There was a time when hopping a brew wasn’t terribly complicated. Using whole hops, a brewer only had to contend with what varieties to use, and through experience and art, dosed the whole hops into the brew kettle at specified times to produce the bitterness and aroma that was desired for the beer. No science was used, until of course, the brewing chemists became involved. They were on the cusp of making significant strides in identifying the brewing-valued compounds in hops and developing methods to measure them in the hops and in beer. It was for the better – the promise of better control and consistency in the final brew.
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