Hops contain hundreds of components including alpha and beta acids, hydrocarbons, thiols, tannins, enzymes, terpenes, and glycosides. The exact compounds and amounts differ depending on variety and growing conditions. Even with ideal storage (cold and low-oxygen), the ratios shift over time. Some processors isolate and concentrate specific hop compounds so that each can be added to either enhance or minimize a desired attribute. These hop extracts roughly fall into two categories, those primarily intended to add bitterness and those where aromatics are the goal. Learn more about the world of hop extracts from Brew Your Own’s Technical Editor Ashton Lewis.
The word “biotransformation” has gotten a lot of buzz as brewers look to fermentation — and specifically, yeast — to transform the aroma of hops. Learn from Brew Your Own Magazine’s Technical
In Japanese and Korean baking, there is a barley malt-rice liquid syrup called Mizuame used frequently to make breads and desserts. But homebrewers will recognize Mizuame right away as just another name
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