On the occasion of the nomination of hops as the "Medicinal Plant of the Year 2007", Dr. Christoph Pinzl (Head of the German Hop Museum in Wolnzach) and Dr. Martin Biendl (Head of Research and Development at Hopsteiner, Mainburg) wrote a book on this subject. Since the first edition is now out of print, a second, updated edition has now been published.

Estimates for the 2013 hop crop in Germany were finalized in the Hallertau on August 21st. We are pleased to attach a list comparing the crop results for 2012 with the estimates for 2013 for the world’s main growing areas.

At the Hopsteiner Forum in June 2013, five different wheat beers were presented to an audience of brewers and brewing scientists showing the influence of different hop varieties used for dry hopping.

For the past year, Hopsteiner has been developing an in-house sensory panel to provide additional evaluation of hop varieties and products. The Hopsteiner Sensory Panel trains on a set of sixty aroma reference standards in order to correctly identify common aromas found in hops (e.g. lemon, pine, mango, rose, etc.).

Very heavy rainfall on June 2nd and 3rd caused flooding in many Bavarian hop gardens. First

As dry hopping shows increasing importance, we are extensively investigating its influence on aroma and bitterness. At the same time we have to be aware of hops as a nitrate storing plant. In the cone concentrations of nitrate can be found up to more than 1000 mg per 100 g of hops.

As of mid-December 2012, there were 2,751 breweries with active operating permits in the United States – more than any other time in American history, according to the Beer Institute, an industry research group.

The following charts show the average relative differences between lead conductance value “LCV”