Utilization of hop acids as measured by ion exchange chromatography.

Hansen, G.L. and Remos, E.S.A.

Abstract
The transformation and subsequent utilisation of hop acids in the brewing cycle was followed by ion exchange chromatography. Isomerisation rates of alpha acids added in the form of raw hops, hop pellets and non isomerised extracts were measured during the kettle boil. The loss of iso alpha acids during fermentation and storage was also determined. Data includes results from pilot and commercial scale brews.
Keywords: alpha acid bitter substances brewing hop extract hops ion exchange chromatography iso alpha acid pellet pilot plant wort boiling