Bittering and stability

HopAlpha®

Functional hop extracts for a standardised bittering effect, dosed after fermentation independent of raw-hop alpha-acid variability.

Caution

The stated values are the manufacturer's indicative recommendations. The actual result is affected by the beer's composition, pH, alcohol content, original bitterness, application point, mixing efficiency and the analytical method used. Every brewer should therefore set the final dose according to their own brewing sheet and confirm it with a sample trial.

HopAlpha®

Functional hop extracts for a standardised bittering effect, dosed after fermentation independent of raw-hop alpha-acid variability. Three variants cover clean bitterness, natural bitterness for clean-label beers, and bitterness combined with foam stability and protection against lightstruck flavour.

Use in: Post-fermentation bitterness correction

Variant: HopAlpha® ISO 30%

How to use

Best dosed into finished beer while transferring to the bright or packaging tank. The product must be mixed in evenly and oxygen exposure kept to a minimum. Application during the boil or fermentation is possible but may be less effective.

Manufacturer’s guideline dosing

Parameter	Value
Guide dose to raise bitterness by 10 IBU	3.5 g/hl
Converted to 1 IBU	roughly 0.35 g/hl

When to use HopAlpha® ISO 30%

bitterness correction after fermentation
evening out differences between batches
making several beer variants from one base product
raising bitterness without further hopping or beer losses

Recommendation

The final dose should be confirmed with a sensory trial on a beer sample. Example: for a 1,000-litre (10 hl) batch, we want to raise bitterness by 5 IBU — the guide dose is 1.75 g/hl × 10 hl = 17.5 g of HopAlpha® ISO 30%.

Technical data: HopAlpha® ISO 30% TDS, manufactured by TNS – Totally Natural Solutions.

Variant: HopAlpha® NISO 25%

How to use

Best added after fermentation into finished beer, ideally while transferring it, to ensure even dispersion. The dose should first be confirmed with a lab or sensory trial.

Manufacturer’s guideline dosing

Parameter	Value
Guide dose to raise bitterness by 10 IBU	4.2 g/hl
Converted to 1 IBU	roughly 0.42 g/hl

When to use HopAlpha® NISO 25%

a natural bitterness correction after fermentation
non-alcoholic and low-alcohol beers
light, easy-drinking beers where the bitterness should not linger
products requiring a natural ingredient declaration

Recommendation

To raise the bitterness of 1,000 litres (10 hl) of beer by 5 IBU, the guide dose works out to 2.1 g/hl × 10 hl = 21 g of HopAlpha® NISO 25%. Whether it can be labelled as a natural hop flavour or used in a "clean label" product must always be assessed against local regulations and the drink's overall composition.

Technical data: HopAlpha® NISO 25% TDS, manufactured by TNS – Totally Natural Solutions.

Variant: HopAlpha® Tetra 9%

How to use

The product is added after fermentation, ideally while transferring to the bright or packaging tank. At higher doses the bitterness can become sharper or astringent, so the dose must be confirmed by sensory testing.

Manufacturer’s guideline dosing

Parameter	Value
Guide dose to raise bitterness by 10 IBU	11.7 g/hl
Converted to 1 IBU	roughly 1.17 g/hl

When to use HopAlpha® Tetra 9%

improving foam formation, retention and lacing
raising the bitterness of finished beer
reducing the risk of lightstruck flavour
beers packaged with less protection from light

Recommendation

To raise the bitterness of 1,000 litres (10 hl) of beer by 5 IBU, the guide dose works out to 5.85 g/hl × 10 hl = 58.5 g of HopAlpha® Tetra 9%. Light stability can only be guaranteed if the beer does not contain significant amounts of regular, light-unstable iso-alpha acids from other sources.

Technical data: HopAlpha® Tetra 9% TDS, manufactured by TNS – Totally Natural Solutions.

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