615
edits
Changes
Hops
,oils in aged hops
# https://www.facebook.com/groups/MilkTheFunk/permalink/1228610483833830/
# https://www.facebook.com/groups/MilkTheFunk/permalink/1234538973240981/
# http://researchmap.jp/?action=cv_download_main&upload_id=55765
==Hop Composition==
Acids: oxidized alpha acids (humulinones) are similar in taste perception to iso-α-acids<ref name="Shellhammer, Vollmer and Sharp, CBC 2015"/>. Oxidized beta acids (hulupones) also contribute to perception of bitterness.
'''Oils''': [http://pubs.acs.org/doi/abs/10.1021/jf00070a043 Lam et al. (1986)] found that aging both cascade and North American grown Hallertauer Mittelfrueh resulted in an increase in grapefruit-like character not. In the case of Cascade the intensity of this flavor correlated with age of the hops<ref name="Lam et al., 1986"> [http://pubs.acs.org/doi/abs/10.1021/jf00070a043 Lam et al., 1986] </ref>. In the Hallertauer hops aging of hops resulted in an increase in spicy/herbal character<ref name="Lam et al., 1986"/>, which is in agreement with reports of oxidized humulenes contributing a spicy/herbal flavor to beer (---source). Many of the oils followed in the Lam et al. (1986) study which increased during a short accelerated aging period (2 weeks at 90°F) then decreased during extended aging (60 additional days at 90°F)<ref name="Lam et al., 1986"/>. cheesy oxidation compounds which can be esterfied to form fruity tasting compounds<ref name="Shellhammer, Vollmer and Sharp, CBC 2015"/>.
* [http://scottjanish.com/increasing-bitterness-dry-hopping/ "Increasing Bitterness By Dry Hopping", article by Scott Janish on oxidized alpha acids.]
Modern lambic traditionally uses aged hops at a moderate rate to help limit and select for microbes and regulate acid production. Modern Lambic brewers cite rates in the range of roughly 450 grams of hops per Hl of finished beer <ref name="Jean Van Roy on Basic Brewing Radio"> [http://hwcdn.libsyn.com/p/e/a/2/ea26e00136fe1638/bbr05-30-13cantillon.mp3?c_id=5723890&expiration=1443888327&hwt=8dd886677defabdd73669cdc262ef446 Jean van Roy on Basic Brewing Radio] </ref> (~43 min in) (see also the notes pertaining hopping rates on the [[Cantillon]] page), with some brewers possibly going above this range. The age of hops used depends on the producer and their preferences/stock. Cantillon uses hops that are on average 2-3 years old (source----), which 3 Fonteinen reports using hops that are over 10 years old<ref name="Drie Fonteinen on Belgian Smaak> [http://www.belgiansmaak.com/armand-debelder-michael-blancquaert-drie-fonteinen/ Drie Fonteinen on Belgian Smaak] </ref> (~48 minutes in).
===Historic hopping in lambic and other mixed-fermentation beer===