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The first harvest of Humulus lupulus (var. Cascade) in Brazil in 2016 originated as an aromatic hop that nowadays is gaining attention from the brewery industry. However, the chemical composition and the properties of this hop have not been well documented to date. In this study, the chemical profile of the phenolic compounds and essential oils of Cascade hops produced in Brazil (BH) and the USA (UH) was determined. The major phenolic compounds identified by LC-ESI-MS-MS in BH and UH were protocatechuic acid, isoquercitrin, and ferulic acid (4.18–11.39; 2.44–4.90; and 1.45–4.48 mg 100 g−1, respectively). The profile of essential oils was shown to differ between the two samples. The compounds trans-β-farnesene (20.60%), β-selinene (18.78%), myrcene (16.57%), and α-selinene (16.22%) were the main compounds in the BH essential oil, while the essential oil of UH showed a high content of α-humulene (35.35%), myrcene (22.35%), β-caryophyllene (12.81%), and trans-β-farnesene (10.59%). A higher antioxidant activity (by DPPH and ABTS) was observed for hop extracts when compared to the essential oils. The results indicated that the Brazilian hop sample analyzed had higher radical scavenging when compared to an American hop sample (associated with its bioactive compound composition). The Cascade hop from Brazil appears to be a high-quality raw material showing significant potential for future industrial applications. [ABSTRACT FROM AUTHOR]

In four-year experiments, hop was treated with 7 biologically active substances in two terms during vegetation: Lignohumate max (a mixture of humic acids and fulvic acids), Lexin (a mixture of humic acids and fulvic acids enriched with auxins), Lexenzym (a mixture of humic acids and fulvic acids enriched with auxins, phytohormones and enzymes precursors), Ascophyllum nodosum seaweed extract, synthetic auxin, humic acids and fulvic acids alone. The chlorophyll content was monitored after the application both in the vine leaves and in the branch leaves. After harvesting of the hops from the individual treatments, the yield of dry hops was determined and the cones were analysed for the content of alpha bitter acids. The results show that the most effective hop treatment was the application of Lexin and Lexenzym. The Lexenzym treatment provided a yield of dry hops of 1.86 t/ha, i.e. 0.47 t/ha higher compared with untreated control. The Lexin treatment provided yield higher by 0.41 t/ha of dry hops compared with the untreated control, while the harvested cones contained the most alpha-bitter acids (4.57%). [ABSTRACT FROM AUTHOR]

This article is aimed at the analysis of the hop drying process that has been carried out in the chamber dryer of Rakochmel Co. Ltd. in Kolešovice with the Saaz hop variety. The values measured by means of dataloggers as well as fixed sensors show an identical trend. When the hops fall over from one slat box onto another, the drying air temperature declines and the relative humidity rises. A sharp increase in the relative humidity gradually decreases starting with the first slat box and finishing with the emptying conveyor, which points to a gradual levelling of the relative humidity and hop moisture. The hop moisture content, determined from laboratory samples, logically decreases depending on the measurement time. In comparison to belt dryers, chamber dryers clearly ensure continuous and more gentle drying during which the hops are not overdried and a moisture content of 10% is achieved practically only at the outlet of the dryer prior to conditioning. [ABSTRACT FROM AUTHOR]

An important factor in hop growing is the process of drying. For this purpose belt dryers with follow-up conditioning are the most widespread but they are not ideal. In this respect, an analysis of the drying process was carried out in the belt dryer of Agrospol Velká Bystřice Co., Ltd. for the 'Saaz' hop variety. Drying parameters were monitored by means of fixed sensors, continuously sensing data loggers and samples taken for laboratory analysis (hop moisture, alpha and beta bitter acids, Hop Storage Index (HIS). The process of drying showed that hops are practically dry (10 ± 2.0% of moisture) already at the end of the second belt or possibly at the beginning of the third belt. It was also proved that hops are over-dried (moisture of 4 to 8%) and then they are adjusted by conditioning to the final moisture content of 8-10%. Excessive drying leads to cone disintegration, which makes any manipulation with hops for purposes of further processing difficult and results in greater losses of lupulin. [ABSTRACT FROM AUTHOR]

Beer flavour and aroma depend mostly on the hop variety used in the brewing process. For this reason it is of crucial importance for brewers to be certain about the botanical origin of the hop variety. Metabolic fingerprinting is one of the approaches that can be used for determination of the botanical origin of many agricultural and food products. The aim of the current work was to differentiate between the five most important hop varieties in Slovenia. Gas chromatography, high-performance liquid chromatography (HPLC) and Fourier transform infrared spectroscopy were carried out in combination with three different chemometric methods - principal component analysis, regularized discriminant analysis and hierarchical clustering - on 121 hop samples. The chemometric classification of the hop varieties was obtained with nearly 100% success. The best results were obtained with GC and HPLC data, within one year of harvesting. Copyright © 2016 The Institute of Brewing & Distilling [ABSTRACT FROM AUTHOR]

Humulus lupulus (hop) cone is a key ingredient of beer, which determines its taste and aroma. Thus, it is necessary to control its cultivation conditions to acquire suitable quality. Here, cultivation conditions, such as pruning, blooming, and harvest timings, were modified for the Saaz hop variety in the Saaz region of Czech Republic. We investigated the correlation between the abovementioned cultivation factors and hop aroma characteristics, chemical components, appearance, yield, and beer quality in four locations and in three years. Harvest timing had a significant impact on the amount of essential oils, especially monoterpenes. Among them, linalool, geraniol and myrcene, which contribute beer hoppy aroma, increased with delay in harvest timing. These impacts caused by harvest timing were confirmed in all 4 locations and in all 3 years. Our findings suggest that harvest timing influences the intensity and quality of beer hoppy aroma. [ABSTRACT FROM AUTHOR]

This article deals with the roller conveyor which constitutes a part of a machine line to separate the hops harvested from low trellises. Various parameters affecting the right operation of this roller conveyor are examined. In the last season a model of roller conveyor designed and constructed for this purpose was subject to experimental verification with the objective of integrating it in the actual line. Dependency of hop matter falling through on the gap size between rollers was examined. They were standard, commonly used rollers. In 2015 rollers with a different diameter and different profile of metal welded collars were designed and produced. The new construction allows for reducing the gap between rollers up to 20 mm. As compared to the former solution including rollers of 60 mm in diameter, this one constitutes a difference of 28 mm. The measurements in the season of 2015 were conducted using these new rollers and there were two parameters to examine. They were the gap size between rollers and rotation frequency of the rollers. The measurements were carried out using a hop matter sample taken from low trellises. The dependency of the hop matter falling through was being examined for 3 gaps (28, 24 and 20 mm) between rollers and for three rotation frequencies of the rollers. The measurements revealed that with a setting resulting in the smallest possible gap between rollers (20 mm) by up to 15% more leaves can be separated, compared to the rollers of 80 mm in diameter, and by approx. 60% more leaves compared to the former solution including the rollers of 60 mm in diameter. Furthermore it was found that a change in rotation frequency of the gaps does not affect the separation of leaves in any significant way. [ABSTRACT FROM AUTHOR]

An essay is presented on indigenous labor and the history of the hops industry in the western U.S. Emphasis is given to Native Americans of the Pacific Slope region and hop picking as a means to articulate sovereignty, establish leadership credentials, and foster kinship bonds. Other topics include the labor patterns of growing and harvesting hops for beer production, the assimilation of Native Americans, and self-sufficiency.

This paper deals with a roller conveyor which forms a part of the separating machine for hops harvested from low trellises. One of the parameters that influences the correct operation of this conveyor is tested, namely the gap between the rollers. The aim of the test was to discover whether the fact that hop matter falls through the rollers depends on the size of the gap between the rollers. For testing purposes a model of the roller conveyor was designed, made, and subsequently tested in a series of experiments with the purpose of integrating it into a separating machine. The measurements were carried out using a sample of hop matter harvested from low trellises. The dependency of falling matter upon the gaps was determined in view of eight gaps between the rollers. The measurements revealed that the gap size has an influence on the falling of hop cones and small-sized admixtures only if the gap size is larger than the size of the hop cones. At the same time, this parameter has no substantial influence on the separation of mediumlength and long stems which were separated perfectly. [ABSTRACT FROM AUTHOR]

Background Most traits targeted in the genetic improvement of hop are quantitative in nature. Improvement based on selection of these traits requires a comprehensive understanding of their inheritance. This study estimated quantitative genetic parameters for 20 traits related to three key objectives for the genetic improvement of hop: cone chemistry, cone yield and agronomic characteristics. Results Significant heritable genetic variation was identified for α-acid and β-acid, as well as their components and relative proportions. Estimates of narrow-sense heritability for these traits (h2 = 0.15 to 0.29) were lower than those reported in previous hop studies, but were based on a broader suite of families (108 from European, North American and hybrid origins). Narrow-sense heritabilities are reported for hop growth traits for the first time (h2 = 0.04 to 0.20), relating to important agronomic characteristics such as emergence, height and lateral morphology. Cone chemistry and growth traits were significantly genetically correlated, such that families with more vigorous vegetative growth were associated with lower α-acid and β- acid levels. This trend may reflect the underlying population structure of founder genotypes (European and North American origins) as well as past selection in the Australian environment. Although male and female hop plants are thought to be indistinguishable until flowering, sex was found to influence variation in many growth traits, with male and female plants displaying differences in vegetative morphology from emergence to cone maturity. Conclusions This study reveals important insights into the genetic control of quantitative hop traits. The information gained will provide hop breeders with a greater understanding of the additive genetic factors which affect selection of cone chemistry, yield and agronomic characteristics in hop, aiding in the future development of improved cultivars. [ABSTRACT FROM AUTHOR]

Highlights: [•] Automatic throughput control of stationary hop picking machine could be beneficial. [•] The suitability of capacitive throughput unit as a source of electronic control signal has been tested. [•] Linear dependence of capacitive throughput unit signal on wet hop cones throughput was found. [•] Output voltage signal from capacitive throughput unit can be used as a base for hop picking machine throughput control. [Copyright &y& Elsevier]

The article discusses the hop industry in the Willamette Valley of Oregon, focusing on the years 1865 to 1905. It examines cultural, social, and environmental themes, particularly analyzing social facets of hop picking. The author comments on the place of Willamette Valley hops in the local economy and the global economy. He reflects on the role of farmer Ezra Meeker, who wrote the book "Hop Culture in the United States Being a Practical Treatise on Hop Growing in Washington Territory, From the Cutting to the Bale."

Excerpts from the "British Journal of Nursing" are presented including articles from the July, 1909 issues regarding hospital ships and occupational health nurses, and an article published in September, 1909 about the health of hop pickers.