Kvasny Prum. 1987; 33(8-9): 254-259 | DOI: 10.18832/kp1987051

Higher yields of bitter substances from hop using kieselguhr during hop boiling.Peer-reviewed article

J. KUBÍČEK

Using a combination of hop cones and standard hop extract followed by a classical cooling procedure of hopped wort the replacement of about 13 % of hops by kieselguhr resulted in evident changes of intensity and characteristic of bitterness and further changes in sensorial and physico-chemical properties of beers. It was found in 91 batches performed on an industrial scale in the production of 10 % pale beers. Using a combination of granulated hops and hop extract followed by the Whirlpool the replacement of about 8 % of hops by kieselguhr permits to achieve the same results in a production of 11 % beers. The results of exactly performed 5 batches of laboratory and pilot-plant experiments (wort volume of 20 l and 13 hl respectively) with 10 % beers showed a possibility of 20 % replacement of hops by kieselguhr with the hop cones as well as with granulated hops and standard hop extract.
(In Czech, English summary only)

Keywords: hopped wort, hop boling, hops, bitter compounds, kieselguhr, spare

Published: August 1, 1987