METHOD FOR IMPROVING CONTROL OF HOP FLAVOR IN BEER AND UTILIZATION OF HOPS

摘要

Precise control of hop aromatic flavors and hop bitter acids in beer is achieved by preparing an adsorbate of these hop flavors on fumed silicon dioxide or silica hydrogel and dosing the adsorbate into beer, preferably after suspending the adsorbate containing the adsorbed flavors in an aqueous medium. The hop flavors are desorbed in the beer and the silicon solids thereby become available as a clarifying agent and are subsequently filtered from the beer.