Losses in the production are usually expressed in percentages of the original amount of something. This happens for instance, when the malting- or beer loss is calculated. Losses in bitter substances are much more difficult to calculate. Since we are still not capable to realize all the bittering substances in hops and beer as chemical individuals. So, an exact calculation isn’t possible, but certain test results are available, which makes it possible to understand the variations of bittersubstance losses. For example, we are able to determine the percentage of the α-acid or of the universal bitter value in the hop addition, which turns up again as bitterness units (E:B.U.) in beer. One must be aware of the fact that it isn’t possible to receive real yields. So it is just possible obtaining so called relative values. And these ones are only comparable, if we make use of standardized analyzing methodes.

Losses of bitter substances during fermentation and beer production