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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.
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