Keywords
Hop, Stability, Reduced, Light, Skunky
Description
This short lecture digs a little bit further into one of the Advanced Hop Products mentioned in the previous lecture. Reduced Isomerized Hop Extracts are primarily something of interest to the large brewers, however, they have been increasingly noticed by the smaller brewers for their very special uses in beer production.
Although you might not find the information applicable at the moment, knowing of, or at least being aware, of their existence, may still become useful in the near future.
Learning Objectives
- Chemical Structure
- Production of Reduced Isomerized Hop Extracts
- Methods of Post-Fermentation Addition
- Light Stability
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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