ROSEMAUND HOP DRYING EXPERIMENT WITH 1959 AND 1960 CROP HOPS
Open Access
- 10 September 1962
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 68 (5) , 395-397
- https://doi.org/10.1002/j.2050-0416.1962.tb01881.x
Abstract
Trials have been completed on 1959 and 1960 crop Fuggles, with drying at three temperatures (140, 150 and 160° F.). Examination by the Borough indicated small differences in appearance, rub and aroma. Hops dried at the lower drying temperatures were assessed more highly. With the 1959 crop, these differences did not alter the valuation; with the 1960 crop, hops dried at the higher temperatures were marked down. Hops dried at the lower temperatures had the highest α acid content. Differences observed in the brewing results or in the flavour of the resulting beer could not be associated with the drying temperature.Keywords
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