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CHEMICAL COMPONENTS 0 ^ ^ ^ BEER $ $ 0 $ MILLING Dried barley added and ground MASHING Water added to produce wort © BREWING Hops added, mixture boiled COOLING Mixture cooled to under 10°C FERMENTING Yeast added, alcohol produced MATURING Left to mature then filtered & bottled ALPHA ACIDS Found In the hops used for brewing; they degrade to form Iso-alpha adds, which contribute bitterness. The five main alpha adds are humulone, cohumulone, adhumulone, posthumulone and prehumulone. Humulone Is the primary alpha add In the majority of hops. Beta adds also originate from hops, and add bitterness during fermentation of the beer as they are slowly oxidised. They are considered to have a harsher bitterness than alpha adds. The ratio of alpha adds to beta adds varies from hop to hop, with different ratios preferred by different brewers. ISOAMYL ACETATE (BANANA AROMA) O MYRCENE ESSENTIAL OILS These contribute the majority of hop flavour and aroma. As they are volatile, they were traditionally obtained by adding hops late In the brewing stage, although modern techniques vary. Though there are 3 key oils, there are 22 known to give aroma and flavour, and over 250 In hops In total. f TVER \ 800 L DIFFERENT I V COMPOUNDS ; / ETHYL HEXANOATE (RED APPLE/ANISE AROMA) ESTERS Esters are formed via the reaction of alcohol In beer with organic adds and a molecule called acetyl coenzyme from the hops. They contribute fruity flavours to beers. Different styles of beer require different levels of esters; their production Is controlled In ways Including the yeast used and fermentation temperature. © COMPOUND INTEREST 2014 - WWW.COMPOUNDCHEM.COM SHARED UNDER A CREATIVE COMMONS ATTRIBUTION-NONCOMMERCIAL-NODERIVATIVES 4.0 INTERNATIONAL LICENCE FOR MORE DETAILED INFORMATION ON THE CHEMICAL COMPOSITION OF BEER, AND REFERENCES, GOTO WWW.COMPOUNDCHEM.COM/2014/07/10/BEERCHEMICALS IMAGE: WIKIMEDIA COMMONS, PUBLIC DOMAIN. lccXI BY NC ND CARYOPHYLLENE HUMULENE BETA ACIDS LUPULONE
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