EFFECT OF WORT‐EVAPORATION ON FLAVOUR AND OTHER BEER QUALITIES

Abstract

Pilot scale trials have been carried out to determine the importance of evaporation during wort‐boiling at atmospheric pressure. Using normal brewing materials It has been established that an evaporation of only 2% of the total volume of a wort is sufficient to produce beers of sound flavour. Further evaporation had no significant effect on the flavour or other qualities of the finished beer. 1982 The Institute of Brewing & Distilling