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SOME EFFECTS OF MALTING PROCEDURE ON BEER BITTERNESS
Author(s) -
Barrett J.,
Kirsop B. H.
Publication year - 1971
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.2050-0416.1971.tb03353.x
Subject(s) - brewing , germination , gibberellic acid , food science , chemistry , horticulture , biology , fermentation
Changes in the nitrogen content of wort brought about by alterations to the temperature of germination of barley during malting influence beer bitterness. Changes of similar or greater magnitude resulting from the presence of gibberellic acid are without effect on bitterness levels.