Results 11 to 20 of about 165,556 (190)
Agnus - First Czech High-Alpha Hop Variety.
Kvasný průmysl, 2002 In the year 2001, the variety Agnus was registered in the Czech Republic as the first Czech high-alpha variety of hop. It contains approximately 30 % b.w. in dry matter of total resins and 11 to 15 % b.w. of α-bitter acids.
K. KROFTA +3 more
doaj +2 more sources
Journal of Advanced Research, 2013 Hops (Humulus lupulus L. Cannabaceae) is an economically important crop, that has drawn more attention in recent years due to its potential pharmaceutical applications.
Mohamed A. Farag, Ludger A. Wessjohann
doaj +2 more sources
Hop beta acids: Properties, significance and utilization.
Kvasný průmysl, 2014 Hop beta acids, the vital components of hop resins, are important on three levels - brewer, antimicrobial, and physiological. In the brewing industry, low solubility in aqueous solutions and the ability to oxidation into more soluble products is the ...
Karel KROFTA, Alexandr MIKYŠKA
doaj +2 more sources
Kvasný průmysl, 2009 The variety Harmonie was first registered in the year 2004. It is a multiple hybrid with its origin in the varieties Saaz aroma variety (55%), Premiant (31%), Northern Brewer (12%) and Fuggle (2%). Red coloured hop bines and hop cones of cylindrical form
Karel KROFTA +3 more
doaj +2 more sources
Hip Hop Versus Rap: An Ethnography of the Cultural Politics of New Hip Hop Practices [PDF]
Using field observations, interview narratives, and lyrical analysis, this thesis argues that the increasing presence of hip hop arts in social spheres not popularly associated with hip hop such as community activism, school-based education and theatre ...
Turner, Patrick
core +8 more sources
HOP RESINS AND BEER FLAVOUR III. HOP RESINS IN BEER* [PDF]
Journal of the Institute of Brewing, 1964 Additional evidence is presented that isohumulone A contains two components and that there are six isohumulones in beer. The significance of methods for the estimation of bitterness in beer is discussed; certain rapid methods give good correlation with bitterness and are excellent for quality control, though anomalies may occur.
A. L. Whitear, J. R. Hudson
openaire +1 more source
RESIN AND OIL RELATIONSHIPS IN HOPS [PDF]
Journal of the Institute of Brewing, 1958 Two recently published papers which report a relationship between certain fractions of hop resin and hop oil are discussed. It is pointed out that the choice of samples is inadequate to justify the conclusions drawn concerning the nature of this relationship.
R. A. Neve, E. W. Weston
openaire +1 more source
BIOSYNTHESIS OF THE HOP RESINS [PDF]
Journal of the Institute of Brewing, 1961 Sodium acetate labelled with radioactive carbon in the carboxyl group was injected into a hop bine and the radioactive humuione was isolated. From a study of the distribution of the radioactivity within the humuione molecule, it is concluded that this substance arises as a result of the head-to-tail condensation of acetate units.
D. Wright, G. A. Howard
openaire +1 more source
HOP RESINS AND BEER FLAVOUR [PDF]
Journal of the Institute of Brewing, 1962 Present knowledge of hop resins In relation to brewing is reviewed. It is concluded that chemical knowledge, particularly of the bitter materials in beer, is insufficient to account for all the known facts of hop utilization.
J. R. Hudson, R. Stevens, A. L. Whitear
openaire +1 more source
Fermentation, 2021 The aim of the study was to assess the yield of cones and the quality of six hop varieties (“Iunga”, “Lubelski”, “Sybilla”, “Magnum”, “Lomik”, “Marynka”) in terms of their suitability for beer production, under the conditions of the Małopolska Vistula ...
Barbara Sawicka +6 more
doaj +1 more source