Improved utilisation of aroma hops
Use of aroma hops is indispensable for brewing beer infused with a noble hop flavour. Addition of aroma hops to wort in the hot section is the classical method. The continuing trend towards cold hopping should also be taken into account. This contribution describes a new method for transferring hop aroma substances into beer in the cold section, without direct hop addition. It is supposed to lead to major savings of aroma and also bitter hops and make flexible dry hopping of beer possible, without undesirable carry-over of particles.
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