Why Humulinones are Key Bitter Constituents Only After Dry Hopping: Comparison With Other Belgian Styles

Although long renowned worldwide for its unique dry-hopped (DH) Trappist beer, Belgium did not develop this process for other brands until the last decade. Twenty-one commercial Belgian DH beers were investigated and compared with a few other typical Belgian beers whose production involves either late hopping or aged hop addition (Gueuze). Bitterness was determined by spectrophotometric measurements (isooctane extraction) and by reversed phase high performance liquid chromatographic with UV detector (RP-HPLCUV) (simultaneous quantitation of humulones, cis-/trans-isohumulones, reduced isohumulo... Mehr ...