Kvasny Prum. 1973; 19(12): 265-268 | DOI: 10.18832/kp1973024

How the substitution of hops with hop extract is reflected in the quality of beer.Peer-reviewed article

J. MOŠTEK

In a series of35 lbrewing of 10° bright beer representing a fraction of normal brewing scale the author has studied effects of various sorts of hops and hope extracts upon the chemical and physical properties of beer, its organoleptic quality and nitrogenous components of nonbiologic turbidity. Four sorts of hops of different origin [Czechoslovakia,West Germany,Soviet Union,USA] and hope extracts prepared from them by two-step extraction process [ methylenchlorid-water] were used  in study. The results of several dozens of brewing permit to characterize - by applying reliable analytic criteria - effects of the hop origin and sort of hope extract upon the organoleptic properties of wort and beer.
(In Czech, English summary only)

Keywords: beer, quality, hop, hop extract

Published: December 1, 1973