Master Brewers Association of the AmericasPublicationsTechnical QuarterlyTQ Archive2018

​​​Hop Selection and Elimination of Hop Diseases: Case Study from the 2018 Master Brewers Brewing and Malting Science Course

MBAA TQ https://doi.org/10.1094/TQ-55-4-1207-01 | VIEW ARTICLE
 
Scott Grenier (1), Marissa Hansen (2), Janelle Harmon (3), Yoshiya Hirawaki (4), Marta Horofker (5), Mike Hughes (6), Andrew Johnston (7), and Fred Scheer (8). 1. Matt Brewing Co., Utica, NY 13502-4001, U.S.A. 2. MillerCoors, Chippewa Falls, WI 54729, U.S.A. 3. Molson Coors, Toronto, ON M9W 5E4, Canada. 4. Asahi Breweries Ltd., Moriya City, Ibaraki 302-0106, Japan. 5. Molson Coors Canada, Etobicoke, ON M9W 5E5, Canada. 6. Creemore Springs Brewery, Creemore, ON L0M 1G0, Canada. 7. Iron Hill Brewery and Restaurant, Wilmington, DE 19805, U.S.A. 8. IDD Process & Technology, Nolensville, TN 37135, U.S.A.
 
Abstract
The assignment, "Case Study 3: Elimination of Hop Diseases and Hop Selection" focuses on establishing a process to eliminate possible hop diseases in the field and establishing a program for the selection of hops for a 50,000 BBL/year brewery. We have focused on the methods of hop selection, with an emphasis on selecting for quality, along with the treatment and prevention of hop diseases in the field. The task was to establish directions to eliminate possible hop diseases in the field and to establish a program for hop selections.