Hopsteiner | Product Information

PRODUCT
INFORMATION
Quality since 1845
www.hopsteiner.com

2
ABOUT HOPSTEINER | PRODUCT INFORMATION

A LOVE OF HOPS MEETS
INNOVATIVE SPIRIT
Passion for hop products
For six generations, our company has been dedicated to our love of
hops in all their diversity. From its beginnings as a hop trading company
in 1845, Hopsteiner has evolved into one of the world's largest trading
houses for hop products. Our own hop farms and processing plants
enable us to exploit the full diversity of hops.
Decades of experience coupled with a great deal of passion and highly
motivated employees enable us to meet our customers’ every need and
wish, supporting them with expert advice.
In this brochure you’ll find an overview of our many different products
and their areas of application, and get to know our company even better.
Your Team Hopsteiner
March 2024
FURTHER PRODUCT
INFORMATION
hopsteiner.com
info@hopsteiner.de
HOPSTEINER
3

WE PUT
ALL OUR
EXPERIENCE
INTO OUR
PRODUCTS
EVERY DAY.
4
OUR PRODUCTS | PRODUCT INFORMATION

OUR PRODUCTS
Hops in all their many forms
HOPS & PELLETS
Leaf Hops 12
(Bales or vacuum packs)
Pellets Type 90 13
Pellets Type 45 14
Lupulin Powder 15
Lupulin Pellets 15
Iso-Pellets16
(Type 90 & Type 45)
Stabilized Pellets 17
(Type 90 & Type 45)
HardResin Pellets 18
Polyphenol Aroma Pellets 19
BITTERING EXTRACTS
Total Resin Extract 22
CO2-Hop Extract 23
HopFlow24
AlphaExtract25
Iso-Kettle Extract (IKE) 26
Iso-Kettle Extract (PIKE) 27
Light Stable Kettle Extract 28
Iso-Extract 30 % 29
Rho Iso-Extract 30 % 30
Rho Iso-Extract 10 % 30
Rho-S 30 % 31
Tetra-S31
Tetra Iso-Extract 32
Hexa Iso-Extract 33
Hexa-Tetra-Blend33
FLAVORING EXTRACTS
AromaExtract38
Light Stable AromaExtract 38
Salvo®40
SalvoPlus®41
Hop Oils Type DRY 42
Hop Oils Type NOBLE 43
Hop Oils Type ESSENTIAL 44
Hop Oils Type SELECTED 45
Hop Oils Type HOPTANICAL 46
BEYOND BREWING PRODUCTS
Special Hop Products 48
HOPSTEINER
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HOP VARIETIES BY HOPSTEINER
Hop research for a secure future
Hops are our life. And to ensure that
the plant and the resulting products
continue to meet the demands and
challenges of the future, we are
constantly researching ever more
resistant and robust varieties. In collaboration
with research universities
and institutes, we keep our eye on
the ball when it comes to modern
analytical methods, production technologies,
yield optimization and new
breeds.
on plants. We are researching new
cultivars that are better able to cope
with these stressful situations and are
more tolerant of pests while requiring
less water and crop protection products.
And of course, new varieties also introduce
completely unique and novel
flavors with impressive versatility and
diversity.
Climate change is being felt by everyone.
Long periods of drought and
heat, in particular, are taking their toll
AKOYA
Citrusy
Miscellaneous
Fruity
Sugarlike
Floral
Resinous
Herbal
Spicy
Aroma Specification:
tea, spicy, green fruit, pepper
Yield: 2,000–2,500 (kg/ha)
Total Oils: 1.5–2.0 (ml/ 100g)
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HOPSTEINER HOPS | PRODUCT INFORMATION

EACH HOP VARIETY DEVELOPS ITS
OWN UNIQUE AROMA AND ALLOWS
FOR INDIVIDUAL FLAVORS.
ALTUS
Citrusy
DELTA
Citrusy
SUPER GALENA
Citrusy
Miscellaneous
Fruity
Miscellaneous
Fruity
Miscellaneous
Fruity
Sugarlike
Floral
Sugarlike
Floral
Sugarlike
Floral
Resinous
Herbal
Resinous
Herbal
Resinous
Herbal
Spicy
Aroma Specification:
spicy, resinous, tangerine
Yield: 3,200–3,500 (kg/ha)
Total Oils: 3.0–4.4 (ml/ 100g)
Spicy
Aroma Specification:
spicy, earthy, ginger, citrusy
Yield: 1,600–2,000 (kg/ha)
Total Oils: 0.5–1.1 (ml/ 100g)
Spicy
Aroma Specification:
grass, spicy
Yield: 2,800–3,000 (kg/ha)
Total Oils: 0.8–2.5 (ml/ 100g)
HOPSTEINER
7

EUREKA!
Citrusy
HELIOS
Citrusy
Miscellaneous
Fruity
Miscellaneous
Fruity
Sugarlike
Floral
Sugarlike
Floral
Resinous
Herbal
Resinous
Herbal
Spicy
Aroma Specification:
black currant, dark fruits, strong
herbal notes, pine tree
Yield: 2,800–3,000 (kg/ha)
Total Oils: 2.5–4.4 (ml/ 100g)
Spicy
Aroma Specification:
clean bitterness with stone fruit,
pine, and spicy notes
Yield: 3,600–3,900 (kg/ha)
Total Oils: 1.5–2.0 (ml/ 100g)
FUTURE CULTIVARS WILL
BE MORE RESISTANT AND
RESILIENT.
ALORA
NEW
LOTUS
SOLERO
Citrusy
Citrusy
Citrusy
Miscellaneous
Fruity
Miscellaneous
Fruity
Miscellaneous
Fruity
Sugarlike
Floral
Sugarlike
Floral
Sugarlike
Floral
Resinous
Herbal
Resinous
Herbal
Resinous
Herbal
Spicy
Aroma Specification:
peach, yuzu fruit,
sweet melon, apricot
Yield: 2,500–2,800 (kg/ha)
Total Oils: 0.8–1.3 (ml/ 100g)
Spicy
Aroma Specification:
orange, vanilla, berry,
tropical fruits
Yield: 2,200–2,600 (kg/ha)
Total Oils: 1.5–2.5 (ml/ 100g)
Spicy
Aroma Specification:
tropical fruits, mango,
passion fruit
Yield: 2,500–2,800 (kg/ha)
Total Oils: 1.5–2.0 (ml/ 100g)
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HOPSTEINER HOPS | PRODUCT INFORMATION

The flavors of
different hop
varieties can
vary greatly,
making it
possible to
create very
different
products.
APOLLO
Citrusy
Miscellaneous
Fruity
Sugarlike
Floral
Resinous
Herbal
Spicy
Aroma Specification:
lime, grapefruit, pine
Yield: 2,900–3,000 (kg/ha)
Total Oils: 0.8–2.5 (ml/ 100g)
BRAVO
Citrusy
LEMONDROP
Citrusy
SULTANA
Citrusy
Miscellaneous
Fruity
Miscellaneous
Fruity
Miscellaneous
Fruity
Sugarlike
Floral
Sugarlike
Floral
Sugarlike
Floral
Resinous
Herbal
Resinous
Herbal
Resinous
Herbal
Spicy
Aroma Specification:
orange, candied lime, fruity, floral
Yield: 3,000–3,500 (kg/ha)
Total Oils: 1.6–2.4 (ml/ 100g)
Spicy
Aroma Specification:
lemon, green tea, light melon
Yield: 2,450–2,900 (kg/ha)
Total Oils: 1.5–2.0 (ml/ 100g)
Spicy
Aroma Specification:
pineapple, pine, citrus
Yield: 2,800–3,100 (kg/ha)
Total Oils: 2.5–4.0 (ml/ 100g)
HOPSTEINER
9

OUR HOP
PELLETS
10
HOPS & PELLETS | PRODUCT INFORMATION

HOPS & PELLETS
Leaf hops and various types of pellets
Hop pellets are prepared purely by mechanically
processing the raw hops. Dried
hop cones currently account for the smallest
share of the product range and are
rarely used in breweries in their unprocessed
form (e.g. as a Vacupack).
PELLETS TYPE 90 AND TYPE 45
To preserve the valuable hop profile for
the brewing process, leaf hops are processed
into pellets of Type 90 and Type
45. The production process ensures very
good homogenization of the hop batches
used and therefore consistent quality within
the processing batches. Pellets Type
45 are produced at extremely low process
temperatures as low as to -40 °C to optimally
separate the lupulin from the other
plant components in the hops. In the next
process step, the ingredients are standardized
to a desired level of bitterness.
The production process thereby compensates
the natural fluctuations present in
the harvested raw hops.
OTHER PELLET TYPES
In addition to classic Type 90 and Type
45 hop pellets, we also produce special
or particularly highly enriched pellet products.
Stabilized and Isomerized Pellets increase
efficiency in the brewing process,
while HardResin Pellets and Polyphenol
Aroma Pellets contain only selective hop
substance groups. Lupulin Pellets and
Lupulin Powder represent the maximum in
terms of mechanical concentration of the
brewing-relevant ingredients and therefore
offer the most intense bitterness and
aroma.
HOPS IN PRODUCT
FORM OFFER MANY
ADVANTAGES – AND
ENSURE THE BEST
BREWING RESULTS.
The significantly reduced volume of pellet
products – 75 to 80 percent of that of raw
hops – means that they are much easier
to handle in the brewing process, as well
as during storage and transport. All pellet
products are optimally packaged in an
oxygen-free atmosphere in foil pouches
that protect the contents from light and
gas, finally packed in cartons of various
sizes.
HOPSTEINER
11

LEAF HOPS
Unprocessed natural product
The term Leaf Hops refers to the natural
hop cones that are dried in their original
state immediately after harvesting. These
hop cones contain oils, resins (primarily
alpha and beta acids) and polyphenols,
which are relevant for the brewing process.
After all, these are the components
that contribute to the desired bitterness
and characteristic hop aroma in beer.
Leaf hops can be used in both the hot and
cold (dry hopping) areas of the brewery.
The hop aroma and hop bittering substances
are introduced by high temperatures
in the brewhouse, and also when they
come into contact with cold beer. The
point at which the leaf hops are used in
the brewing process, determines how pronounced
the bitterness or aroma is in the
final product.
Leaf hops cannot be stored for long periods
of time and should ideally be kept in
a cool place. To improve storage stability,
leaf hops are also available in Vacupacks.
This compressed and airtight packaging
ensures that the high quality of the raw
hops is maintained for a significantly longer
period of time than would otherwise
be possible.
Usage: Use in the hot and cold area of
the brewery to achieve bitterness and/or
a hop aroma in the beer.
Highlight: Unprocessed hop product, no
change to the original composition of the
dried, freshly harvested hop cones.
DATA SHEET
LEAF HOPS
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HOPS & PELLETS | PRODUCT INFORMATION

DATA SHEET
PELLETS
TYPE 90
PELLETS TYPE 90
Greater stability, higher yield, better storage
Pellets Type 90 are a hop product
that can be used in the hot area
during wort boiling as well as in
the whirlpool, contributing to the
desired bitterness and the characteristic
hop aroma of the beer. The
typical bitterness or aroma of the
variety can be intensified or reduced
depending on when Type 90
pellets are used in the brewing
process. However, this product
can also be used in the cold area
for dry hopping, to give the beer
an intense hop aroma.
Type 90 pellets have practically
the same composition as the hop
cones of the variety used. One
important difference is that they
allow higher yields to be achieved
compared to leaf hops. This
means that more of the valuable
ingredients can be used efficiently
with Pellets Type 90. These pellets
also guarantee consistent quality
thanks to a homogeneous production
process, which is crucial for
reliable beer production.
Another advantage of Pellets Type
90 is their better storage over raw
hops, which helps to preserve the
quality of the hops for a longer period
of time. At the same time, the
more compact pellets enable space-saving
storage, reducing storage
and transport costs, which is
of particular interest to breweries.
Usage: Use in the hot and cold
areas of the brewery to achieve
bitterness and/or a hop aroma in
the beer.
Highlight: Better yield compared
to hop cones. No change in the
original composition compared to
dried, freshly harvested hop cones
of the same variety. Excellent
shelf life, consistent quality, lower
storage and transport costs compared
to hops cones.
HOPSTEINER
13

PELLETS TYPE 45
Enriched bitter components
for maximum quality
Pellets Type 45 are a variety-specific,
enriched hop product used during wort
boiling or in the whirlpool to achieve the
desired bitterness and typical hop aroma
in the beer. A distinctive feature of these
pellets is the selective removal of some of
the plant components that have little relevance
to brewing during the production
process, resulting in pellets enriched with
both bitter substances and essential hop
oils. This process fully compensates any
natural crop fluctuations.
The lower input of hop material in the
brewhouse has a positive impact on the
hot trub quantity and wort losses. Type 45
pellets are also extremely suitable for use
in the cold area (dry hopping), giving the
beer an intense hop aroma, and the lower
proportion of plant components mean that
beer losses are reduced compared to Pellets
Type 90.
Another considerable benefit is the significantly
reduced storage and transport
costs, in part thanks to the compact form
of the pellets, but above all due to the partial
removal of hardly relevant plant components.
Usage: Use in the hot and cold area of
the brewery to achieve bitterness and/or
a hop aroma in the beer.
Highlight: Reduction in wort losses in the
brewhouse and beer losses during dry
hopping. Significantly lower storage and
transport costs compared to hop cones
and Type 90 pellets. Little to no crop
fluctuations.
DATA SHEET
PELLETS TYPE 45
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HOPS & PELLETS | PRODUCT INFORMATION

LUPULIN POWDER &
LUPULIN PELLETS
Reduced to the essentials
Lupulin Powder and Lupulin Pellets are
highly enriched hop products that are
used during wort boiling to achieve the
desired level of bitterness and/or the typical
hop aroma in beer. Manufacturing
these products involves removing a large
proportion of plant components that have
little relevance for brewing and results in
a product with highly concentrated bitter
substances and essential hop oils. The
degree of enrichment depends on the limits
of what is technically feasible, which
means that different concentrations
are achieved depending on the variety.
Compared to Lupulin Pellets, the degree
of enrichment is even higher for Lupulin
Powder.
Highlight: Maximum concentration of the
valuable bitter substances and hop oils.
Significantly lower storage and transport
costs compared to Leaf Hops and Pellets
Type 90 and/or Type 45. Massive reduction
in beer losses during dry hopping.
The very low input of hop material in the
brewhouse goes hand in hand with a significant
reduction in the quantity of hot trub
and the associated wort losses, even if
exceptionally hoppy beer styles are being
produced. Both hop products are particularly
designed for use in the cold area (dry
hopping) to give the beer an intense hop
aroma. Due to the extremely low proportion
of plant components, beer losses are
also drastically reduced compared to Type
90 and Type 45 pellets.
Another major advantage is the significantly
reduced storage and transport
costs as well as the compact form of the
highly enriched lupulin products.
Usage: Use in the hot and cold area of
the brewery to achieve bitterness and/or
a hop aroma in beer.
DATA SHEET
LUPULIN POWDER
DATA SHEET
LUPULIN PELLETS
LUPULIN POWDER
The compact form of the powder massively
reduces storage and transport costs.
The concentration of bitter substances
and essential oils also makes the powder
particularly efficient.
HOPSTEINER
15

ISO-PELLETS
Optimized yield at the same quality
The use of Iso-Pellets (Type 90 and Type
45) in the brewhouse is one way of optimizing
the bittering yield. They are produced
by pre-isomerizing the alpha acids during
the production process. In this process, a
small amount of magnesium oxide is added
to the hops before pelletization, followed
by a few days of exposing the packed
pellets to thermal treatment. This results
in the conversion of alpha acids into isoalpha
acids.
Iso-Pellets can be added in the brewhouse
at any time during wort boiling. Compared
to conventional pellets, the total amount
of hops used is significantly lower, which
has a positive impact on the resulting hot
trub and the associated wort losses.
storage costs.
Usage: Use at any time during wort boiling
to achieve bitterness in beer.
Highlight: Significantly higher yield, excellent
shelf life and lower storage and
transport costs compared to conventional
pellets.
DATA SHEET
ISO-PELLETS
Iso-Pellets can therefore be used to replace
conventional hop products in terms of
bitterness and aroma without compromising
the quality of the beer. These pellets
also display excellent storage properties
and remain stable for extended periods
of time. A major advantage of using Iso-
Pellets is the considerable reduction in
hopping costs and the improved yield
also means that less volumes of hop products
are required. There are additional
advantages here in terms of transport and
OUR INNOVATIVE PELLET
PRODUCTION METHODS
REDUCE COSTS AND
INCREASE EFFICIENCY.
16
HOPS & PELLETS | PRODUCT INFORMATION

STABILIZED PELLETS
Long shelf life and full flavor
Stabilized Pellets offer the possibility of
increasing the bittering yield in the brewhouse.
Unlike Iso-Pellets, they are produced
without a pre-isomerization stage, however,
follow the same route of having a
small amount of magnesium oxide added
to the hops before pelletization. When
used in the brewhouse, this results in an
excess of Mg2 + ions in the wort, which
leads to better isomerization of the alpha
acids into beer-soluble iso-alpha acids.
The yield of bitter substances depends
on the duration of wort boiling.
Compared to conventional pellets, the total
amount of hops used is lower, which
has a positive impact on the resulting hot
trub and the associated wort losses. By
using stabilized pellets in the brewhouse,
hops can be added at any point during
wort boiling. It is also possible to add the
hops late, at the end of the boil or even in
the whirlpool, which can contribute to a
characteristic hop aroma in the beer.
Stabilized Pellets also feature excellent
storage stability and remain stable for extended
periods of time. Using Stabilized
Pellets helps to optimize hopping costs.
Usage: Use in the brewhouse to achieve
bitterness and/or a hop aroma in the beer.
Highlight: Improved isomerization – higher
yield than conventional pellets. Flexible
time of addition. Excellent shelf life. Lower
costs for hopping, storage and transport
compared to conventional pellets.
DATA SHEET
STABILIZED
PELLETS
HOPSTEINER
17

HARDRESIN
PELLETS
Refined creations with
innovative products
HardResin Pellets are designed as a supplement
for use in the hot area and for
addition during wort boiling and/or also in
the whirlpool. They primarily contain the
non-specific bitter substances of the fraction
of hard resins as well as the group of
hop polyphenols. Soft resins (alpha acids
and beta acids) and hop aroma substances
are almost completely removed during
the manufacturing process of supercritical
CO2 extraction.
HardResin Pellets help to produce a fullbodied
beer with a soft bitterness and
positive mouthfeel. Glycosidically bound
hop compounds are also released during
the brewing process, imparting a subtle
hop aroma to the beer. Another effect comes
from the introduction of polyphenols,
which have a positive influence on flavor
stability due to their antioxidant potential.
They also promote the formation of hot
trub or its separation, combined with a
lower tendency to turbidity in the bottled
beer.
PELLETS
Hop pellets
increase the
yield while also
reducing costs.
The taste and
aroma of the
hops are subtly
influenced by
pellets.
Especially when using larger amounts of
adjuncts or in beers with very low original
wort contents, HardResin Pellets can fill a
gap to give the beer a fuller body.
Usage: Use in the hot area to supplement
and expand the bitter spectrum and hop
polyphenols.
Highlight: Enhance and complete mouthfeel,
full-bodiedness and aroma profile.
DATA SHEET
HARDRESIN PELLETS
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HOPFEN & PELLETS | PRODUCT INFORMATION

Adding pellets
imparts the
typical flavor of
the variety used.
POLYPHENOL AROMA PELLETS
Unique flavor and mild aroma
Polyphenol Aroma Pellets are used in the
hot section of the brewery during wort
boiling and/or also in the whirlpool. The
pellets are enriched in case of hop polyphenols,
with a considerably lower content
of bitter and aroma substances than
conventional hop pellets.
The use of Polyphenol Aroma Pellets can
be beneficial when larger quantities of
adjuncts are used in the brewing process,
because low levels of polyphenols in the
wort generally lead to insufficient hot trub
precipitation and ultimately increase the
risk of turbidity in the bottled beer. Furthermore,
the antioxidant properties of polyphenols
mean that using them in the hot
area can positively influence the beer’s
flavor stability.
Even though Polyphenol Aroma Pellets
only make a minor contribution to the bitterness
of the beer, they make a subtle
contribution to the hop aroma and mouthfeel.
Usage: Use in the hot area of the brewery
to adjust polyphenol concentrations in the
wort.
Highlight: Virtually no bitter substances
introduced, technically optimized hot trub
separation, rounded mouthfeel and aroma
profile.
DATA SHEET
POLYPHENOL AROMA
PELLETS
HOPSTEINER
19

OUR HOP
EXTRACTS
20
BITTERING EXTRACTS | PRODUCT INFORMATION

BITTERING EXTRACTS
Conventional and pre-isomerized extracts as well
as extracts for downstream usage
The hop extracts in this product group
serve almost exclusively to adjust beer
bitterness. Depending on where they are
used in the brewing process, they are categorized
as “kettle products” (brewhouse)
or “downstream products” (cold section).
Conventional hop extracts, which
are dosed at the start of the wort boiling
process, account for the majority of hop
extracts used worldwide.
CONVENTIONAL HOP EXTRACTS
The choice of extraction method determines
the composition of the bittering
substances in the respective products.
Supercritical CO2 extraction in batches
predominantly dissolves the soft resins
(alpha and beta acids) from the previously
pelletized hops. In the continuous production
of the Total Resin Extract, all the bitter
components from the hop cones are extracted
using ethanol. In this process, the
resulting Total Resin Extract contains the
full range of bittering substances in the
composition, which is typical of the variety.
In both cases, the hop aroma substances
are also transferred into the respective
extract.
PRE-ISOMERIZED KETTLE EXTRACTS
All kettle extracts offer significant advantages
over pellets or raw hops in terms of
yield, purity, storage time, and storage and
transport volume. All kettle extract products
are filled either in cans or in larger
containers, the latter being particularly suitable
for automatic dosing systems.
TO IMPART
BEER BITTERNESS:
KETTLE AND
DOWNSTREAM
PRODUCTS
DOWNSTREAM EXTRACTS
These aqueous solutions of individual
bitter substances are only added during
beer filtration. This makes it possible to
achieve very high yields as well as special
applications, such as precisely adjusting
beer bitterness, improving beer foam or
producing light-stable beers with special
sensory bitterness profiles.
These extracts already contain the alpha
acids in their beer-soluble, isomerized
form. As a result, higher yields are achieved
in the brewing process and aroma
additions can even be made at the end
of boiling. The production of light-stable
beers is now also covered with Light Stable
Kettle Extract (LSKE).
HOPSTEINER
21

TOTAL RESIN
EXTRACT
Highly concentrated
alternative
The Total Resin Extract is obtained
from aroma and bitter hop varieties
by means of ethanolic extraction.
The special feature of this
product is that it contains all bitter
fractions, which are transferred
without exception into this deep,
dark green extract. Hop oils, which
are important for flavor, but particularly
for the aroma of the beer,
are also extracted from the original
hops in this production method. In
this way, the typical characteristics
of the variety are completely transferred
to the extract.
The use of Total Resin Extract in
wort boiling can easily completely
or partially replace hop cones or
pellets, achieving even better yields.
Due to the complex composition
of all brewing-relevant hop
constituents, no sensory differences
are to be expected.
High-quality pure hops form the basis
of the Total Resin Extract. This contains
the entire range of bitter fractions and
hop oils.
Total Resin Extract is a highly concentrated
alternative to leaf hops
or pellets and is distinguished by
its storage stability. Packaging a
customized amount of bittering
substance per can or automated
hop dispensing from large containers
also results in easier handling
in the brewing process.
Usage: Dosage(s) during wort boiling
to adjust the beer bitterness of
the selected hop variety.
Highlight: The only extract that
retains the variety-specific bitter
composition in the product without
exception.
DATA SHEET
TOTAL RESIN EXTRACT
22
BITTERING EXTRACTS | PRODUCT INFORMATION

DURING EXTRACTION, THE INGREDIENTS
ARE REDUCED TO THEIR VERY BEST –
FOR MAXIMUM QUALITY
CO2-HOP EXTRACT
Convenient control of quality and taste
CO2-Hop Extract is produced by
extracting hop pellets using supercritical
carbon dioxide. The
carbon dioxide can be in a liquid
or supercritical state. In addition to
non-specific soft resins, the resulting
extract primarily contains the
alpha and beta acids, and essential
hop oils, which impact the taste
and aroma of the beer.
The use of CO2-Hop Extract in the
brewing process makes it possible
to completely or partially replace
raw hops or pellets and achieve
even greater yields. This versatile
alternative offers a highly concentrated
and practical way to introduce
the characteristic bitterness
of hops.
DATA SHEET
CO2-HOP EXTRACT
The high concentration of
desired ingredients makes
CO2-Hop Extract a good
choice for
breweries
looking to
replace
raw hops
or pellets.
CO2-Hop Extract is particularly
characterized by its excellent storage
stability. This property makes
it a reliable choice for brewers
who want to give their beer a consistent
basic bitterness. CO2-Hop
Extract is therefore primarily produced
from bitter varieties and is
the most widely used bittering extract
in the world.
Usage: Used during wort boiling to
adjust beer bitterness.
Highlight: The hop product with
the best storage stability.
HOPSTEINER
23

HOPFLOW
The easiest way to handle extracts
HopFlow is a particularly userfriendly
variant of our CO2-Hop
Extract. It is a free-flowing hop
extract, mainly containing alpha
acids and hop oils. The proportion
of beta acids is greatly reduced
compared to the classic CO2 hop
extract. HopFlow is produced from
bitter US varieties.
Highlight: A hop extract that is
free-flowing at room temperature.
Highly enriched in brewing-relevant
alpha acids and hop oils. Aroma
additions towards the end of
wort boiling are also possible.
For brewery usage, HopFlow is an
extremely practical solution when
it comes to directly dosing hop
extract during wort boiling. This
special hop extract is free-flowing
at room temperature and therefore
enables simple and straightforward
dosing without the need for
prior heating. HopFlow is filled in
plastic bottles that can be used up
in portions over several brews.
The versatility of HopFlow is also
demonstrated by the fact that it
can be used in the brewing process
as a partial or complete substitute
for raw hops or pellets. Even
late aroma addition at the end of
wort boiling is made possible by
HopFlow’s high oil content.
Usage: Addition in the hot area,
preferably during wort boiling or
alternatively in the whirlpool.
DATA SHEET
HOPFLOW
24
BITTERING EXTRACTS | PRODUCT INFORMATION

ALPHAEXTRACT
For a mild taste and stable foam
AlphaExtract is a clear, aqueous solution
of naturally occurring alpha acids. These
are separated from conventional CO2 hop
extract, purified and concentrated. The alpha
acids are present in the final product
as a standardized 20 % solution.
AlphaExtract’s outstanding property is the
ability to impart a soft bitterness to the
beer with only about 10 % of the intensity
of iso-alpha acid. This reduced intensity
means that the sensory impression of bitterness
is more pleasant and less dominant
when using this extract.
level of microbiological protection against
beer-spoilage bacteria.
Usage: Use in the cold area of the brewing
process to diversify the bitterness
profile and enhance beer foam.
Highlight: The only natural hop extract
available for downstream use.
DATA SHEET
ALPHAEXTRACT
AlphaExtract also helps to improve foam
stability. Foam adhesion to the glass wall
(cling) is also significantly enhanced. Beers
produced with AlphaExtract are characterized
by an excellent, high-quality appearance
that impresses brewers and consumers
alike. As a positive side effect, the
alpha acids in the extract provide a high
HOPSTEINER
25

ISO-KETTLE EXTRACT
(IKE)
Efficient substitute for conventional
hop extracts
Isomerized-Kettle Extract is almost identical
in composition to its starting product,
CO2 hop extract, but with one crucial difference:
the original alpha acids are already
present in their isomerized form, the isoalpha
acids. This circumvents a classic
wort boiling process, because bittering
yield and boiling time are no longer mutually
dependent.
DATA SHEET
IKE
The special appeal of IKE is that it achieves
a comparable beer flavor profile to
CO2 hop extract, but with significantly reduced
material input. The IKE yield is usually
50 % – and therefore usually at least
one third higher than that of conventional
CO2 hop extract. The increase in efficiency
when using IKE results from factors such
as its polarity and the associated excellent
solubility in wort.
Apart from saving bitter substances, the
aroma substances contained in IKE are
also released efficiently. IKE can therefore
also be dosed for aroma addition at the
end of the boil or even in the whirlpool to
impart a characteristic hop aroma to the
beer without having to consider the bittering
yield.
Usage: Hop addition in the brewhouse to
adjust beer bitterness as well as the typical
late-hop aroma.
Highlight: One product for two applications,
both with above-average yields. It
couldn’t be simpler.
26
BITTERING EXTRACTS | PRODUCT INFORMATION

KETTLE EXTRACTS CAN PARTIALLY
OR COMPLETELY REPLACE CO2 HOP
EXTRACTS AND OPTIMIZE BREWING
EFFICIENCY.
POTASSIUM-BASED ISOMERIZED
KETTLE EXTRACT (PIKE)
A gentle and efficient extract
This potassium-based isomerized kettle
extract (PIKE) consists mainly of pre-isomerized
alpha acids in the form of potassium
salts, beta acids and hop oils. Pre-isomerizing
the alpha acids has the potential
to help achieve significantly higher yields
in the brewing process.
DATA SHEET
PIKE
PIKE is obtained from CO2 hop extract and
can be a partial or complete replacement.
Compared to IKE, PIKE has a significantly
higher pH value, since the iso-alpha acids
are present as potassium salts. The use of
PIKE is thus gentler on the surfaces and
seals of the dosing system piping.
Another particularly interesting feature is
the use of PIKE for late hop additions at
the end of wort boiling. This can produce
an intense hop aroma without impairing
the already very good bittering yield.
Usage: Hop addition in the brewhouse to
adjust beer bitterness, and also the typical
late-hop aroma.
Highlight: Pre-isomerized hop extract with
an almost neutral pH value, which delivers
excellent yields in terms of bitterness and
aroma.
HOPSTEINER
27

LIGHT STABLE
KETTLE EXTRACT
(LSKE)
Guaranteed success when
producing light-stable beers
Light Stable Kettle Extract is obtained from
CO2 hop extract and can be used as a
complete substitute for conventional hop
extract. This product is the ideal choice to
successfully produce light-stable beers.
The composition of LSKE is remarkably
diverse: together with the light-stable rhoiso-alpha
acids (in the form of potassium
salts), beta acids and a wide range of aroma
compounds are the main components
of this product. This combination contributes
to a balanced flavor profile and allows
brewers to precisely tailor their beer in
terms of bitterness and aroma. In addition,
the antibacterial beta acids help provide
microbiological stability in the production
process.
A particular sensory benefit of LSKE is the
mild bitterness introduced into the beer
via the rho-iso-alpha acids. Late dosage at
the end of wort boiling ensures the typical
hop aroma, which rivals that of a classic
“hop bouquet” with pellets. This therefore
means that any beer can become a taste
sensation, even if it has been exposed to
light for long periods.
Usage: Hop addition in the brewhouse
to adjust beer bitterness as
well as the typical late-hop aroma.
Highlight: The all-in-one product to
produce light-stable beers.
DATA SHEET
LSKE
LSKE CREATES A
SOFT BITTERNESS
AND, WHEN ADDED
LATER, A TYPICAL
HOP AROMA.
THE RESULTING
OVERALL SENSORY
IMPRESSION IS THAT
OF A CLEAN BEER
AROMA.
28
BITTERING EXTRACTS | PRODUCT INFORMATION

ISOMERIZED HOP
EXTRACT 30 %
(ISO-EXTRACT)
For the highest yields of all hop products
Iso-Extract is obtained by separation, purification
and isomerization of the alpha
acids from CO2 hop extract. The resulting
iso-alpha acids are usually adjusted
to a content of 30 % in the final product.
Iso-Extract is an aqueous solution containing
the potassium salt of the iso-alpha
acids.
At the end of beer production, Iso-Extract
is often used to readjust beer bitterness
easily and precisely as required due to
process-related variations. It is also used
as a partial replacement for traditional hop
addition in the brewhouse. Up to one-third
of the total bitterness of the beer can be
introduced with Iso-Extract without any
significant change being perceived in the
beer's flavor profile.
Iso-Extract is used in the brewing process
before beer filtration and is characterized
by its ability to achieve the highest yield
of all the available hop products. From an
economic perspective, this extract is the
first choice.
Usage: Dosage in the cold area of beer
production, usually before the final filtration
step.
Highlight: Excellent yields of up to 90 %
can generally be achieved.
DATA SHEET
ISO-EXTRACT
HOPSTEINER
29

RHO
ISO-EXTRACT
30 % / 10 %
Reduced iso-extract for
a smoother, less intense
bitterness
Rho iso-extracts are clear aqueous solutions
prepared from the potassium salts of
rho-iso-alpha acids. Like most downstream
products, they are obtained from CO2
hop extract, the alpha acids of which are
first separated and then converted into
the light-stable (reduced) rho-hydrostructure.
Extracts with concentrations of 10 %
or 30 % are generally used depending on
customer requirements and ideal handling
in the brewery.
Rho iso-extract prevents the development
of undesirable light-struck flavor as
long as it is used as the sole hop bittering
extract or in combination with other lightstable
hop products. Rho 30 % is mostly
dosed during wort boiling, whereas Rho
10 % is often used in the cold area before
beer filtration.
The reduced Rho iso-extract is also prized
for a special property: It imparts a milder
bitterness to beer that is perceived as less
intense compared with that of conventional
iso-alpha acids. This makes the use of
Rho products particularly attractive when
it comes to producing light-stable beers in
green or clear glass bottles.
Shimmering
in hues from
reddishbrown
to
amber, the
reduced isoextract
remains
liquid
at room
temperature.
Its advantage
over conventional iso-alpha acids
is that it provides a milder bitterness
and light stability.
Usage: Bittering extract for producing
light-stable beers. The extracts are usually
added in the cold area but can also be
dosed during wort boiling.
Highlight: An extract with a soft, mild bitterness.
Available in two different concentrations,
depending on the intended use.
DATA SHEET
RHO 30 %
DATA SHEET
RHO 10 %
30
BITTERING EXTRACTS | PRODUCT INFORMATION

RHO ISO-EXTRACT
IS PRODUCED
EXCLUSIVELY FROM
CO2-HOP EXTRACT
RHO-S 30 %
& TETRA-S
Mild bitterness, increased
physical stability
Rho-S 30 % and Tetra-S differ from the
usual downstream products in the chosen
carrier. In both cases, a glycerin solution of
the potassium salts of the respective hop
acids is produced. These are the rho-isoalpha
acids for Rho-S 30 %, and the tetrahydro-iso-alpha
acids for Tetra-S.
When Rho-S 30 % or Tetra-S is used as
the sole hop bittering extract or in combination
with other light-stable hop products,
it ensures that the resulting beer
has no light-struck flavor. From a sensory
perspective, the rho-iso-alpha acids are
milder and less bitter than the iso-alpha
acids. However, the tetrahydro-iso-alpha
acids impart a more intense bitterness.
The solution in glycerin ensures significantly
improved physical stability, which
helps avoid precipitation due to temperature
or storage time. Even at extremely
low transport or storage temperatures, the
glycerin-diluted extracts remain stable and
can be used immediately after delivery
without pretreatment.
DATA SHEET
RHO-S 30 %
Usage: Used as a bittering extract to produce
light-stable beers and/or improve
foam in the case of Tetra-S.
Highlight: Excellent physical stability. Ready
to use, can be used immediately after
delivery without pretreatment.
DATA SHEET
TETRA-S
HOPSTEINER
31

TETRA ISO-EXTRACT (TETRA)
Based on tetrahydro-iso-alpha acids
Tetra is an aqueous, 9 % solution of the
potassium salts of the tetrahydro-iso-alpha
acids. The required alpha acids are
obtained from conventional CO2 hop extract.
The molecular structure of the alpha
acids is changed in various process steps
to produce a completely new hop acid.
Tetra is light-stable if used as the sole hop
bittering extract or in combination with other
light-stable hop products. As a result,
Tetra completely prevents the development
of undesirable light-struck flavor.
Compared to normal iso-alpha acid, Tetra
produces a slightly more intense bitterness,
which must be taken into account
when calculating the hop dosage, because
the sensory impression of bitterness
also varies according to beer type.
Tetra is used during beer filtration, often
also as a partial substitute for conventional
hop additions. The extract shows a
remarkable increase in beer foam stability
and foam adhesion (cling) even after
adding small amounts. In addition to light
stability, foam improvement is the main
application of this downstream extract,
which incidentally also provides high microbiological
protection against beer-spoilage
bacteria.
Usage: For foam stabilization in conventional
and light-stable beers. Usually added
during beer filtration.
Highlight: Remarkable improvement in
beer foam (stability and cling) even after
adding small amounts.
DATA SHEET
TETRA
32
BITTERING EXTRACTS | PRODUCT INFORMATION

HEXA ISO-EXTRACT 9:1 (HEXA)
& HEXA-TETRA-BLEND (HTB)
Effective against light-struck flavor
Both hexa extracts are clear, aqueous
solutions for downstream usage. Hexa
products are prepared based on tetrahydro-iso-alpha
acids, which change their
molecular structure again in a further reduction
step. Depending on the degree of
this modification, the two bitter substances
are present in a ratio of 9:1 (Hexa) or
50:50 (HTB). This further processing step
softens the intense bitterness of the tetrahydro-iso-alpha
acids.
DATA SHEET
HEXA
DATA SHEET
HEXA-TETRA-BLEND
The use of hexa extracts as a sole hop
bittering extract or in combination with other
light-stable hop products prevents the
development of light-struck flavor. Both
Hexa and HTB are used in the cold area of
beer production, usually at the final beer
filtration.
POTASSIUM SALTS
The potassium salts of hexahydro and tetrahydro
iso-alpha acids, from which the hexa-tetra- products
are obtained, have a characteristic amber color in
aqueous solutions. Functionally, they are similar:
they improve foam stability and prevent the formation
of light-struck flavor.
Depending on the hexa extract and the
amount used, they improve foam stability
and foam adhesion to varying degrees.
They also intensify the beer bitterness and
provide additional antimicrobial protection
against common, gram-positive beer spoilers.
Usage: Bittering hop extract used in cold
beer filtration of light-stable beers.
Highlight: Different variants are available,
depending on the desired taste and intensity
of bitterness.
HOPSTEINER
33

IN-HOUSE RESEARCH FOR
THE HOPS OF TOMORROW
Out of the ivory tower, into practical application
New hop varieties for the
plant of tomorrow
Reliable analytics as the basis
of well-founded research
In-house product development
and novel creations
34
RESEARCH | PRODUCT INFORMATION

RESEARCH AT HOPSTEINER IS THE SYMBIOSIS
OF SCIENCE AND PRACTICAL APPLICATION.
If you don't stay on the ball, you quickly
lose touch. This is true in science in general,
and is especially the case in research
and development. And in addition to the
general pressure to create new products,
highly topical influences such as climate
change and sustainability play an immense
role in hop and brewing science. After all,
the climatic conditions for plants continue
to change: new hop varieties must become
more resistant to heat and drought.
Department head, Dr. Martin Biendl, and
his team are also researching, for example,
hop extracts that make food last longer.
Hopsteiner's dedicated scientists are also
conducting research in the areas of process
optimization, hops as a nutritional supplement,
and health. In other words, highly
tangible research that goes far beyond
brewing beer.
International networking is a key focus that
Hopsteiner pursues intensively. For years,
Hopsteiner has been working closely with
major institutions in the brewing and food
industries, such as the Fraunhofer Institute
and the Technical University of Munich-
Weihenstephan. There are long-standing
collaborations investigating medicinal applications
of hops with renowned research
institutions in the US, such as Oregon State
University/Linus Pauling Institute in Corvallis
or the University of Illinois/UIC/NIH Botanical
Center in Chicago. Biendl and his colleagues
are also involved in international
analysis committees, specialist committees
for the hop and brewing industry, and they
also organize hop symposia.
For all their scientific precision, researchers
at Hopsteiner by no means live in an ivory
tower. They have their feet firmly planted
on the ground focusing on practical usefulness,
and not just in terms of product
development. The aspiration is to use as
much of the hop plant as possible. “Efficiency
is our contribution to sustainability,”
says Biendl.
The unrestricted food safety of its hop products
is particularly important to Hopsteiner.
Because there are strict upper limits for
pesticide residues worldwide, Hopsteiner's
in-house laboratory carries out meticulous
checks.
WE DON'T CLOSE OUR
EYES AND GO THROUGH
THE MOTIONS.
“We prefer to carry out the analyses ourselves
rather than relying exclusively on
external providers. We have managed to
become the benchmark in the industry in
this area,” Biendl is pleased to say. “We
don't close our eyes and go through the
motions.”
READ OUR
RESEARCH REPORT
HOPSTEINER
35

OUR AROMA
PRODUCTS
36
FLAVORING EXTRACTS | PRODUCT INFORMATION

FLAVORING EXTRACTS
Products to enhance the hop aroma
This product group has one goal – to give
beer a hoppy aroma! Our aroma products
are divided into Kettle Flavor Extracts or
a variety of Hop Oils depending on when
they are used in the brewery. The one
thing they all have in common is that they
add little or no bitterness and exclusively
shape the aroma of a beer.
Thanks to their concentration and purification
in the production process, they have
an intense aroma and do not introduce
any plant constituents into the beer production.
Besides significantly easier handling,
they also reduce beer loss. Many hop
products of this group of Flavoring Extracts
can also be used to produce lightstable
beers.
KETTLE FLAVOR EXTRACTS
The various kettle flavor extracts are generally
obtained from conventional CO2
hop extract, which has had its bitter substances
depleted or completely removed.
By using the kettle flavor extracts as a late
addition at the end of wort boiling or in
the whirlpool, these products add their
distinctive hop aroma to the finished beer.
Dosing varies depending on the extract
type: it is either directly poured into the
wort kettle or dosed automatically after
preheating, as is the case when using
conventional hop extracts. Salvo® is also
produced in a variety-specific manner to
further diversify the hop aroma in the beer.
Hop oils are specially designed for late
manufacturing. They are liquid, pumpable
and ready for immediate use in the dilution
supplied. Depending on the desired aroma
expression, they are simply pumped into
the beer stream at the end of the production
process, thereby giving, for example, a
previously high-gravity beer a typical Pilsner
hop bouquet in no time at all.
OUR HOP
PRODUCTS
ENABLE EFFICIENT
AND TARGETED
FLAVORING.
Hop oils of the Type Dry family have a special
advantage: they are used as a (partial)
substitute for traditional dry hopping with
pellets. Not only do they thereby ensure
the aroma impression typical of a dry-hopped
beer, but they also massively reduce
beer losses.
Our hop oils are produced in a standardized
way and are not subject to crop fluctuations.
Crop-related adjustments to the
hop recipe therefore become a thing of
the past.
HOP OILS
These products are obtained by means
of selective enrichment and depletion. As
a result, they deliver a variety of tailored
aroma impressions: from distinctly citrusy
to exotic fruit notes, herbal or resinous and
spicy, anything is possible.
HOPSTEINER
37

AROMAEXTRACT &
LIGHT STABLE
AROMAEXTRACT (LSAE)
Flexibility to support your goals
DATA SHEET
AROMAEXTRACT
DATA SHEET
LIGHT STABLE
AROMAEXTRACT
AromaExtract and LSAE are products enriched
with hop oil and beta acids derived
from CO2 hop extract. They can be used
very flexibly in the brewing process, opening
up a wide variety of application possibilities.
Adding these products at the start of wort
boiling can reduce or prevent undesirable
foaming. At this stage, the hop essential
oils act as a foam inhibitor.
Both products are usually added late during
wort boiling process to add a typical
hop aroma to the beer. Along with the
concentration of hop oils in the product,
the intensity of the aroma is also determined
by the amount added and the time of
addition. The later the addition, the more
intense the aroma impression.
Another important property of Aroma-
Extract and LSAE is their content of beta
acids. Beta acids have the ability to prevent
microbial growth. Particularly in the
aerobic process section of the early fermentation
phase, from wort cooling to the
start of fermentation, beta acids provide
protection against a multitude of beer spoilers.
The use of AromaExtract and LSAE
can therefore also help to prevent undesirable
off-flavors in the brewing process.
Their use has no influence on the sensory
bitterness of the beer. This enables
users to improve the aroma of their beer
without having to consider the hop additions
for bittering, eliminating the need to
recalculate hopping recipes of the boiling
process.
Usage: Both extracts are used in the hot
section of the brewery (wort kettle and/or
whirlpool) for foam suppression, hop aroma
and for microbiological protection.
IMPORTANT FUNCTIONS:
HOP AROMA FROM
EXTRACT, FOAM
SUPPRESSION, MICRO-
BIOLOGICAL PROTECTION
38
FLAVORING EXTRACTS | PRODUCT INFORMATION

AROMAEXTRACT
Highlight: the easiest way to achieve a
generic late hop aroma in form of a kettle
extract.
LIGHT-STABLE AROMAEXTRACT
Highlight: the complete removal of alphaacids
and iso-alpha-acids makes this
product suitable for producing hoppyflavored,
light-stable beers.
A WEALTH OF OPTIONS
Aroma extract products provide
a wide range of options in the
brewing process. For example,
they can be used at the start
of wort boiling to reduce
overfoaming. When added later,
they impart a hop aroma to the
beer – the later they are added,
the more intense the aroma.
But aroma extract products
also play an important role as
microbiological protection.
Their beta acid content inhibits
microbial growth, protecting
against contamination and offflavors.
HOPSTEINER
39

SALVO®
Intensified aroma and
reduced beer loss
When it comes to intensifying or
improving hop aroma, other than
AromaExtract, our Salvo® is an excellent
option. Salvo® is derived
from a fraction of CO2 hop extract
and has a pure hop aroma characteristic
of the variety used. In
this product, the alpha acids have
been removed. Accordingly, the
aroma substances of the selected
variety come to the fore without
any additional sensory bitterness.
Usage: to intensify the hop aroma
or as a substitute for hop cones or
pellets for flavoring at the end of
the boil or in the whirlpool.
Highlight: Flavorful extract with
varietal hop aroma. No vegetative
hop matter, no limits for maximum
dosing
Salvo® is best used as a late addition
in the brewhouse, at the end
of the boil or ideally, directly into
the whirlpool. Salvo® can be used
as a complete or partial substitute
for hop cones or pellets, partially
or even entirely reducing the input
of plant components.
As a result, Salvo® makes an important
contribution to minimizing
beer losses in production. The maximum
quantity of hop material in
the whirlpool is no longer an issue
when using Salvo®.
SALVO® AND SALVOPLUS®
Salvo®/SalvoPlus® are
the top choice when
it comes to enhancing
flavor intensity in the
brew house. They
deliver memorable,
varietal aromas and
flavors – without adding
bitterness. Because they
contain no vegetative
matter, beer losses are
reduced.
DATA SHEET
SALVO®
40
FLAVORING EXTRACTS | PRODUCT INFORMATION

Liquid hop aroma product
SALVOPLUS® COMING SOON 41
SalvoPlus® is a highly effective hop
aroma product in liquid form. It is
derived from CO2 hop extract and
contains primarily essential hop
oils and beta acids. In this product,
the alpha acids have been removed,
which ensures SalvoPlus® has
little or no sensory bitterness but
an intense aroma.
In the hot area, SalvoPlus® is used
as a late addition in the brewhouse,
at the end of the boil or ideally,
directly in the whirlpool. Salvo-
Plus® can be used as a complete
or partial substitute for hop cones
or pellets, partially or even entirely
reducing the input of plant constituents.
Usage: To intensify the hop aroma
or as a substitute for hop cones or
pellets for flavoring at the end of
the boil or in the whirlpool.
Highlight: Liquid hop product that
dissolves readily and rapidly. Significantly
higher yields of all hop
flavor components compared to
hop pellets. No introduction of vegetative
hop matter.
As a result, SalvoPlus® makes an
important contribution to improve
the yield in beer production. In all
brewing trials to date, SalvoPlus®
has shown a significantly higher
yield of linalool, a key indicator
for hoppy aroma. The maximum
quantity of hop material related to
the design of the whirlpool is no
longer an issue when using Salvo-
Plus®.
HOPSTEINER

HOP OILS
TYPE DRY
Better aroma yields
Type DRY hop oils are usually added during
fermentation and provide a typical dry
hop aroma. Compared to conventional dry
hopping with pellets, this can achieve a
significantly better yield of aroma substances.
The flavor is spicy, herbal or characteristic
of the variety. Hop oils do not contain
any bitter substances but the full range of
hop essential oils.
TYPE DRY GENERIC
Spicy, herbal, resinous
Usage: During fermentation/maturation
Highlight: Contains the indicator
substances myrcene, humulene and
caryophyllene.
Dosage: 50–500 ml/hl
TYPE DRY VARIETY SPECIFIC
Spicy, herbal, citrus, fruity, floral,
resinous, sweet, miscellaneous
The essential hop oils vary depending
on the hop variety used.
DATA SHEET
GENERIC
Usage: During fermentation/
maturation
Highlight: Contains the indicator
substances of a specific hop variety
Dosage: 50–500 ml/hl
DATA SHEET
VARIETY SPECIFIC
DRY HOP AROMA
42
FLAVORING EXTRACTS | PRODUCT INFORMATION

HOP OILS
TYPE NOBLE
High content of linalool
Type NOBLE hop oils are specifically developed
for use before or during beer filtration,
replacing late hop additions in the
brewhouse. The result is a late hop aroma
that combines floral, spicy and citrus
notes. Products in the NOBLE family have
a high to very high content of linalool,
besides a low to very low proportion of
volatile components. The hop oils do not
contain any bitter substances at all.
TYPE NOBLE
Floral, citrus, spicy
Typically used in bottom-fermented
beers for the characteristic late hop
flavor.
TYPE NOBLE SPICY
Herbal, spicy, citrusy, floral
Typically used in bottom-fermented
beers for the spicy late hop flavor.
Usage: Addition in the lagering tank,
ideally to the beer stream at the last
filtration step.
Highlight: High linalool concentration
combined with other selected key
substances
Dosage: 2–10 ml/hl
Usage: Addition in the lagering tank,
ideally to the beer stream at the last
filtration step.
DATA SHEET
NOBLE
Highlight: Highly enriched linalool
Dosage: 2–10 ml/hl
TYPE NOBLE PLUS
Floral, citrus
DATA SHEET
NOBLE PLUS
Generally used for bottom-fermented
beers and particularly suitable for non -
alcoholic beers
Usage: Addition in the lagering tank,
ideally to the beer stream at the last
filtration step.
DATA SHEET
NOBLE SPICY
Highlight: Very highly enriched linalool
Dosage: 1–5 ml/hl
LATE HOP AROMA
HOPSTEINER
43

HOP OILS TYPE ESSENTIAL
For an intense, multifaceted aroma
Type ESSENTIAL hop oils are used before
or during beer filtration and replace late
hop additions in the brewhouse. Depending
on the hop variety, this results in a
typical late hop and/or dry hop aroma.
For the special varietal character, beersoluble
aroma substances are enriched
and non-polar hop aroma substances are
reduced. The yield is excellent and the
hop aroma floral, spicy, citrusy and fruity
– with out bitterness.
VARIETY SPECIFIC
Fruity, citrus, spicy, floral, sweet,
miscellaneous
The hop oil Type Essential promises
a floral, citrusy-fruity and spicy
hop aroma
without bitterness.
Ideally,
it is added
before the
final beer
filtration step
or in the
lagering tank.
DATA SHEET
VARIETY SPECIFIC
Usage: Addition in the lagering tank,
ideally to the beer stream at the last
filtration step.
Highlight: Enriched fractions of the
beer-soluble aroma compounds of a
specific hop variety.
Dosage:
1–40 ml/hl
Hop oils allow a great deal
of flexibility in the brewing
process. A wide selection is
available.
LATE & DRY HOP AROMA
44
FLAVORING EXTRAKTE | PRODUCT INFORMATION

HOP OIL FRACTIONS FOR SPECIAL
TASTE SENSATIONS
HOP OILS
NEW
TYPE SELECTED
For a wide range of applications
Type SELECTED hop oils are functional
hop oil fractions for a variety of applications.
The specifically enriched flavors enable
application-specific flavor sensations
such as enhanced mouthfeel or bitterness.
Ideally suited to a wide range of alcoholic
and non-alcoholic beverages. These hop
oils can also be used outside the beverage
industry. Like all other types of hop oil
they don’t contain bitter substances.
DATA SHEET
SELECTED FREE
FREE
Floral, citrus, fruity, spicy
Produced from hop extracts by fractionation,
specifically for use in non-alcoholic
beers. The enriched aromas improve the
beer’s mouthfeel and, depending on the
dosage, impart a pleasant hoppy note.
Usage: Addition in the lagering tank,
ideally to the beer stream at the last
filtration step.
Highlight: Selected hop oil fractions to
improve non-alcoholic/low-alcohol beers
Dosage: 1–6 ml/hl
FUNCTIONAL
APPLICATION
HOPSTEINER
45

HOP OILS
TYPE
HOPTANICAL
Fusion of hops and
plant aromas
Type HOPTANICAL hop oils are used before
or during filtration and combine hops
with various plant aromas. This results in a
broad range of flavors, ranging from fruity
to herbal. They do not contain any bitter
substances.
LEMON MYRTLE
Citrusy, miscellaneous, floral, herbal
Hops meet lemon myrtle: Combined with
the natural aroma of lemon myrtle, the
result is a refreshing, citrusy flavor.
Usage: Addition in the lagering tank,
ideally to the beer stream at the last
filtration step.
Highlight: Selected hop oil fractions with
a natural lemon myrtle aroma.
Dosage: 5–20 ml/hl
DATA SHEET
TYPE HOPTANICAL
AROMA
DIVERSIFICATION
46
FLAVORING EXTRACTS | PRODUCT INFORMATION

NUTGRASS
Miscellaneous, herbal, spicy, resinous
Hops meets a nutgrass tuber: The natural
aroma of a nutgrass tuber provides an
unusually spicy and herbal taste.
Usage: Addition in the lagering tank,
ideally to the beer stream at the last
filtration step.
Highlight: Selected hop oil fractions with
natural nutgrass tuber aroma.
Dosage: 5–20 ml/hl
GINGER
Citrusy, miscellaneous, fruity
Hops meet ginger: The natural ginger
aroma creates a citrusy, fruity taste with a
subtle spicy kick.
Usage: Addition in the lagering tank,
ideally to the beer stream at the last
filtration step.
Highlight: Selected hop oil fractions with
a natural ginger aroma
Dosage: 5–20 ml/hl
CARDAMOM
Spicy, fruity, miscellaneous
Hops meet cardamom: The natural
aroma of cardamom creates an unusual
fruity and spicy flavor.
Usage: Addition in the lagering tank, ideally
to the beer stream at the last filtration
step.
Highlight: Selected hop oil fractions with
a natural cardamom aroma.
Dosage: 5–20 ml/hl
HOPSTEINER
47

OUR
SPECIALTIES
48
BEYOND BREWING | PRODUCT INFORMATION

BEYOND BREWING PRODUCTS
Explore the full potential of the hop
In addition to the standard hop
products used in the brewery in
both the hot and cold areas of
beer production, we also produce
a wide range of other products
for special applications (Beyond
Brewing Products). Thanks to a
variety of production techniques,
we can selectively break down
the valuable hop constituents and
optimize their use.
Hop constituents are used in numerous
applications beyond beer
production, for example, as a traditional
crop, medicinal plant or as
industrial process agents. In addition
to industrial fermentation processes,
the animal feed industry
and the production of cosmetics,
there are many other plausible applications,
some of which are still
unexplored.
These products are highly specialized
and usually tailored to a specific
process.
wishes and requirements first
hand. Contact us – we look forward
to discussing your needs,
and collaborating with you to create
products that meet your specific
requirements.
DISCOVER A
WHOLE NEW
SIDE OF HOPS.
WE ARE YOUR
EXPERTS FOR
NEW HOP
PRODUCTS!
We place great importance on direct
communication with our customers
directly to discuss their
HOPSTEINER
49

WE LIVE SUSTAINABILITY
AT ALL LEVELS –
WITH CONVICTION
We are in constant
discussion with
our customers and
suppliers. We foster
direct communication,
managing to bring
together the needs
of all – always
under the banner
of sustainability, a
common thread that
runs through our
entire company.
50
SUSTAINABILITY | PRODUCT INFORMATION

SUSTAINED
PASSION
Holistic and well-grounded
Hops are a purely natural product that requires
responsible action and sustainable
management. In times of climate change
and conditions that are changing to the
extreme, we consider it our responsibility
to act in a way that conserves resources
and is socially sustainable.
Starting with hop cultivation, we rely on innovative
technologies and methods to minimize
water consumption, protect the soil
and promote biodiversity. We understand
that healthy soil is the basis for high-quality
hops and therefore invest in sustainable
cultivation practices. Our main focus
is on saving or using energy efficiently. A
new cooling tower, new compressors and
many other measures have enabled us to
significantly reduce the amount of energy
required per ton of raw hops.
Our
employees
are our most
important
resource.
Internally and
externally,
we act with
respect and trust. We live
sustainability. At all levels
and in every relationship.
Long dry periods and high temperatures
have a strong impact on the hop yield and
quality. Therefore, we are also always on
the lookout for plants that will continue to
perform under the prevailing conditions.
We are therefore intensifying our research
into innovative variety breeding and constantly
adapting to the new conditions in
order to mitigate crop losses due to the
elimination of pesticides and the resulting
increased risk of diseases and pests.
But sustainability goes one step further.
For us, acting sustainably goes beyond
treating nature and its resources with respect.
Our collaborative relationship with
our employees, customers and suppliers
is also firmly anchored in our corporate
philosophy. We want to supply our customers
with high-quality hop products – with
confidence in the long term.
Our employees are the heart of our success.
Relevant training at all levels ensures
continuous further development. And
the appreciative and family-friendly working
atmosphere is more than just a nice
benefit: everyone benefits from the satisfaction
of our employees and their high
level of expertise!
HOPSTEINER
51

Simon H. Steiner, Hopfen, GmbH
Auhofstraße 18 | D-84048 Mainburg, Germany
Tel +49 (0) 87 51-86 05-0 | Fax +49 (0) 87 51-86 05-80
E-mail info@hopsteiner.de
S. S. Steiner Inc.
725 5th Avenue, New York, N.Y., 10022, USA
Tel +1 800 339 8410 | Fax +1 212 593-4238
E-mail sales@hopsteiner.com
Steiner Hops Limited
15A Henley Business Park, Pirbright Road,
Normandy, Surrey GU3 2DX, England
Tel +44 (0) 1992 572 331 | Fax +44 (0) 1992 573 780
E-mail enquiries@hopsteiner.co.uk
Steiner Hops (Zhuhai) Co., Ltd.
1503 Jiu Chang Building, No. 8, Hai Zhou Road, Ji Da District,
Zhuhai, Guangdong, China 519015
Tel +86 756 322-3340 | Fax +86 756 322-3345
E-mail info@hopsteiner.com.cn
www.hopsteiner.de