15 



base of the cone being frequently a dirty green tint, and somewhat 

 twisted instead of flat. 



In estimating the brewing value of a sample, the size of the 

 cone is sometimes a good index of quality. The amount of lupulin 

 on a hop " petal " does not increase proportionately with an increase 

 in the area or size of the latter. In addition it should be observed 

 that the best hops are chiefly of medium size, both large and 

 small-coned varieties are usually poor in lupulin. 



Among Continental hops, however, some of the smaller-coned 

 sorts are especially rich in lupulin, but among English varieties this 

 is not the case. 



For the finest pale ales, flavour and colour are both important 

 characters to be taken into account in deciding between good and 

 bad samples of hops. Of flavour there is no definite measurable 

 standard of comparison, but the inferior varieties possess a garlic or 

 onion-like odour, which in some cases is very marked. Samples 

 which have been damaged in the drying process have a gingerbread 

 or sweet odour. 



The delicate aroma of good hops, or the taints of poor or 

 damaged ones, is most readily detected after rubbing some of the 

 sample in the hand. Mustiness, due to damp packing, can be 

 detected in a similar manner. Old hops, stored in the ordinary way, 

 soon lose some of their fine aroma, and after a time develop a 

 disagreeable cheese-like odour. Cold-stored hops preserve their 

 good qualities for a longer period, but after removal from the store 

 must be used immediately or they deteriorate rapidly. Except for 

 dry-hopping, the aroma of the hop is of comparatively small account, 

 nevertheless, it must be carefully observed that objectionable taints 

 are often indicative of deterioration of other qualities of more serious 

 import. However, where preservative effect is chiefly aimed at, 

 hops of inferior aroma may be as useful, or more so, than those of 

 better aroma, for they are frequently exceptionally rich in lupulin, 

 and whatever imperfect aroma they possess is boiled off from the 

 copper 



At the present time English hops are subjected to the fumes of 

 burning sulphur when they are being dried, and the process bleaches 



