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Chemistry of Wort Boiling and Hop Extraction

  • Hough J
  • Briggs D
  • Stevens R
  • et al.
Springer US, (1982), 456-498
DOI: 10.1007/978-1-4615-1799-3_3
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Abstract

Wort boiling may be regarded as the turning-point in the brewing of beers; it is omitted in distilling and vinegar brewing. At its simplest, in Bavarian practice, the all malt wort is boiled with hops for 1–2 hr, no other additions being permitted by aw....

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Hough, J. S., Briggs, D. E., Stevens, R., & Young, T. W. (1982). Chemistry of Wort Boiling and Hop Extraction. In Malting and Brewing Science (pp. 456–498). Springer US. https://doi.org/10.1007/978-1-4615-1799-3_3

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