In a microbrewery in a trendy Berlin neighborhood, Thorsten Schoppe, one of a wave of beermakers using new German ingredients to create non-traditional brews, pours hop pellets into a copper vat.
“We only use four ingredients and that’s one of them,” Schoppe said as the faintly sour scent of beer emanated from the boiling water and malt, “so they’re important.”
German small-batch brewers like Schoppe are increasingly using so-called “flavor hops” to impart notes of orange, grapefruit or peach, while still following the country’s cherished 16th-century purity law, which restricts other flavorings.
Until recently, Schoppe had to import special hops from the US, where craft brews have established a niche in the market. This year, German growers moving to capitalize on growing demand harvested the country’s first commercial-sized batch of newly developed flavor hop varieties.
“It really amazes people what kind of special flavors you can bring to a beer even within the Reinheitsgebot [the purity law],” said Schoppe, who brews a double India pale ale with a citrus aroma under his Schoppe Braeu label.
“Some people don’t believe you if you say this is all natural, they think you must have added some flavors,” he added.
Sebastian Hiersick, 35, a cook in Berlin, generally does not like “normal German beer.”
“It’s either too hoppy, too malty, or too carbonated,” Hiersick said.
Yet after starting to work at a restaurant that sells German craft beers, he developed a taste for those with fruity undertones.
“When it’s hot out, or in the summer, they are really nice to drink. They are very drinkable, it’s like juice or lemonade,” he said.
Colleague Magdalen Reskin, 29, who likes chocolate bock, a dark brew, agrees.
“I like them because they don’t taste like beer,” she said.
Hops, fresh or dried and processed into pellets, traditionally gave beer its bitter taste.
Hop breeder Anton Lutz began developing the new German varieties in 2006, when he stopped throwing out seedlings with “fruity” aromas and started breeding them on purpose.
Working out of the Hop Research Centre in Huell, a tiny village 60km north of Munich, Lutz pollinated female flowers from a popular US hop variety called Cascade with pollen from male plants from traditional German hops.
The idea was to combine citrus North American hop flavors with traditional local hops to create a flavor that is “hoppy and fruity, not only fruity,” Lutz said.
“German beer drinkers expect beers that are not so extreme, so we needed something a little bit softer,” he added.
The four new breeds, including one called “Mandarina Bavaria,” are described as having notes of “distinct honeydew melon” and “strong tangerine and citrus.” Local growers are starting cautiously: by the end of last year, less than 1 percent of Germany’s hop fields — 150 hectares — were expected be planted with the new varieties.
“We don’t want the whole beer-drinking culture in Germany to change,” Lutz said. “We want to open up beer to new markets, not convince people to change their tastes.”
Germany’s beer purity law, introduced in Bavaria in 1516 and adopted nationwide in 1906, dictates that only water, malt, hops and yeast, and no flavorings or preservatives, may be used to make beer. The law has contributed to a beer culture more heavily focused on tradition and quality than innovation, and the new hop varieties were initially met with skepticism.