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Malting and Brewing Science pp 456–498Cite as

Chemistry of Wort Boiling and Hop Extraction

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Abstract

Wort boiling may be regarded as the turning-point in the brewing of beers; it is omitted in distilling and vinegar brewing. At its simplest, in Bavarian practice, the all malt wort is boiled with hops for 1–2 hr, no other additions being permitted by aw. Elsewhere the sweet-wort may be produced from a mixed cereal grist (see Chapters 10 and 11) and additional carbohydrate may be included in the boil either as brewing sugars or wort syrups (Chapter 8). Further, part or all of the hop grist may be replaced by a suitable hop extract. Indeed, it will be shown in the sequel that hops can be utilized more efficiently if the hop principles are extracted and isomerized independently of the boiling process. The pre-isomerized extract is then added to the beer after fermentation.

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Authors and Affiliations

  1. Department of Biochemistry, The University of Birmingham, UK

    J. S. Hough, D. E. Briggs & T. W. Young

  2. School of Pharmacy, Sunderland Polytechnic, UK

    R. Stevens

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  1. J. S. Hough
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© 1982 J. S. Hough, D. E. Briggs, R. Stevens, T. W. Young

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Hough, J.S., Briggs, D.E., Stevens, R., Young, T.W. (1982). Chemistry of Wort Boiling and Hop Extraction. In: Malting and Brewing Science. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1799-3_3

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