Keywords
Hop, Tests, Chemistry, Analysis, Isomerization
Description
This lecture discusses a topic that is usually difficult for most that were not exposed to a great deal of chemistry. It talks about the chemistry of hops and why it is important for brewers. If you had chemistry, you may find this simplistic. For those of you who are not so interested in chemistry, the presentation will point out what is most important for brewing.
In addition to introducing the overall chemical composition of hops, the process of isomerization is described and its importance in the context of brewing is explained. How hop acid concentrations are determined is also reviewed.
Learning Objectives
- Chemical composition
- Alpha-acids Isomerization
- Analytical tests
Lecture developed by
Richard Dubé
Richard Dubé is a French Canadian residing in the US since 1993. Richard worked in the Brewing industry for 40years. He has a B.Sc. in Microbiology- Biochemistry and earned an Associate Diploma from the Institute of Brewing, London, England. Richard first worked with Molson Breweries in Quality Control and Research. Then he occupied various positions in all Production departments while with Labatt's/Budweiser. Richard relocated to the US when offered the responsibilities of Product Development and Quality Control in several contract brewing sites under Boston Beer Company. Two years after working at bringing the BBC culture to the newly acquired Sam Adams Brewery in Cincinnati, Richard partially retired from brewing in 2000. He completed his Master in Art of Teaching and taught high school science for the next ten years. Richard actively returned to the brewing industry first as Brewmaster, then Vice-President Brewing and Quality for Christian Moerlein Brewing Company. Richard is currently the Siebel Director of Online Education and the co-founder and Brewmaster of Braxton Brewing Company.
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