Effect of storage on the brewing properties of tropical hop substitutes

Abstract

Tropical hop substitute from utazi (UTZ) Gongronema latifolium, bitter cola (BTC), Garcinia kola, bitter
leaf (BTL), Vernonia amygdalina and a blend (1:1.41:2.89) of the three (HSB) respectively, were
produced. Stability studies were carried out to predict their suitability for brewing after one to six
months storage at 5  1
o
C and 27  1
o
C, respectively. The level of reduction in their -acid, iso--acid,
soft resin, analytical bitterness and degree of utilization levels were determined. Result showed that
there was a general reduction of between 10 to 30% in these parameters. However, the (HSB) recorded
lower losses than BTC, BLF, and UTZ. Also the samples were more stable at 5  1
o
C than at 27  1
o
C.
Samples treated with Ca(OH)2 had lower rate of decrease instability with percentage loses of between 5
to 15% recorded in all the samples. Pertinently, these levels of reduction were comparable to the level
of losses reported in conventional temperate hops (Humulus lupulus) stored under similar conditions.
Conclusively, tropical hop substitutes stored at 5  1o
C to 27  1oC can still be used for brewing even
after three to six months storage