Improving Hop Utilization And Flavor Control Through The Use of Pre-isomerized Products In The Brewery Kettle

摘要

Many breweries now brew with isomerized hop pellets, eliminating about one third of their former purchase of bittering hops and an even greater part of their aroma hops, at the same time gaining the ability to vary the hoppy flavor of beer without risk of losing economic advantage. The same principles can be applied to hop extracts. A CO_2 extract of Hops was converted into two forms of isomerized kettleextract. In the First, "IKE", the original (α-acids were converted into iso-α-acids, while In the second, "PIKE", these were further changed into their K~+ salt Forms, yielding a product that was rapidly dispersible into hot wort.