Auxiliary bitter compounds in hops and the quality of bitterness in beer
Improving the harmony | The term “auxiliary bitter compounds” in hops refers to all bitter compounds in the hop resin which are transferred to the beer and are not iso-α-acids. The majority of these substances are considered desirable from a sensory perspective. The ratio of the non-specific EBC bittering units (spectrophotometric method) to the specific iso-α-acids (HPLC method) serves as an indicator for the amount of auxiliary bitter compounds in beer. The evaluation of various existing data demonstrates: adding larger amounts of aroma hops over several additions not only influences the aroma but also serves to improve the harmony of the beer bitterness.
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