(New page: Hop Utilization refers to the amount of alpha acids that are removed from the hops during the boil. == Bitterness and Flavour == The longer the hops are in the boil, the more the volatil...) |
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− | Hop Utilization refers to the amount of alpha acids that are | + | Hop Utilization refers to the amount of alpha acids that are isomerized during the boil. |
== Bitterness and Flavour == | == Bitterness and Flavour == |
Revision as of 01:22, 5 January 2009
Hop Utilization refers to the amount of alpha acids that are isomerized during the boil.
Bitterness and Flavour
The longer the hops are in the boil, the more the volatile flavor and aroma compounds become lost to evaporation. However, the longer the hops are in the boil, the more bitterness that is extracted. As you get further through the boil, the hop additions become more flavour and aroma additions rather than bittering.
This article is a stub.
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