Hop production in Brazil is reaching a turning point thanks to the advancement of clean technologies applied to its processing.
The isohumulones in solution within the cuvette will mainly absorb specific wavelengths, in this case, 275 nanometers. Once the absorbance value is obtained, only a quick and straightforward final calculation is required to determine the actual IBU value of the beer.
Writer, scientist, composer, and physician, among other things, Hildegard of Bingen (1098-1179) was a brilliant German woman who first documented the qualities of hops as a beer ingredient in her book “Physica sive Subtilitatu”.
Nowadays, hops are a primary ingredient in beer brewing, but this wasn’t always the case. Throughout history, they were just one of many different herbs and spices used to flavor and preserve beer.
