mV (Span=200)
120
100
80
60
2 6
40
20 78
0 4
0 5 10 15 20 25 30 35 40 45 50 55 60
minutes (Span=60)

Spalter
Spalter
Characteristics
Bitter substances
Polyphenols
xanthohumol ca.0.3 % *

x
linalool 0.5 0.8 % x powdery mildew average to good
humulene 20 30 % x
(x) ()
* weight-%
( )
200
1 ISN 5
180
160
140 3
mV (Span=200)
120
100
80
60
2 6
40
20 78
0 4
0 5 10 15 20 25 30 35 40 45 50 55 60
minutes (Span=60)

Spalter
Evaluation
aroma specification
intensity 1 2 3 4 5 6 7 8 9 10
flowery
citrous
fruity
aroma
current-
like
sweet
spicy
overall impression
pungent harmonious
character
rapidly lasting
disappearing full
intensive mild
The local variety Spalter belongs to the Saazer range and is solely grown
in Spalt. It is relatively resistant to wilt and other diseases. The yields are
not always satisfactory.
Brewing trial:
Spalter
1. Beer Analysis
fruity
7.0
6.0
5.0
4.0
3.0
hoppy flowery 2.0
1.0
0.0
herbal citrussy
Base Beer
Beer produced with the variety SPALTER
Brewing trials
fruity
7.0
6.0
5.0
4.0
3.0
hoppy flowery 2.0
1.0
0.0
herbal citrussy
Base Beer
Beer produced with the variety SPALTER
1 2 3 4 5 6 7 8 9 10
Intensity
Harmony
The variety Spalter imparts the beer a strong but harmonic bitterness.
In smell all the aroma impressions except citrussy are evident, in taste the
hoppy character distinctly stands out.
Brewing trials
Tettnanger
Tettnanger
Characteristics
Bitter substances
Polyphenols

total oil 0.5 0.9 % wilt good
x
humulene 22 32 % x
(x) ()
* weight-%
( )
200
1 ISN 5
180
160
140
3
mV (Span=200)
120
100
80
6
60 2
40
20 78
0 4
0 5 10 15 20 25 30 35 40 45 50 55 60
minutes (Span=60)

Tettnanger
Evaluation
aroma specification
intensity 1 2 3 4 5 6 7 8 9 10
flowery
citrous
fruity
aroma
current-
like
sweet
spicy
overall impression
pungent harmonious
character
rapidly lasting
disappearing full
intensive mild
The local variety Tettnanger belongs to the Saazer range.

It is solely grown in Tettnang and produces average yields.
Brewing trial:
Tettnanger
1. Beer Analysis
n-isohumulone 11.3 mg/l xanthohumol nd*
* nd: not detectable
fruity
7.0
6.0
5.0
4.0
3.0
hoppy flowery 2.0
1.0
0.0
herbal citrussy
Base Beer
Beer produced with the variety TETTNANGER
Brewing trials
fruity
7.0
6.0
5.0
4.0
3.0
hoppy flowery 2.0
1.0
0.0
herbal citrussy
Base Beer
Beer produced with the variety TETTNANGER
1 2 3 4 5 6 7 8 9 10
Intensity
Harmony
The variety Tettnanger imparts the beer a harmonic bitterness of medium

intensity. In smell all aroma impressions are evident. In taste particularly citrussy
and herbal flavours are evident as well as a hoppy flavour.
Brewing trials
Hersbrucker Spt
Hersbrucker
Spt
Characteristics
Bitter substances
Fine aroma variety
beta-acids 2.5 6.0 % * low bitter value
cohumulone 17 25 % x good aroma
low storage stability
Polyphenols
xanthohumol ca. 0.2 % *

total oil 0.5 1.0 % wilt average
x
myrcene 15 30 % downy mildew low to very low
linalool 0.5 1.0 % x powdery mildew average to low
aromadendrene 2.0 4.0 % x
humulene 20 30 % x
farnesene <1%x Ripening time medium late to late
beta-selinene 4.0 6.0 % x Storage stability low
(x) ()
* weight-%
( )
200
1 ISN 5
180
160
3
140
mV (Span=200)
120
100
2 4
80
78
60
40
20
6
0
0 5 10 15 20 25 30 35 40 45 50 55 60
minutes (Span=60)

Hersbrucker
Spt
Evaluation
aroma specification
intensity 1 2 3 4 5 6 7 8 9 10
flowery
citrous
fruity
aroma
current-
like
sweet
spicy
overall impression
pungent harmonious
character
rapidly lasting
disappearing full
intensive mild
The local variety Hersbrucker Spt is vigorous and robust,

but somewhat susceptible to downy mildew.
Brewing trial:
Hersbrucker
Spt
1. Beer Analysis
fruity
7.0
6.0
5.0
4.0
3.0
hoppy flowery 2.0
1.0
0.0
herbal citrussy
Base Beer
Beer produced with the variety HERSBRUCKER SPT
Brewing trials
fruity
7.0
6.0
5.0
4.0
3.0
hoppy flowery 2.0
1.0
0.0
herbal citrussy
Base Beer
Beer produced with the variety HERSBRUCKER SPT
1 2 3 4 5 6 7 8 9 10
Intensity
Harmony
The variety Hersbrucker Spt imparts the beer a very harmonic bitterness of
medium intensity. The smell is characterized by all the aroma impressions,
whereby the flowery, hoppy and fruity impressions are a little stronger. In taste
the hoppy aroma is prevalent.
Brewing trials
Hallertauer Tradition
Hallertauer
Tradition
Characteristics
Bitter substances
beta-acids 3.0 6.0 % * average to higher bitter value
good storage stability
Polyphenols
Aroma susbstances Resistance to disease:

x
myrcene 17 32 % downy mildew good to very good
humulene 35 50 % x
farnesene <1%x Ripening time medium early
beta-selinene 0.5 1.0 % x Storage stability good
(x) ()
* weight-%
( )
200
1 5
ISN
180
3
160
140
mV (Span=200)
120
100
80
2
60
40
20 6 78
0 4
0 5 10 15 20 25 30 35 40 45 50 55 60
minutes (Span=60)

Hallertauer
Tradition
Evaluation
aroma specification
intensity 1 2 3 4 5 6 7 8 9 10
flowery
citrous
fruity
aroma
current-
like
sweet
spicy
overall impression
pungent harmonious
character
rapidly lasting
disappearing full
intensive mild
Hallertauer Tradition is a product of the Hop Research Centre in Hll

with good resistance characteristics, high yields and very good production
characteristics. This aroma variety was registered as a variety in 1993.
Brewing trial:
Hallertauer
Tradition
1. Beer Analysis
fruity
7.0
6.0
5.0
4.0
3.0
hoppy flowery 2.0
1.0
0.0
herbal citrussy
Base Beer
Beer produced with the variety HALLERTAUER TRADITION
Brewing trials
fruity
7.0
6.0
5.0
4.0
3.0
hoppy flowery 2.0
1.0
0.0
herbal citrussy
Base Beer
Beer produced with the variety HALLERTAUER TRADITION
1 2 3 4 5 6 7 8 9 10
Intensity
Harmony
The variety Hallertauer Tradition imparts the beer an intensive, harmonic bitter-
ness. In smell the aroma is characterized by flowery and herbal impressions.
In taste besides the herbal flavours there is also a hoppy tang.
Brewing trials
Spalter Select
Spalter
Select
Characteristics
Bitter substances
low storage stability
Polyphenols

x
myrcene 20 40 % downy mildew good
humulene 10 22 % x
farnesene 15 22 % x Ripening time medium late
beta-selinene 2.0 4.0 % x Storage stability low
(x) ()
* weight-%
( )
200
1 5
180
160
ISN
2
140
mV (Span=200)
120
3
100
6
80
60
40 4 78
20
0
0 5 10 15 20 25 30 35 40 45 50 55 60
minutes (Span=60)

Spalter
Select
Evaluation
aroma specification
intensity 1 2 3 4 5 6 7 8 9 10
flowery
citrous
fruity
aroma
current-
like
sweet
spicy
overall impression
pungent harmonious
character
rapidly lasting
disappearing full
intensive mild
Spalter Select is a product of the Hop Research Centre in Hll with

good resistance characteristics and high yields. This aroma variety was
registered as a variety in 1993.
Brewing trial:
Spalter Select
1. Beer Analysis
co-isohumulone 6.7 mg/l iso-xanthohumol 0,72 mg/l
fruity
7.0
6.0
5.0
4.0
3.0
hoppy flowery 2.0
1.0
0.0
herbal citrussy
Base Beer
Beer produced with the variety SPALTER SELECT
Brewing trials
fruity
7.0
6.0
5.0
4.0
3.0
hoppy flowery 2.0
1.0
0.0
herbal citrussy
Base Beer
Beer produced with the variety SPALTER SELECT
1 2 3 4 5 6 7 8 9 10
Intensity
Harmony
Beer of the variety Spalter Select is marked by a pleasant, harmonic bitterness

of medium intensity. Its aroma is characterized by a hoppy tang as well as
fruity and flowery impressions both in smell and taste.
Brewing trials
Perle
Perle
Characteristics
Bitterstoffe
Fine aroma variety
beta-acids 2.5 4.5 % * average to higher bitter value
Polyphenols

x
myrcene 20 35 % downy mildew good to very good
humulene 35 55 % x
farnesene <1%x Ripening time medium late
(x) ()
* weight-%
( )
200
1 ISN 3 5
180
160
140
mV (Span=200)
120
100
80
60
40
2
20 6 78
0 4
0 5 10 15 20 25 30 35 40 45 50 55 60
minutes (Span=60)

Perle
Evaluation
aroma specification
intensity 1 2 3 4 5 6 7 8 9 10
flowery
citrous
fruity
aroma
current-
like
sweet
spicy
overall impression
pungent harmonious
character
rapidly lasting
disappearing full
intensive mild
The aroma variety Perle is a product of the Hop Research Centre in Hll
with good resistance characteristics, high yields and very good production
In the 1990 s it became very popular with the hop-growers.
Brewing trial:
Perle
1. Beer Analysis
fruity
7.0
6.0
5.0
4.0
3.0
hoppy flowery 2.0
1.0
0.0
herbal citrussy
Base Beer
Beer produced with the variety PERLE
Brewing trials
fruity
7.0
6.0
5.0
4.0
3.0
hoppy flowery 2.0
1.0
0.0
herbal citrussy
Base Beer
Beer produced with the variety PERLE
1 2 3 4 5 6 7 8 9 10
Intensity
Harmony
The variety Perle imparts the beer a harmonic, not too intensive bitterness.
The aroma is delicate, both in smell and taste it inclines towards a hoppy tang
as well as fruity and flowery flavours.
Brewing trials
Saphir
Saphir
Characteristics
Bitter substances
Polyphenols

x
myrcene 25 40 % downy mildew average to good
linalool 0.8 1.3 % x powdery mildew good
humulene 20 30 % x
(x) ()
* weight-%
( )
200
1 ISN 5
180
3
160
140
mV (Span=200)
120
100 2
80
60
40 78
20 6
0 4
0 5 10 15 20 25 30 35 40 45 50 55 60
minutes (Span=60)

Saphir
Evaluation
aroma specification
intensity 1 2 3 4 5 6 7 8 9 10
flowery
citrous
fruity
aroma
current-
like
sweet
spicy
overall impression
pungent harmonious
character
rapidly lasting
disappearing full
intensive mild
Saphir is a product of the Hop Research Centre in Hll with good

resistance characteristics, average yields and very good production
Brewing trial:
Saphir
1. Beer Analysis
n-isohumulone 13.9 mg/l xanthohumol nd *
fruity
7.0
6.0
5.0
4.0
3.0
hoppy flowery 2.0
1.0
0.0
herbal citrussy
Base Beer
Beer produced with the variety SAPHIR
Brewing trials
fruity
7.0
6.0
5.0
4.0
3.0
hoppy flowery 2.0
1.0
0.0
herbal citrussy
Base Beer
Beer produced with the variety SAPHIR
1 2 3 4 5 6 7 8 9 10
Intensity
Harmony
Beers of the variety Saphir are marked by a distinct harmonic bitterness of

medium intensity. In smell the distinct aroma is defined by flowery and fruity
impressions, in taste also by a hoppy tang.
Brewing trials
Smaragd
Smaragd
Characteristics
Bitter substances
beta-acids 3.5 5.5 % * average to high bitter value
Polyphenols

x
humulene 30 50 % x
farnesene <1%x Ripening time medium late
(x) ()
* weight-%
( )
200
1 ISN 5
180
3
160
140
mV (Span=200)
120
100 2
80
60
40
20 6 78
0 4
0 5 10 15 20 25 30 35 40 45 50 55 60
minutes (Span=60)

Smaragd
Evaluation
aroma specification
Intensitt 1 2 3 4 5 6 7 8 9 10
flowery
citrous
fruity
aroma
current-
like
sweet
spicy
overall impression
pungent harmonious
character
rapidly lasting
disappearing full
intensive mild
Smaragd is an aroma variety from the Hop Research Centre in Hll

with good resistance characteristics, high yields and good production
characteristics. The registration of this new aroma variety is expected
in 2005.
Brewing trial:
Smaragd
1. Beer Analysis
fruity
7.0
6.0
5.0
4.0
3.0
hoppy flowery 2.0
1.0
0.0
herbal citrussy
Base Beer
Beer produced with the variety SMARAGD
Brewing trials
fruity
7.0
6.0
5.0
4.0
3.0
hoppy flowery 2.0
1.0
0.0
herbal citrussy
Base Beer
Beer produced with the variety SMARAGD
1 2 3 4 5 6 7 8 9 10
Intensity
Harmony
The bitterness in the beer imparted by the variety Smaragd is harmonic with
medium intensity. Both in smell and taste the aroma is predominantly fruity,
hoppy and flowery.
Brewing trials
Opal
Opal
Characteristics
Bitter substances
Fine aroma variety
beta-Suren 3.5 5.5 % * average to high bitter value
Polyphenols

x
humulene 30 50 % x
(x) ()
* weight-%
( )
200
1 ISN 5
180
3
160
140
mV (Span=200)
120 2
100
80
60
40
20 6 78
0 4
0 5 10 15 20 25 30 35 40 45 50 55 60
minutes (Span=60)

Opal
Evaluation
aroma specification
intensity 1 2 3 4 5 6 7 8 9 10
flowery
citrous
fruity
aroma
current-
like
sweet
spicy
overall impression
pungent harmonious
character
rapidly lasting
disappearing full
intensive mild
Opal is an aroma variety from the Hop Research Centre in Hll with
good resistance characteristics, high yields and very good production
characteristics. This aroma variety was registered as a variety in 2001
and has been marketed since 2004.
Brewing trial:
Opal
1. Beer Analysis
fruity
7.0
6.0
5.0
4.0
3.0
hoppy flowery 2.0
1.0
0.0
herbal citrussy
Base Beer
Beer produced with the variety OPAL
Brewing trials
fruity
7.0
6.0
5.0
4.0
3.0
hoppy flowery 2.0
1.0
0.0
herbal citrussy
Base Beer
Beer produced with the variety OPAL
1 2 3 4 5 6 7 8 9 10
Intensity
Harmony
The bitterness in the beer of the variety Opal is not too strong with a distinctive
harmony. In smell there is an almost even dispersal of all aroma impressions, in
the taste the citrussy flavour is a little weaker.
Brewing trials
Hallertauer Magnum
Hallertauer
Magnum
Characteristics
Bitter substances
High-alpha variety
beta-acids 5.0 7.0 % * very high bitter value
cohumulone 21 29 % x average aroma
Polyphenols

x
linalool 0.2 0.7 % x powdery mildew very low
humulene 30 45 % x
farnesene <1%x Ripening time medium late to late
(x) ()
* weight-%
( )
200
1 5
180
3
160
ISN
140
mV (Span=200)
120
100
80
60
2
40
20 6 78
0 4
0 5 10 15 20 25 30 35 40 45 50 55 60
minutes (Span=60)

Hallertauer
Magnum
Evaluation
aroma specification
intensity 1 2 3 4 5 6 7 8 9 10
flowery
citrous
fruity
aroma
current-
like
sweet
spicy
overall impression
pungent harmonious
character
rapidly lasting
disappearing full
intensive mild
Hallertauer Magnum is a product of the Hop Research Centre in Hll with

high yields and strong growth. This high-alpha variety was registered in
1993 and quickly became important.
Brewing trial:
Hallertauer
Magnum
1. Beer Analysis
n-isohumulone 12.3 mg/l xanthohumol 0,02 mg/l
fruity
7,0
6.0
5.0
4.0
3.0
hoppy flowery 2.0
1.0
0.0
herbal citrussy
Base Beer
Beer produced with the variety HALLERTAUER MAGNUM
Brewing trials
fruity
7,0
6.0
5.0
4.0
3.0
hoppy flowery 2.0
1.0
0.0
herbal citrussy
Base Beer
Beer produced with the variety HALLERTAUER MAGNUM
1 2 3 4 5 6 7 8 9 10
Intensity
Harmony
The beer of the variety Hallertauer Magnum has a harmonic bitterness of

medium intensity. In smell its delicate aroma inclines towards a flowery
and fruity flavour, in taste it also has a hoppy tang.
Brewing trials
Hallertauer Taurus
Hallertauer
Taurus
Characteristics
Bitter substances
High-alpha variety
very good storage stability
Polyphenols

x
linalool 1.0 1.5 % x powdery mildew low
humulene 23 33 % x
farnesene <1%x Ripening time late
(x) ()
* weight-%
( )
200
1 5
180 ISN
3
160
140 2
mV (Span=200)
120
100
7 8
80
60
40
6
20
0 4
0 5 10 15 20 25 30 35 40 45 50 55 60
minutes (Span=60)

Hallertauer
Taurus
Evaluation
aroma specification
Intensitt 1 2 3 4 5 6 7 8 9 10
flowery
citrous
fruity
aroma
current-
like
sweet
spicy
overall impression
intensity 5 4 3 2 1 0 1 2 3 4 5 Iintensity
pungent harmonious
character
rapidly lasting
disappearing full
intensive mild
Hallertauer Taurus is a product of the Hop Research Centre in Hll with

very high alpha-acid content. This high-alpha variety was registered as
a variety in 1995.
Brewing trial:
Hallertauer
Taurus
1. Beer Analysis
fruity
7.0
6.0
5.0
4.0
3.0
hoppy flowery 2.0
1.0
0.0
herbal citrussy
Base Beer
Beer produced with the variety HALLERTAUER TAURUS
Brewing trials
fruity
7.0
6.0
5.0
4.0
3.0
hoppy flowery 2.0
1.0
0.0
herbal citrussy
Base Beer
Beer produced with the variety HALLERTAUER TAURUS
1 2 3 4 5 6 7 8 9 10
Intensity
Harmony
The variety Hallertauer Taurus gives the beer a harmonic, not quite so strong
bitterness. In smell its delicate aroma is evenly distributed, in taste the aroma
has more distinctive hoppy tang.
Brewing trials
Hallertauer Merkur
Hallertauer
Merkur
Characteristics
Bitter substances
High-alpha variety
Polyphenols

x
humulene 35 50 % x
farnesene <1%x Ripening time very late
(x) ()
* weight-%
( )
200
1 ISN 3 5
180
160
140
mV (Span=200)
120
2
100
80
60
40
20 6 78
0 4
0 5 10 15 20 25 30 35 40 45 50 55 60
minutes (Span=60)

Hallertauer
Merkur
Evaluation
aroma specification
Intensitt 1 2 3 4 5 6 7 8 9 10
flowery
citrous
fruity
aroma
current-
like
sweet
spicy
overall impression
pungent harmonious
character
rapidly lasting
disappearing full
intensive mild
Hallertauer Merkur is the first mildew-resistant variety from the Hop

Research Centre in Hll. A disadvantage is its low winding property and
its high susceptibility to botrytis. This high-alpha variety was registered
as a variety in 2001.
Brewing trial:
Hallertauer
Merkur
1. Beer Analysis
fruity
7.0
6.0
5.0
4.0
3.0
hoppy flowery 2.0
1.0
0.0
herbal citrussy
Base Beer
Beer produced with the variety HALLERTAUER MERKUR
Brewing trials
fruity
7.0
6.0
5.0
4.0
3.0
hoppy flowery 2.0
1.0
0.0
herbal citrussy
Base Beer
Beer produced with the variety HALLERTAUER MERKUR
1 2 3 4 5 6 7 8 9 10
Intensity
Harmony
The variety Hallertauer Merkur gives the beer a harmonic bitterness with
medium intensity. In smell the flowery and hoppy impressions stand out as
well as the fruity ones. In taste the hoppy tang prevails to some extent.
Brewing trials
Herkules
Herkules
Characteristics
Bitter substances
High-alpha variety
Polyphenols

x
humulene 30 45 % x
(x) ()
* weight-%
( )
200
1 ISN 3 5
180
160
140
mV (Span=200)
120
100
80
60
40 2
20 6 78
0 4
0 5 10 15 20 25 30 35 40 45 50 55 60
minutes (Span=60)
1 = mycrene ISN = internal standard 2 = linalool 3 = beta-caryophyllene 4 = aromadendrene 5 = humulene 6 = farnesene

Herkules
Evaluation
aroma specification
intensity 1 2 3 4 5 6 7 8 9 10
flowery
citrous
fruity
aroma
current-
like
sweet
spicy
overall impression
pungent harmonious
character
rapidly lasting
disappearing full
intensive mild
Herkules is a very high-yielding breeding line from the Hop Research

Centre in Hll with very high alpha-acid content.
Brewing trial:
Herkules
1. Beer Analysis
fruity
7,0
6.0
5.0
4.0
3.0
hoppy flowery 2.0
1.0
0.0
herbal citrussy
Base Beer
Beer produced with the variety HERKULES
Brewing trials
fruity
7,0
6.0
5.0
4.0
3.0
hoppy flowery 2.0
1.0
0.0
herbal citrussy
Base Beer
Beer produced with the variety HERKULES
1 2 3 4 5 6 7 8 9 10
Intensity
Harmony
The variety Herkules gives the beer a harmonic, not too strong bitterness.
It imparts the various aroma impressions evenly and not too distinctly.
Only in the taste the hoppy tang slightly prevails compared with the other
impressions.
Brewing trials
Nugget
Nugget
Characteristics
Bitter substances
Bitter variety
beta-acids 3.0 5.0 % * high bitter value
cohumulone 24 30 % x low aroma
Polyphenols

total oil 0.9 1.3 % wilt average to low
x
myrcene 27 42 % downy mildew low to very low
humulene 25 40 % x
(x) ()
* weight-%
( )
200
1 ISN 3 5
180
160
140
mV (Span=200)
120
100
80
60
40 2
20 6 78
0 4
0 5 10 15 20 25 30 35 40 45 50 55 60
minutes (Span=60)

Nugget
Evaluation
aroma specification
intensity 1 2 3 4 5 6 7 8 9 10
flowery
citrous
fruity
aroma
current-
like
sweet
spicy
overall impression
pungent harmonious
character
rapidly lasting
disappearing full
intensive mild
Nugget is a very vigorous, high-yielding variety with high susceptibility to

disease. Due to the too low alpha-acid contents this variety is increasingly
diminishing in importance. This bitter variety was registered as a variety
in 1982 in the USA.
Brewing trial:
Nugget
1. Beer Analysis
n-isohumulone 11.4 mg/l xanthohumol 0,02 mg/l
fruity
7.0
6.0
5.0
4.0
3.0
hoppy flowery 2.0
1.0
0.0
herbal citrussy
Base Beer
Beer produced with the variety NUGGET
Brewing trials
fruity
7.0
6.0
5.0
4.0
3.0
hoppy flowery 2.0
1.0
0.0
herbal citrussy
Base Beer
Beer produced with the variety NUGGET
1 2 3 4 5 6 7 8 9 10
Intensity
Harmony
With the variety Nugget it is possible to obtain a strong but harmonic bitter-
ness in the beer. The aroma inclines a little more towards a hoppy tang as well
as towards flowery and fruity flavours.
Brewing trials
Northern Brewer
Northern
Brewer
Characteristics
Bitter substances
Bitter variety
beta-acids 3.0 5.0 % * high bitter value
cohumulone 27 32 % x low aroma
Polyphenols

total oil 1.0 1.6 % wilt very good
x
humulene 35 50 % x
farnesene <1%x Ripening time early
(x) ()
* weight-%
( )
200
1 ISN 3 5
180
160
140
mV (Span=200)
120
100
80
60 2
40
20 6 78
0 4
0 5 10 15 20 25 30 35 40 45 50 55 60
minutes (Span=60)

Northern
Brewer
Evaluation
aroma specification
intensity 1 2 3 4 5 6 7 8 9 10
flowery
citrous
fruity
aroma
current-
like
sweet
spicy
Gesamteindruck
pungent harmonious
character
rapidly lasting
disappearing full
intensive mild
The bitter variety Northern Brewer is resistant to wilt and ripens early.
It has clearly diminished in its importance for production in recent years.
Northern Brewer was bred in England in 1934.
Brewing trial:
Northern
Brewer
1. Beer Analysis
fruity
7.0
6.0
5.0
4.0
3.0
hoppy flowery 2.0
1.0
0.0
herbal citrussy
Base Beer
Beer with the variety NORTHERN BREWER
Brewing trials
fruity
7.0
6.0
5.0
4.0
3.0
hoppy flowery 2.0
1.0
0.0
herbal citrussy
Base Beer
Beer with the variety NORTHERN BREWER
1 2 3 4 5 6 7 8 9 10
Intensity
Harmony
The bitterness of the beer brewed with Northern Brewer is harmonic with medi-
um intensity. Both in smell and taste the delicate aroma inclines predominantly
towards a hoppy tang.
Brewing trials
Certification
of hops
Certification
of hops
Quality is everything
The German hop-growers have always placed Germany was passed the Hop Provenance
great importance on excellent quality and Law, which was replaced by the 1996 Hop
transparency in the production of their hops. Law. Today three EU regulations control the
Not only since the corresponding EU regulations hop certification: the Hop Law at national
came into force have they guaranteed traceabi- level as well as the regulations for implemen-
lity through certification for each hop lot with ting the Hop Law at the state level.
regard to production region, variety, crop year,
hop farm and hop yard. According the the state regulations seven
hop producing regions in Germany have been
As early as 1538 the Eichsttt Prince-Bishop laid down by law (refer to box on next but
awarded the first German hop seal to the one page). Only hops which are produced in
town of Spalt in order to document the one of these regions can be certified and con-
authenticity of the aromatic Spalt hops. For sequently marketed. The hop producers and
the first time in 1929 one single law for the trading firms undertake the costs.
Certification System
Producer
Hop Specialist/Hop-Growers Association
Producer on farm First Certification LKP/Hopfenring Certification depot
Accompanying certificate German Seal Hops - untreated
Treatment depot Hop-refining facility

Second Certification Seal District
cone hops pellets, extract
Accompanying certificate German Seal Hops treated - German Hop Product
Brewer
First certification of the leaf hops

In May the hop-grower gives a hop-producer
declaration to the producer group in which
he provides information about his hop acrea-
ge and the varieties grown. He receives a pro-
ducer identification card and the hop seal
from the Hop-Growers' Association.
Once the hops have been harvested the hop-
grower seals and marks the packages and
declares the origin of the hops; this is then
confirmed by the Hop-Growers' Association.
Each package is given a seal with the desi- Taking samples
gnation German Seal Hops and in addition The hops are weighed in the seal hall, in the
the following is indicated on it: certification depot or directly on the farm and
the country of origin the weight is entered on the weighing certifi-
the production region cate. The Hopfenring takes samples from the
the crop year individual hop lots, which are then sent on to
the variety an independent laboratory for quality control
and whether the hops have been (refer to Chapter Independent Quality
treated or not. Control). If the minimum legal requirements
are not fulfilled then the Hopfenring is infor-
D.S.H.N.A. = Deutscher SiegelHopfen Nicht Aufbereitet
(German seal hops untreated) med respectively. Then it is not possible to
1075490 = consecutive packet number
certify the hops.
Afterwards the hops are certified by the

district authority or by the Hopfenring
appointed by the Landeskuratorium fr
pflanzliche Erzeugung (LKP). At the same time
the seal on the packages is supplemented by
a sticker with the final designation.
2003 = crop year

H.HT = Hallertau production region, variety: Hallertauer Tradition
10 D = code number of the certification depot LKP
In addition the Hopfenring issues an accom-

panying certificate which states the hop seal
data.
During all these steps there is no lack of control:

The information on the hop producer declara-
tion is checked by the staff at the Federal
Institute for Food & Agriculture. The declara-
tion made by the hop-grower on the origin of
the hops is confirmed by the hop official from
the Hop-Growers' Association. The results of
the weigh-in as well as the certification are
controlled by the government.
All data converges at the offices of the

Hopfenring: There they undertake the centra-
lized data collection and inspection, there the
records are kept on the certificates issued
and the documents filed in their archives.
accompanying certificate:
seal district of origin number of packets
reference number packet numbers
variety weights
crop year official seal
Official inspector at work
German hop
production regions
Bavaria:
Hallertau, Spalt
Baden-Wurttemberg:
Tettnang, Baden
Rhineland-Palatinate:
Rhine-Palatinate, Bitburg
Thuringia/Saxony:
Elbe-Saale
Second certification
After the first certification the natural hops An official inspector is always present and
are delivered in rectangular bales to the pro- records all in- and outputs in a log book.
cessing works. When opening and further
processing the packages the staff break the Staff fill the refined hops i.e. pellets, extract,
seals of the first certification. hop powder or hop cones into individual
packages and pack them in boxes.
Pellets, extract or hop powder or treated hop
cones are for example made from leaf hops. The description of the contents, the variety
A complete process is prerequisite for the cer- and certification reference number is stated
tification of these refined hops. on every package.
The route to the Second Certification
The hop bales are opened and put into the processing.
In doing so the seal labels are broken.
The leaf hops are processed to hop pellets or extract. The certification of the hop
products can only be carried out if the processing took place in a complete operation.
The products are filled into single packets and packed in cardboard boxes. The following information
at least is on each packet: description of goods / variety / certification reference number.
Seal sticker
Each lot is given a certificate. This contains at least the following information:
description of goods / certification reference number / the final weight and/or gross weight / the place
where the hops were grown / the crop year / the variety. In addition the date of processing must be stated.
Every hop lot is given a certificate which

contains the following information:
description of contents
the certification reference number
dead weight and/or gross weight
the production region
district of origin and seal district
the crop year
the variety
date and place where the hops were
processed
From these accompanying certificates

it can also be seen e.g. whether the hop
product was made from hops which
originated in the EU or the USA.
accompanying
certificates
Developments
In recent years other quality assurance sys- production (KVA) or the certification for indivi-
tems have developed beyond the require- dual farms according to DIN EN ISO 9001, in
ments of the hop certification: Among these which the hop-grower records all measures
are for example the controlled, contracted etc. which are undertaken in his hop yard.
Statutory bases Legal standards

in Germany
Following EU regulations
are relevant: Hop Law of 21st October 1996:
- EU Council regulation on the Common The Hop Law essentially contains autho-
Market organisation for hops rizations for the states to agree individual
(Decree [EEC] Nr. 1697/71) rulings linked with the certification.
- EU Commission Regulation on The states agree these rulings in their
the certification of hops regulations to implement the Hop Law.
(Decree [EEC] Nr. 174/77)
- EU Commission Regulation on the proce-
dure for the certification of hops (Decree
[EEC] Nr. 890/78)
Quality Control
Independent
Independent
Quality Control
Independent appraisal
is elementary
The Independent Quality Appraisal enables the

leaf hops to be assessed accurately.
The hop industry has agreed on joint criteria

for the organisation and execution of the qua-
lity control, which have been laid down in the
guidelines of the Work Group Independent
Quality Appraisal.
All market partners recognize the results.
In this way a uniform, independent quality
appraisal can be obtained
.
Course of examination for the

Independent Quality Appraisal for Hops
Samples delivered by Incoming inspection
Hopfenring courier depository
serivice
Assessing cones Reserve
for pests and sample for
diseases, damaged laboratory
Alpha sample cones and variety
Return to the
Four-fold purity
firms by courier
service sample divider
Return sample Reserves
for firm Dry matter definition stored in
EBC 7.2 and/or laboratory
Sieve tower for Sieve tower microwave
3 sieve fractions weigh-in
8.0 + 2.8
+ 0.6 mm Compiling and
Selection, despatching result
defining leaf/
stem proportion,
Examined hops are disposed hop waste, proportion
via the composting plant of loose bracteoles Hop-grower Purchaser

At the certification place (at the hop-grower's

farm, in the certification depot or in the seal
hall) the Hopfenring, appointed by the Landes-
kuratorium fr pflanzliche Erzeugung (LKP),
takes hop samples according to a set proce-
dure.
A courier service collects these samples in

lead-sealed sacks and brings them to an
independent laboratory where they are ana-
lysed within 24 hours. First of all the staff
ensures that all seals and lead-seals are
intact before they open the specimen sam-
ples. Every single sample is given a bar-code
label with an unmistakeable laboratory and
analysis number.
First of all the homogeneity of the sample
and the data on the weighing certificate are
checked. Sample being taken at the hop farm
Incoming inspection, checking for homogeneity

Afterwards the sample is divided up

into 4 specimens:
Laboratory sample
Laboratory reserve sample
Alpha sample
Company reserve sample
Two qualified people assess the cones of the

laboratory sample by hand. They examine
them for:
Attacks of pests and diseases (peronospora,
mildew, botrytis, aphis, red spider)
Damaged and set cones (overdried, funny
smell, damaged and set cones)
Varietal purity, foreign bodies, seed parts
In addition the following quality parameters

are analysed:
Moisture-content (according to EBC ruling
7.2 and microwave)
Proportion of leaves and stems,
loose bracteoles and hop waste
Sample divider
Independent Quality Definition

Besides the quality requirements in compliance with the hop
supply contract, the minimum quality requirements must be
fulfilled in compliance with (EEC) Regulation No. 890/78. In this
way a uniform, objective quality appraisal can be obtained.

Based on these findings the laboratory com-

piles a quality appraisal, which accompanies
the hop lot in the form of a certificate and
facilitates optimum utilization and proces-
sing. Buyer and seller are presented with the
findings individually.
If the hops do not fulfil the minimum requi-

rements, the certification office is informed
and then the hops cannot be marketed and
are not certified.
The laboratory reserve sample is kept at the

laboratory in case of complaints later on in
order to make further examinations possible.
Not only the purchasing firm but also the
hop-grower has the right to demand a further
examination. The application must be made
at the latest 14 days following payment of
the purchase price. Quality findings:
The company reserve sample is sent with the Producer and purchaser
alpha sample to the purchasing firm. With Reference No.
the alpha sample the hop-trading firm deter- No. of bales
mines the alpha-acid contents at their in- Weight
house laboratory. Variety
Results of examination and final result
Storing reserve samples

Hop Research
Centre Hll
Hop Research Centre Hll
Hop Research
Centre in Hll
Committed to the Green Gold

Ever since 1926 application-oriented research
around hops has been conducted at the Hop
Research Centre in Hll near Wolnzach in
the Hallertau. In 1926 the German brewing
industry set up the Gesellschaft fr Hopfen-
forschung e. V. (GfH). Since 1972 all research
activities have been carried out in a coope-
ration between the Free State of Bavaria,
represented by the Bayerische Landesanstalt
fr Bodenkultur Landwirtschaft (LfL), and the
GfH.
Hop Research Centre in Hll

The geographic location of the Centre is a

special advantage: Right in the middle of the
Hallertau the largest single hop production
region in the world there is direct contact
not only to the hop-growers but also to the
most important hop-trading firms in the
world with their hop-processing facilities
and research laboratories in Au, Mainburg,
St. Johann and Wolnzach. But also the leading
brewing and scientific agrarian establish-
ments of the TU Munich-Weihenstephan are
not far away in Freising.
The main areas of research at the Hop

Research Centre in Hll are:
Breeding new hop varieties
Bio-technology with genome analytics
as support for the hop-breeding
Production of environmentally
compatible hops
Developing strategies to control pests and
diseases
Analytic examination of the relevant
valuable hop components and developing
new methods of analysis
Providing the hop-growers with
comprehensive, competent advice Evidence of virus infections with the ELISA test
The genetic finger print for analysing genetic material

Hop seeds
Numerous wide-spread hop varieties originated

from the hop research at Hll (refer to box on
next page). Varieties bred in Hll are already
being grown on 70% of the German hop
acreage. The Hll breeders are aiming at bree-
ding varieties which on the one hand show
the required first-class brewing quality which
the brewing industry needs and on the other Male hop flowers
hand which meet the hop-farmers' demands Female hop fl0wers
for resistance to pests and diseases, good
production properties and high yields.
Propagating hop seedlings

Breeding is carried out by traditional cross- The genetic variability of the hop gene pool
breeding which is backed up by state-of-the- is constantly being enlarged by about 100
art bio-technological methods and genome artificial crossings per year. In addition to this
analysis. Molecular markers are already being the Hop Research Centre has a collection of
used especially in the selection. In the future wild hops at its disposal from 120 different
bio-technological methods will speed up the locations in Europe, USA and Asia.
whole breeding process. The varieties will only
be registered and introduced into practice
after extensive tests and practice brews have Breedings successes of the
been conducted. Therefore up to 20 years can Hop Research Centre:
pass from the cross-breeding until the new
variety is introduced on the market. Aroma variety:
Perle (PE)
At the moment 32 varieties are being grown Hallertauer Tradition (HT)
in the breeding yard of the Hop Research Spalter Select (SE)
Centre for the variety registration test. Saphir (SR)
This range embraces the most important Opal (OL)
commercially grown varieties in Germany as Smaragd (SD)
well as breeding lines for which the European
Variety Protection has been applied for. 150 Bitter variety:
varieties which almost completely reflect the Hallertauer Magnum (HM)
whole spectrum of the internationally used Hallertauer Taurus (TU)
gene pool, are being grown and to some Hallertauer Merkur (MR)
extent integrated in new crossings. Line 95/94/816 (Herkules-HS)
Scientific evaluation of hop components here for example the variety Magnum
HPLC Chromatogramme total separation (variety Magnum)
1
4
2 5
6 7
peak
5 10 15 20 25 30 35 40 45 50 55 60 65 70 75
retention time (min.)
1 = cohumulone 4 = colupulone 7 = xanthohumol

2 = adhumulone 5 = n-lupulone
3 = n-humulone 6 = adlupulone

Environmentally compatible hop production Development of strategies to control pests

It is very important to work out environmen- and diseases
tally compatible production techniques in Also among the tasks of the Hop Research
growing hops. This includes for example opti- Centre is testing suitable plant protectives
mized fertilization in order to avoid pollution as well as optimizing the spraying technique.
in ground water and to minimize the nitrate The aim is an application with the least
content in hops. Soil erosion can be avoided possible residues and therefore the maxi-
by sowing green fertilization plants. mum environmental compatibility and the
By determining the best possible harvest-time lowest possible residues. At the same time
for each variety it is possible to optimize both trials are carried out in the field. In addition
yield and quality. In addition to this, the Hll the Hll researchers are developing biological
researchers are working on the development methods for controlling pests as well as alter-
of optimum drying and conditioning processes native pest controls.
to ensure the brewing quality of the hops.
Counting the spores in the microscope as a basis for
The hops shortly before harvesting the peronospora (downy mildew) warning service

Analysis of the relevant, valuable hop com-

ponents and development of new analysis
methods
Analytic examination of the properties which
determine the brewing value plays an impor-
tant part in characterising newly bred lines
and varieties. These examinations are con-
ducted by the Hop Research Centre. In addition
to this, ring analyses for quality assurance are
organised and evaluated when determining
the alpha-acid for hop supply contracts.
New technologies are constantly improving
the analysis methods. Following methods are
applied:
Bitter substances: conductometric titration,
HPLC, NIR (being developed)
Essential oils: headspace gas-chroma-
tography, steam distillation, SPME (= fixed HPLC-analysis of the hop components
phase micro-extraction)
Polyphenols: HPLC, spectral photometry
(total polyphenols, xanthohumol, quercetine,
kaempferol)
Implementing the research results by giving

the hop-grower comprehensive, competent
advice
The Hop Research Centre in Hll works
independently from company interests. All
scientific findings are passed on to the hop
industry and the hop-growers to ensure
they are implemented and applied as quickly
as possible. Being the competence centre for
hops, the Centre deals with all questions
concerning hops in only one organisation
which is recognized all over the world.

Centre Wolnzach
Hop Service
Hop Service Centre Wolnzach
Hop Service
V
Centre in
Wolnzach
Service Centre for hop farmers
The Haus des Hopfens in Wolnzach, a service
centre for the hop farmers, was inaugurated
in summer 2003. United under one roof and
closely interlinked, amongst others here are
the offices of the Deutsche and Hallertauer
Hopfenpflanzerverband e. V. (German and
Hallertau Hop-Growers Assn.), the Hopfen-
ring Hallertau e. V. as well as the Landesanstalt
fr Landwirtschaft, Produktionstechnik
Hopfen (State Institute for Agriculture, Hop
Production Techniques).
Hop Service Centre in Wolnzach

DEUTSCHER H A L L E R TA U E R
Verband Deutscher Hopfenpflanzer e. V. Hopfenpflanzerverband Hallertau e. V.

Verlag Hopfen-Rundschau
For over 125 years the Verband Deutscher The hop-growers in the largest hop-growing
Hopfenpflanzer e. V. (Assn. of German Hop- region in the world are organised in the
Growers) has been the central umbrella orga- Hopfenpflanzerverband Hallertau e. V.
nisation of the hop producers in Germany and (Hallertau Hop-Growers' Assn.) The old Haus
their regional associations: Hallertau, Tettnang, des Hopfens was built in 1959/1960 to house
Elbe-Saale, Spalt. the Association by the Hopfenpflanzerverband
Here all the regional, national and internatio- Hallertau e. V. Their work is very closely linked
nal strings of the German producer side con- with the Verband deutscher Hopfenpflanzer
verge at the Association's headquarters in the e. V. (German Hop-Growers Assn.).
Haus des Hopfens in Wolnzach. A concept For example the management of both associ-
which for centuries has proved its worth for ations is in one hand.
the association work extremely well and for
representing the interests of the hop-growers Main areas of work:
in Germany. foreign seasonal workers
Once a month the Association's own publishing hop supply contracts
house, the Verlag Hopfen-Rundschau, issues hop market regulations
the Association's magazine of the same name: representation and cooperation in the IHGC
the Hopfen-Rundschau and their special sales promotion
issue: the Hopfen-Rundschau International market reporting/crop estimation
which appears annually. events/publicity work
plant protection
advice for members
tax advice
legal advice
expertises, indemnification cases etc.

LfL, Produktionstechnik Hopfen Hopfenring Hallertau e. V.

Erzeugerring fr Qualittshopfen Jura e. V.
Practice-oriented research for the hop and The Hopfenring Hallertau is a self-help orga-
brewing industries is conducted at the Hop nisation for the Hallertau hop-growers and is
Research Centre in Hll/Wolnzach a member of the LKP (State Institute for Plant
Production). The legal and financial basis for
in a target-oriented cooperation between its work is the Act to promote Bavarian agri-
the Gesellschaft fr Hopfenforschung e. V. culture.
which is organised under private law and
the Free State of Bavaria, represented by Main areas of work:
the Bayerische Landesanstalt fr Land- Informing the members on cultivation and
wirtschaft (LfL) i.e. Bavarian State Institute production techniques in cooperation with
for Agriculture the LfL.
accompanying and advicing on rational,
four work-groups in the Hops Dept. at the environmentally compatible production
Institut fr Pflanzenbau und Pflanzenzch- conducting quality and performance tests
tung (Plant Cultivation & Breeding Research evaluating these results to give advice to the
Centre) member farms
- plant protection in hops realizing environmentally compatible pro-
- hop breeding research duction processes on the member farms
- hop quality and analytics taking into consideration the ecological and
- hop cultivation, production techniques economic requirements
residing in the Haus des Hopfens) promoting new developments and their
rapid introduction in the field
The function of the work-group Hop carrying out hop certification for leaf hops
Cultivation, Production Techniques, is to deve- (official certification process)
lop environmentally compatible production applying a quality management system
systems for hop cultivation (e.g. optimising according to DIN EN ISO 9001, which is open
the nutrition supply, low-trellis production to registered producer farms
system) and to pass the research findings on
to the hop-growers by means of a compre- Objectives:
hensive, competent advisory service. In this To promote production in line with market
respect the close cooperation with the requirements and to improve hop cultivation
Hopfenring as well as the as well as the quality of hops in the member
Hopfenpflanzerverband (Hop-Growers' Assn.) farms.
and the Hopfenverwertungsgenossenschaft
(Hop Producer Cooperative) is necessary for
effective work.

important addresses
services of the CMA
Addresses & services of the CMA

and additional
Addresses &
and additional important addresses

Infos & Addresses
The CMA Centrale Marketing-Gesellschaft

(Central Marketing Organization
of German Agricultural Industries)
supports you in many ways to make
contact with German exporters.
We offer you the following services:

arranging contacts between German exporters
and foreign importers
taking part in trade fairs
providing information on German products
and supplies
advertising materials
Further information on the CMA service offers France: Paris

can be found on the internet under: Fax (+33) 15 50 47 249
www.cma-exportservice.com >> cma.france@wanadoo.fr
or contact one of our offices abroad
or the CMA head office at: Spain/Portugal: Madrid
Fax (+34) 91 3 19 67 99
CMA Centrale Marketing-Gesellschaft >> info@cma-iberica.com
Koblenzer Str. 148 D-53177 Bonn Poland: Warsaw
Tel. (+49) 2 28/84 70 Fax (+48) 22 6 27 28 23
Fax (+49) 2 28/84 72 02 >> cma-ota@medianet.pl
>> exportservice@cma.de
www.hops-and-malt.de S. E. Europe: Budapest
Fax (+36) 13 92 76 81
Benelux: Bruxelles >> cma@enternet.hu
Fax (+32) 2 505 34 81
>> cma-benelux@skynet.be Russia: Moscow
Fax (+7) 095 258 39 09
Great Britain/Ireland: London >> cma@co.ru
Fax (+44) 208 9 44 04 41
>> info@cmalondon.co.uk North America: Alexandria (VA)
Fax (+1) 703 7 39 89 10
Greece/Middle East/Near East: >> info@germanfoods.org
>>
Athens
Fax (+30) 210 6 20 09 63 Far East/Japan: Tokyo
>> info@cma-greece.gr Fax (+81) 3 35 80 04 58
>> cmajapan@aqua.ocn.ne.jp
Italy: Bruneck
Fax (+39) 04 74 41 00 26 China: Shanghai
>> info@cmaitalia.it Fax (+86) 21 6 24 8 20 94
>> info@cma-china.com.cn
Infos & Addresses
Verband Deutscher Hopfenpflanzer e. V. Bayerische Landesanstalt fr Landwirtschaft

(Assn. of German Hop-Growers) Institut fr Pflanzenbau und Pflanzenzchtung,
Haus des Hopfens, Kellerstrae 1, D-85283 Wolnzach Arbeitsbereich Hopfen
Tel. (+49) 84 42/957-200 (Bavarian Institute for Agriculture, Research Centre
Fax (+49) 84 42 /957-270 for Plant Cultivation & Breeding, Dept. Hops)
>> www.deutscher-hopfen.de Hll 5 1/3
D-85283 Wolnzach
Hopfenpflanzerverband Hallertau e. V. Tel. (+49) 84 42/92 57-0
(Hallertau Hop-Growers Assn.) Fax (+49) 84 42/92 57-70
Haus des Hopfens, Kellerstrae 1, D-85283 Wolnzach >> www.LfL.bayern.de
Tel. (+49) 84 42/957-200
Fax (+49) 84 42 /957-270 Hopfenpflanzerverband Tettnang e. V.
(Tettnang Hop-Growers Assn.)
LfL, Produktionstechnik Hopfen Weinstr. 9
(State Institute for Agriculture, D-88069 Tettnang
Hop Production Techniques) Tel. (+49) 75 42/521-36
Haus des Hopfens, Kellerstrae 1, D-85283 Wolnzach Fax (+49) 75 42/521-60
Tel. (+49) 84 42/ 957-400 >> www.tettnanger-hopfen.de
Fax (+49) 84 42/957-402
>> www.LfL.bayern.de Hopfenpflanzerverband Spalt e. V.
(Spalt Hop-Growers Assn.)
Hopfenring Hallertau e. V. Johann-Strau-Str. 1
Haus des Hopfens, Kellerstrae 1, D-85283 Wolnzach D-91154 Roth
Tel. (+49) 84 42/957-300 Tel. (+49) 91 71/842-0
Fax (+49) 84 42/957-333 Fax (+49) 91 71/842-55
>> www.hopfenring.de
Hopfenpflanzerverband Elbe-Saale e. V.
Deutscher Hopfenwirtschaftsverband e.V. (Elbe-Saale Hop-Growers Assn.)
(Federation of the German Hop Industries) Dcklitzer Tor 44
Postfach 1108, D-85276 Pfaffenhofen D-06268 Querfurt
Tel. (+49) 84 41/6035 Tel. (+49) 34 771/522-0
Fax (+49) 84 41/3915 Fax (+49) 34 771/522-22
Gesellschaft fr Hopfenforschung e. V.
(Society for Hop Research)
Hll 5 1/3
D-85283 Wolnzach
Tel. (+49) 84 42/35 97
Fax (+49) 84 42/28 71
>> www.hopfenforschung.de
I M A G O 8 7
DEUTSCHER
Die Seele des Bieres
Hopfen aus Deutschland
VERBAND
VERBAND DEUTSCHER
DEUTSCHER HOPFENPFLANZER
HOPFENPFLANZERE. V.
E.V. CMA Centrale Marketing-Gesellschaft
Kellerstr. 1 D-85283 Wolnzach Koblenzer Str. 148 D-53177 Bonn

Tel. (+49) 84 42/957-200 Tel. (+49) 228/847-0
Fax (+49) 84 42 /957-270 Fax (+49) 228/847-202
www.deutscher-hopfen.de www.hops-and-malt.de

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I M A G O 8 7

Kellerstr. 1 D-85283 Wolnzach Koblenzer Str. 148 D-53177 Bonn

Hop varieties from Germany

Hop varieties from Germany

Addresses & services of the CMA

and additional important addresses

Brewing tradition goes back to 736

Even the ancient Babylonians and Egyptians

Quality was already an issue at an early Competence relating to commerce

Many of the important hop-trading and pro-

Select, which combine extremely fine aroma

For a long time hops have been used as

Hop Oils ISO extract Isomerized

* for use in the brewhouse

Procedure steps in the production

Preparation:  Deep freezing:

Lupulin-enriched (type 45) - Chart showing the production

Lupulin-enriched hop pellets (type 45) are generally standardised to a specific

Procedure steps in the production

Pellets (type 90) - Chart showing the production

Procedure steps in the production

The hops are pelletised prior to making CO2 Decrease in pressure:

CO2-Extract - Chart showing the production

Procedure steps in the production

Ethanol-Extract - Chart showing the production

Hop varieties from Germany

Appraisal of hop aroma

Headspace Gaschromatogramme (variety Magnum)

1 = myrcene ISN = internal standard 2 = linalool 3 = beta-caryophyllene 4 = aromadendrene 5 = humulene 6 = farnesene

Appraisal of hop aroma

Raw commodities Brewing process

Infusion mashing process

was piped with residual extract and matu-

TASTING VARIETY PORTFOLIO

II. Description of the hop aroma

not trace somewhat perceptible distinct intensive

Aroma substances Resistance to disease:

1 = myrcene ISN = internal standard 2 = linalool 3 = beta-caryophyllene 4 = aromadendrene 5 = humulene 6 = farnesene

The aroma variety Hallertauer Mittelfrher is the traditional local variety

co-isohumulone 6.2 mg/l iso-xanthohumol 0.62 mg/l

n-isohumulone 13.0 mg/l xanthohumol 0.02 mg/l

ad-isohumulone 3.3 mg/l linalool 84 g/l

isohumulones 22.5 mg/l total polyphenols 247 mg/l

2. Sensory Evaluation Hop Aroma (Smell)

3. Sensory Evaluation Hop Flavour (Taste)

4. Sensory Evaluation of the Bitterness

The variety Hallertauer Mittelfrher can be distinguished in beer by an intensive,

Aroma substances Resistance to disease:

1 = myrcene ISN = internal standard 2 = linalool 3 = beta-caryophyllene 4 = aromadendrene 5 = humulene 6 = farnesene

Aroma substances Resistance to disease:

1 = myrcene ISN = internal standard 2 = linalool 3 = beta-caryophyllene 4 = aromadendrene 5 = humulene 6 = farnesene

co-isohumulone 7.2 mg/l iso-xanthohumol 0.75 mg/l

n-isohumulone 12.8 mg/l xanthohumol 0.01 mg/l

ad-isohumulone 3.3 mg/l linalool 49 g/l

isohumulones 23.3 mg/l total polyphenols 253 mg/l

2. Sensory Evaluation Hop Aroma (Smell)

3. Sensory Evaluation Hop Flavour (Taste)

4. Sensory Evaluation of the Bitterness

Aroma substances Resistance to disease:

1 = myrcene ISN = internal standard 2 = linalool 3 = beta-caryophyllene 4 = aromadendrene 5 = humulene 6 = farnesene

The local variety Tettnanger belongs to the Saazer range.

co-isohumulone 7.4 mg/l iso-xanthohumol 0.73 mg/l

Preparation: Deep freezing: