Labels:text | font | black and white | screenshot | letter | paper | document OCR: Hopunion U.S.A ., Inc. oxidation of essential oil components is necessary to produce compounds thought to be important in beer flavors so controlled ageing is important for hops required for both bittering and aromatic properties. TOTAL OIL This characteristic varies widely amongst seasons, varieties, and growths from 0.5 mls to about 3 mls per 100 g of hops. Whilst the soft resins are responsible for providing the bitterness of a beer, the quantity and composition of the essential oils are responsible for the amount and quality of hop flavor and aroma in beer. A brewer when deciding on which varieties and how much to use will always consider the hops' contribution to flavor and aroma as well as its bittering potential. MYRCENE, HUMULENE, CAROPHYLLENE, AND FARNESENE These are four major components of the essential oils and between them they account for about 60-80% of the essential oil of most varieties. The amount of these constituents, and particularly the ratios between them, can be used as clear varietal characteristics. These compounds are all highly volatile hydrocarbons; and during boiling of the wort, most if not all of them are driven off and so contribute little to hop flavor and aroma in beer. Some of the oxidation products of these compounds, such as the humulene epoxides, are thought to be positive contributors to beer flavor and hence sufficient ageing of aromatic hop varieties is necessary to allow these products to be formed. GENERAL TRADE PERCEPTION Over a number of years a hop variety will find a particular role or niche within the brewing industry, and its particular properties will become well known and accepted. This general perception is helpful to brewers considering the use of a variety new to them. OTHER INFORMATION Sometimes additional information unique to a variety like its release date, its relationship to other varieties, or some comment about nomenclature is important and is noted here, 4
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