/ RAW MATERIALS / Raw Hops and Hop Products / Visual Inspection of Raw Hops

R-310.03.731 [2016-03] Color and Luster of Whole Hops

In the past, the only method available for evaluating hop quality was manual examination and evaluation. With the development of more discriminating analysis methods, manual evaluation has become less essential.

Today, it is used for the general differentiation of hop varieties as well as in the determination of physical quality defects. Manual examination methods are still commonly employed by hop growers and hop brokers for the evaluation of hop quality, for example, at trade exhibitions. In the standard method for manual hop evaluation developed by the Wissenschaftliche Kommission des Europäischen Hopfenbaubüros (see form below), up to 100 points may be awarded for positive quality attributes, while up to 30 points may be subtracted for negative ones [1].

Literatur

H. Kohlmann, A. Kastner, Der Hopfen 183, Hopfen-Verlag, Wolnzach, 1975

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Application/Purpose

Desired appearance: yellowish green, with a silky sheen

Depending upon the variety, the predominant color may be yellow or green. Hops with a color and luster deviating from the norm may be exhibiting or been subjected to the following:

greyish green cones:	immature hops
yellowish red to reddish brown hops:	overly mature or aged hops
dark brown (brittle) cones:	overheating as a result of excessive humidity
reddish to brown spots:	wind or hail damage, discoloration from red spider mites
sooty cones:	infection with black molds
white traces on shriveled cones:	infection with powdery mildew

Points to be awarded: 1−15

Scope of Application

Whole hops intended for use in beer brewing or elsewhere in the food industry

Principle

Evaluation of the appearance of hop cones is performed through visual and manual inspection.