It was thus demonstrated that the addition of the recovered hop oil to the cooled wort did not impart a “herbal flavor” but a "hop oil" or "hop oil like" flavor to the finished beer without any worty odor.

These methods were formerly associated with intensely 'worty' flavours in the resultant beers which were cloying and not 'moreish'.

Because of the low temperature, the metabolic activity of the yeast is low, but there is an adsorption of hop and wort compounds to the surface of the yeast and some reduction occurs of the carbonyl compounds from the wort that are responsible for the worty flavour.

Worty

Meaning

Adj

Rhymes