There’s one irrefutable brewing truth: more beer made means more beer sold. Profits are necessary to keep operations alive, enabling brewers to pursue their passion and continue providing consumers the beers we all love. Ironically, the biggest culprit of process loss is the very ingredient that makes beer, beer — hops.
Meet Salvo, a hop-derived, true-to-type, yield-maximizing aroma extract with virtually no added bitterness. Salvo is made via CO2 extraction where soft resins within pelletized hops are separated from plant material and then further processed to remove alpha acids. The result is a potent, semi-viscous mix of beta acids and highly concentrated essential oils.
Brewers large and small have found immediate success with Salvo, improving the quality and quantity of their brews. Here’s what a few early adopters have to say.
Von Ebert’s ethos of constant improvement aligns perfectly with Hopsteiner’s ideal of Dare to Brew Different.
“That’s why we’re using Salvo,” says brewer, Brendan Barber. “We get a lot of deep, resinous hop character. You don’t extract any real IBUs from it, you just get beautiful terpene notes.” Brendan also attests to the yield gains, “I can generally knock out an extra 1/4 to 1/2 barrel per batch, which, when you’re doing 10 turns a week, really does add up.”
Brewmaster Jim Cibak has been with Revolution Brewing from Day 1.
“As we are very focused on brewing IPAs, we like to extract as much clean, beautiful, fragrant aroma from our hops and [a] bitterness that’s nice and clean and doesn’t smack you in the face. You want as much impact as possible but you want to keep that trub pile small because, in the end, more wort going to the fermenter means more finished beer,” he said. “We use Salvo in the whirlpool and that really helps us get a lot of nice aroma and great mouthfeel in our finished beers without having to send a tremendous amount of hop material into the whirlpool. We’re a big fan.”
Crystal Lake Brewing has incorporated Salvo into several beers including their Slalom King Rye IPA: “It has a huge hop charge in it and as a result, we had great losses,” says brewmaster, Ryan Clooney. But with Salvo in place of pellets it was a “a night-and-day game changer.”
“Salvo adds immense flavor and quality,” Clooney said. “It’s yielded us over 2.5 barrels more volume and as a mid-range brewery, every ounce counts for us.”
Clooney found similar benefits with their Reel Hazy IPA, “Cut our hop charge down huge. Exactly the flavors that we wanted, exactly the aromatics that we wanted.”
Salvo is all hop, just not all the hop. Simply put, Salvo is an all-natural extract designed to deliver concentrated hop flavor and aroma without adding bitterness. Using carbon dioxide extraction, soft resins within pelletized hops are separated from the plant material (bract). This CO2 extract is further processed, removing the alpha acid fraction, and leaving behind a concentrated mix of beta acids and essential oils.
While extracts can be a point of contention for some brewing purists, rest assured that Salvo is still pure hop. The original aroma-holding hydrocarbons and essential oils are still there, as are the hop’s native, bacteria-fighting beta acids. Nothing has been added, Salvo is just the next evolution in advanced brewing products, optimized and void of any vegetal matter. And that’s the point: natural hop flavor with no wasted space.
Since 1845, Hopsteiner has led the industry as a preferred global hops supplier, partnering with breweries of all sizes to offer a unique range of hop varieties and innovative hop products designed to enhance flavor, aroma, consistency, and flexibility for brewing and beyond. Discover more at Hopsteiner.com.
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