Biological activity of composts obtained from hop waste generated during the brewing

New ways of managing hop sediments from brewing and fermentation of beer are constantly being sought and the existing ones improved as part of the circular economy. These wastes are not generated in large amounts, but the absence of their proper characteristics may lead to further processing errors. The study analyses the composting of hop waste under laboratory conditions and the effects of the biological activity of composts introduced into the soil. The study was carried out on two-hop sediments from two different technological stages of beer production: hot trub (HT) and spent hops (SH). Chemical, microbiological and biochemical analyses, as well as the assessment of phytotoxicity to Lepidium sativum L., were performed in the materials. The results proved that, due to their formation technology, the tested feedstocks are safe from an epidemiological point of view and are not a source of microbial contamination. Inhibitory properties for plant development were found for HT and it most likely results from the organic compound content. The mineral composition of hot trub does not exclude composting if its share in biomass is low. Spent hops (SH) were characterised by a significant total nitrogen content, which affected the composting process. Composting this sediment required the selection of substrates with a wide C:N ratio. The number of microorganisms inhabiting the analysed material was very diverse and varied depending on the type of sediments. The sample that contained the composted SH from dry hopping had a much larger number of microorganisms than the sample with HT from wet hopping.