Hops

(In progress)

Need info on hops and how they pertain to alternate brewing methods, yeasts, and bacterium

Potential references (https://www.facebook.com/groups/MilkTheFunk/permalink/1190513557643523/?qa_ref=qd&comment_id=1195663997128479&comment_tracking=%7B%22tn%22%3A%22R%22%7D):

1. http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1970.tb03259.x/abstract
2. http://www.ncbi.nlm.nih.gov/pubmed/25475328
3. http://onlinelibrary.wiley.com/doi/10.1002/jib.40/full
4. Kowaka, K., et al. "true value of aroma hops in brewing." Proceedings of the congress-European Brewery Convention. 1983.
5. http://www.asbcnet.org/publications/journal/vol/abstracts/43-25.htm
6. https://www.facebook.com/groups/MilkTheFunk/permalink/1228610483833830/
7. https://www.facebook.com/groups/MilkTheFunk/permalink/1234538973240981/

Aged Hops

Chemistry

• "Increasing Bitterness By Dry Hopping", article by Scott Janish on oxidized alpha acids.

Aged Hops in Lambic

http://researchmap.jp/?action=cv_download_main&upload_id=55765

Aged Hop Suppliers

• Hops Direct "Choice Debittered/Aged Hops" (Leaf).
• Hops Direct "Choice Debittered/Aged Hops" (pellet).
• Freshhops "Lambic Hops" (Leaf - Willamette)".
• Yakima Valley Hops "Lambic / Aged Hops" (Pellet).
• Farmhouse Brewing Supply "Lambic Hop Blend" (Pellet - Blend of varieties).

Glycosides and Brettanomyces

See the Brettanomyces page.

Techniques

Dry Hopping

• MTF thread on using very small amounts of subtle effects.

See Also

External Resources

• Blog Article on Brett and Glycosides by Cy Wood.
• How hops prevent infection, by Lars Garshol.
• Unlocking Hop and Fruit Flavors from Glycosides, HBT article by Dennis L Waldron.
• Beer Legends Hop Varieties - gives vital statistics on hops including acid content, physical cone characteristics, storage and growth details, and oil content.
• TTB Hop Requirements for USA commercial breweries.