Kvasny Prum. 1993; 39(3): 66-69 | DOI: 10.18832/kp1993005

Stratcgies of modern hop boiling.Peer-reviewed article

J. ČEPIČKA, G. BASAŘOVÁ

The article comprises the most important knowledges about physical and chemical reactions during hop boiling, especially with respect to hop resins and volatile oi s. The following factors are discussed: the procedure of hop addition and hopping rate, the time of wort boiling, the form of heating, temperature and pressure during wort boiling, the construction and material of the brewing vessel. From our knowledges it can be concluded that for a development or a treatment of wort boiling technology it is necessary to take into account, in addition to economic viewpoint, also physico-chemical aspects. Otherwise, some changes in bitterness and the whole sensorial characteristics of beer could occur.
(In Czech, English summary only)

Keywords: beer, hops, boiling, brewing vessel, mashed wort

Published: March 1, 1993