Ever wonder what alpha acid means and why the percentage matters as it relates to brewing? I have been asked about this from time to time and just thought that I would share a post from Wikipedia which gives a pretty good summary.In essence though, the higher the alpha acid percentage then the higher the potential bittering effect as the new compound is created. This why hops like Simcoe and Amarillo have become key favorites for many pale ales and their variants.
Just a little beer knowledge to share and click the link here: Alpha Acid to go to the Wikipedia post for more details. Cheers!
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