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Fresh hop ales have long since been one of the most celebratory beers in the craft beer community. Brewed with the whole wet cones straight from the bine and into the kettle within 36 hours of harvest, they represent hops in their most natural form

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If you’re one of those brewers who lives by the saying “Once you go craft, you never go back”, it’s likely that you’ve experimented with, or at least contemplated small-batch brewing. These experimental concoctions serve as pilot batches, that can be continuously adjusted till a

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In 2017, Yakima Chief Hops introduced a line of innovative hop products known as Cryo Hops® — a cryogenic hop-processing technology that separates whole cones into two components — concentrated lupulin and bract. These concentrated lupulin pellets provide brewers with maximum aroma impact while reducing

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The Hop Planter Association Tettnang e.V. is a registered association based in Tettnang. The purpose of the hop planter association Tettnang is to promote hop cultivation in the Tettnang cultivation area and to protect the hop cultivation interests of the members. Tettnanger Hopfen offers a

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Have you ever poured a beer or examined a bottle and noticed a cloudy layer of sediments floating around? Well, sediments in beer can occur due to plenty of reasons. Call it flakies, floaties, yeasties or sediment, they are primarily composed of protein particles resulting

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Centuries ago when hops weren’t popular, brewers used all kinds of herbs and flowers to lend bitterness and flavour to ales. Gruit was widely used in ales which consisted of a blend of herbs, such as mugwort, yarrow, horehound, heather, wormwood, and other forgotten plants.

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Hops are one of the key ingredients that are used in brewing beer. They are green, small cone shaped flowers that grow on a bine. Scientifically known as Humulus Lupulus, hops consist of glands which contain chock full of alpha and beta acids along with

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Biotransformation is a buzzword nowadays in brewing, which can sometimes be confusing due to the complex processes involved. Basically, it is a chemical modification made by an organism on a compound. Brewer’s yeast, during the fermentation, metabolizes sugars and converts them into alcohol and carbon dioxide.

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For centuries, humans have nurtured and enjoyed a very close relationship with plants and greens. Sometimes we turn to them for their medicinal properties. There are many that are planted in homes and gardens for decoration. The rest are tossed into smoothies and salads for

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