UPCOMING PRESENTATIONS:
06/04 Studies on New England IPAs
| Thursday, July 30th | |
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| Time: 10:30 (CET) | |
| Topic: The awesome dry-hopping potential of EUREKA! | |
| Speaker: Dr. Christina Schmidt | |
| Content: Looking for awesome hop aroma in dry-hopped beers, the dry hopping potential of the new Hopsteiner hop variety Eureka! was investigated using brewing trials. The focus was on time-dependent transfer of selected hop-derived aroma and bitter compounds into beer. All of you who use the term eureka to express the triumph on a discovery or to demonstrate the solution of a problem, might be curious to know about the dry hopping potential of Eureka!. Presentation language: english | |
| Register here After registration you will receive a reservation confirmation. | |
06/18 NEIPA: Typical Composition on Hop Bitter and Aroma Compounds
| Thursday, September 3rd | |
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| Time: 10:30 (CET) | |
| Topic: Akoya, Solero and what else? | |
| Referent: Dr. Alexander Feiner | |
| Content: The Hopsteiner breeding program was established in the USA in the late 1990s to develop resistant and high-yielding alpha varieties. In 2012 the research program was expanded at the Mainburg site as a logical step to breed high-performance varieties specifically for European hop cultivation. With Akoya and Solero, the first two varieties were published and officially introduced into cultivation at the end of 2019. Learn more about these two varieties and the background of the research program at Hopsteiner in this webinar. Presentation language: english | |
| Register here After registration you will receive a reservation confirmation. | |
06/25 The Application of Hop Oils at Beer Production
| Thursday, October 1st | |
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| Time: 10:30 (CET) | |
| Topic: Hop flavour in beer - stability over the shelf life | |
| Speaker: Frank Peifer | |
| Content: Hop-flavoured beers often show very significant changes in their aroma during aging. These changes are described by means of practical examples, as well as possible measures for improving aroma stability. Presentation language: english | |
| Register here After registration you will receive a reservation confirmation. | |
07/02 A Solution to Reduce Beer Losses at Dry Hopping
| Thursday, November 5th | |
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| Time: 10:30 (CET) | |
| Topic: Guidelines for hop buying | |
| Speaker: Joachim Gehde | |
| Content: Based on our “Guidelines for Hop Buying 2020”, which will be published after harvest we want to present you our view on the hop market. How was the crop? How does the variety structure develop? Which developments do we expect? And most important this year will be the discussion of how does Cvovid 19 situation impact demand and further market development. Presentation language: english | |
| Register here After registration you will receive a reservation confirmation. | |
07/09 How to Analyse Dry Hopped Beers?
| Thursday, December 3rd | |
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| Time: 10:30 (CET) | |
| Topic: Hopping regimes for various beer styles | |
| Speaker: Mathis Geserer | |
| Content: Every beer style confronts the brewer with specific requirements. This often affects the hopping regime. One may find diverse beer styles in numerous nuances, ranging from Pilsner variatons with a strong bitterness and a fine hop bouquet to heavily dry hopped hazy IPAs with intense hop aroma and a very decent bitter profile. This presentation provides a guideline to find the proper hopping regime to match the beer style and may serve as an inspiration to create new recipes. Presentation language: english | |
| Register here After registration you will receive a reservation confirmation. | |
07/16 Hops Beyond Beer – Products and Their Use
| Thursday, July 16th | |
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| Time: 10:30 (CET) | |
| Topic: Hops Beyond Beer – Products and Their Use | |
| Speaker: Frank Peifer | |
| Content: There is more than beer, where hops and hop products can be used for. At least since the 12th century people are familiar with the healthy aspects of hops. Today, modern science clearly shows the anti-microbiological and antioxidative effects from certain hop compounds. Beside health and preventive applications, we see multiple options regarding hop bitter- and aroma compounds in the food and beverage industry. Lots of creative product applications were released recently and there is still room for new creations - even beyond beer! Presentation language: english | |
| Register here After registration you will receive a reservation confirmation. | |
We are looking forward to welcoming you
