Effect of High-Temperature and High-Pressure Treatment of Aqueous Hop Solutions on the Extraction of Various Components from Hops
Takako Inui,
Chie Hayashi,
Hiroyuki Abe
et al.
Abstract:The aroma, flavor, and bitterness characteristics of hops in beer vary greatly depending on the timing of hop addition during the brewing process. In general, whirlpool and dry hopping are used to give the beer a rich aroma. However, these techniques are very inefficient uses of hops. In this study, we investigated a brewing process in which hops are boiled in a sealed hightemperature, high-pressure (HTHP) aqueous solution and then added to a whirlpool to achieve both rich hop aroma and flavor. Hop addition co… Show more
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