Our quality guarantee sets standards in the industry and gives you the security to do what you love most about your job: Brewing beer.
How do we deliver the hops of your choice? Exactly the preparation you need, with reliably preserved aromas and bitter substances as well as the best brewing properties. We have compiled detailed application information and technical specifications for you here
The highest standards for the best hops: we are satisfied with nothing less. Because hops are one of the most important ingredients in the brewing process. To meet this demand, BarthHaas has introduced a comprehensive quality management system (QMS) [RS1] based on the proven ISO 9001:2015 standard. Our QM system also includes a concept that guarantees optimum product safety on the basis of international HACCP guidelines. An important focus of this concept is the BarthHaas test guarantee [RS3], which is unique in the hop industry to date.
To date, more than 500 aroma substances have already been identified. However, the actual number is probably much higher.
With enriched pellets, green plant material is removed by sieving at low temperatures, thereby accumulating the valuable lupulin.
Hops are pelletized because they offer a number of advantages in this form: they are less voluminous, more durable and easier to dose and standardize than hop cones.
Yes, processed hops, for example, have a lower volume and better dosing properties.
CO2 hop extract consists of soft resins (alpha and beta acids), hop oils, hard resins and waxes.
For this question it is important to know that oil and alpha acids are both part of lupulin. If the lupin content is high, there is also an increased content of alpha and oil.
Incognito is an oil-rich hop extract specially designed for whirlpool dosage; PHAs are hop oil products that contain a carrier (usually propylene glycol) and which can be dosed into bright beer.
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.
Dry hopping probably originated in the UK where is was first applied to cask ales.
We have had good experience with special yeasts that do not produce alcohol and dryhopping at the end of fermentation. This produces very intense aromas.
Naturally cloudy beers, such as wheat or NEIPA, should be stored upside down in the keg during long periods of storage in order to ensure an even turbidity in the glass when tapping again.
