With proper and quality processing, besides traditional hops in bales, other hop products are increasingly sought after in brewing processes. In addition to maintaining the aroma and its characteristics, additional hop products often offer a great alternative to using traditional forms of hops.
HOPS IN BALES
Hops in bales or hops “natur” are the most traditional form of hop production.
When the hops ripen on the hop field, they are harvested and transported to the production plan as soon as possible, where the machine separates cones from the plant and leaves. Machines are used for treatment process. After mechanical separation, the cones are transported to drying lines, where they are dried to a moisture level of about 8 %. The drying process takes about a day. After drying, cones are transported to refrigerating chambers, where they are cooled down to room temperature. This is followed by a process of drying, cooling and packing in bales weighing 60 kg, which are then ready for transport. Hop bales are made of sachets or synthetic materials.
We offer hops in bales packed in sacks (RB60) or vacuumed in packages weighing 5 kg (VACPAC) with minimized oxygen content.
Product stability:
Hop bales are relatively unstable, as they are very quickly affected by the elevated temperature and humidity, which together alter the contents of packaged hops. Changes in hops are smaller if the bales are stored in a cold room at a temperature of about 0 – 5 °C.
Product benefits:
The traditional form of hops used in brewing processes.
HOP PELLETS TYPE 90
Smaller packing volume, preserved brewing characteristics
The hops transport bales are physically open and hops are then further inspected by machine. An additional examination eliminates any foreign matter and impurities that may remain mixed in the process of packing hops into bales. Dried hop cones are ground into hop powder in the process of briquetting, which is then pressed into pellets on a briquetting machine. Pellets are the same size and composition according to the type of hops used to produce the pellets. After production, the pellets are transported to the pellet silo, which is connected with the production line. The pellets are packed into 10 kg aluminum triplex bags or according to customer needs. During the packing phase, oxygen is displaced from the bags by blowing-in CO2.
Processing operations:
Typical pellets from HMEZAD exim d.d. company are made in the process of grinding and pressing a sorted hops variety that has been previously controlled and tested in the laboratory. Hops processed into pellets are physically more acceptable.
Product stability:
Hmezad pellets retain the basic characteristics of hops required for brewing beer. Packing in aluminum bags and extraction of oxygen significantly increase the preservation of the quality of the pellets, especially alpha acids and essential oils. Storage is recommended in cold place, preferably in a refrigerating chambers at the temperature from 0 up to 5°C.
Product benefits:
- The homogenity of the hop products,
- Saving on transportation costs,
- Reduced storage needs,
- Lower manipulation costs,
- Smaller packaging volume,
- No impurities or foreign objects,
- Maintenance of basic brewing characteristics,
- Preservation of brewing aroma
- Prevention of product oxidation.
CONCENTRATED HOP PELLETS TYPE 45
Improved brewing characteristics – preserved sensory characteristics
Concentrated pellets are made in the process of grinding and pressing a sorted hops variety that has been previously controlled and laboratory tested. The difference in pellet preparation lies in the mechanical separation of ground hops, which is concentrated by separation.
Hops are ground and cooled to the temperature of 20 °C. This cooling separates the lupulin. With a specialized process, the lupulin is separated from the cone and the stalk. The concentration of alpha acids is accomplished by the addition of a basic dry product, which serves as the basis of concentrated pellet-shaped lupulin. These concentrated pellet forms result in pellets with an increased level of characteristics required for beer production while maintaining sensory characteristics.
Product stability:
Concentrated pellets retain the basic characteristics of hops required for brewing beer. Packing in aluminum bags and extraction of oxygen significantly increase the preservation of the quality of the pellets, especially alpha acids and essential oils. Storage is recommended in cold place, preferably in a refrigerating chambers at the temperature from 0 up to 5°C.
Product benefits:
- The homogenity of the hop products,
- Saving on transportation costs,
- Reduced storage needs,
- Lower manipulation costs,
- Smaller packaging volume,
- No impurities or foreign objects,
- Maintenance of basic brewing characteristics,
- Preservation of brewing aroma
- Prevention of product oxidation,
- Reduced amount of nitrogen and chemical sediment,
- Increased possibility of standardization of alpha acids,
- Reduction of the plant part of hops.
HOP CO2 EXTRACT
Maintaining basic characteristics compared to natural hops is very high and has not decreased over the years.
The extraction process is made with carbon dioxide. The extraction process concentrates all the essential hop components (alpha acids, beta acids, oils …) in CO2. The products is extremely pure and has a very good storage value.
During the extraction process, unnecessary and bad substances (hard resins, perishable resins, tannins, nitrogen, chemicals, fats, waxes, etc.) are extracted from the hops. The production of beer with the extract is the same as the basic method or even better because of the purity of the product.
The production of the extract itself is based on high-quality CO2 treatment technology. The production process is designed to minimally affect the basic characteristics.
When brewing beer, the aroma of the hops in the extract is doubled over the traditional brewing of natural hops. Almost all essential oils are retained in the extract and the basic aroma of each hops used in the production is retained.
Product stability:
The hop extract remains stable and retains all hop values for an extremely long time. Alpha acids and all essential oils are retained. A properly canned extract in a refrigerator can retain all its values for many years. The temperatures at which the extract is stored can range from 0 °C (minimum) to 20 °C (maximum). Maintaining basic characteristics compared to natural hops is very high and has not decreased over the years.
Product use:
- The product is gold-green-brown in colour and very thick,
- Alpha acid concentration varies by species, alpha acids are in the ration of 25% to 65%,
- Beta acid concentration varies by species, beta acids are in the ratio of 15% to 38%,
- The oil concentration in the hops is between 3% and 12% (differs by hops variety),
- Extract packaging according to the needs of the alpha acids and according to the weight desired by the customer,
- The following cans are available: 0.5kg, 1.0 kg, 2.0 kg, 3.0 kg, 4.0 kg.
Product benefits:
- The homogenity of the hop products,
- Saving on transportation costs,
- Reduced storage needs,
- Lower manipulation costs,
- Smaller packaging volume,
- No impurities or foreign objects,
- Maintenance of basic brewing characteristics,
- Preservation of brewing aroma,
- Prevention of product oxidation,
- Reduced amount of nitrogen and chemical sediment,
- Increased possibility of standardization of alpha acids,
- Reduction of the plant part of hops.
