3 articles in this category
As growers hunt for better visibility into the hop market’s future, researchers are looking into how brewing and growing practices might change in ways that directly affect the character of beer.
Brewers looking for greater efficiencies and longer-lasting hop aroma, among other things, can find several avenues to explore in recently published studies.
Research into the aroma compounds that best survive the brewing process—and which hops are high in them—has changed how brewers add hops to their IPAs and other beers. As more research emerges, so do more opportunities to improve hop aroma.