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Centuries ago when hops weren’t popular, brewers used all kinds of herbs and flowers to lend bitterness and flavour to ales. Gruit was widely used in ales which consisted of a blend of herbs, such as mugwort, yarrow, horehound, heather, wormwood, and other forgotten plants.

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THE BARTH-HAAS HOPS ACADEMY Dr. Christina Schönberger Barth Innovations Technical Manager, Joh. Barth & Sohn GmbH & Co. KG When we raise our glass and cheer before the first sip of beer, do we stop to think, how this beverage has been delighting generations of drinkers. Are we also

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