When it comes to hops, there’s no substitute for quality. For many craft brewers, who are typically using smaller lots of a wide range of hop varieties, understanding the pelletization process and importance of pellet density can help ensure optimal results.
Peter Hoey, West Coast sales director for BSG CraftBrewing, created this presentation on hop pellet quality for the craft brewer. It includes a walkthrough of hop processing as well as best practices and tips for shipping and storage of hop pellets. Whether you are a brewpub, nano, or regional brewery, protecting your investment in the aromatic oils and acids of hops will pay dividends in the glass!
Find the slides for Peter’s talk (as well as other useful information) in BSG’s online resource guide.
BSG has made a significant investment in a new hop processing facility in the Yakima valley area of Washington. This new facility means that BSG has complete control of the entire supply chain from bale receipt and storage to shipping of finished goods in one location.
“Construction on the new facility began in early 2014, and is now complete. Feedback from visiting brewers during selection was extremely positive. Brewers are excited about what we’re doing here.” says Shane Dale, Director of Hop Operations. Hop processing in the new facility began in November 2014.
The new hop processing facility features a sealed/clean system; once the bales go into the bale-breaker, the system is completely closed all the way through to the inert atmosphere packaging. Along with this, the production room is secure, floors are sealed/polished for a clean environment, and interior walls are lined with metal panels. The entire processing facility, including all equipment selections, was designed with a focus on a total ‘Food Grade’ environment.
This brand new, state of the art equipment and environment ensures that quality and care is built into all hops coming from the facility. On pellet quality, the system is designed to maintain a constant and level feed to the pellet mill with no interruptions, allowing the pellet temperature and pellet density to be controlled with minimal fluctuation. This new technology and equipment allows the mill’s internal components to be adjusted on the fly, allowing fine-tuning of the pellet density without shutting down. Constant real time temperature monitoring, and automatic application of cooling will limit pellet temperature ensuring preservation of hop aroma.
Atmospheric controls within packaging are ensured by real time monitoring of the residual oxygen in the packaging machine, that will automatically adjust the nitrogen volume to meet designated residual limits, and ensure that every single package contains minimal residual oxygen. New packaging is also part of the plan, hitting commercial breweries and homebrew retail shops sometime in early 2015.
The ten and a half acre site offers space for continued expansion for both warehousing and additional processing capabilities for BSG Hops.
“Over the last 10 years, BSG has put a premium on working with the best growers, monitoring the quality of processing, and providing the logistics to deliver hops at their best state to craft brewers and homebrewers around the US. Bringing the processing under our control continues this commitment, and further strengthens our supply chain, quality assurance and service to our customers. They want the best hops, and we aim to deliver that.” comments Ian Ward, President of BSG.
We're still taking registration for Humulus U - East. Registration closes on October 31st. This event is going to have some fantastic speakers and information...don't miss out! Registration is only $50. You can click here and download the Registration Form if you plan on attending. Please fill out the form, scan it in and email it to Sean McGree at email@example.com, or mail it to him at:
Attn: Sean McGree
111 EAST MOXEE AVE
MOXEE, WA 98936
This event is for Professional Brewers only
Humulus U East| November 12th and 13th 2014 | Boston MA
November 12th - 6:30pm – 8:30pm
Kickoff at Trillium Brewery |369 Congress Street | Boston MA 02210
November 13th - 8am – 4pm
Sam Adams Brewery| 30 Germania Street | Boston MA 02130
101 Harborside Drive
Boston MA 02128
Humulus U East is being held in Boston MA this year on 11.13.14 - save the date! Email firstname.lastname@example.org for more information. Cheers!
The Original Sam Adams Brewery
20 Germania Street
Boston, MA 02130
Thursday, November 13, 2014
8:00 a.m. Coffee and rolls
9:00 a.m. Morning program
12:00 p.m. Lunch
1:00 p.m. Afternoon program
4:00 pm. Adjourn
This event is known to fill up quickly. You can click here and download the Registration Form if you plan on attending. Please fill out the form, scan it in and email it to Sean McGree at email@example.com, or mail it to him at:
Attn: Sean McGree
111 EAST MOXEE AVE
MOXEE, WA 98936
One of the newest hops on the scene, Medusa™ is unlike anything you’ve encountered before. Native to Colorado and New Mexico, humulus lupulus neomexicanus is an entirely different species from its European cousin, humuls lupulus lupulus. Grown exclusively by CLS Farms in Yakima WA, where 8 different varieties of neo-mexicanus are being developed.
Medusa™ delivers strong flavor and aroma characteristics of intense guava, melon, apricot and citrus fruit. Along with these highly desirable aroma and flavor characteristics, it comes in with low alpha levels. Excellent as an aroma hop in IPA’s, Pale Ales and anything that is looking for strong aromatics.
Probably one of the most striking features of this hops is it’s multi-headed cone; it adds to the allure and story of Medusa™, truly a unique hop that is sure to become the talk of the industry.
This week at the Craft Brewers Conferece, BSG CraftBrewing will be serving the New World Pilsner from Devils Backbone Brewing. Brewed with 100% Weyermann® pilsner malt and hopped with 100% native Medusa™ hops. Medusa™ adds slight peach and tropical fruit notes to this delicate lager, clocking in at 28 IBUs, 5.2% abv. Please stop by the BSG CraftBrewing BASECAMP to try for yourself.
2014 crop will be available in limited quantities
Alpha Acids: 4.8%
Beta Acids: 5.8%
Maturity: Early to mid-season