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THE SIGNIFICANCE OF THE USE OF HOPS IN REGARD TO THE BIOLOGICAL STABILITY OF BEER
Author(s) -
Macrae R. M.,
Brady Beryl L.,
Richards M.
Publication year - 1965
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.2050-0416.1965.tb02025.x
Subject(s) - food science , biology , identification (biology) , botany
An examination of micro‐organisms occurring on hops has shown that the kilning procedure, with or without the addition of sulphur, leads to a diminution in the numbers of viable bacteria and fungi which can be isolated. Samples from different sources vary, but in general relatively few organisms occur on kilned hops. Identification of the types which are present suggests that the use of hops in the brewery and in beer introduces a negligible degree of potential short term infection.