New hop varieties, "Aroma" and "Robusta" in beer production

Large scale trials were carried out to test brewing value of new hop varieties "Aroma" and "Robusta". On the basis of chemical analysis of hop, a dose of 7 alfa-acids was added per hectolitre. Wort bitterness was over 40 and beer bitterness over 30 degrees EBS, which represents h...

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Bibliographic Details
Published inPivarstvo (Yugoslavia) Vol. 3; no. 1-2
Main Authors Sabo, J. (Institut za ratarstvo i povrtarstvo, Novi Sad (Yugoslavia)), Ikic, I, Galovic, V, Drvendzija, M, Lazar, M, Gacesa, N
Format Journal Article
LanguageSerbian
Published 01.11.1998
Subjects
BEERS
BIERE
BRASSAGE
BREWING
CALIDAD
CERVEZAS
HUMULUS LUPULUS
MALTEADO
ORGANOLEPTIC PROPERTIES
PROPIEDADES ORGANOLEPTICAS
PROPRIETE ORGANOLEPTIQUE
QUALITE
QUALITY
YOUGOSLAVIE
YUGOSLAVIA
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Summary:Large scale trials were carried out to test brewing value of new hop varieties "Aroma" and "Robusta". On the basis of chemical analysis of hop, a dose of 7 alfa-acids was added per hectolitre. Wort bitterness was over 40 and beer bitterness over 30 degrees EBS, which represents hop utilization of almost 50%. This indicates that considerable savings can be made in hop rate, i.e. in alfa-acid quantity. Sensory assessment showed that beers produced of new varieties, even when smaller quantities of hop were used, did not differ in quality from standard beers. Brewing industry can produce top quality beer by using new hop varieties.
Bibliography:F30
Q04
1999000110
ISSN:0554-2308