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OCR: Hopunlon 1.S.A ., In :. ageing 'x immarlant her hoje ogaired tar hoch hitterieg ouMl aromatc properties. This characteristic varire widely amangst seasons warletics, TOTALOL and prosthe from. U5 mls lo about 3 mls per 100 g oc hops. Whilst the woft moms are responsible for providing the bitarness of 2 beer. the caandlly and composition of the essential oils are riopanil:le a t'on amount and quality of hop Savurand Jrom ?. in bots. A Lower whis di iding un which varinlin wne how much w vwe will always consider he bops contribuhen to favor and arema is HEL as tos biltering potential. MYHCENE MUSWULEN CAROPHYLLENE. AND EARNTHENE These are fuir major cumpenents of the essenbel nils end between them they arcimint for aberat 60-8% of the essenbal cil of weed varabes. The amount of these constituents. 2nd parHenlarly ros marins helween lem, can be wid as clear warimg] charicherishes. "These compounds are all highly volatile hydrorbous; and during bciling of the weet, med if nut all of them en driven aff ard ou unebew alle to hup flavor and 2zeme in bete. Suawe of thex wiiutive product of thum praihve conmivaloes to beer flavor and house oufficical ogciug ul formed. GENERAL TRADE FERCEPTIONN Over a member of years e hop variety will find a particular role or riche witon the brewing industry, and ils parlieulur properties wil become well known sud accepted. This gurul perception Is helpful th brewers considering lhe we ef a variety new lo Lem. OTHER INFORMATION Sometimes ad tillona! Inlarmalot unique to o mariely like it4 release date, ils welutionship ki other varietime, ne ime commeil obou: honanebilure is ingurent and is ruhs; bir