Description
The Tettnanger Hopfen PGI is related to the pistilliferous hop cone (Naturhopfen), belonging to the family of Cannabinaceae and of the Urticaceae species, and to the products obtained by its processing such as pellets o hop extracts. The bitter substances of hop are used, meaning the resins used to flavour the beer, to give it its typical bitter taste, essential oils and tannins or polyphenols.
Production Area
The production area of Tettnanger Hopfen PGI covers different municipal areas in the Costanza, Ravensburg and Lindau districts, in region Tettnang, in the federal state of Baden-Württemberg.
Production Method
Tettnanger Hopfen PGI is cropped from March to September and reproduced through rootstock cutting. After the preparation of the ground, the hop is put in six rows between every path. The plants are cut under their surface to favour their new growth is made in the first half of April. Later some ropes are installed, about 8.50 m long, fixed to the frame and anchored to the ground. Four hop shoots will be selected among 50 units and wrapped round them. At the end of June, the hop reaches the height of lattices and starts to produce the cones. Harvesting takes place about from August 20th. Once separated and cleaned, leaves, shoots and cones are dried and moisturised. Later the product is packed and sent to the local centre of certification, where it is weighed, analysed, sealed and certified. After all that, the hop can be processed to make pellets and the extract, which is made out of the geographical area.
Appearance and Flavour
The hop cone consists of bracts, bracteoles, a stalk and a cone. Its aromas includes 300 constituents of essential oils, which are very delicate, spanning from floral, with hints of citrus fruit and currant, and fruity, sweet and spicy. In general, the aroma of Tettnanger Hopfen PGI is harmonic, long lasting and full taste and differentiates from others due to its finesse.
History
The origin of hop crops in the Tettnang region dates back to 1150, as confirmed by the first official registration that regarded its cultivation in the production area. On the contrary, its strong expansion, which started thanks to a work of methodical cultivation made by physician Johann Nepomuk von Lentz together with eight fellow citizens, goes back to more recent times, in the middle of the 19th century. Since1860, the extension of the lands cropped with hop had increased exponentially, from 91 hectares, registered in1864, to 160, in 1866 up to 400 in 1875, until reaching 630 in 1914. Some years later, in 1929, the first law on the hop origin was issued (Hopfenherkunftsgesetz) which, together with a following one in 1996, has guaranteed a certain protection of hop from Tettnang and has made compulsory the indication of origin, harvesting and variety on the packaging. Still today hop is an integral part of the life of the Tettnang inhabitants, who celebrate it with the festival of hop, during which a queen and two princesses of hop are chosen (Tettnanger Hopfenhoheiten) in order to promote it at both a national and international level. An evidence of its importance for the city's economy is the Museum of hop which was opened in 1995.
Gastronomy
Over 99% of Tettnanger Hopfen PGI, including its by-products, is used as an ingredient to prepare the beer. The product is also a natural preservative of beer, because it has antibacterial proprieties and favours the coagulation of the suspended proteins of the beer making it clearer. Plus it makes easier the foam's duration. The product's conservation is in line with specific methods depending on the transformation method used.
Marketing
The product is sold as Tettnanger Hopfen PGI. 96% of hop from Tettnang, from Tettnanger and Hallertauer varieties, belongs to the "first choice aromatic" group, and 4%, from Perle and Hallertauer Tradition varieties, to the "aromatic hop" group. It is packed in specific packaging which are suitable for the processing method of the product.
Distinctive Features
Tettnanger Hopfen PGI is characterised by a quick growth which differentiates it from other types of hop. In addition, the combination of the unique geologic and climatic elements of the production area helps to reach the ideal condition for its growth and ensures also a distinctive homogeneity giving it a particular finesse.
