HOP RESINS AND BEER FLAVOUR III. HOP RESINS IN BEER

Abstract

Additional evidence is presented that isohumulone A contains two components and that there are six isohumulones in beer. The significance of methods for the estimation of bitterness in beer is discussed; certain rapid methods give good correlation with bitterness and are excellent for quality control, though anomalies may occur. The beer components which originate in the various hop resins are assessed and in this connection the bittering ability of aged hops is shown not to be due to humulinone. 1964 The Institute of Brewing & Distilling