Understanding alpha acids, beta acids and beyond.
Written by Steve Parkes
Issue: March-April 2002
Hops can successfully grow in a wide array of climates. We soak up advice from hop farmers in three very different regions of the United States.
IBU calculators most often used by brewers were developed prior to the popularity of adding massive hop additions after the boil. As brewing techniques evolve, the way we measure IBUs should too. A new model, dubbed SMPH, accounts for factors that have previously been overlooked, including separating isomerized alpha acids from auxiliary bittering compounds.