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![]() ![]() The wort is next sent to the copper or wort kettle for boiling. Even though in modern breweries this vessel is usually made of stainless steel, it is still referred to as the "Copper". As the wort is run off, it becomes progressively weaker. It may take several coppers to hold the total volume of wort extracted from the mash. This will depend on the size of each copper, the volume of mash, and the amount of sparge liquor used.
HopsAt this stage, another raw material is added - hops - to give the beer its characteristic bitter flavour and aroma. There are many different varieties of hops, and each has its own particular flavour. In Britain, the famous hop growing areas are in Kent in the South-East of England, and Worcestershire in the Midlands. We use these together with other sources of hops from Germany and other areas. Hop cones are picked by machinery nowadays (the days of going on hop picking holidays are over), then kiln dried, and made into small Hop Pellets. In the past, hops were added on a rather random basis. Chemists can now analyse hops to measure the ingredient which produces the bitterness in the beer, so that we know just how much hops to add to give the beer the taste we desire.
Back to the Boil !Wort is brought up to boiling point in the copper by means of a steam heater and then given a vigorous boil. Boiling times vary considerably but are usually about one hour. This causes the wort to evaporate, so that the volume reduces, while it's strength increases. Both the time and vigour of boil are carefully controlled to ensure that evaporation, for any one type of beer, remains the same for every brew. Wort boiling kills any organisms left alive after mashing, and stops all remaining enzyme activity. Boiled wort is therefore sterile and inactive. Boiling also causes much of the material, which would make the wort look cloudy, to clump together or "flocculate". This material will then sediment out later to leave the wort brilliantly clear. Hop pellets are boiled with the wort which causes them to break up and release their bitterness and flavour. Unfortunately much of the hop aroma is boiled off up the stack, so if we are brewing "hoppy beers" it is common to add more, special aroma hops towards the end of the boil.
Developments have taken place to produce hop extracts which can add bitterness
and flavour directly into the beer, with greater efficiency than copper hopping.
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