Composition |
| Total resins |
15.0 |
|
- |
soft resins |
- |
alpha acids |
(8) |
|
|
|
- |
beta acids |
(4) |
|
- |
hard plus uncharacterized soft resins |
(3) |
| Essential oils |
1.0 |
| Tannins |
4.0 |
| Proteins (N X 6.25) |
15.0 |
| Water |
9.5 |
| Monosaccharides |
2.0 |
| Lipids and waxes |
3.0 |
| Amino Acids |
0.1 |
| Pectin |
2.0 |
| Ash |
8.0 |
| Cellulose and lignin, etc |
40.4 |
|
100.0 |
| *Resin and oil contents vary markedly with variety. |
|
|
| Source: |
From Stevens, R. (1987), Hops, An Introduction to
Brewing Science and Technology, Series II, Vol. I, p. 23
Institute of Brewing, London |
|
|
Advantages |
| - |
an aroma and bittering product |
| - |
familiar to many brewmasters |
| - |
a “natural” (unprocessed) product |
| - |
free from solvent residues |
|
|
Disadvantages |
| - |
bulky product, expensive to ship, difficult to handle |
| - |
inconsistent in quality batch to batch, year to year |
| - |
unstable in storage |
| - |
possible contamination with pesticides, nitrates, radioactivity, dust and dirt and other foreign matter |
| - |
low utilization of alpha-acids (25 - 32%) |
| - |
loss of wort in spent hops |
| - |
spent product and packaging difficult to dispose of |
|
|
