PRESERVATION AND STORAGE. 277 



hops in the usual manner. The latter are added to and 

 boiled with the wort as usual, whilst the oil is added to the 

 finished beer in cask.^ According to Leyser and Heiss, this 

 oil imparts an agreeable aroma to the beer. 



With reference to hop extracts, the opinion expressed by 

 Stamm still remains practically uncontroverted, viz. : " The 

 complete supersession of hops by extract cannot be expected 

 until such time as science has definitely ascertained which 

 of the constituent bodies in the hop blossom and its lupulin 

 are the most important in the manufacture of beer ; which 

 supplementary components exercise a favourable influence 

 on the quality and stability of the beverage ; and how these 

 are to be isolated unchanged from the hop. Thereafter will 

 arise the task of discovering a simple method of preparing 

 the extract so that it can be supplied more cheaply than the 

 crude hops themselves." 



In view of the high price of hops, it cannot be surprising 

 that frequent attempts have been made to provide hop 

 substitutes {e.g., camomile, quassia, etc.). 0. Schweissinger 

 in 1894 reported on a substance of this nature, sold as a hop 

 substitute under the name of " Aromatin," which proved on 

 examination to be finely rasped gentian root. That many 

 brewers use such preparations instead of hops must be 

 regarded as a mere fable, since it is evident that they would 

 themselves be the first to experience the consequences of 

 such deception. 



At the present time the vexed question of the preservation 

 of hops is in a condition worthy of attention, notwith- 

 standing the prevailing diversity of opinion. Although the 

 means at present available do not permit hops being 

 preserved indefinitely, it must nevertheless be admitted as a 

 matter of high importance that they can be kept from 



1 Leyser and Heiss, Die Bierbrauerei, Stuttgart, 1893. 



