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Hop storage techniques that preserve impact in beer

Pixel3 — Tue, 02 Jun 2020 11:31:05 +0000

We recently collaborated with the Independent Brewers Association (IBA) to create a guide to interpreting hop Certificates of Analysis (CoA). A CoA describes the hops at the time of packaging. To preserve their impact in beer, we seal our hops in oxygen barrier laminated foils that have been back-flushed with carbon dioxide. But the degradation of alpha acids and essential oils happens very quickly once the foils are opened and the hops are exposed to oxygen. Luckily, there are some simple and cost effective steps that brewers can take to keep their hops fresh and their beers consistent.

Unopened foils will last up to three years in storage temperatures of 1°C-5°C. But we know that not every foil will be used in its entirety as soon as it’s opened. Once a foil is opened the oxidisation of alpha acids begins almost immediately, and the more volatile oils (ie. Myrcene) are rapidly lost. To limit these chemical changes that directly effect impact in beer we recommend that brewers:

Refrigerate hops in storage temperatures of 1°C-5°C (or lower)
Reseal opened foils
Date and time stamp opened foils

Storage

Hops should be stored in temperatures of 1°C-5°C (or lower) at all times. Storage stability varies from variety to variety. Each hop has different levels of natural antioxidants, and varying susceptibility to oxidation. This can cause them to lose quality faster, even under identical storage conditions.

Regardless of variety, exposure to oxygen, heat and light should be avoided to preserve impact in beer. The quality of hops exposed to high temperatures will rapidly degrade. The higher the temperature, the more they will degrade. This effect has been shown to halve for every 15°C drop in temperature. And hops exposed to high levels of UV light can produce off or cheesy flavours in beer.

Hop pellets degrade more slowly in foils than whole hops. Their compact shape keeps out a lot of oxygen and allows them to be easily vacuum packed to further slow the loss of alpha acids and oils. They also take up less storage space, making it more practical to keep them refrigerated.

While hops are occasionally shipped via refrigerated freight, this is often not the case. Depending on the length and logistics of the journey, hops may be exposed to ambient temperatures for periods of time. Short durations typically have no impact on hop quality, but should be limited to no more than a few days where possible. Hop quality only becomes a factor if pellets are exposed to oxygen, direct UV light, or extreme temperature fluctuations during transit and storage. Foils are specifically designed to protect hops from both exposure to oxygen and direct UV light.

Resealing vs Wrapping

Brewers should not open foils until necessary. Once opened, the best thing to do is reseal any remaining hops in the foil using a commercial chamber vacuum sealer and return to storage temperatures of 1°C-5°C (or lower). The two key features a brewer should look for in a vacuum sealer are to ability to comfortably hold a 5kg foil, and pre-installed inert gas back-flushing capability or the option to fit a separate gas back-flushing kit. These devices start at AUD$5,000 when brand new (example here), but you can often source them second hand from restaurants. They are a particularly good investment for those with brewpubs, as it can be used in both the brewery and the kitchen. Ideally, brewers should reseal the original foils to retain the benefits of the oxygen barrier. But the next best thing is commercial grade vacuum bags. This method should result in a foil or bag that is tightly sealed while still allowing the hops to move around.

If vacuum sealing is not an option, brewers should simply squeeze all oxygen out of the foil then wrap and tape so it is as airtight as possible. The hops should then be placed back in storage temperatures of 1°C-5°C (or lower).

Best Before Date

Ideally, once a foil has been opened the hops should be used within a few days to minimise loss of alpha acids and oils. However, any remaining hops that have been resealed or wrapped in their original foil should last up to two months depending on the variety and overall exposure to oxygen.

If the re-sealed or wrapped hops are no longer in their original foils, brewers should label them with their variety, lot code, crop year, alpha acid percentage and weight before returning them to storage temperatures of 1°C-5°C (or lower). This will help determine their expected impact in beer at time of use.

One common test to determine the storage stability of a particular variety is to measure the amount of alpha acids lost over a six month period at 20°C. There is a direct relationship between the losses and the Hop Storage Index (HSI). If you know original alpha acids and the HSI, you can predict alpha acid losses and adjust your recipe accordingly to create more consistent beers. Click here for step-by-step instructions.

How you can bag the best US hops in Australia

jAmieaDMin27 — Sat, 11 Jan 2025 22:00:55 +0000

A fresh crop just landed in our cool store, so let’s talk about why you should shop with HPA to bag the best US hops in Australia and New Zealand. From experience, you know the flavour profile of US hops can differ from year-to-year and lot-by-lot. This is the reality when a large number of independent growers, spread across diverse geography, contribute to the yield of a single variety. Only a few Australian and New Zealand breweries are eligible for US hop selections, with the bulk of our market either contracting modest volumes or preferring to purchase on the spot market. Fortunately, the combined strength of HPA’s hop contracts and spot volumes means that we qualify for selections on behalf of all our brewing customers, big and small.

As regional representative of the global BarthHaas group, HPA’s seat at the John I. Haas selections table is also relatively early compared to our buying size. We’re not right at the front of the line, but we’re pretty close, which gives us the opportunity to select from high-quality lots that very few brewers get to see.

Haas have been growing hops in the Pacific Northwest for four generations. We currently supply a range of 26 different US hops, including 7 commercial releases and 3 experimental varieties from the Hop Breeding Company (HBC). HBC is a joint venture of Haas’, which means HPA have access to the best Citra^®, Mosaic^®, Sabro^®, Ekuanot^®, Talus and Krush, supported by significant quantities. We also have access to the best El Dorado^®because of Haas’ close relationship with CLS Farms.

Haas have been growing Citra^® since 1990, when it was first crossed by their Head Breeder Gene Probasco. Haas bestowed the Citra^® cultivar to HBC in 2005 when there was emerging brewer interest in a citrus variety. Haas Farm Manager Mark Sechser says there’s no one better positioned to grow a high-quality Citra^® crop, “Our practice of propagation through vegetal cuttings ensures virus-free material and true-to-typeness from the time of deployment. You could say we’re growing customer confidence from the ground up.” Haas is anticipating their new farm Longmire Ranch, located in the nearby Wenas Valley, will yield some particularly high-quality hops. Sechser explains “It’s pristine ground that has never been planted with hops, and it’s isolated from the traditional Yakima growing region, so we’re excited about the aroma potential.”

Haas equips HPA with one of the most powerful supply chains in the Yakima Valley. In addition to their internal farms, agronomists and sensory experts, Haas has a team of hop buyers who are intimately connected with growers in the Pacific Northwest. Haas Vice President of Supply Chain Management and Purchasing Pete Mahony says “The close relationships we hold with our growers ensure we receive an accurate insight into quality outcomes as the crop comes into bale receival.” From there, Haas’ panel of 30 sensory experts profile every lot of hops processed over the course of harvest. “This prepares us to run a very disciplined and systematic selections process, where we use the specific aroma profiles we have developed for many of our customers to determine which lots we show them on arrival. When crop outcomes are great, this process is easy. On the flipside, when crop outcomes are sub-optimal for whatever reason, we get to flex our sensory muscles in search of the lot that makes their eyes light up. We have purposefully built relationships with a large cross-section of growers so we always have access to a great range of aromas regardless of whether it’s been a ‘good’ year or a ‘tough’ year in terms of crop outcomes.” says Mahony.

Each year, HPA invite a small group of valued customers to the Haas Innovation Centre in Yakima, Washington to help us source the very best US hops on behalf of Australia and New Zealand. Young Henrys Head Brewer Jesse Searls was part of this group in 2024, saying “It’s a privilege to be in Yakima selecting hops, but to be part of a group that is responsible for securing the very best material for hundreds of brewers back home is very humbling. The fact that HPA actively involve their customers in this process shows how much they value our preferences and opinions. Of course, having hop sensory rockstars, such as Chris Swersey, on our side of the table certainly doesn’t hurt either.”

HPA International Business Development Manager Chris Swersey explains “The selections process involves Haas presenting 5 to 7 bale core samples for each variety based on certain specifications and contract requirements.” According to Searls “Haas take selections really seriously, which instils confidence from the get-go. You can feel the focus in the room once lots start coming out for evaluation.”

At the beginning of selections, we review the lot data and flag anything that could be cause for concern. This includes any statistically high or low results across the key parameters of HSI, alpha content, oil content, and moisture content. Once we have a feel for the material on the table, the process is very similar to how a brewer would assess a beer. Initially, we focus on fault finding. This is a visual assessment where we look for irregularities like lots of leaf and stem or abnormal colouring, as well as a sensory assessment where we look for undesirable qualities such as cheesy, musty, or intense onion and garlic aromas. This process typically allows us to exclude around half the lots on the table.

Once we have the remaining 2 to 3 lovely, bright lots in front of us, the winners are determined based on whether they are true-to-type and overall preference. “These two components are incredibly important for HPA, as we are selecting for hundreds of brewing customers who each have certain expectations of their favourite US hops. Consistently meeting these expectations is mission critical to supporting our brewing customers’ success.” says Swersey. HPA then selects a sufficient quantity of the highest ranked lots to meet total demand in Australia and New Zealand. Often one lot is big enough to fulfil demand, sometimes we need 2 to 3 lots to fulfil demand. Other times we’ll blend two lots to create a more complex mix of sensory attributes we know brewers and drinkers value.

Selections began at a time when there were relatively few hop varieties, as a tool for large brewers to hold US suppliers accountable to a certain level of quality. Today, this level of quality should be expected from any supplier, and US selections have evolved into an industry-wide event that provides valuable feedback to suppliers and growers about which sensory characteristics are important to brewers, as well as helping educate brewers about the complexities of hop growing, processing, analysis and supply. This shared understanding has helped to build stronger relationships between brewers, suppliers and growers.

Searls says “My favourite thing about US hop selections is the ‘watering hole’ moment – that unique sense of community, safety and nourishment you feel when you’re sharing a beer with a bunch of like-minded people from around the world. It makes you realise that beer is a universal language, with a rich history that is intrinsically linked with who we are a species today. It’s just so cool!”

The Haas Innovation Centre is our home away from home during selections. It becomes a hive of activity with heaps of Haas employees happy to share their extensive knowledge over top-notch beers in their beautiful beer garden. Searls attended the Haas Hops Academy on the first day, saying it was “a nice balance of super technical elements and hands-on hop rubbing and blending. They actually held a competition where we were put into teams and tasked with creating the best beer and seltzer blends using Haas’ new liquid hop products. Controversially, my team was robbed of both titles thanks to some passionate lobbying of the voters by one Owen Johnston.” Searls says “Being in Yakima for selections feels like an intravenous injection of knowledge from so many smart people all working in the beer industry. The experience is invaluable. Of course, the social aspect is incredible too.”

HPA is confident that our ‘selected by brewers for brewers’ approach to curating our US portfolio yields the highest quality hops for our brewing customers in Australia and New Zealand, big and small.

Reach out to your HPA sales rep if you’d like to discuss US hops, the selection process, or forward contracting in more detail.

Introducing Luna®

jAmieaDMin27 — Fri, 06 Feb 2026 01:44:47 +0000

We’re excited to introduce Luna®, a new flavour hop from our powerhouse breeding program and the next juicy chapter in beer innovation. Luna® is distinguished by its lush mango, dark berry and spicy citrus characteristics, alongside a high polyphenol content that elevates the flavour profile and mouthfeel. It perfectly complements other modern hops and lends itself to many popular beer styles. From Pilsners to IPAs, Luna® offers brewers creative flexibility backed by agronomic reliability.

Our hop breeding program began way back in the 1950s, when we were all about growing bittering hops like Super Pride and Topaz. Then the craft beer movement began, and we shifted our focus to flavour hops like Galaxy® and Ella.

When Dr Simon Whittock took over the program in 2007, he began sorting through our experimental hops in search of lupulin gold. He selected Vic Secret, Eclipse® and Luna® for field trials because they were born from a triploid breeding strategy that consistently delivers climate resistance, high flavour impact and cost-effective brewing performance.

Every year, our agronomy team breed new experimental hops chasing the next big flavour. Very few of those progress from field trials to brewing trials, and even less go on to be commercialised. Those that get the nod, go through more than a decade of development before receiving a name. It’s been six years since we commercialised Eclipse®, and now we’re beyond excited to introduce Luna®.

Just like our customers, our hops are big characters. When choosing a name, we like to consider both the hop’s flavour profile and its position in our portfolio. Luna® seemed like the obvious choice for a hop that is distinguished by lush mango, dark berry and spicy citrus characters, alongside a high polyphenol content that elevates the flavour profile and mouthfeel. It’s smooth. It’s radiant. It’s expansive.

Luna® was created by our breeding program in 2003, through a cross-pollination of high alpha Australian and Liberty hops. It is optimally adapted to our changing climate, with proven agronomic and sensory performance in both Victoria and Tasmania. Initially identified for its early harvest window, meaning it doesn’t overlap with Galaxy® or Vic Secret, Luna® has always performed exceptionally well in brewing trials.

Since 2012, we’ve worked with Lion, Sapporo, Firestone Walker, Stone & Wood, Balter, Little Creatures, 4 Pines and Rocky Ridge, among others, to understand its sensory profile. With an aroma intensity akin to Krush, and a biotransformation potential similar to Galaxy®, Luna® is a joy to experience in the whirlpool and dry hop.

A late whirlpool addition of 1-2g/L (0.4-0.7lb/bbl) accentuates the spicy citrus characters, which can present as marmalade when interacting with darker malts. While a dry hop of 4-10g/L (1.3-3.3lb/bbl) elevates those lush mango and dark berry flavours alongside mouthfeel. It’s quite intense and complex, but very well-balanced and a great foundation for layering other modern hops like Galaxy®, Vic Secret, Azacca® and Mosaic®.

“Luna’s seriously good in beer” says Ross Terlick, Head Brewer at Rocky Ridge. “It creates some beautifully complex notes of spicy citrus on the hot side, and juicy mango on the cold side. I can see Luna becoming a very popular hop. I honestly reckon it’s going to rival Galaxy.”

Luna is currently available in limited quantities, but we plan to progressively double production volume over the next three years, with plenty of capacity to scale operations in response to contracted demand.

“This is a new beginning” says Dr Whittock. “HPA is committed to bringing new Australian hops to market more frequently, selecting for agronomic performance in a changing climate, exceptional flavour impact, and innovative product opportunities. Our goal is to give brewers a competitive edge in the market, and beer lovers a great experience that keeps them coming back time and again.”

We’re inviting brewers to experience Luna® firsthand during this year’s Australian harvest. Every brewer who makes the journey to Victoria’s High Country for a farm tour will receive a limited-edition mixed pack of beers from Bridge Road, Bright Brewery, King River and Mountain Monk that will showcase the hop’s character across multiple beer styles.

Bright Brewery’s annual hop harvest dinner has also been reimagined as the official Luna® launch party. “It’s the perfect setting to celebrate our new hop” say Grace Irwin, Chief Marketing Officer at HPA. “Guests can enjoy a beer or two with our local growers and spin the prize wheel for everything from exclusive merchandise to crop 2026 Luna. It’s sure to be a fun evening that brings together innovative hops, exceptional beer, and the best of the High Country.”

We’ve also partnered with other members of the BarthHaas group to introduce Luna® to international markets. Haas will pour a Luna® beer at the Craft Brewers Conference in April and US harvest in September, and BarthHaas will feature it in beer at Brew Asia in October and their Inspiration Range at BrauBeviale in November.

Both BarthHaas and Haas will also highlight Luna® alongside our other uniquely Australian hops at AusFest – a new series of guided sensory sessions and high-profile collaboration beers launching later this year to coincide with the arrival of crop 2026. Together, these initiatives will bring Luna® directly to brewers around the world.

Learn more about Luna^® here, and contact your local rep to secure your supply today. Available in T90 pellets and Prysma – a liquid addition for integrating flavour throughout the brewing process, without notable bitterness.

Elite by name. Elite by nature.

HPaadMin37 — Mon, 10 Aug 2026 01:19:53 +0000

The Royal Adelaide Beer & Cider Awards (RABCA) was established in 1844. This year, the 10 trophies were dominated by home state heroes, with more than 200 medals handed out to breweries across Australia.

Deep Elite Brewing’s Fractured Traveller recently took out Champion IPA, proudly sponsored by HPA. The WA outfit is owned and operated by retired Royal Australian Submariners and strives to use local ingredients where possible. After giving them some time to celebrate their awards, we got in touch with Head Brewer and Owner Brydon Maslin to congratulate the team and ask a few questions about their beers.

Q: Congrats on your recent success at the 2026 Royal Adelaide Beer and Cider Awards – Beer. You went home with the trophy for Champion IPA and the Simon Fahey Trophy for best new exhibitor. What does this recognition mean to you?

A: To us, this has been some recognition of the hard work and effort the entire team has put into creating and distributing our product, and shows us that maybe we could be on the right track and it’s not just us that like our beers.

Q: You also earned a slew of medals, including 1 gold, 3 silver and 6 bronze. What’s the secret to making award-winning beers across multiple categories?

A: Listening to feedback and adjusting recipes where needed. Also, not pigeonholing ourselves into one area or style.

Q: Of all your beers that medalled, which 3 mean the most and why?

A: Definitely Fractured Traveller, easily the beer we’ve worked the hardest to improve. It’s a nod to navy days as Columbus was a mariner, hence the name. Next probably The Offering, as it was our first attempt at such a big, bold beer with adjuncts and ageing on fermenter additions. Next would be Pitmaster Pale, as we worked hard to get this one right, and it was a collab with one of our favourite restaurants and local WA brewers, Scene Brewing.

Q: On the journey from homebrewer to award winners, what’s the biggest milestone you’ve celebrated?

A: It’s likely the RABACA awards, as it’s the first trophy I’ve won for a beer that I’ve created and brewed myself.

Q: Do you have a favourite Aussie hop?

A: At the moment, from HPA it would be Ella, as we’ve been using it a lot in pilot brews. From other local hop farms, I’m loving Azure from Ryefield and Cluster from Margaret River Hops.