Brewing and Hops Analysis

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Brewing and Hops Analysis Services The Appalachian State University Enology Services Lab at Appalachian State University accepts beer, hops, barley, grape, wine, must, and distillatesamples for analysis. Our mission is to support the production of consistent, high quality products by providing analytical services coupled with technical assistance to growers and producers. Pricing While individual analyses are available, we have structured reduced rates for panels and for sample batches of 5 or more to keep lab services accessible to small businesses. http://wine.appstate.edu/brewing Individual Analysis Panel Rates Prices shown are for individual samples and reduced bulk rates per sample in batches of 5 or more. Brewer’s Panels Individual Rate at 5 + Rate Samples* Individual Rate at 5 + Brewing Brewer's Mini Panel: $ 38 $ 32 Rate Samples* IBUs, Alcohol, and Density Alcohol and Density $ 17 $ 15 (carbonated beverages) Brewer's Complete Panel: $ 69 $ 59 IBUs, Alcohol, Density, pH, Alcohol and Density $ 14 $ 11 (non-carbonated beverages) Color, and Clarity Beer Color and Clarity $ 20 $ 17 Malt Panel: N/A $ 81 Moisture, Extract Analysis, CO2 Volume $ 15 $ 13 and CHN International Bittering Units (IBUs) $ 21 $ 18 Microscope Scan / Gram Stain $ 19 $ 16 Panel rates offer brewers an inexpensive method to ensure Yeast Count and Viability $ 37 $ 31 quality control and batch-to-batch consistency. Malt and Hops Alpha and Beta Acids with Moisture $ 42 $ 36 Viewing Data Hop/Malt Moisture $ 11 $ 10 Lab results will be sent to you via email and uploaded to Malt Extract Analysis $ 65 $ 56 your online account through our member access function. CHN $ 29 $ 25 Contact the Lab Both beer and hop samples can be submitted for sensory [email protected] evaluation and feedback at no additional charge. (828) 406-6014 http://wine.appstate.edu/brewing *Rate is per sample for batches of 5 or more samples submitted together. .

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Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients
foods Review Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients Nicola De Simone 1 , Pasquale Russo 1, Maria Tufariello 2 , Mariagiovanna Fragasso 1, Michele Solimando 3, Vittorio Capozzi 4,* , Francesco Grieco 2,† and Giuseppe Spano 1,† 1 Department of Agriculture, Food, Natural Science, Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy; [email protected] (N.D.S.); [email protected] (P.R.); [email protected] (M.F.); [email protected] (G.S.) 2 Institute of Sciences of Food Production, National Research Council of Italy (CNR), Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy; [email protected] (M.T.); [email protected] (F.G.) 3 Rebeers, Microbrewery, Viale degli Artigiani 30, 71121 Foggia, Italy; [email protected] 4 Institute of Sciences of Food Production, National Research Council (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy * Correspondence: [email protected] † Both authors contributed equally to this work. Abstract: Selected biological resources used as raw materials in beer production are important Citation: De Simone, N.; Russo, P.; drivers of innovation and segmentation in the dynamic market of craft beers. Among these resources, Tufariello, M.; Fragasso, M.; local/regional ingredients have several benefits, such as strengthening the connection with territories, Solimando, M.; Capozzi, V.; Grieco, F.; enhancing the added value of the final products, and reducing supply costs and environmental Spano, G. Autochthonous Biological impacts. It is assumed that specific ingredients provide differences in flavours, aromas, and, more Resources for the Production of generally, sensory attributes of the final products.
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21-08-18 Beermenu Cape
EST. 2010 Weiss Nix Weissbier A classic unfiltered Bavarian-style wheat beer, with an inviting fruity/ spicy aroma reminiscent of banana, citrus, and clove. 14 IBUs 5.3% abv Sister Golden Kölsch Crisp and refreshing German-style golden ale, with classic malt character and just a kiss of noble hops. McLovin Irish Red Ale Uncomplicated and easy-drinking. Our famous red ale boasts a deep copper color and smooth, toasty caramel malt character, with just a touch 20 IBUs 4.9% abv of roasted barley in the finish for an exceptionally easy-drinking pint. 21 IBUs 5.3% abv Diamond Star Halo Kettle Sour Ale Silver Medal - 2014 World Beer Cup® Crisp and quenching, tart and tangy kettle sour with Bronze Medal - 2012 World Beer Cup® notes of sourdough and citrus. Serious pucker-power! 7 IBUs 4.8% abv Mosasaur (aka “Mosey”) IPA We make gratuitous use of Mosaic hops, noted for Woodshed Oaked IPA tropical, citrus, and berry fruit notes in this India pale ale. Bitterness is mellow, hop flavor is abundant. Our flagship beer walks the line between tradition and invention. Inviting floral/citrus hop aromas and vanillin- 68 IBUs 6.9% abv rich French oak notes accent this perfectly balanced, Honored as one of Top 3 Wisconsin IPAs at the 2017 distinctive India pale ale. Wisconsin IPA Fest! 65 IBUs 6.5% abv Scaredy Cat Dedication Oatmeal Stout Abbey 'Extra' Dubbel A hearty and full-bodied dark beer with rich malt flavors Brewed in the tradition of the Trappist brewing monks of of molasses, cocoa, caramel, and espresso.
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Hops, Humulus Lupulus, Are Fast-Growing, Herbaceous Perennial Vines That Can Grow from the Ground to 25’ in the Span of One Season
Hops, Humulus lupulus, are fast-growing, herbaceous perennial vines that can grow from the ground to 25’ in the span of one season. They provide a fast seasonal screen and decorative flowers. In addition to these qualities, hops flowers are an ingredient in the beer brewing process. The alpha-acid content provides bitterness to beer, and the natural antibiotics lupulon and humulon keep bacteria from growing during brewing. Provide strong support & ample space, rich soil & full sun; vines die back to the ground in winter, so plan on annual cleanup. USDA zones 4-8. CASCADE Alpha acid 4-7%. Excellent taste which adds a powerful aroma. Elongated cone structure, high yielding. Matures mid-season. Used in Pale Ales, IPAs and Lager. Resistant to downy mildew. Developed at OSU. CENTENNIAL Alpha acid 9 - 11%. This hop has a pungent, citrus flavor and aroma, but is less floral than Cascade. Perfect for Ales and IPAs. CHINOOK Alpha acid 11-13%. High bittering cultivar boasts alluring woodsy aroma with undertones of spice and citrus. Suitable for most beers: Pale Ale to Lager. COLUMBUS Alpha acid 14-17%. Highly bittering with sharp herbal notes, prized for high oil content. Great multipurpose hop suitable for IPAs, Pale Ales, Stout, and Lager. CRYSTAL Alpha acid 3-5%. Delicate blend of spices and flowers with low bittering value. Perfect for German-style Pilsner, Lager, Kölsch, ESB, and Belgian Ales. GOLDING Alpha Acids 4-6%, Beta Acids 2-3%. Refined older English variety with flowery tones that has produced some of England’s best bitters. MAGNUM Alpha acid 10-12%.
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Hops Infographic
HOP USE &HARVEST IN THE UNITED STATES THE 4 Cs These 4 hops are considered the 4 most important hops in American Craft Beer history. They have all had their own unique impact on the industry. CASCADE CENTENNIAL First Hop grown from the Bred from at least 4 USDA ARS dierent hop varieties Released in 1972 Released in 1990 Most used hop in the history of Often called “Super Cascade,” US craft beer. Coors was one Centennial helped pave the of its earliest adopter but way for the first IPA craze of Anchor released the first beer, the 90s and early 2000s. Liberty Ale, using all Cascade Try it in: Try it in: Sierra Nevada – Pale Ale Bell’s – Two Hearted Ale COLUMBUS CITRA® Dual purpose hop, Most used hop in modern extremely versatile brewing Released in 1990s Released in 2007 Also known as Tomahawk®, Very bright, unique citrus Zeus or CTZ (acronym of all aromas. Citra® has overtaken three names) because multiple hop fields and is now the most growers tried to patent this grown US hop. hop at the same time. Try it in: Try it in: Fat Head’s – Head Hunter IPA Almost every NEIPA HARVEST BY STATE IN 2019 Hops can be grown in any state in the US. Any homebrewer that grows their own hops will tell you that within 5 minutes of meeting them. But in the US, hops grow best in the Pacific Northwest, where nearly all of the domestic commercial hop crop is produced. Before prohibition New York was actually the largest producer of hops in the US.
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View Article
MBAA TQ vol. 56, no. 4 • 2019 • pp. 141–148 PEER-REVIEWED SUBMISSION First Steps Toward Understanding the Regional Identity of Hops Grown in the Willamette Valley, Oregon Elizabeth Verhoeven,1 Liz Coleman,2 Garrett Weaver,2 Shaun Townsend,1 Andy Gallagher,3 and Thomas H. Shellhammer1 1. Oregon State University, Corvallis, OR, U.S.A. 2. Coleman Agriculture, St. Paul, OR, U.S.A. 3. Red Hill Soils, Corvallis, OR, U.S.A. ABSTRACT Regional identity, or terroir, is the concept whereby the unique flavor ferences among the sites. The hops harvested from each site were ex- and quality characteristics of different crops or products relate to their amined via ASBC standard methods for hop acids, total oil, and oil place of origin, and it is well-studied in winemaking. This study pre- composition. The same hops were used in brewing trials, and the re- sents preliminary evidence of regional differences in two hop culti- sulting beers were subjected to sensory analysis by a panel of profes- vars, Centennial (two locations) and Sterling (three locations), that sional brewers and hop growers as well as a panel of trained sensory were managed similarly in the Willamette Valley during 2018 via a assessors. Differences were observed in soil and local weather char- collaborative effort among Oregon State University (OSU) (Corvallis acteristics, plus chemistry and sensory qualities of both the hops and campus and Marion County Extension), the Indie Hops-OSU Aroma the resultant beers. These results point to the potentially important Hop Breeding Program, Coleman Agriculture, and Red Hill Soils. effects of soil and weather on hop characteristics and open the door Soil chemistry and morphology, local weather data during the grow- to a broader discussion and further inquiry of the regional distinctive- ing season, and regional climate data were gathered to quantify dif- ness of hops.
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Grow Hops! WINE TASTING EVENTS!
Keystone Homebrew Supply Newsletter WINE TASTING EVENTS! Everyone is Invited! May 19th Sunday 3PM - 6PM & June 9th Sunday 3PM - 6PM Rain or Shine Home vintners come share your wine with other wine makers. All wines made from Grapes, Juices, Fruits, Kits, Meads and Ciders are welcome. Everyone who brings wine gets a $5.00 coupon to Keystone Homebrew Supply. We’ll provide cheese and crackers! Haven’t made your own yet? Come anyway and try some. Spring Winemaking The Best Grapes - Frozen Peter Brehm Vineyards in California gets the best grapes and juice for the Home vintner anywhere. Napa Cabernets, Chardonnays from Caneros, Old vine Zinfandels... Peter personally determines when to harvest the grapes and oversees their processing. Each batch is tested and frozen at the peak of ripeness preserving all their fine qualities until you personally defrost them. The best is never the cheapest and these grapes may seem expensive but when you compare the cost of the wines made by world class wineries using the same grapes you will get, a better bargain cannot be found. Check out the Brehm vineyards web site www.Brehmvineyards.com and determine the types of frozen grapes(red) and juice(white) you want and their availability. Your price is $10 per bucket (shipping expenses) over the sale price on the Brehm web site. Also check out the “Grape Beginnings” wine kits, these are formulated so that you can make great wine with directions from an experienced winemaker. Supplies are limited and are selling out fast because of the their spring sale, so check their web site and call us today so that we can reserve your order.
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A Bitter Past: Hop Farming in Nineteenth-Century Vermont
A Bitter Past: Hop Farming in Nineteenth-Century Vermont The history of hops in Vermont is not only a history of an agricultural crop, but also a cross section of social and cultural history. BY Adam Krakowski think I have asserted heretofore, there were more hops raised in I the town of Hydepark than the rest of the county. Hops had been so profitable for a few years, that many new yards were planted in the spring of 1851, which would produce a crop the present fall, which has been very abundant, and the hops well cured; the prices have ranged 16 to 18.5 cents per pound. The quantity raised is over eighty-three tons; the amount of money from the raising of hops brought into our town is over twenty- eight thousand dollars. Many more are commencing the business, and the probability is, that in a short time the price will be reduced to six cents per pound, as has been the case here once before, when all but a few threw up the business. Ariel Hunton Hyde Park, Vermont Nov. 20, 18521 he current craft brewing movement has seen a successful rise in the last two decades, leading to the start of numerous artisan breweries throughout the United States. In the case of Vermont, nearly all the raw materials for their operation are imported into the state. Just over a hundred years ago, the opposite was true. Halfway through the nineteenth century Vermont was the second largest pro- . Adam Krakowski is a decorative arts conservator in Quechee, Vermont.
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Pale/Amber/Malty Lagers Ipa/Pale Ales Small Batch
PALE/AMBER/MALTY LAGERS BELGIAN/FARMHOUSE ALES OKTOBERSTIX - Festbier - $6/12oz LE SAISON - Belgian Saison - $6/12oz (ABV 5.8%, IBUs 23) (ABV 5.2%, IBUs 26) Classic Marzen brewed using continental German malts and noble hops. Good malt backbone Effervescent and filled with Belgian fruity esters (pears and peppers). Medium high floral and (bready and toasty) balanced by subtle floral hops. Crisp and clean lager finish. lemony hops finishes with slight tartness. ENLIGHTENMENT - German Pilsner - $6/12oz RUSTIC - Farmhouse ale - $4/9oz (ABV 4.8%, IBUs 35) (ABV 6%, IBUs 35) A light-bodied, golden color German pilsner showcases finest quality of German malt and hops. Grainy pouring copper gold, this farmhouse ale showcases complex earthy, floral, peppery, cloves and hint of malt and noble floral hops quality orange peel. Rustico was given 3 months of conditioning and cellaring with brettanomyces, a wild strain that imparts earthy quality. RICE & SHINE - Rice Lager - $6/12oz (ABV 5.8%, IBUs 20) Redefining Munich Lager by adding steamed jasmine rice to the mash, single hopped with Sorachi Ace BROWN/PORTER/STOUTS (citrus, herbal) from Japan. This house lager is aromatic, smooth, and super refreshing. TONFA - American Brown Ale - $6/16oz (ABV 6%, IBUs 34) IPA/PALE ALES Subtle nutty, toasty, and chocolate flavor with aromas that range from cocoa to dark fruits. Azacca hops provide a clean orchard fruit, floral, and pleasant herbal notes. HAZE KICK - Hazy IPA - $6/12oz (ABV 6.5%, IBUs 40) COCO DREAM - Porter - $5/9oz *New* Our take on hazy IPA with juicy melon, passion fruit, stone fruit balanced by soft and pillowy malt.
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Hops (Humulus Lupulus): Not Only for Beer Hannah Daniels, Kyra Duncan
Hops (Humulus lupulus): Not only for beer Hannah Daniels, Kyra Duncan, Kelsey O’Leary, Annika Naylor References Brown D. 2014. A brief history of hop and its uses [published lecture powerpoint]. [East Lansing, (MI)]: Michigan State University. [accessed October 8, 2018]. http://msue.anr.msu.edu/uploads/236/71516/ipm_academy_2014_intro_to_hops.pdf Darby P. 2005. The history of hop breeding and development. :94-112. Del Moro S. 2015. Basic hop physiology and stages of production [published presentation powerpoint]. John I. Haas, Inc. [accessed October 29, 2018]. http://www.canr.msu.edu/uploads/236/71505/Basic_Hop_Physiology.pdf Duke J. 1983. Handbook of energy crops. Electronic publication: Perdue New Plants and Crops Products; [accessed October 8, 2018]. https://www.hort.purdue.edu/newcrop/duke_energy/Humulus_lupulus.html Edwardson JR. 1952. Hops: their botany, history, production and utilization. Econ Bot. 6(2):160- 75. Koetter U, Biendl M. HerbalGram: Hops (Humulus lupulus): A Review of its Historic and Medicinal Uses. HerbClip: Ashwagandha Monograph. 2010 [accessed 2018 Oct 9]. http://cms.herbalgram.org/herbalgram/issue87/article3559.html?ts=1539047867&signature=b6d bfe287f06b430e290e235479a56ec Krause E, Yuan Y, Hajirahimkhan A, Dong H, Dietz BM, Nikolic D, Pauli GF, Bolton JL, van Breemen RB. 2014. Biological and chemical standardization of a hop (Humulus lupulus) botanical dietary supplement. Biomedical Chromatography. 28(6):729-34. Miller RH. 1958. Morphology of Humulus lupulus. I. Developmental anatomy of the primary root. Am J Bot. 45(5):418-31. Milligan, S. R., et al. "Identification of a Potent Phytoestrogen in Hops (Humulus lupulus L.) and Beer." The Journal of Clinical Endocrinology & Metabolism, vol. 84, no.
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Hops & Grapes Trail
Hops & Grapes Trail Brookston, Crawfordsville Lafayette-West Lafayette, Monticello Newtown, Remington, Sheridan Brookston Crasian Brewing Company 207 S. Railroad Street, Suite B, Brookston, Indiana 47923 765-563-8339 • crasianbrewing.com Not just another craft brewing start-up, but a venture of quality, flavor and taste. Family-owned microbrewery is ready to bring Brookston, Monticello and the greater Lafayette area some of the tastiest unfiltered ales, seasonal and one-offs. The 4-barrel system allows beers to be served at the peak of freshness. Crawfordsville Backstep Brewing Company 125 N. Green Street, Crawfordsville, Indiana 47933 765-230-2337 • backstepbrewingcompany.com Backstep Brewing Co. is a craft brewery focused on providing high quality craft beers and spirits to the community of Crawfordsville. 32 Taps. Coal Creek Cellars Winery 3573 US 136, Crawfordsville, Indiana 47933 765-362-3634 • coalcreekcellarswinery.com Coal Creek Cellars Winery is a winery and vineyard located just west of Crawfordsville. The winery is housed in a beautiful 100-year-old red barn. Inside the barn, you will find a cozy and elegant tasting room with a fireplace and decks attached outside for warmer weather visits. The vineyard surrounds the barn and adds to the warm aesthetic of Coal Creek Cellars Winery. Offering 15 wine varieties. 2 Map with locations located on page 9 Lafayette-West Lafayette Brokerage Brewing Company 2516 Covington Street, West Lafayette, Indiana 47906 765-233-2767 • brokeragebrewing.com Offering a number of diverse flagship beers that remain consistent throughout the year. As well as a small number of taps that are dedicated to the latest innovative or seasonal concoction of their brew staff, or the occasional guest brew.
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India Pale Ales
India Pale Ales In the early eighteenth century as Porters were becoming hugely popular in England, the British East India Company was establishing large colonies of merchants, tradesmen and British soldiers in India. And while England was busy building an empire on which the sun never set, demand for British beer was building in India. The sea voyage to India took ships to the south Atlantic, around the horn of Africa and finally to India on a journey that would typically last about six months. The changing temperatures and rolling seas wreaked havoc with the beer and the Porters typically arrived sour, stale and flat. The Royal Navy was eager to solve this problem and provide fresh, tasty beer for British soldiers and sailors, so they put the challenge in the 1780's to British brewers of the day to brew a beer that would last through the voyage to India. George Hodgson of the Bow Brewery in London surmised correctly that higher hop and alcohol levels would help to preserve his own Pale Ale through the difficult sea conditions, so he brewed a high hopped, high alcohol version of it that did the job, eventually earning the name India Pale Ale, or IPA for short. Hodgson's beer arrived in quite pleasant condition in India and soon other brewers like Bass followed suit, creating their own IPAs and the beer market in India exploded. Click here to read Hop Union's "Introduction to Hops." As Hodgson brewed his beer well over 200 years ago, we cannot be completely certain what it tasted like, but it seems clear that his export version of an IPA was extremely bitter and very high in alcohol.
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Creature Comforts Brewing Bibo
TASTED: PILSNER Burial Beer Creature Enegren Jack’s Abby Ritual Comforts Brewing Post Shif Anonymity Brewing Bibo Lagertha AROMA: 12 AROMA: 10 AROMA: 11 AROMA: 12 APPEARANCE: 3 APPEARANCE: 3 APPEARANCE: 3 APPEARANCE: 3 FLAVOR: 19 FLAVOR: 19 FLAVOR: 19 FLAVOR: 19 MOUTHFEEL: 4 MOUTHFEEL: 5 MOUTHFEEL: 4 MOUTHFEEL: 5 94 OVERALL: 9 94 OVERALL: 10 94 OVERALL: 10 98 OVERALL: 10 What the brewer says: “Modern What the brewer says: “Bibo is What the brewer says: “Lagertha What the brewer says: “Brewed American Pils, concocted of Pils foundation a crisp, dry, and classic Pilsner. A distinct is our take on a classic Czech-style Pilsner. with Bavarian malt and hops, this everyday and primary fermentation, with the youth Continental hops favor and aroma create a Brewed with traditional European ingredi- Pilsner is bright, crisp, and refreshing.” and boldness of American IPA.” well-balanced and tastefully crafted brew.” ents plus American Mosaic Hops, this is a What our reviewers thought: What our reviewers thought: What our reviewers thought: hoppy twist on a classic style.” “Moderate hops aroma up front with a “Complex hops character is a mix of trop- “Soapy and foral hops aromas up front are What our reviewers thought: light cracker malt behind it. Hops are mel- ical fruit, citrus, and a pleasant resinous followed by a well-balanced malty sweet “Aroma has a little spicy hops but also on, lemongrass, and tea-like. Herbal and piney background. Not particularly bitter, yet pleasantly bitter-fnishing beer. Flavors smells like Mosaic with a hint of black citrus. Low sweetness and moderately low leaving pleasant slightly sweet fruit and of corn and biscuit malt mingle with noble pepper and also some corn.
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