Chapter 3


Hop Stability

Hop components (such as alpha acids and essential oils) undergo changes as soon as they are harvested. The rate of loss is dependent in part on storage conditions, and on the variety, and condition of the hops when baled. For example, alpha-acid stability is expressed as the percentage of alpha-acids remaining in baled leaf hops after six months of storage at ambient temperature.

Click on the following topics for more information on hops.