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4-2017

Global hop market

A local alternative to mass beer suggested by independent brewers has been successful and is now altering the global market. Beer is becoming more diversified, so transnational companies have to accept the new game rules and to switch focus to young and fast growing markets. All these processes increased the demand for aroma and bitter hop as well as their acreage expansion on two continents. However now there appeared a downward trend of alcohol consumption in the world, so even special sorts can soon turn to be sufficient. In this connection the dynamic American hop market is already facing some problems. EU hop producers have become more cautious, they are not racing to exceed the demand and look forward with more confidence, judging by the contract terms. 

Hop Market in Russia

Germany still dominates the Russian market, yet over the recent two years one has been able observe a continuous success of Czech hop suppliers. Their expansion and growing popularity of hops from the United States became the drivers of supplies growth in 2016 despite the preceding modest harvest crop in the EU, as well as the factor of relative stability in 2017. In this connection, in 2017, the ratio of the varieties continued to shift towards the aroma ones, and the supplies of Magnum hop and other alpha varieties were reduced. However, the import of bitter hop pellets is partially replaced by extracts, especially from the major beer manufacturers. Total volumes of alpha acid supplies, according to our estimation, decreased by approximately 5% and returned to the level of 2015. Barth Haas Group continues dominating the hop products market; HVG also increased its weight. At the same time, Morris Hanbury significantly reduced the supplies in 2017.

New Krones energy recovery system promises big brewery savings

A new energy recirculation system for brewers from Krones subsidiary Steinecker promises to slash energy consumption during wort production.
Depending on the brewing process in operation, Krones claims the new EquiTherm system is able to produce primary energy savings of 20 per cent or more.
The system hones in on wort production where high levels of thermal energy are required.

Heat recovery
Using a specially designed wort cooler and a mash tun called ShakesBeer EcoPlus, the system recovers heat from the wort cooler and uses it to heat the mash.
Hot service water, heated to 95oC, is stored in an energy storage tank until a mashing process starts, and is then used to heat the mash in the mash tun.
Peter Gattermeyer from Krones, said: “What is new about this is that the mash tun itself is now completely decoupled from the primary energy supply.”
This is possible, in a large part, because the ShakesBeer EcoPlus mash tun can obtain sufficient heating rates with low temperatures of heated water (70-95oC). Krones said normally mash tuns need 120oC steam to achieve sufficient heating rates.
The German beverage engineering company said the ShakesBeer EcoPlus is different because of its pillow plates and special heat-surface flow pattern.
Krones claims that the lower heat impact during mashing leads to a better taste stability in the final beer.

Energy savings in action
And then there is a big savings potential from reduced energy consumption. Krones said the Bergquell Brewery in Lobau, which has a two-year old brewhouse, has reduced its primary energy consumption by 32 per cent after installing the EquiTherm system.
With an output of 200,000 hectolitres, this translates into a saving of about 500,000 kilowatt-hours of primary energy a year.
Gattermeyer estimates that the EquiTherm system offers amortisation rates of between 3 to 5 years when this saving is considered alongside others like lower water use, savings in cleaning and lower carbon footprint.
The system is suitable for all brewery sizes so long as the brewhouse is running for minimum of 3-4 days per week with more than 3 brews a day. The more brews there are a week, the lower the heat loss is in the energy storage tank compared to the produced wort amount.

8 Mar. 2011

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