Use of isomerized hop extract in the brewery.
The method of preparing isomerised hop extracts are outlined and the quality control measures undertaken by Kalamazoo are briefly described. The use of isomerised hop extracts in post fermentation bittering of beer are described and contrasted with a procedure in which a mixture of hops and kettle extract are added during boiling to provide 50% of the required bitterness and the remainder is provided by adding isomerised extract (Isolone) at end of fermentation. The economics of using isomerised extracts are briefly considered.
Keywords: brewing economics hop extract hops isomerised hop extract