Hops extract is a 100% pure natural hop extract. The raw materials and origin are natural hops or hop particles and compressed hops. The origin is Xinjiang, China. The production process is to crush the raw materials and then use liquid CO2 extraction technology to produce it. Golden to amber viscous liquid with typical hop aroma.

For beer made from hop extract, the most important requirement for hops is bitterness. It does not pay attention to the additional essential oils and aromas brought by hops. Secondly, during the extraction process, if If the technology is not up to standard, it is easy to produce harmful substances, so the price of beer with hop extract or syrup is generally relatively low.

Beer making process

1. Pounding

Use machine rollers to crush the malted barley or other grains into powder.

Beer brewing method

2. Saccharification

Heat the malt and water, commonly known as mash, for about 1 hour. When it reaches 64C 67℃, the content of the malt will Enzymes will begin to convert starch into simple sugars, disaccharides, maltose, etc. The brewer must constantly stir the mash, either mechanically or manually.

3. Filtration (sink washing)

After the mash has settled, filter out the wort, then rinse the wheat husk (residue) with hot water to dissolve the remaining sugar as much as possible. After this step, the wheat residue will be composted or sent to pasture for feed.

4. Boil

Move the wort to another cooking tank, heat it for about 1 hour and boil it. The brewer adds hops at this point to add bitterness and aroma.

5. Cooling

In order to prevent the wort from being infected with bacteria or other microorganisms, the temperature must be quickly cooled to below 25°C.

6. Fermentation

Confirm that the wort is maintained at a suitable temperature, then add yeast and start fermentation. Yeast breaks down simple sugars and produces alcohol, carbon dioxide, and esters (aroma molecules). After fermentation for a period of time, the flavor of the beer can be more mature.

7. Dry hopping of hops

Some very fragile aroma molecules in hops will be destroyed by high temperatures during the fermentation process. To extract these subtle aromas, brewers add hops again after the fermentation process is complete and the beer is bottled a few weeks later.