New hops bring new beer flavors

BERLIN: In a microbrewery in a trendy Berlin neighborhood, Thorsten Schoppe, one of a wave of beer-makers 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,” said Schoppe, as the faintly sour scent of beer emanated from the boiling water and malt, “so they’re important”.