11 August 2017
Bitter fraction(s) in pellets & ethanol extract (TRE new)
The commercial value of hops and hop products is particularly influenced by the content of alpha-acids. the main source of the beer’s bitter taste. In 2015 the additional contribution of hard resins was clearly demonstrated (1). It was shown that at least 20% of the hop derived beer bitter intensity was attributed to hard resins and about 75% to iso-alpha-acids. The whole range of hard resin components is transferred into ethanol extract, therefore only this type of extract can be called “Total Resin Extract” (TRE). Read the complete article here!
Simon H. Steiner, Hopfen, GmbH, Mainburg, Germany