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

R-310.09.720 [2016-03] Improper Handling 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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shattering of the hop cones

pesticide spatter

foreign odor

Application/Purpose

Points are subtracted for the following:

the presence of brown or burnt lupulin due to excessively high drying temperatures, hop spoilage due to excess moisture, extensive shattering of the hop cones, visible pesticide spattering and foreign odors.

Points to be subtracted: 0−15

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.