Kvasny Prum. 1968; 14(1): 13-17 | DOI: 10.18832/kp1968003

Experimental brewing with hop concentrates.Peer-reviewed article

Z. ŠAUER, M. KAHLER

One of the principal common properties of milled hop preparations is their keeping quality. They also preserve all natural properties of hops without any deterioration and permit better utilization of bitter substances. From technological point of view they simplify the brewing process, since it is not necessary to strain wort as spent hops can be removed together with bitter dregs. The result of pilot brewings indicates that the hop rate can be reduced by as much as 20 % as compared with conventional technology based on using hop cones. The utilization of bitter substances is despite the reduction the same as with cones or hop extracts. The proportion of isocompounds in beer hopped with milled preparations introduced at rates reduced by 15 % is by 40 % higher than in reference samples of standard beer. In practical applications at least 25 % of hops can be saved.
(In Czech, English summary only)

Keywords: hop concetrate, technology, beer

Published: January 1, 1968