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):
- http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1970.tb03259.x/abstract
- http://www.ncbi.nlm.nih.gov/pubmed/25475328
- http://onlinelibrary.wiley.com/doi/10.1002/jib.40/full
- Kowaka, K., et al. "true value of aroma hops in brewing." Proceedings of the congress-European Brewery Convention. 1983.
- http://www.asbcnet.org/publications/journal/vol/abstracts/43-25.htm
- https://www.facebook.com/groups/MilkTheFunk/permalink/1228610483833830/
- https://www.facebook.com/groups/MilkTheFunk/permalink/1234538973240981/
Contents
Aged Hops
Chemistry
- "Increasing Bitterness By Dry Hopping", article by Scott Janish on oxidized alpha acids.
- Hulupones - oxidized beta acids.
Aged Hops in Lambic
http://researchmap.jp/?action=cv_download_main&upload_id=55765
Historic lambic hopping
Aged Hop Suppliers
- Hops Direct "Choice Debittered/Aged Hops" (Leaf).
- Hops Direct "Choice Debittered/Aged Hops" (pellet).
- Freshhops "Lambic Hops" (Leaf - Willamette)".
- Yakima Valley Hops "Lambic / Aged Hops" (Pellet).
- Farmhouse Brewing Supply "Lambic Hop Blend" (Pellet - Blend of varieties).
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
- Per Buer's Video Demonstration of how dry hopping inhibits Lactobacillus.
- Blog Article on Brett and Glycosides by Cy Wood.
- How hops prevent infection, by Lars Garshol.
- Unlocking Hop and Fruit Flavors from Glycosides, HBT article by Dennis L Waldron.
- Beer Legends Hop Varieties - gives vital statistics on hops including acid content, physical cone characteristics, storage and growth details, and oil content.
- TTB Hop Requirements for USA commercial breweries.