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EUROPEAN BREWERY CONVENTION EVALUATION OF HOP EXTRACT PREPARATIONS
Author(s) -
Bishop L. R.
Publication year - 1968
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.2050-0416.1968.tb03122.x
Subject(s) - brewing , hop (telecommunications) , variety (cybernetics) , computer science , food science , biochemical engineering , mathematics , chemistry , engineering , artificial intelligence , telecommunications , fermentation
Hop extracts exist in a wide variety of types and strengths. Because of the urgent need for a method for their evaluation for brewing a recommendation is made that the method for “Total Realizable Bitterness” should be used until such time as it is established that a better one can be given. Details of the method are given with results. In use it can be checked by using the E.B.C. Standard Hop Extract, which has a Total Realizable Bitterness of 15·0%.