Hop harvest is in full swing around North America and countless brewing professionals are making the pilgrimage to the Pacific Northwest to visit farms, walk the fields, and conduct rubbings that will lead to lot selections.
The hop industry has grown in the United States and become more diverse as the craft beer segment has grown and looked for new varietals and products that they can add to recipes to bring vibrant aromas to the glass.
Beverage Ingredients featured expert topic supported by WEIMA America, Inc.
Welcome to the World of Shredding & Compressing! New drainage and compression technology for the beverage industry! As the world innovates, so do we.
Companies in the hop space are eager to keep up and innovation has come fast and furious. From freeze dried Cryo fresh hops to varieties grown for a specific style of beer, there is a dizzying amount of choice these days.
The John I. Haas company is talking up Incognito, a pourable hop product that can be added in the whirlpool and delivers big hop flavor from well-known varieties like Citra and Mosaic while reducing brewing losses.
Using the product, the company says, offers “all the alpha acids and flavor compounds of hops without the vegetative material, for maximized efficiency and greater yield.”
Haas has also released HopHaze which it says “forms a stable haze that lasts the beer’s entire shelf life, no periodic agitation needed.”
For those looking for that fresh hop flavor and experience without the worry of overnight shipping degrading the cones Yakima Chief Hops has been promoting its frozen fresh hop cones.
“Bringing Frozen Fresh Hops to the global brewing community speaks directly to our grower-owned mission of connecting family hop farms with the world’s finest brewers,” said Dean Monshing, YCH’s European Vice President of Sales in a media release. “We are excited about the opportunities our Frozen Fresh Hops program offers to our brewery customers to innovate in their local market and, importantly, providing global access to American hopped fresh hop beers to craft beer enthusiasts.”
Throughout Yakima, WA this month Hopsteiner has been showing off its Akoya variety which seems well suited for lagers (one made by Live Oak in Austin, TX was being poured at bars and events around the city) with aromas of tea, spice, and green fruits.
Another variety the company seems excited about and several brewers have expressed curiosity over is HS17701 which offers up aromas of melon, apricot, yuzu, and peach. HS17704 seems well suited for hazy IPAs with aromas of black currant, passion fruit, papaya, and citrus.
There are old favorites and classic varieties that are still being harvested and brewers continue to be creative with well-established products as they seek to make enjoyable pints.
Harvest is often seen as a time of thanks for the bounty of the land, and for the hop growers across America a word of thanks for the passion, attention, and commitment to innovation seems in order.