'Alpha acids' diaporamas de présentation

Hops Class - Part 2

759 views • 69 slides

Hops Class - Part 2

755 views • 69 slides

Hops Class - Part 2

688 views • 68 slides

Beer Basics Hops July 2007

1.1k views • 39 slides

Beer Basics Hops July 2007

492 views • 39 slides

Beer Basics Hops July 2007

398 views • 39 slides

A Look at Hop Utilization

A Look at Hop Utilization. AC Golden Brewing Company Jason Meherg, Jason zumBrunnen and Jeff Nickel. Overview. History: what is bitterness and how do you measure it Our test results Your results: discussion time. What is Bitterness. International Bittering Unit

358 views • 22 slides

Rhynalds Hops Growers of Nebraska Nebraska Tourism Workshop 2013

Rhynalds Hops Growers of Nebraska Nebraska Tourism Workshop 2013. Hop Growing Cycle. Growing Hops from Rhizome to cone takes 120 days All hop plants are perennial females that are used for production Hop bines climb clockwise around lines Trellis system should be facing north and south

350 views • 18 slides

Make hops pellets for Craft Brewery

Introduce the concept of using hops pellets for making craft beer as well as analysis the hops pellets advantages and hops pellet mill development.

312 views • 15 slides

Evaluating hops

Evaluating hops. Aroma of Raw Hops Examine appearance (color, moisture) Rub lightly, smell Crush and release aromas, smell Hop Aroma in Beer Hop oils are the main contributors of hop flavor and aroma Researches have identified more than 400 aroma compounds

801 views • 12 slides

Extraction and isomerization rates of ? -acids for bittering beer

Hops boiled in water and collected at 5 to 10 minute time intervals for an hour. Hops filtered from wort for alpha acid analysis. Wort collected, iso-alpha acid analysis. Dried hops and transferred to centrifuge tube. Adjust pH to 2.5 using phosphoric acid. Methanol and diethylether added.

153 views • 1 slides

Extraction and isomerization rates of ? -acids for bittering beer

Hops boiled in water and collected at 5 to 10 minute time intervals for an hour. Hops filtered from wort for alpha acid analysis. Wort collected, iso-alpha acid analysis. Dried hops and transferred to centrifuge tube. Adjust pH to 2.5 using phosphoric acid. Methanol and diethylether added.

149 views • 1 slides