Requirements for raw and sulfurized hops
Raw hops. After drying, the raw hops are subject to purchase by Zakłady Chmielarskie, The redemption is performed on the basis of templates determined each year based on the industry standard. The standard distinguishes between four classes for raw hops.
The raw hops are assessed by a commission of specialists, by comparing the hop samples supplied by the growers with the standards established for the given harvest year.
The following characteristics are taken into account when evaluating hops during their purchase: external appearance of cones and settlements (maturity and shape), color and gloss, smell, the size of the cones, the length of the tail, the color of the lupulin, the number of cones with spots from mechanical damage, diseases or caused by pests, degree of graining, impurities of plant origin (leaves, twigs, etc.), inorganic contamination, number of crushed cones and humidity.
Sulfated hops. The standard mentioned above also distinguishes four classes for sulfurized hops and includes the following characteristics: external appearance of cones and settlements (maturity and shape), color, smell, zaziamienic, aao and cleansing of plant origin, inorganic contamination, ferromagnetic contamination, moisture and SO2 content.
Good quality pressed hops should consist of evenly formed cones, technologically mature, with a fine structure of deposits and a lot of kinks.
The color of the cones should be green or uniformly golden-green, and the aroma is aromatic and clean, hoppy with a slightly noticeable smell of SO2. The granulation is 0,1-2,0%, in good quality hops this value is 0,1%.
Impurities of plant origin should not exceed 0,4%, inorganic contamination 0,1%, Ferromagnetic contamination is unacceptable. The humidity for all hop classes is within the limits 9-11%, and the SO2 content 0,15-0,30%).
The content of α-bitter acids is not specified in the standard due to their different amounts in individual years and in the structure of individual classes.