bitter hop flowers and fragrant hop flowers used in brewing microbrewery ?
- Jul 14, 2022
- 111
- tiantai
Some brewmaster refer to the hops added in the first stage of boiling as bitter flowers, and the hops added in the latter stage of boiling as fragrant flowers. Is this statement appropriate?
The bitterness of hops is mainly determined by α-acid and β-acid, and the aroma is mainly determined by the content of hop oil, which is highly volatile.
In the early stage of boiling, the aroma is less retained, but the bitterness of the hops is used, and the utilization rate of the hops is low.
(Dividing hops as fragrant flowers or bitter flowers by the content of hop resin and hop oil; and classifying fragrant flowers and bitter flowers according to the hop addition stage are two different concepts.)
Edited by Alisa
Email:[email protected]
The bitterness of hops is mainly determined by α-acid and β-acid, and the aroma is mainly determined by the content of hop oil, which is highly volatile.
In the early stage of boiling, the aroma is less retained, but the bitterness of the hops is used, and the utilization rate of the hops is low.
(Dividing hops as fragrant flowers or bitter flowers by the content of hop resin and hop oil; and classifying fragrant flowers and bitter flowers according to the hop addition stage are two different concepts.)
Edited by Alisa
Email:[email protected]
