The Significance of Iso-α-Acids for Beer Quality Cambridge Prize Paper

摘要

The iso-α-acids and their chemically-modified uariants play a disproportionately large role in the final quality of beer. Here. Fundamental aspects of two of these quality issues -foam and bitterness -are discussed. A common feature of both issues is the dependence on the hydrophobic character of the hop compounds on both bitterness potency and ability to stabilize foams. Thus the isocohumulones appear significantly less bitter than the other. More hydrophobic hop compounds.