/ RAW MATERIALS / Raw Hops and Hop Products / Visual Inspection of Raw Hops

R-310.08.710 [2016-03] Disease, Pests and Seed Content in Whole Hops

In the past, the only method available for evaluating hop quality was manual examination and evaluation. With the development of more discriminating analysis methods, manual evaluation has become less essential.

Today, it is used for the general differentiation of hop varieties as well as in the determination of physical quality defects. Manual examination methods are still commonly employed by hop growers and hop brokers for the evaluation of hop quality, for example, at trade exhibitions. In the standard method for manual hop evaluation developed by the Wissenschaftliche Kommission des Europäischen Hopfenbaubüros (see form below), up to 100 points may be awarded for positive quality attributes, while up to 30 points may be subtracted for negative ones [1].

Literatur

H. Kohlmann, A. Kastner, Der Hopfen 183, Hopfen-Verlag, Wolnzach, 1975

show less

bronze leaf discoloration

spider mites

reddish discoloration

gall midges

cone death

excessive leaf growth

fertilization

Application/Purpose

Hops are evaluated with regard to damage caused by infection with Peronospora, as well as damage caused by pests such as black spots (aphids), bronze leaf discoloration (spider mites), reddish discoloration (gall midges) and cone death, in addition to excessive leaf growth and fertilization. Discoloration due to wind damage is not penalized.

Points to be subtracted: 0−15

Scope of Application

Whole hops intended for use in beer brewing or elsewhere in the food industry

Principle

Evaluation of the appearance of hop cones is performed through visual and manual inspection.