Hop varieties and their value in use in brewing
2001
Sabo, J. | Ikic, I. (Institut za ratarstvo i povrtarstvo, Novi Sad (Yugoslavia))
On the basis of available literature and our own research work, we have made a survey of chemical properties and value in use in brewing of several hop varieties, grown both in Yugoslavia and abroad, and used in Yugoslav brewing industry. Depending on chemical properties of hop varieties, they are classified into several groups: Group A (varieties with fine hop aroma and alfa-acid content up to 5%), Group B (flavoured varieties with alfa-acid content of 5-6%), Group C (flavoured - bitter varieties with alfa-acid content of 6-8%) and Group D (bitter varieties and varieties with high alfa-acid content - about 8% and above).
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