COMPOSITION |
| Total resins | 15.0 |
| - | soft resins | - | alpha acids | (8) |
| | | - | beta acids | (4) |
| - | hard plus uncharacterized soft resins | (3) |
| Essential oils | 1.0 |
| Tannins | 4.0 |
| Proteins (N X 6.25) | 15.0 |
| Water | 9.5 |
| Monosaccharides | 2.0 |
| Lipids and waxes | 3.0 |
| Amino Acids | 0.1 |
| Pectin | 2.0 |
| Ash | 8.0 |
| Cellulose and lignin, etc | 40.4 |
| 100.0 |
| *Resin and oil contents vary markedly with variety. |
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| Source: | From Stevens, R. (1987), Hops, An Introduction to
Brewing Science and Technology, Series II, Vol. I, p. 23
Institute of Brewing, London |
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ADVANTAGES |
| - | an aroma and bittering product |
| - | familiar to many brewmasters |
| - | a "natural" (unprocessed) product |
| - | free from solvent residues |
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DISADVANTAGES |
| - | bulky product, expensive to ship, difficult to handle |
| - | inconsistent in quality batch to batch, year to year |
| - | unstable in storage |
| - | possible contamination with pesticides, nitrates, radioactivity, dust and dirt and other foreign matter |
| - | low utilization of alpha-acids (25 - 32%) |
| - | loss of wort in spent hops |
| - | spent product and packaging difficult to dispose of |
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