Hop α-acids isomerisation and utilisation: an experimental review

This paper gives an overview of the research performed at KaHo Sint-Lieven in relation to hop α-acids isomerisation kinetics, utilisation, and beer bitterness stability. It is the intention to present an extensive experimental review on α-acids isomerisation in both wort and buffer model solutions, and to provide a clear insight into important developments and recent findings related to this intriguing topic. In addition, hop utilisation and beer bitterness stability are evaluated as a function of current hopping technologies.