Premium
HOP RESINS AND BEER FLAVOUR. II *. VALUE OF α ACID ANALYSIS
Author(s) -
Birtwistle S. E.,
Hudson J. R.,
Whitear A. L.
Publication year - 1963
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1963.tb01923.x
Subject(s) - hop (telecommunications) , flavour , receipt , food science , mathematics , computer science , chemistry , computer network , world wide web
Deficiencies of methods currently employed for the control of hop rate are discussed with particular reference to aged hops. It is shown that estimation of the a acid content of hops on receipt provides the most reliable guide to the future use of the hops. The advantages of cold storage are questioned, and the possibility arises that hops produced in excess of a season's requirements might be more usefully carried forward.