THE HOP FLAVONOID POTENTIAL FOR DRY HOPPED BEERS In recent years, several positive physiological and pharmacological properties have been reported for the xanthohumol and other prenylflavonoids from hops, such as xanthohumol, isoxanthohumol, 6- and 8-prenynaringenin. This German research team has developed an HPLC-MS/MS method for identifying and quantifying nine hop flavonoids. They found that the…  Read More

WHAT IS THE IMPACT OF POLLINATED HOPS IN BEER? In the world of hops, the male plants are mostly considered as gate-crashers and utilized only for controlled pollination. In English hops, pollinated cones are accepted, however over the centuries prejudices have been established that seeded hops decrease flavour stability due to increased amounts of fatty…  Read More

THE BITTER, TWISTED TRUTH OF THE HOP: 50 YEARS OF HOP CHEMISTRY These two very well known authors, Patrick Ting and David Ryder, guide us through a history of hop chemistry. They reveal the “bitter, twisted truth of the hop”, detailing the discovery of hop acids and their transformation to the many innovations that led…  Read More

This Newsletter covers newest research from the ASBC Annual Meeting, June 4–7, Sanibel   LOOKING FOR THE WHOLE RANGE OF BITTER ACIDS? The common bitter acids in beer are usually analyzed using different HPLC industry methods. In Case you are in the possession of an underused LC-Q-ToF-MS why not try a HRMS (High Resolution Mass…  Read More