In the Purity Law of 1516, hops were listed as one of the three essential ingredients for beer, along with water and malt; yeast was not yet known at that time. Hops essentially impart bitterness and aroma to beer, although their sheer countless ingredients fulfil many other functions. However, the yield of these valuable ingredients is very low, which is why high losses of the raw material used had to be accepted until now. Especially in the case of bitter substances, only about one third of the alpha acids contained in hops make it into the finished beer. Hopnomic now offers you a way to minimise these losses.
At a glance:
Increased solubility and isomerization of alpha acids