Mar 12, 2021
It is called hop in the "Compendium of Materia Medica", which is a perennial herbaceous vine plant, which was taken as a medicinal material by the ancients. In 1079, the Germans first added hops when brewing beer, which gave the beer a refreshing bitterness and fragrant aroma. Since then, hops have been hailed as the "soul of beer" and have become one of the indispensable raw materials for beer brewing.
In beer brewing, hops have an irreplaceable role:
1. Make beer with refreshing aroma, bitterness and antiseptic power. The aroma of hops and the fragrance of malt give the beer a subtle flavor. Beer, coffee and tea all win with fragrance and bitterness, which is also the charm of these beverages. Because hops have natural antiseptic power, there is no need to add toxic preservatives to beer.
2. Form excellent beer foam. Beer foam is a complex of clomazone in hops and foaming protein from malt. Excellent hops and malt can produce white, delicate, rich and long-lasting beer foam.
3. Conducive to the clarification of wort. In the process of wort boiling, due to the addition of hops, the protein in the wort can be complexed and precipitated, thereby clarifying the wort and brewing pure beer.
In recent years, the hops produced in Xinjiang have sprung up and become one of the finest hops in the world.
Invigorate the stomach and eliminate food, resolve phlegm and relieve cough, resist tuberculosis, soothe the nerves and diuresis. Used for loss of appetite, abdominal distension, tuberculosis, pleurisy, insomnia, hysteria, edema, cystitis.
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