Hops

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Aged Hops

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

See Also

References