| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for increasing or decreasing the flavor and taste derived from hop to be imparted to beer, without no substantial change of the type, amount, and boiling conditions of hop.SOLUTION: The method for increasing or decreasing the flavor and taste derived from hop to be imparted to beer includes the steps of: obtaining a sugar solution by saccharification of malt or malt-containing grains; adding hop to the sugar solution for boiling; cooling the boiled sugar solution to a temperature of 20°C or lower; and inoculating preselected beer yeasts of a type having a low surface hydrophobic degree or beer yeasts of a type having a high surface hydrophobic degree into the cooled sugar solution for fermentation. The beer yeasts are selected by using the surface hydrophobic degree of beer yeasts as an index. |
