[CH] hop oils & hot relief
peter gaffney (peter.g@telus.net)
Fri, 09 Jun 2000 23:15:41 -0700
folks,
fact is that there's so little oil in beer that "oil" scarcely deserves
comment
( when's the last time you saw a single drop floating on a pitcher ... )
typically, the volatile oils, are 0.5 - 3.0% (vol/wt) of the hop cone.
http://realbeer.com/spencer/hops-faq.3.html
when i brew ...
"my" hopping rates are usually WELL below 100 grams / 50 liters
that's before it hits the water, er ... "wort".
after the bittering boil, most-if-not-all "oils" end-up on the side of
the
kettle ! end result is "no oil" in the beer.
go ahead & do the math.
if beer works for you ... great.
however, i believe that the REAL "agent of relief" is ... sugar.
straight from the spoon (as i use it for overindulgence of YIKES
chiles)
or, as residual sugars ( and malts ) in your fave ale, lager, or beer .
or, as fructose in a banana ; unless its GM, in which case ...
who-the-hell-knows where the sugar came from.
i don't "know" why sugar seems to work.
could it be that the molecule "punts" the capsaiscin at the receptor ?
or might it interfere by confusing/overloading the nerve message to
the brain ?
IDANO
peter g