For the period 2019 to 2023, the Bavarian State Research Center for Agriculture is conducting a survey of yields and qualities of selected crops within the framework of a production and quality initiative. On behalf of the IPZ Hops Working Group, the Hopfenring group serves as a partner in this initiative. The following is a summary of the objectives of these hop projects and of the results for 2021.
During the period between August 17 and September 28, one hop bine each of Hallertauer Mittelfrüh, Hallertauer Tradition, Perle, Hersbrucker Spät, Hallertauer Magnum and Herkules (5 aroma and 7 bitter varieties) were harvested in 10 commercial hop gardens, in different locations in the Hallertau, and dried at weekly intervals. The following day, an accredited laboratory analyzed the green hops at a 10-percent moisture content for their dry matter and alpha acid content. These data were transmitted to the LfL hop advisory service for evaluation. The results were tabulated, averaged, converted to graphic representations, and posted with comments on the Internet. These postings provided hop growers with information about optimal harvest maturities of the most important hop varieties.
Figure 4.16: Monitoring of the development of alpha acid levels in 2021 for the most important aroma varieties
43
