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THE INSTITUTE OF BREWING ANALYSIS COMMITTEE THE BREWING VALUE OF OLD HOPS. RELATIONSHIPS BETWEEN ANALYSES AND FLAVOUR
Author(s) -
Howard G. A.
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.tb03151.x
Subject(s) - brewing , flavour , food science , taste , mathematics , chemistry , fermentation
Beers were brewed with old and new hops and the relationships were studied between methods for estimating α‐acids, beer bitterness and beer flavour. It was concluded that the α‐acid content of hops at harvest is a simple and reasonably reliable guide to the brewing value of old hops; that the beer bitterness determined analytically is a good guide to that tasted; that beers brewed with old and new hops will differ little in bitter or harsh taste if the analytical bitterness levels are similar; and that tasters can distinguish between bitterness levels of 5 E.B.C. units at values around 30 units.