Method of enhancing the bitterness of beer

摘要

A method of enhancing the bitterness of beer by oxidation of beta -acids obtained from a carbon dioxide extract of hops and introducing the resulting hulupone, preferably at least partially purified, into the beer. The extract contains also alpha -acids which are isomerized, separated from the beta -acids, and introduced into the beer. The result is a high yield of bitterness-producing material for use in the brewing process.