Changes

Aging hops leads to oxidation of acids and oils. Generally brewers seek to avoid this to preserve the aromatic and bittering properties of their hops; however some beer styles make extensive use of aged hops. Aged hops still retain some antimicrobial properties and can be used for microbial inhibition. In addition to their antimicrobial activity aged hops contribute important flavor and aroma compounds and precursors to beer.

===Chemistry and Characteristics===