HOMEBREW Digest #5601 Fri 04 September 2009

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  RE: Flavor Hops ("RJ")
  "Aroma" vs "Flavor" hops ("Spencer W. Thomas")

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---------------------------------------------------------------------- Date: Fri, 4 Sep 2009 06:11:52 -0400 From: "RJ" <wortsup at metrocast.net> Subject: RE: Flavor Hops Matt in Oregon writes: What the heck are "flavor hops", anyway? Well Matt - all this really means is what point the hops are put into the kettle... Bittering extracts best at 45+ min of Boil (some flavor, little aroma) Fuller flavors between 15 and 45 min (some bittering and some aroma) more/less depending on time factor Aroma scents between 0 and 15 min (virutually no bittering, some flavor) FWH (1st Wort Hops) added well before the kettle boils tends to add a "higher" flavor note vs bittering, even though they are there for the full boil. Dry Hoping adds flavor and aroma, but the extraction here is by dissolution by the alcohol rather than boiling liquid extraction. I've heard that some brewers add hops to the lauter tun - I can only assume (since I have no direct experience, that) this is similar to FWH is extraction profile. Also, you'll find that although all hops could be used for flavor, generally the noble &/or milder profile hops are best used for this. Happy Brewing! Olde Phenomian Return to table of contents
Date: Fri, 04 Sep 2009 10:56:03 -0400 From: "Spencer W. Thomas" <hbd at spencerwthomas.com> Subject: "Aroma" vs "Flavor" hops There are lots of different components in hops that produce aroma and flavor. Yes, except for the basic "tastes", these are all detected by our noses. Why, then, do we call some "aroma" and some "flavor"? As I understand it, the difference is in whether a particular aromatic compound is released into the air in detectable amounts, or whether it requires the warmth of our mouth to cause it to be released. Thus, volatile aromatic compounds (those that go into the air in significant amounts at the beer and air temperature) are considered part of the "aroma", while others that are only volatized in our mouths are considered part of the "flavor." Boiling tends to drive off the volatile "aroma" compounds more rapidly than the non-volatile "flavor" compounds. This is where the distinction comes in. =Spencer in Ann Arbor Return to table of contents
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