Measures for raising yield o f bitter substances in beer brewing (Part 3)
This series of contributions will identify the reasons for inadequate yield of bitter substances when using conventional brewing processes. The various mechanisms that come into play, necessary for transferring bitter substances from hops to finished beer, are discussed separately to start with (see part 1 and part 2). This third part deals with possible adsorption of bitter substances as well as evaporation of same. With equipment described in the fourth part, something that can be retrofitted easily, it is possible to considerably reduce consumption of hops in beer brewing, while complying with the German Purity Law. Resulting savings are very considerable.
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