SOME EFFECTS OF MALTING PROCEDURE ON BEER BITTERNESS
Open Access
- 2 January 1971
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 77 (1) , 42-43
- https://doi.org/10.1002/j.2050-0416.1971.tb03353.x
Abstract
Changes in the nitrogen content of wort brought about by alterations to the temperature of germination of barley during malting influence beer bitterness. Changes of similar or greater magnitude resulting from the presence of gibberellic acid are without effect on bitterness levels.Keywords
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