Changes in beer bitterness level during the beer production process

Abstract Beer has been enjoyed by consumers for years. Today, hops are inextricably associated with this beverage. Although they have the subject of research decades, knowledge their bittering components and interactions during beer production process is still incomplete. Current literature clearly indicates that bitterness experienced in comes from a much wider range compounds than just iso-?-acids. can be classified into ?-acids, humulinones, hulupones, hard resins, polyphenols characterized lower levels present quantities ?-acids, might determine, together them, final level beer. Unlike influence these groups, transformations, changes content factors affect concentration not yet thoroughly studied. In case it known factors, such as chemical composition wort, its extract pH, amount added ?-acids’ content, boiling time, temperature at which were bitterness. This phenomenon further complicated when dry hopping used. Due to presence polyphenols, relatively simple spectrophotometric determination IBU give erroneous results. determination, especially dry-hopped beers, should coupled HPLC analysis, taking account appropriate coefficients.