Beer fragrant, bitter flower

Particles beer fragrant, bitter flower Czech Republic - SAAZ Saaz hops flavor particles that beer hops final taste and aroma very uniform. It contains extremely rich in polyphenols. Also it has a uniform ratio of α and β acids acids and a unique hop oil content, so that the taste of beer is unique. Germany - Hertz Brook Hallertau Hersbruck hops flavor particles United States - Cascade Cascade hops flavor particles 1972 by the US Department of Agriculture introduced the cultivation of hops flavor varieties, namely the introduction of hops growers and winemakers widely accepted, and to massive planting in the United States. The hop varieties is characterized by dark green elongated cone, а low acid content, flavor moderate, unique. United States - Ya Jima Gold Golding hops flavor particles --- Butte France FR-ST hops flavor particles Storage: hop pellets should be stored at 0-8 ℃ environment in order to maintain the best bitterness and aroma out of the box after should be used immediately Packaging: 10 kg, 5 kg 1. Add hops (beer raw materials) aims to (1) give the bitter quality beer refreshing hop bitterness contained mainly in the soft resin, when the wort boiling, most with colloidal dispersion in the wort dissolved in wort bitter quality accounted for about 30% of the total hop bitterness gives a refreshing taste sensation. (2) give the beer a pleasant aroma hops (beer raw materials) containing a small amount of hop oil, beer fragrance. When strong wort boiling, most of the volatile, and in general evaporation of volatile approximately 30 minutes from 50% to 80%, boil 3 hours to evaporate 90% to 95%, although in less content after boiling wort, but still smell the aroma of hops (3) has antiseptic, increase the role of foam durability hops (beer raw materials) in addition to giving the main component of the soft resin beer more bitter taste, there are antiseptic, increase foam durability, etc. Effect (4) to promote protein coagulation protein with hops wort (beer raw material) into polyphenol polyphenol binding protein complex, in the form of a portion of the coagulum precipitates, partially dissolved in wort cooling solidification precipitation conducive wheat juice clarification, improve stability of the finished beer. 2. hops (beer raw materials) added method is usually the case, hops (beer raw materials) is 2 to 3 times added boiling pot, rarely a full amounts. Was added 10 minutes after boiling as 1/3, was added over 30 minutes and then the whole amount of 1/3, the last 10 minutes before the end of boiling was added, mainly in order to obtain a better flavor. Our Tips: how much to add the number of hops, join sooner or later time, mainly depending on the hop variety, the kind of quality hops and beer may be. For heavy bitterness of beer may be added in advance, and for lighter beer bitterness can be postponed join.