Hop utilization

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Latest revision as of 20:52, 8 January 2009

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-Hop Utilization refers to the amount of alpha acids that are isomerized during the boil.
+#REDIRECT [[Utilization]]
+[[Category:Beer]]
-== Bitterness and Flavour ==
+[[Category:Glossary]]
-The longer the hops are in the boil, the more the volatile flavor and aroma compounds become lost to evaporation. However, the longer the hops are in the boil, the more bitterness that is extracted. As you get further through the boil, the hop additions become more flavour and aroma additions rather than bittering.
-{{articleStub}}