MattTimBell
Well-Known Member
Hi all,
I've been reading up on lambic recently, and there's a point that's often pushed forward that has been bothering me. I wonder if anyone here who is in the know might comment?
All the lambic brewers say that aged hops should be used, mostly for reasons of authenticity to Belgian methods, but also ostensibly because they purportedly lack the bittering power of young hops while still possessing the bacteriostatic properties. This has left me curious, though, because I thought it was the alpha acids that were responsible both for the hops antibacterial character and bitterness.
Could anyone explain this one to me? How is it that aged hops remain antibacterial while no longer being bitter? Or are they still antibacterial? Is the claim that they are more fiction transmitted through tradition than anything else?
(The reason I want to know is not just curiousity, BTW, but because sometime in late Fall / early Winter I'm going to brew a pseudo-lambic with b. brux, and I don't want to spend money on large amounts of hops "aged" in the oven if a smaller amount of fresher hops will do the trick! On the other hand, if it really is necessary, I don't want to skimp.)
Thanks!
I've been reading up on lambic recently, and there's a point that's often pushed forward that has been bothering me. I wonder if anyone here who is in the know might comment?
All the lambic brewers say that aged hops should be used, mostly for reasons of authenticity to Belgian methods, but also ostensibly because they purportedly lack the bittering power of young hops while still possessing the bacteriostatic properties. This has left me curious, though, because I thought it was the alpha acids that were responsible both for the hops antibacterial character and bitterness.
Could anyone explain this one to me? How is it that aged hops remain antibacterial while no longer being bitter? Or are they still antibacterial? Is the claim that they are more fiction transmitted through tradition than anything else?
(The reason I want to know is not just curiousity, BTW, but because sometime in late Fall / early Winter I'm going to brew a pseudo-lambic with b. brux, and I don't want to spend money on large amounts of hops "aged" in the oven if a smaller amount of fresher hops will do the trick! On the other hand, if it really is necessary, I don't want to skimp.)
Thanks!
