Method for isomerizing hops and matching the flavor profile of boiled hops

Abstract

A method of processing hops independently of the brewing process to produce hops that can be added to a brew to achieve a particular flavor and bitterness profile without the need for boiling after addition of the hops. A batch of hops is saturated in a liquid and adjusted to a predetermined pH. The pH adjusted batch is then heated to a predetermined temperature under a predetermined amount of pressure for a predetermined period of time to replicate the particular flavor and bitterness profile of conventionally boiled hops and wort. The processed hops may then be added during the brewing process to accurately and repeatedly reproduce a particular flavor and bitterness profile without having to undergo a boil.

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