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THE MANUFACTURE OF HOP CONCENTRATES AND EXTRACTS *
Author(s) -
Westbrook J. B.
Publication year - 1966
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.2050-0416.1966.tb02944.x
Subject(s) - hop (telecommunications) , wine tasting , flavor , flavour , food science , inert , chemistry , biochemical engineering , computer science , mathematics , organic chemistry , engineering , wine , computer network
Manufacture of the traditional hop concentrate ( i.e ., a product containing the chemically unchanged natural hop constituents apart from useless inert material) is increasing both in Europe and in America; this traditional concentrate, which is added to the copper, retains the varietal characteristics of the parent hop. In determining replacement ratios it is important to assess bitterness by tasting trials, as analytical assessments of bitterness may give misleadingly low results when concentrates are used. Although chemically pre‐isomerized extracts can be prepared for addition to sweet beer, it is improbable that this type of extract will be used extensively until a great deal more is known about transformations which take place during hop boiling; such an extract, however, does allow maximum utilization of hop bittering principles. The selection of hops for high α acid content and the separate addition of the flavour components such as hop oil appears to be a desirable development for the near future.