Varieties

Sladek

Selection from hybrid progenies of varieties Northern Brewer and Saaz.

Aroma

delicate, pleasant

Ripening time

133–140 days

Hop resins

total resins (% w/w)

17–24

α-bitter acids (% w/w)

4,5–6,5

β-bitter acids (% w/w)

4,0–6,5

α/β ratio

0,7–1,3

cohumulone (% rel.)

25–31

colupulone (% rel.)

45–51

Premiant

Selection from hybrid progenies of Saaz variety in an inzucht line and other breeding material.

Aroma

mild and pleasant

Ripening time

128–134 days

Hop resins

total resins (% w/w)

19–25

α-bitter acids (% w/w)

7,0–9,0

β-bitter acids (% w/w)

3,5–5,5

α/β ratio

1,7–2,3

cohumulone (% rel.)

18–23

colupulone (% rel.)

39–44

Agnus

Selection from hybrid progenies of Sládek, Bor, Saaz, Northern Brewer, Fuggle varieties and other breeding material.

Aroma

hoppy, strong, spicy

Ripening time

132–138 days

Hop resins

total resins (% w/w)

26–32

α-bitter acids (% w/w)

9,0–12,0

β-bitter acids (% w/w)

4,0–6,5

α/β ratio

1,9–2,6

cohumulone (% rel.)

29–38

colupulone (% rel.)

51–59

Kazbek

Selection from progenies of hybrid material crossed with Russian wildgrowing hops.

Aroma

spicy, strong spicy

Ripening time

131–141 days

Hop resins

total resins (% w/w)

17–22

α-bitter acids (% w/w)

5,0–8,0

β-bitter acids (% w/w)

4,0–6,0

α/β ratio

0,9–1,5

cohumulone (% rel.)

35–40

colupulone (% rel.)

57–62

Saaz

Clonal selection in original hops within the Saaz and Auscha regions, it is grown in nine clones.

Aroma

genuine, delicate

Ripening time

122–128 days

Hop resins

total resins (% w/w)

13–20

α-bitter acids (% w/w)

2,5–4,0

β-bitter acids (% w/w)

4,0–6,0

α/β ratio

0,6–0,9

cohumulone (% rel.)

23–26

colupulone (% rel.)

39–43

Saaz Late

Saaz variety and further breeding material.

Aroma

genuine, delicate

Ripening time

128–135 days

Hop resins

total resins (% w/w)

15–22

α-bitter acids (% w/w)

3,5–6,0

β-bitter acids (% w/w)

4,0–6,5

α/β ratio

0,8–1,0

cohumulone (% rel.)

20–25

colupulone (% rel.)

39–43

Processing methods

Pressed hops
Cone-shaped

Pressed hops are a typical form of hop processing. Undesirable hops and foreign ingredients are separated from dried hops after homogenization. If need be, the hops are finally dried to the required moisture, usually 10–12%. Having been thus treated, they are then pressed by hydraulic presses into ballots or rectangular bales with a weight, as a rule, of 100–150 kg.

Pressed hops
Hop head

In this simplest form of hop processing, the hop heads are stripped of unwanted hop and foreign impurities and dried to the desired moisture content. The hops are then processed by hydraulic presses into jute bales or prisms of different weights.

Granulated hops
TYPE 90

Undesirable hops and foreign ingredients are separated from dried hops after homogenization, and they are finally dried to 7–9% moisture. Having been thus treated, they are then ground to powder and granulated. The diameter of the pellets is 6 mm. The pellets are filled into aluminium foil bags filled with inert gas (N2/CO2 mixture). The most common number and weight of bags in a carton is 4 x 10 kg. Granulated hops are virtually identical to cone-shaped hops in terms of the content of substances valuable for brewing. Compared to cone-shaped hops, however, they have a more effective utilization of substances valuable for brewing, longer durability, easier and higher-quality storage, handling, and transport.

Granulated hops
TYP 45

Undesirable hops and foreign ingredients are separated from dried hops after homogenization, and are finally dried to 7–9% moisture. At a temperature of -35 °C they are ground to powder, and the lupulin part is separated from the vegetable part on vibrating screens. By repeatedly mixing them with a precisely determined ratio of the lupulin and vegetable parts, a standardized product with the required content of alpha-bitter acids is obtained. The powder thus obtained is granulated and packed into aluminium foil bags in the same manner as with hop pellets type-90. The advantage of hop pellets type-45 is mainly a higher concentration of hop resins and simple hop dosing in view of the fact that the content of alpha-bitter substances is predetermined.

Crop report

How we grow

Healthy soil is essential, which is why we have been trying to return nutrients to our soil naturally for the last decade. We are abandoning the old ways of farming, where the soil is ploughed in autumn and the nutrients succumb to frost in winter, only to have to be replenished artificially in spring.

Storage

Our central air-conditioned warehouse can hold up to 1,350 tonnes of dried hops. All our products, i.e. hop pucks, granulated hops, hop extract or dried hop heads, from the moment the hops are dried to the dispatch of the finished products, they are stored at a temperature of ±2°C, which guarantees a high and constant quality. We also keep samples of all batches in the warehouse for possible subsequent inspection.

Certifications

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Categories

Sládek

Premiant

Agnus

Kazbek

Saaz

Saaz Late