Second Edition May 1969. Reprinted January 1979. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
According to conventional wisdom, hops are treated in the brewery as biologically inactive ingredients, added to wort or beer primarily as a flavoring agent. In the past, hops were used in relatively small quantities, with the majority of hop additions made to boiling wort. Converse to traditional hopping practices, modern...