Measures for raising yield of bitter substances in beer brewing (Part 4)
In parts 1 – 3, reasons for inadequate yield of bitter substances in conventional brewing processes were described. This part deals with possibilities for significantly increasing bitter substance yield in brewing. Many considerations put forward here may not be new, but simply optimising individual process steps without analysing their effects on other process steps does not result in a more economic use of bitter substances. Hertel GmbH recognised this and developed a process including equipment that can be retrofitted in any brewery, making it possible to more than double yield of bitter substances in brewing in some instances.
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