Influence of different boiling systems on development of bitter and aroma substances
In recent years, a large number of innovations have been introduced in the brewhouse equipment sector, the primary objective being to save energy. The technical details of these new systems have been described extensively in the literature and in company brochures ([1], [2], [3], [4]). Some breweries kindly provided, as far as possible, samples produced in accordance both with conventional processes as well as in the new or converted brewhouses. At a minimum, double brews from each of the different brewhouse types were used in the evaluation of results.
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