Some practical observations concerning grain bitterness in beers and its amelioration

C. Prechtl

Abstract
The bitterness of beer is due not only to hops and specifically the isohumulones but to other factors as well. Taste panel tests indicate two main types of non-hop bitterness, namely, grain bitterness and yeast bitterness. The former is discussed and practical approaches for its amelioration are suggested. A number of processing factors are of importance; in particular the lauter tub or mash filter plays a major role.