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PROPOSALS FOR THE EFFICIENT AND ECONOMICAL USE OF HOPS IN BREWING
Author(s) -
Bishop L. R.,
Whitear A. L.,
Brown R. G.
Publication year - 1977
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.2050-0416.1977.tb06808.x
Subject(s) - brewing , chemistry , mashing , hop (telecommunications) , chromatography , aroma , yield (engineering) , pulp and paper industry , organic chemistry , fermentation , food science , materials science , computer science , composite material , computer network , engineering
The hop lupulin glands, which contain the essential oils and resin acids, can be separated effectively from the bulky and worthless bracts and residues in a mechanical process which avoids solvent contamination. The separation is accomplished in an air stream through a centrifugal sifter after the lupulin has been rubbed off in a disc pin mill. The separated lupulin can be broken open by grinding in a colloid mill and used to obtain a dry hop aroma in beers by an ‘instant’ process. The lupulin can be used to bitter beers either directly in the copper or in a pre‐boiling process. It can also be used in an aqueous extraction process to yield, nearly quantatively, pure and separate extracts of the α‐ and β‐acids. The α‐acids can then be isomerized almost quantitatively and the β‐acids can be oxidized to give a 50% yield of hulupones. The hop residues, when boiled with wort, give an approximately 50% utilization of the remaining α‐acids. These isohumulones can then be enhanced by those obtained from the extracted α‐acids and the bitterness can be supplemented by the hulupones obtained from the β‐acids. Overall, this process is calculated to give a bitterness utilization equivalent to 87% calculated on the original α‐acids.