HPLC/MS/MS Analysis of Bitter Acids in Hops and Beer

consumed beverages in the world. Its annual worldwide production, measured in hundreds of millions of hectoliters, is a testimony to its popularity. While there are many different types of beer, all share one underlying characteristic taste, bitterness. Beer derives its bitter taste from bitter acids present in hops that undergo isomerization during the brewing process. In contrast to old traditional processes modern brewing techniques may use hop products such as extracts to achieve greater production volumes and improved batch consistency.