The avoidance of gushing initiators from advanced downstream hop products
Gushing is an important quality factor for many brewers. A large number of studies and publications have addressed this topic in the past [1-18]. Efforts to identify gushing initiators have focused on species generated from barley degradation and infestation, and, to a much lesser extent hop constituents, among others. This contribution addresses the impact that certain oxidized downstream hop acid products can have on the gushing phenomenon.
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