Craft beer flowers: hops!

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Chiara Chi@ra
Craft beer flowers: hops!

Humulus lupulus, this is the scientific name for the flower that characterizes the bitterness and character of beer. Hops are the flower of a very fragrant, delicate and rich in aromatic substances climbing plant!




This flower was very common in ancient Bavaria. Here, through an edict, they defined the recipe for beer containing hops among its ingredients. It is known for sure that it was also previously used for brewing but often used as other spices.

Hops are used for many of its properties: - Preservative; - Coagulant; - It disposes of the protein values of the malt; - Promotes foam consistency; - Perfume and Aroma. As soon as they are picked, they perish very quickly, so they are dried and stored in a cool place in order to preserve the oils and resins that contribute to the perfume and aroma of the beer from the oxidation process. These resins are contained in capsules called "luppolins" which, when rubbed, release the perfume in the form of yellow powder. Resins are defined:


- α the amaricanti, called alpha acids; in order to be able to dissolve with the sweet must, they must be able to boil for 30 to 90 minutes, triggering isomerization.

- β the preservatives, called beta acids; these counteract deterioration by bacteria, often added at the end of boiling or before bottling (dry hopping).

To measure the degree of bitterness, the IBU (International Bitter Unit) unit of measurement is used and indicates 1 milligram of isomerized alpha acids in a liter of must. There are, of course, various qualities of hops that vary in alpha acids and aromas, therefore bitterness, flavor and aroma.

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