Measures for raising yield of bitter substances in beer brewing (Part 1)
This series of contributions will show why yield of bitter substances during beer brewing is currently only about 30 percent and what can be done to change the situation. In three parts, the various mechanisms and process steps that take place and are necessary for transferring bitter substances from hops to finished beer are discussed item by item and limits and possibilities arising for increasing bitter substance yield are described. It is possible to optimise each individual process step, together with hop addition in its entirety or to examine bitter substance yield. For this purpose, basic unit operations are included. The fourth part describes new equipment that, in some instances, can more than double bitter substance yield in beer brewing so that use of hops can be considerably reduced.
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