Difference between revisions of "Hops"

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===Chemistry===
 
===Chemistry===
 
* [http://scottjanish.com/increasing-bitterness-dry-hopping/ "Increasing Bitterness By Dry Hopping", article by Scott Janish on oxidized alpha acids.]
 
* [http://scottjanish.com/increasing-bitterness-dry-hopping/ "Increasing Bitterness By Dry Hopping", article by Scott Janish on oxidized alpha acids.]
 +
* [https://beerandbrewing.com/dictionary/Bu1Rco6Cpn/hulupones/ Hulupones - oxidized beta acids.]
  
 
===Aged Hops in Lambic===
 
===Aged Hops in Lambic===

Revision as of 12:00, 2 June 2016

(In progress)

Need info on hops and how they pertain to alternate brewing methods, yeasts, and bacterium

Potential references (https://www.facebook.com/groups/MilkTheFunk/permalink/1190513557643523/?qa_ref=qd&comment_id=1195663997128479&comment_tracking=%7B%22tn%22%3A%22R%22%7D):

  1. http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1970.tb03259.x/abstract
  2. http://www.ncbi.nlm.nih.gov/pubmed/25475328
  3. http://onlinelibrary.wiley.com/doi/10.1002/jib.40/full
  4. Kowaka, K., et al. "true value of aroma hops in brewing." Proceedings of the congress-European Brewery Convention. 1983.
  5. http://www.asbcnet.org/publications/journal/vol/abstracts/43-25.htm
  6. https://www.facebook.com/groups/MilkTheFunk/permalink/1228610483833830/
  7. https://www.facebook.com/groups/MilkTheFunk/permalink/1234538973240981/

Aged Hops

Chemistry

Aged Hops in Lambic

http://researchmap.jp/?action=cv_download_main&upload_id=55765

Historic lambic hopping

Aged Hop Suppliers

Glycosides and Brettanomyces

Hops contain glycosides, which are flavor compounds that are bound to a sugar molecule. In their bound form, glycosides are flavorless. Enzymatic activity from some strains of Brettanomyces can release these bound compounds and release their flavor and aromatic potential. See the Brettanomyces page for details.

Antimicrobial Properties

Techniques

Dry Hopping

See Also

Additional Articles on MTF Wiki

External Resources

References