Brewers often add hops to their beers during the brewing process in order to achieve a certain flavor profile. The isomerization of the α-acids (humulone, cohumulone and adhumulone) contained in hops is primarily responsible for the bitter flavor of beer. Hops also contain β-acids (lupulone, colupulone and adlupulone), which do not isomerize during brewing, and do not show up in the final beer. There currently is no method for the preparative separation of α- and β-acids. A mixture of these acids can be obtained as “International Calibration Extract 2” (ICE-2) from the American Society of Brewing Chemists (ASBC). Motivated by the interest in producing an α-acid and a β-acid standard, we have developed a preparative method to prepare these standards.

Preparation of α- and β-acid standards for hops

251st National Meeting (2016)

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