Wort boiling - current state-of-the-art
At first glance, wort preparation seems to be a simple process. Using the classical process, wort is boiled for 60 - 90 min (formerly up to 120 min) with the addition of hops, the hot break is subsequently removed. After cooling, the wort is mixed with yeast and fermented. Experience over the last 20 years has shown that each change in boiling conditions can frequently be reflected in a negative change in beer quality.
The wort boiling process has a number of objectives. Apart from evaporation of water to obtain the desired wort concentration, protein substances have to be excreted, hop bitter substances dissolved and isomerised, enzymes deactivated, undesirable volatile substances expelled and other aroma substances formed again. Boiling also renders the wort sterile. 1).
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