Usability and Technological Opportunities for a Higher Isomerization Rate of α-Acids: A Review

• Published in: Journal of the American Society of Brewing Chemists Vol. 79; no. 1; pp. 17 - 25
• Main Authors: Bastgen, Nele, Becher, Tobias, Drusch, Stephan, Titze, Jean
• Format: Journal Article
• Language: English
• Published: Taylor & Francis 16.11.2020
• Subjects: Brewhouse; hop utilization; hops; iso-α-acids; isomerization rate

Hops are an essential raw material for beer production in the brewery. The hop constituents give the beer its bitter taste, additional aroma, and can make it more stable. As hops are a cost-intensive ingredient, the bitter substance yield plays a major role for breweries. Various approaches are avai...