Hop Products

There are plenty of levers that brewers can pull to help their hop-forward beers taste fresher, for longer, out in the wild.

From event spaces to hop products and negotiating with suppliers, here’s how some breweries are prioritizing operational sustainability in uncertain times.

That IPA has more hops than a pilsner—so, why did the head collapse so quickly? The variables are many and complex, especially when they include advanced hop products.

New hop products turn up the volume while making “fresh” a year-round flavor.

Craft brewing may not be in expansion mode, but that hasn’t slowed the surge in hop-derived—or hop-inspired—flavor and aroma products for brewers to try. Here’s a look at what’s new and on the horizon.

Even beyond hop aroma and flavor, researchers have identified a number of ways that advanced hop products and related offerings can help nonalcoholic beer taste more like the real thing.

Plenty of evidence suggests that skillfully applied hop character can make NA beers more satisfying. While making them both tasty and food-safe is a challenge, the knowledge base is growing alongside the number of hop products that can help.

New varieties and products on the immediate horizon range from a defiantly intriguing public hop to compounds that might emulate “sticking your head in a bag of weed.” Will you apply the eye dropper, or the sledgehammer?

Brewers looking for greater efficiencies and longer-lasting hop aroma, among other things, can find several avenues to explore in recently published studies.

As small-scale brewers warm up to products once viewed as industrial shortcuts, the options continue to widen, and knowledge about how best to use them only deepens.

Hop harvest in the Southern Hemisphere begins in March. In the first of two reports on what’s new with hops Down Under, we zoom in on the recent dynamism in New Zealand hop-growing.

In the first of a three-part series focusing on hop products that weren’t available to 20th-century brewers, Stan Hieronymus zooms in on all the potential of a pellet.

New hop-derived products for aroma and flavor are appearing faster than brewers can learn how best to use them. Stan Hieronymus is here with a primer.