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BarthHaas

BarthHaas – a leading global supplier of hop products and all the services that go with them.

Gain an understanding of how hops can help you brew exciting and interesting beers that your friends and customers will appreciate.

28/08/2026

Vacuum rectification can remove alcohol from beer at temperatures of around 42–46°C.

By operating under reduced pressure, the process uses differences in volatility to separate alcohol through repeated evaporation and condensation. Aroma compounds can also be released along the way, making their recovery and re-addition an important consideration for the final flavor.

In this reel, Dr. Christina Schönberger explains the process step by step.

Want to explore physical dealcoholization in more detail? Download Whitepaper 2 here:
https://loom.ly/dcbrmbc

26/08/2026

There are several routes to producing great-tasting non-alcoholic beer. 🍺🌿

Reverse osmosis can help preserve aroma compounds, while biological methods such as maltose-negative yeast offer breweries a way to work with existing equipment and generate fermentation aromas directly.

In this reel, Mark from the BarthHaas Brewing Solutions team explains how process choice, yeast selection, recipe design and hopping strategy can work together to shape the final flavor.

📥 Want to explore the different approaches in more detail? Download our non-alcoholic brewing whitepapers:
https://loom.ly/dcbrmbc

14/08/2026

Good questions make for good brewing conversations. 🍺🌱

Our latest Modern Brewing webinar, in association with our brothers and sisters at Hop Products Australia, was a real exchange between breeders, hop experts and brewers, sharing what we know and hearing what matters in the brewhouse.

We had such a good time, we wanted to share a few highlight topics with you:

🌱 How are new varieties are being bred for stronger, more reliable performance

👃 Why aroma, consistency and availability matters so much when brewers try something new

🇦🇺 How Luna® shifts from spicy citrus and marmalade in the whirlpool towards mango and berry in the dry hop

🍺 And one of our favourite questions: how would Luna® work in a Pilsner? - That opened up a great discussion around both restrained and more modern approaches.

We wanted to thank everyone who joined, asked questions and shared their experiences. These sessions are at their best when the knowledge moves in both directions.

🎓 We have lots more free Modern Brewing webinars scheduled . Explore the programme and sign up here:
https://loom.ly/pftYgHE

05/08/2026

The method used to produce non-alcoholic beer can significantly influence the final result.

Thermal processes remove alcohol using temperature, evaporation and condensation.

Membrane processes, such as reverse osmosis and nanofiltration, use pressure and selective membranes to separate alcohol at low temperatures.

In this video, Christina explains the key difference between the two approaches and how they can affect the beer matrix.

You can learn more in our new Non-Alcoholic Beer Whitepaper: Part 2. Building on Part 1, this latest whitepaper explores a new range of topics and technical considerations around non-alcoholic beer production.
Download Part 2 here: https://loom.ly/lfUIoCE

03/08/2026

The second edition of When Alcohol Leaves, Brewing Shows is now available.

This guide takes an in-depth look at producing non-alcoholic beer using physical dealcoholization methods, including reverse osmosis and vacuum rectification. It also explores practical ways to optimise flavor, restore aroma, improve mouthfeel and maintain microbiological stability.

Whether you're already producing non-alcoholic beer or planning your next product, you'll find practical knowledge, expert insights and real brewing applications throughout.

📥 Download your free copy today and discover how to optimise flavor in physically dealcoholized beers.

👉 https://loom.ly/dcbrmbc

02/08/2026

The global hop industry is coming together in Germany for the International Hop Growers’ Convention. 🌱

Bringing together growers, merchants, researchers, and industry partners, the convention is an opportunity to collaborate and tackle the challenges shaping the future of hops.

We’re proud to support this year’s congress as a Gold Partner. A highlight of the programme is a visit to our joint processing plant in St. Johann, where participants can see hop processing up close.

GrowingTogether

31/07/2026

The future of brewing is not defined by one category alone.

While traditional beer markets face challenges in some regions, non-alcoholic and low-alcohol beverages continue to grow rapidly around the world.

The latest BarthHaas Report highlights some remarkable developments:
📈 Germany: +8% sales growth
📈 USA: +85% sales growth
📈 Ireland: +150% growth over the past five years.

As demand shifts, breweries are increasingly investing in products that combine great taste, strong branding and innovative brewing approaches.
Hops continue to play a key role, contributing not only flavor but also stability and product quality in non-alcoholic beer applications.

Explore how non-alcoholic beer is reshaping opportunities across the brewing industry.

📎 Download the BarthHaas Report 2025/26: https://loom.ly/KCsszmw

29/07/2026

Beer production around the world remains at a remarkably high level, but regional developments tell different stories.

Our latest BarthHaas Report 2025/26 shows that global beer production reached just under 1.9 billion hectolitres in 2025, slightly below the previous year's level.

While mature markets in Europe and North America experienced declines, Africa and South America continued to grow and gain importance within the global brewing landscape.

China, the USA and Brazil remain the three largest beer-producing nations worldwide.

These shifts help explain many of the trends influencing today's brewing and hop markets.

Read the full analysis in our BarthHaas Report 2025/26.

📎 Download the report: https://loom.ly/KCsszmw

27/07/2026

The global hop market continues to feel the impact of high inventory levels.

Although growers have reduced acreage significantly in recent years, inventory pressure remains a major factor across the industry.

Our latest BarthHaas Report shows that falling demand contributes to a surplus of approximately 1,200 metric tons of alpha acid in 2025, adding further pressure to an already challenging market environment.

The effects are visible on both sides of the Atlantic:

• In Europe, oversupply continues to weigh on prices and market opportunities.

• In the US, inventories have been reduced but still correspond to around 1.77 years of annual production.

These developments highlight why inventory management remains just as important as acreage reductions in the ongoing effort to rebalance the market.

Explore the market dynamics behind today's inventory challenges in the BarthHaas Report 2025/26.

🔗 Download the report: https://loom.ly/KCsszmw

24/07/2026

The global hop industry has taken major steps to adjust supply.

Over the past five years, planted hop acreage has been reduced by approximately 11,000 hectares worldwide.

Our latest BarthHaas Report highlights that the market remains out pf balance.

Despite significant acreage reductions, a structural alpha acid surplus of around 1,000 metric tons is still projected for the 2026 brewing year.

This highlights how broader market forces, including changing beer consumption patterns and declining hop demand, continue to influence the industry's outlook.

Explore the data behind today's hop market dynamics in the BarthHaas Report 2025/26.

🔗 Download the report: https://loom.ly/KCsszmw

Adresse

FreiligrathStr. 7-9
Nuremberg
90482

Öffnungszeiten

Montag	08:00 - 17:00
Dienstag	08:00 - 17:00
Mittwoch	08:00 - 17:00
Donnerstag	08:00 - 17:00
Freitag	08:00 - 17:00

Telefon

+4991154890

Webseite

http://www.barthhaasgroup.com/

Benachrichtigungen

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