58 



The writer has made enquiries of the cost of the cold storage of 

 hops in breweries, and if the cold store is on a scale of sufficient size 

 it seems clear that the actual cost need not exceed 2s. 6d. a cwt., 

 thus corresponding closely to the extra charge made by hop 

 merchants. 



But the advantage of cold storage is not merely a financial one, 

 though the above figures will show how considerable is the advantage 

 to be derived in that direction. 



Under the old regime, new hops were unobtainable at one of the 

 most critical periods of the year. During the late summer and early 

 autumn, at a very trying period of brewing, the brewer was reduced 

 to using hops which were practically yearlings. By cold storage he is 

 able to employ hops possessing their maximum preservative power 

 just at the period when he stands in most need of the assistance which 

 these afford both in flavour and stability. Apart therefore from any 

 economy, the fact that a brewer now has it in his power to use a new 

 hop whenever he chooses, gives him an advantage of the greatest 

 importance ; whilst in view of the superior preservative value of a 

 new hop, it is in many cases possible to reduce the actual quantity 

 employed, or rather to avoid the increase in hopping which practice 

 has in the past generally shown to be necessary toward the end of the 

 summer. 



But whilst we do well to avail ourselves of the retention of pre- 

 servative power secured by cold storage, we must not overlook the fact 

 that yearling hops possess special qualities of their own, and it is an 

 undoubted fact that, particularly for certain classes of beer, the employ- 

 ment of a proportion of a yearling hop is desirable from the considera- 

 tion of flavour. Indeed, there are some types of hops, such as many 

 Californians, the flavour of which when new is too pronounced to be 

 agreeable, and which, despite the deterioration they have suffered in 

 resin value, are actually more useful to the brewer as yearlings than 

 when new. Further than this, some amount of maturing is generally 

 desirable before placing in cold store, and it is better to arrange for 

 one or two months' storage at ordinary temperature prior to placing 

 in cold store. The occurrence of hop-resin haze in beer has been 

 attributed in some cases o hops which have been placed in cold store 



