Brewing trials with a xanthohumol-enriched hop product
Recently, the presence of unusually high levels of xanthohumol were reported in Stouts and Porters (Brauwelt international II/2004, p. 100). Further increases in these levels have been made possible by the use of a xanthohumol-enriched hop product. This hop product was introduced at the last EBC Congress in Dublin where it was used in the production of a Pilsner. In the following article, these results are compared with those from the production of a stout beer.
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