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67. An overview of hop products for the production of wort and beer

P. E. DAVIDSON (1), M. Sutton (2), S. Cocuzza (3); (1) S.S. Steiner, Pottsville, PA, U.S.A.; (2) S.S. Steiner, Germantown, TN, U.S.A.; (3) S.H. Steiner, Mainburg, Germany


As the number of breweries and people employed as brewers continues to grow, in addition to operational challenges with increased hopping rates used to produce hop forward craft beers, there is a growing need for information regarding the portfolio of hop products available to the brewer. Where brewers may be familiar with general use of whole leaf hops and type 90 pellets, they may not necessarily be aware of the efficiency of these products. By extension, there are many other hop products available that can help the brewer improve quality, efficiency, and reduce cost. In this overview, the production, application, efficiency, and logistical considerations of various hop products are considered.

Phillip Davidson began his brewing career in 2007 with D.G. Yuengling & Son in his hometown of Pottsville, PA, working through cellaring operations and into the brewhouse. In 2009 he attended the MBAA Brewing and Malting Science Course. In 2011 Phillip became secretary of MBAA District Philadelphia. Phillip joined S.S. Steiner as a sale representative to craft breweries in 2012 and in 2013 received a diploma in brewing technology from the Siebel Institute. Phillip was elected vice president of MBAA District Philadelphia in 2014.

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