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Reducing Power of Various Hop Varieties

Posted: Tue May 17, 2016 2:10 am
by catsnbeer
First post here - this forum piqued my interest in beer oxidation. I found this study very interesting. I have always heard that mash hopping was an old german brewing technique - people trying to make hoppy beers always talk about how useless it is as a technique for adding hop character. After reading this paper and what is being discussed on this forum, I wonder if mash hopping started due to the reducing power of the polyphenols in hops?

https://www.uclouvain.be/cps/ucl/doc/in ... ieties.pdf

Re: Reducing Power of Various Hop Varieties

Posted: Wed May 18, 2016 9:37 am
by Ancient Abbey
It seems that a lot of the compounds responsible for the flavors we want from malt and hops are excellent oxygen scavengers themselves.

Re: Reducing Power of Various Hop Varieties

Posted: Wed May 18, 2016 9:55 am
by Techbrau
Indeed, with the implication being that once those aromatic/antioxidant compounds get used up scavenging oxygen, their flavors are destroyed. And by destroyed I don't mean that they just disappear, I mean that they turn into bad flavors which carry over into the finished beer.

Low oxygen brewing is a game of preventing the natural antioxidants in the malt and hops from ever actually being exposed to oxygen. You want them for their flavor, not for their antioxidant capabilities.

Re: Reducing Power of Various Hop Varieties

Posted: Wed May 18, 2016 10:01 am
by Bryan R
Techbrau wrote:Indeed, with the implication being that once those aromatic/antioxidant compounds get used up scavenging oxygen, their flavors are destroyed.

Low oxygen brewing is a game of preventing the natural antioxidants in the malt and hops from ever actually being exposed to oxygen. You want them for their flavor, not for their antioxidant capabilities.



I think it's important, that we stress this. :tu

Re: Reducing Power of Various Hop Varieties

Posted: Wed May 18, 2016 11:49 am
by Kit_B
Bryan R wrote:
Techbrau wrote:Indeed, with the implication being that once those aromatic/antioxidant compounds get used up scavenging oxygen, their flavors are destroyed.

Low oxygen brewing is a game of preventing the natural antioxidants in the malt and hops from ever actually being exposed to oxygen. You want them for their flavor, not for their antioxidant capabilities.



I think it's important, that we stress this. :tu


REALLY Important.