Changes

During aging and if exposed to oxygen, compounds in hops oxidize into different compounds known collectively as "oxidative polar compounds" or OPC's. Hao et al. (2020) reported 39 different OPC's in aged hops, with 15 of them derived from alpha acids, 15 derived from isomerized alpha acids, and 9 from beta-acids <ref> Junguang Hao, R.A. Speers, Heliang Fan, Yang Deng & Ziru Dai (2020) A Review of Cyclic and Oxidative Bitter Derivatives of Alpha, Iso-Alpha and Beta-Hop Acids, Journal of the American Society of Brewing Chemists, 78:2, 89-102, DOI: 10.1080name="Hao_2020" /03610470.2020.1712641 </ref>.