22 February 2012

Controlled isomerisation – commercial brews using the hop yield enhancer

Yield of hop bitter substances in brewing is insufficient, to say the least. Only 30 to 35 percent of bitter substances added oftentimes end up in the finished beer. This is an unsatisfactory situation for breweries. For that reason, attempts were oftentimes made to find solutions that could increase hopping effectiveness. Hertel GmbH developed a process and designed the associated equipment by consistently using basic process operations: this resulted in the hop yield enhancer. It can significantly increase yield of bitter substances in brewing.

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