Our innovative bittering products lend a pleasing complexity and bring balance to your beer creations. You can adjust the bitterness levels according to your needs, optimizing a range of the beer’s properties and making the most efficient use of your hops.
Hop extract with an excellent yield. Ideal for precise bittering after fermentation.
Mellow, harmonious bittering that is also light-stable.
Effective head retention and cling enhancement for your beer.
A flowable hop product to improve flexibility and efficiency in the brew house.
Clean, pleasant bitterness for the production of low BU beers.
Highly concentrated bitterness – ideal for beers with low bitterness.
Do you want to delight your customers with refined, complex flavors and a full-bodied drinking experience? Are you looking for an alternative source of hop aroma that is not dependent on harvest fluctuations? Our solutions for your beer aroma profiles are practical and economical.
Citrusy, floral or herbal hop aromas in traditional variations.
Aromas from well-known hop varieties, with a particular influence on beer flavor.
For a variety-specific dry hop character, with particular influence on the beer aroma.
The flowable aroma extract for maximum flavor with minimum process loss.
Products that help you produce, handle and store high-quality beer. HopAid® is the name of our range of products targeted at improving specific aspects of your brewing and operating processes. HopAid® stands for simplicity, control and speed.
Natural suspension to avoid excessive foam formation, for top and bottom-fermented beers.
Our team of experts would love to talk and help get your creative juices flowing. Whether you are interested in flavor, brews, the brewing process or how to use our products as efficiently as possible, we will find the answer and make recommendations. Get in touch!
We have developed a special solution called Tetrahop Gold® that improves beer froth in the long term.
In so-called Late Hopping, cone hops are extracted particularly gently. This process takes place between the whirlpool and wort cooling. It enables an ideal transfer of the hop oils into the wort.
In Dry Hopping (German "Hopfenstopfen") the hops are added to the beer only after its main fermentation. In this way, a very special hop aroma is created. By the way, "Dry Hopping" is so called because primarily dried hops are used.
Dry hopping probably originated in the UK where is was first applied to cask ales.
Hop extracts for dry hopping usually don't contain iso alpha acids. PHAs contain only hop oil. Hop emulsion contain unisomerised alpha acids, which contribute very little to overall bitterness.