Label
All
0
Clear all filters

Beer: The Boil

Appears in
Oxford Encyclopedia of Food and Drink in America

By Andrew F. Smith

Published 2004

  • About
The wort is piped into the copper where it is boiled with the hops until the residual proteins are extracted from the wort and the essential oils are extracted from the hops. The hopped wort is then quickly chilled to around 60°F and piped into fermenting tanks.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title