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Reduced Isohumulones

Table VII
REDUCED ISOHUMULONES AND HYDROISOHUMULONES

Preparation:	Reduction or reduction/hydrogenation of pure isohumulones or lupulones
Major Role:	to provide light resistant bitterness in beer
Method of Use:	addition on a post fermentation basis

COMPOSITION Aqueous solutions of reduced isohumulones or hydroisohumulones at varying concentrations

ADVANTAGES - easy to handle, store and use - standardized and consistent allowing precise control of bitterness - high purity and freedom from residues - in standard isohumulone-free beer provides total light resistance. - through hydroisohumulones uses a product (beta-acids) largely unexploited in conventional brewing DISADVANTAGES - brewer must consider source of hop aroma and flavor - "chemically processed" products. - costly form of bitterness when all processing costs included

RELATIVE PERFORMANCE Isohumulone Product Bitterness potential (% of ishumulone) Foam stability (relative to isohumulone) Dihydro - 60 -   80 same Tetrahydro - 160 - 180 greater Hexahydro - 100 much greater