UPCOMING PRESENTATIONS:

 

06/04 Studies on New England IPAs 

Thursday, February 11th
Time: 10:30 (CET)
Topic: Hard Resins - A Complimentary Bitter Fraction in Hops, Pellets and Total Resin Extract
Speaker: Dr. Martin Biendl
Content:

The contribution of the hard resin fraction to beer taste is known since decades. However, only recently the main single constituents and their bitter profiles have been identified. Altogether these compounds are now known to have both a quantitative and qualitatively positive influence on beer bitterness.

Therefore, this fraction is worth to be considered in detail even though it is complimentary because brewers usually pay and add hop products according to the content of alpha-acids.

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, March 4th
Time: 10:30 (CET)
Topic: Hop Products for low- and non-alcoholic beers
Referent: Frank Peifer
Content:

The use of hop products in the production of low-alcohol and non-alcoholic beers, even beyond the usual application, can contribute to a significant improvement in the quality and drinkability of conventional beers as well as craft beers.

Presentation language: english
Register here

After registration you will receive a reservation confirmation.

06/25 The Application of Hop Oils at Beer Production

Thursday, April 8th
Time: 10:30 (CET)
Topic: Total Resin Extract (TRE) - Deeper insights in this hop product (TRE from A to X)
Speaker: Dr. Martin Biendl
Content:

Hop extraction with alcohol (ethanol) is known since decades. Besides of soft resins such a solvent is also transferring hard resins into the final extract. Therefore, this hop product can be considered and named as Total Resin Extract (TRE).

The composition of this type of extract and its properties are explained from “A” like alcohol residue content up to “X” like xanthohumol, a health promoting ingredient from the hard resin fraction.

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, May 6th
Time: 10:30 (CET)
Topic: Antimicrobial effects of hop components on typical beer spoilage bacteria
Speaker: Dr.-Ing. Mathias Hutzler (Research Center Weihenstephan for Brewing and Food Quality) and Sandro Cocuzza (Hopsteiner, Germany)
Content:

In this presentation the 2 speakers will introduce the main beer spoilage bacteria occurring in commercial beer production across the globe and will focus on the antimicrobial effects of single hop compounds on these strains. Results of extensive trials are demonstrated and conclusions for the beer production will be derived.

Presentation language: english
Register here

After registration you will receive a reservation confirmation.

07/09 How to Analyse Dry Hopped Beers?

Thursday, June 10th
Time: 10:30 (CET)
Topic: Factors of influence on the input and yield of hop compounds in dry hopping
Speaker: Frank Peifer
Content:

An economical way of operation is increasingly in the focus of the craft beer industry. The factors influencing the yields of hop components and the reduction of beer losses are described here.

Presentation language: english
Register here

After registration you will receive a reservation confirmation.

07/16 Hops Beyond Beer – Products and Their Use 

Thursday, July 8th
Time: 10:30 (CET)
Topic: Best practice for the application of hop products
Speaker: Mathis Geserer
Content:

Breweries today have access to a broad range of diverse hop products. These products vastly differ regarding their purpose, the point of dosage in the process and the application technique. In this Webinar the proper usage of some of these products is described.

Presentation language: english
Register here

After registration you will receive a reservation confirmation.
We are looking forward to welcoming you
Hopsteiner

#Social