I haven’t been out there alone, suggesting first wort hopping, a process in which brewers add hops to wort as it is being lautered into the brew kettle, results in beer with a “finer” bitterness. Even though we can’t explain why. But the fact is I did write more than a few hundred words about it in For The Love Of Hops, based on evidence that was anecdotal as much as documented.
So it is with a heavy heart I report that recent research at Oregon State University finds “no perceivable sensory difference between the two treatments at a 95% confidence level.” Christina D. Hahn, a student at OSU, and Dr. Thomas Shellhammer, who leads the brewing science education and research programs there, presented the results as a poster at the International Brewers Symposium on Hop Flavor and Aroma in Beer last month in Corvallis.
That’s pretty much all you need to know. But a bit more about the study, for the record, and then some background. From the introduction:
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