Microbiologically Important Components in Hoppy Beers (Part 2)
Commercial-scale tests | In Part 1 of this contribution (see BRAUWELT International No. 2, 2018, pp. 101-103), microbiological activity of hop components in general was described and identification of a hop-based inhibitory power of beer presented. Part 2 discusses the relevance and significance of this inhibitory power based on commercial-scale tests.
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