{"id":53215,"date":"2024-11-18T09:36:21","date_gmt":"2024-11-18T13:36:21","guid":{"rendered":"https:\/\/www.thebeertimes.com\/?p=53215"},"modified":"2026-11-08T20:56:33","modified_gmt":"2026-11-09T00:56:33","slug":"how-to-make-hop-water","status":"publish","type":"post","link":"https:\/\/www.thebeertimes.com\/en\/how-to-make-hop-water\/","title":{"rendered":"How to Make Carbonated Hop Water: Everything You Need to Know"},"content":{"rendered":"<div id=\"thebe-1258419308\" class=\"thebe-fuente-preferida-2 thebe-entity-placement\" style=\"margin-bottom: 30px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><a href=\"https:\/\/www.google.com\/preferences\/source?q=thebeertimes.com\" target=\"_blank\" aria-label=\"A\u00f1adir como fuente preferida en google\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg\" alt=\"\"  srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg 638w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1-300x60.jpg 300w\" sizes=\"(max-width: 638px) 100vw, 638px\" width=\"175\" height=\"127\"  style=\"display: inline-block;\" \/><\/a><\/div><p>Hop water is a carbonated drink with no alcohol, or only traces of it, made with water and hops. Unlike traditional beer, it requires no grain mashing or extended alcoholic fermentation, because everything revolves around hop aroma.<\/p>\n<figure id=\"attachment_22907\" aria-describedby=\"caption-attachment-22907\" style=\"width: 600px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-22907 size-full\" title=\"Hop water recipe\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2022\/04\/Receta-de-agua-de-lupulo-hop-water.jpg\" alt=\"Hop water recipe\" width=\"600\" height=\"315\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2022\/04\/Receta-de-agua-de-lupulo-hop-water.jpg 600w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2022\/04\/Receta-de-agua-de-lupulo-hop-water-300x158.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2022\/04\/Receta-de-agua-de-lupulo-hop-water-114x60.jpg 114w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><figcaption id=\"caption-attachment-22907\" class=\"wp-caption-text\">Hop water<\/figcaption><\/figure>\n<p>Food safety is one of the most critical aspects of making non-alcoholic drinks. In beer, alcohol and hops act as preservatives.<\/p><div id=\"thebe-1278746417\" class=\"thebe-maridaje-sin-rodes thebe-entity-placement\" style=\"margin-bottom: 40px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-45353\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_-187x300.jpg\" alt=\"\" width=\"125\" height=\"200\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_-187x300.jpg 187w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_.jpg 312w\" sizes=\"auto, (max-width: 125px) 100vw, 125px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/www.amazon.com\/dp\/B0GF4CFJBL\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Maridaje de cerveza y marihuana. La ciencia sensorial para el sommelier moderno<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/www.amazon.com\/dp\/B0GF4CFJBL\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<div id=\"thebe-1826510316\" style=\"margin-bottom: 30px;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"8775458773\" data-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n\n<h2>The Science Behind Hop Water<\/h2>\n<p>Because hop water has no ethanol, pH control becomes the main barrier against pathogens.<\/p>\n<p>Lactic acid or lemon juice lowers the pH to curb the growth of bacteria such as <em>Clostridium botulinum<\/em>. The US rule on acidified foods requires an equilibrium pH of 4.6 or below (<a href=\"https:\/\/www.ecfr.gov\/current\/title-21\/chapter-I\/subchapter-B\/part-114\" target=\"_blank\" rel=\"noopener\">FDA, 21 CFR 114<\/a>). Homebrew recipes usually aim lower, between 3.2 and 3.6 (<a href=\"https:\/\/byo.com\/articles\/hop-water\/\" target=\"_blank\" rel=\"noopener\">Brew Your Own<\/a>).<\/p>\n<p>An acidic pH also brings out the citrus notes of varieties such as Citra or Mosaic, giving a &#8220;cleaner&#8221; and more refreshing mouthfeel.<\/p>\n<h2>What You Need<\/h2>\n<p>Making 20 liters of professional-quality hop water takes specific ingredients that keep the aroma stable.<\/p>\n<p>This recipe uses between 150 and 200 g of hops for 20 liters, or 7.5 to 10 g per liter, which is a high dose.<\/p>\n<p>Steeping temperature also matters. A Br\u00fclosophy experiment published in 2025 compared hop water steeped for 24 hours at 3\u00b0C and at 20\u00b0C, with about 6 g per liter. Of 23 tasters, 13 detected the difference, a statistically significant result. Among them, 9 preferred the cold version and none preferred the 20\u00b0C one, a result consistent with the idea that cold limits the extraction of astringent polyphenols (<a href=\"https:\/\/brulosophy.com\/2025\/03\/10\/exbeeriment-impact-hop-steeping-temperature-has-on-hop-water\/\" target=\"_blank\" rel=\"noopener\">Br\u00fclosophy, 2025<\/a>).<\/p>\n<p>An efficient filtration system is essential. Hop pellets tend to break apart. If they are not removed with a fine stainless steel filter, they can leave unpleasant sediment in the finished drink.<\/p>\n<h3>Ingredient List<\/h3>\n<ul>\n<li>20 liters of water<\/li>\n<li>150 g of pellet hops<\/li>\n<li>1 packet of S-04 yeast (only for bottle carbonation)<\/li>\n<li>Lemon juice or lactic acid, according to pH<\/li>\n<li>Sugar for bottle carbonation, about 8 g per liter<\/li>\n<\/ul>\n<h3>Equipment<\/h3>\n<ul>\n<li>25-liter pot<\/li>\n<li>Burner or stove<\/li>\n<li>Precision thermometer<\/li>\n<li>Hop filter<\/li>\n<li>pH meter<\/li>\n<li>Cooling system<\/li>\n<li>Keg<\/li>\n<li>Bottles and caps<\/li>\n<\/ul>\n<h2>How It Is Made<\/h2>\n<p>The process begins by boiling the water for 10 minutes. This step lowers the microbial load of the liquid and removes dissolved oxygen, the main enemy of hop aromas.<\/p>\n<p>Once the water is down to 77\u00b0C (170\u00b0F), add the hops. At this temperature, aromatic compounds such as linalool and geraniol pass into the water, since they are more soluble than hydrocarbons such as myrcene or humulene. The alpha acids barely isomerize, so bitterness (IBU) stays low.<\/p>\n<p>Resting covered for 20 minutes is vital to keep the lightest aromatic compounds from evaporating.<\/p><div id=\"thebe-885584521\" class=\"thebe-libros-amazon thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-43340 aligncenter\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg\" alt=\"Gu\u00eda Pr\u00e1ctica Catar Cerveza Amazon\" width=\"200\" height=\"199\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/3LddZmQ\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Gu\u00eda pr\u00e1ctica para catar cerveza: C\u00f3mo apreciar correctamente todas las cervezas del mundo<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/amzn.to\/3LddZmQ\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<p>After the rest, filter out the hops and cool the liquid as quickly as possible, without splashing, so no oxygen gets in. Only then measure the pH and adjust it little by little with lactic acid or lemon juice until it falls within the target range.<\/p>\n<h2>Carbonation Methods<\/h2>\n<p><a href=\"https:\/\/www.thebeertimes.com\/en\/beer-carbonation-henrys-law\/\" target=\"_blank\" rel=\"noopener\">Carbonation<\/a> shapes much of the hop water experience. There are two main routes, each with its own technical implications. In a keg, CO<sub>2<\/sub> is injected. Several recipes aim for 3 to 4 volumes. In bottles, about 8 g of sugar per liter is dissolved, the yeast is added and the drink carbonates at room temperature, which gives about 2 volumes and around 0.5% alcohol. Either way, it is best to store the drink cold.<\/p>\n<table border=\"1\">\n<thead>\n<tr>\n<th>Criterion<\/th>\n<th>Keg carbonation (CO2)<\/th>\n<th>Bottle carbonation (yeast)<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Final alcohol<\/strong><\/td>\n<td>0.0% (alcohol-free)<\/td>\n<td>Around 0.5%<\/td>\n<\/tr>\n<tr>\n<td><strong>Process time<\/strong><\/td>\n<td>From minutes to 2 days, depending on the method<\/td>\n<td>1 to 3 weeks<\/td>\n<\/tr>\n<tr>\n<td><strong>Clarity<\/strong><\/td>\n<td>High (brilliant)<\/td>\n<td>Medium (some sediment)<\/td>\n<\/tr>\n<tr>\n<td><strong>Equipment required<\/strong><\/td>\n<td>CO2 tank and keg<\/td>\n<td>Bottles, sugar and S-04 yeast<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<div id=\"thebe-1922302830\" style=\"margin-bottom: 20px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block; text-align:center;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"1179889612\" data-ad-layout=\"in-article\" data-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<h2>Choosing Hop Varieties<\/h2>\n<p>The choice of hops determines the flavor profile of the drink. With no malt to add sweetness, the hops are the undisputed star.<\/p>\n<p>Varieties with fruity profiles are the most successful. For more on their chemical profiles, consult the databases from <a href=\"https:\/\/www.yakimachief.com\/\" target=\"_blank\" rel=\"nofollow noopener\">Yakima Chief Hops<\/a>.<\/p>\n<table border=\"1\">\n<thead>\n<tr>\n<th>Hop<\/th>\n<th>Flavor and characteristics<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Cascade<\/strong><\/td>\n<td>Citrus and floral flavor with notes of grapefruit and pine.<\/td>\n<\/tr>\n<tr>\n<td><strong>Citra<\/strong><\/td>\n<td>Tropical fruit and citrus, with flavors of lime, pineapple and grapefruit.<\/td>\n<\/tr>\n<tr>\n<td><strong>Simcoe<\/strong><\/td>\n<td>Pine and citrus fruit flavor with hints of resin, apple and tropical fruit.<\/td>\n<\/tr>\n<tr>\n<td><strong>Amarillo<\/strong><\/td>\n<td>Citrus, grapefruit and floral flavor and aroma, with hints of apple, tropical fruit and herbs.<\/td>\n<\/tr>\n<tr>\n<td><strong>Centennial<\/strong><\/td>\n<td>Similar to Cascade but more robust, combining pine, flowers and hints of citrus fruit such as grapefruit.<\/td>\n<\/tr>\n<tr>\n<td><strong>Mosaic<\/strong><\/td>\n<td>A complex profile with tropical fruit such as mango and pineapple, citrus and pine.<\/td>\n<\/tr>\n<tr>\n<td><strong>Saaz<\/strong><\/td>\n<td>Herbal, spicy and floral aromas, with notes of straw and a slightly bitter touch.<\/td>\n<\/tr>\n<tr>\n<td><strong>Chinook<\/strong><\/td>\n<td>Pine and spice flavor with a touch of citrus fruit such as grapefruit and hints of resin.<\/td>\n<\/tr>\n<tr>\n<td><strong>Warrior<\/strong><\/td>\n<td>Strongly bitter with notes of pine and earth.<\/td>\n<\/tr>\n<tr>\n<td><strong>Hallertau Mittelfr\u00fch<\/strong><\/td>\n<td>A traditional German hop with a soft, floral and slightly spicy profile.<\/td>\n<\/tr>\n<tr>\n<td><strong>Ekuanot<\/strong><\/td>\n<td>A citrus and tropical profile with a touch of spice, herbs and pine.<\/td>\n<\/tr>\n<tr>\n<td><strong>Nelson Sauvin<\/strong><\/td>\n<td>Notes of grapes and tropical fruit such as passion fruit, with a touch of pine.<\/td>\n<\/tr>\n<tr>\n<td><strong>El Dorado<\/strong><\/td>\n<td>A tropical fruit profile with mango, pineapple and melon.<\/td>\n<\/tr>\n<tr>\n<td><strong>Loral<\/strong><\/td>\n<td>Notes of tropical fruit, flowers and spices.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h2>Common Mistakes and How to Avoid Them<\/h2>\n<p>Three mistakes come up again and again when making hop water.<\/p>\n<ol>\n<li><strong>Oxidation.<\/strong> Transferring the water turbulently after adding the hops. This creates a wet cardboard flavor.<\/li>\n<li><strong>Too much heat.<\/strong> Boiling the hops. This extracts tannins and bitterness, ruining the refreshing nature of the drink.<\/li>\n<li><strong>Chlorinated water.<\/strong> Chlorine reacts with phenolic compounds and forms chlorophenols, which taste like medicine or plastic.<\/li>\n<\/ol>\n<h2>The Future of Hop Water<\/h2>\n<p>Hop water delivers hop aroma with very few calories and without the effect of alcohol. That is why it has carved out a place among non-alcoholic drinks.<\/p>\n<p>At home, what makes the difference is controlling pH, steeping temperature and oxygen.<\/p>\n<h2>Frequently Asked Questions (FAQ)<\/h2>\n<h3>1. Is hop water suitable for people with celiac disease?<\/h3>\n<p>In principle yes, because it uses no barley, wheat or any other grain. If it is made on equipment also used for beer, cross-contamination is possible, so anyone with celiac disease should check how it was produced.<\/p>\n<h3>2. How many calories does hop water have?<\/h3>\n<p>Practically none. If it is carbonated with CO<sub>2<\/sub>, it has no calories. If sugar is used for bottle carbonation, the yeast consumes it and leaves some alcohol, about 10 kcal per 330 ml bottle.<\/p>\n<h3>3. Can I use whole cone hops instead of pellets?<\/h3>\n<p>Yes, although pellets are more common because they are easier to handle and have more contact surface. If you use whole cones, increase the amount by 10 to 15%.<\/p>\n<h3>4. How long does bottled hop water last?<\/h3>\n<p>To keep the aroma fresh, store it cold and drink it within 3 months. Over time, the essential oils degrade and lose potency.<br \/>\n<script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"1. Is hop water suitable for people with celiac disease?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"In principle yes, because it uses no barley, wheat or any other grain. If it is made on equipment also used for beer, cross-contamination is possible, so anyone with celiac disease should check how it was produced.\"}},{\"@type\":\"Question\",\"name\":\"2. How many calories does hop water have?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Practically none. If it is carbonated with CO2, it has no calories. If sugar is used for bottle carbonation, the yeast consumes it and leaves some alcohol, about 10 kcal per 330 ml bottle.\"}},{\"@type\":\"Question\",\"name\":\"3. Can I use whole cone hops instead of pellets?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, although pellets are more common because they are easier to handle and have more contact surface. If you use whole cones, increase the amount by 10 to 15%.\"}},{\"@type\":\"Question\",\"name\":\"4. How long does bottled hop water last?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"To keep the aroma fresh, store it cold and drink it within 3 months. Over time, the essential oils degrade and lose potency.\"}}]}<\/script><\/p>\n<div id=\"thebe-1213550929\" class=\"thebe-maridaje-cerveza-marihuana thebe-entity-placement\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-49643\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-300x300.jpg\" alt=\"\" width=\"200\" height=\"200\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/4qHemVH\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Maridaje de cerveza y queso profesional. Ciencia, t\u00e9cnica y sinergia sensorial<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div><h2>Recommended<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.thebeertimes.com\/en\/9-most-influential-hop-varieties-all-time\/\" target=\"_blank\" rel=\"noopener\">The 9 Most Influential Hop Varieties of All Time<\/a><\/li>\n<li><a href=\"https:\/\/www.thebeertimes.com\/en\/homemade-electrolyte-drink\/\" target=\"_blank\" rel=\"noopener\">How to Make a Homemade Electrolyte Drink for Training or Hangovers<\/a><\/li>\n<\/ul>\n<div id=\"thebe-1321496860\" class=\"thebe-multiplex-final thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"2413980541\" data-ad-format=\"autorelaxed\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Learn how to make this refreshing carbonated drink, alcohol-free or with a slight touch of controlled fermentation, with its hops, pH and carbonation methods.<\/p>\n","protected":false},"author":1,"featured_media":22907,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wpai_generated_summary":"","footnotes":""},"categories":[21155],"tags":[22124,21122,21508,21180],"class_list":["post-53215","post","type-post","status-publish","format-standard","has-post-thumbnail","category-recipes","tag-carbonation","tag-culture","tag-hops-en","tag-recipes"],"_links":{"self":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/53215","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/comments?post=53215"}],"version-history":[{"count":1,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/53215\/revisions"}],"predecessor-version":[{"id":53216,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/53215\/revisions\/53216"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/media\/22907"}],"wp:attachment":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/media?parent=53215"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/categories?post=53215"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/tags?post=53215"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}