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Química Nova

Print version ISSN 0100-4042On-line version ISSN 1678-7064

Abstract

DE KEUKELEIRE, Denis. Fundamentals of beer and hop chemistry. Quím. Nova [online]. 2000, vol.23, n.1, pp.108-112. ISSN 0100-4042.  http://dx.doi.org/10.1590/S0100-40422000000100019.

Beer brewing is an intricate process encompassing mixing and further elaboration of four essential raw materials, including barley malt, brewing water, hops and yeast. Particularly hops determine to a great extent typical beer qualities such as bitter taste, hoppy flavour, and foam stability. Conversely, hop-derived bitter acids account for an offending lightstruck flavour, which is formed on exposure of beer to light. These various processes are presented in detail, while due emphasis is placed on state-of-the-art hop technology, which provides brewers with efficient means to control bitterness, foam, and light-stability thereby allowing for the production of beers with consistent quality.

Keywords : beer; brewing; hops; bitter taste; flavour.

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