Bitterness in beer - Bitter acid composition of various beers
3 important questions on Bitterness in beer - Bitter acid composition of various beers
Why are beta-acids present in a very low concentration in beers?
- There is a low abundance of beta-acids in hop flowers
- High hydrophobicity --> the increased hydrophobicity of beta-acids creates a driving force for their interaction with barley proteins
- The complexes between barley proteins and beta-acids have low solubility and are not extracted into the beer
Why do the iso-alpha-acid to alpha-acid ratios differ between beers?
Could be related to incomplete conversion of alpha-acids into iso-alpha-acids during brewing.
Why is the trans/cis ratio remarkably constant between different beers?
The consistency in the ratio is related to the temperature-dependent trans-cis equilibrium, which is similar for the various beer types, as the wort boiling temperature is the same.
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