The classification of hops: Not only depending on the characteristics of the species, but also on the usage(2)

The classification of hops: Not only depending on the characteristics of the species, but also on the usage(2)

The classification of hops: Not only depending on the characteristics of the species, but also on the usage(2)

The classification of hops: Not only depending on the characteristics of the species, but also on the usage(2)
Winemakers can choose different product types of hops according to their needs and usage methods: whole hops, pressed dry plugs, Hop pellets, Isohop, hops Aroma extracts (PHAs). The most common and economical products are hops and dry hops.
 
There is also a whole fresh hop. Although this name sounds particularly pleasing to the ears, it is also very effective for product marketing, but unprocessed hops are extremely difficult to keep fresh. It is not necessarily a good choice for the brewing department. In particular, fresh hops are particularly laborious to handle, and must be delivered directly from the place of production during the harvest season. The wineries that are used are usually required to be adjacent to the hop production area. In addition, pods of fresh hops contain short stems, occupying only space, and there are many residues after use. They even absorb wort and cause damage to energy consumption. The brewery is not necessarily happy to adopt it.
 
Beer brewing is an ancient process, but the old knowledge and experience rules are not unbreakable. According to a recent study, the higher acidity and alkalinity of wort that has not been boiled can not only help to extract a more exquisite hop flavor, but can even achieve a preserved aroma similar to that of late hops. According to the process, it is usually after the wort has been boiled and put into the hops (that is, there should be less chance of tasting the hop into the flavor of the wort that has not yet been boiled). This new discovery was originally because some winemakers put hops before they started boiling. They did not expect that the flavor effect was better than expected. However, the original intention was only to make full use of the alpha acid resin to extract more bitterness. Regardless of the original motives, whether it is to make full use of the raw materials, or just want to be lazy, throw all the hops into the boiling pot as soon as possible, so as to go out to smoke cigarettes or coffee, or in short, has contributed to the importance of this hop study today. New discovery. This point is nothing surprising. After all, the opportunity for progress in human civilization is mostly due to the idea of ​​saving time, money, and energy. Only in the field of wine is such an example.
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