Measures for raising yield of bitter substances in beer brewing (part 2)
This series of contributions will identify the reasons for inadequate yield of bitter substances. The various mechanisms that come into play, necessary for transferring bitter substances from hops to finished beer, are discussed item by item. In part 1, the extraction process step was described in detail (BRAUWELT International 2 2010, pp. 92 - 95). The second part deals with dissolution and isomerisation of bitter substances. The last part describes new equipment designed on the basis of the findings. Such equipment can significantly increase bitter substance yield in beer brewing so that consumption of hops can be considerably reduced.
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