Materials, Hop, Whole Leaf, Pellets, Extracts, Isomerized, Oils
This lecture briefly describes the different types and forms of hops and how they are produced. As well, mostly important for the brewers, the actual utilization rate of those different types of hops is addressed. It is important because the hops that you have so carefully selected must be preserved in order to achieve the highest bitterness, and desired aromatic contribution.
Lecture developed by
Richard Dubé is a French Canadian residing in the US since 1993. Richard worked in the Brewing industry for 20years. He has a B.Sc. in Microbiology- Biochemistry, and earned an Associate Diploma from the Institute of Brewing, London, England. Richard first worked with Molson Breweries in Quality Control and Research. Then he occupied various positions in all Production departments while with Labatt's/Budweiser. Richard relocated to the US when offered the responsibilities of Product Development and Quality Control in several contract brewing sites under Boston Beer Company. Two years after working at bringing the BBC culture to the newly acquired Sam Adams Brewery in Cincinnati, Richard partially retired from brewing in 2000. He completed his Master in Art of Teaching and taught high school science for the next ten years. Richard actively returned to the brewing industry first as Brewmaster, then Vice-President Brewing and Quality for Christian Moerlein Brewing Company. Richard is currently the Siebel Director of online Education and the co-founder and Brewmaster of Braxton Brewing Company.Read more