However, for those brewers who require greater flexibility and consistency in the control of the all- important hop character in their brew, a wide variety of hop products have been developed by the hop industry in England to satisfy brewers' needs. The first stumbling steps at processing, taken nearly two centuries ago, were aimed at arresting the decline in brewing value that occurs as hops age and, with the successful application of today's technology, this aim has been largely achieved. The simplest - and cheapest form of processing is pelleting.
Pellets are much more uniform than loose hops and are easier to handle.
The key to the wide range of hop products currently available is found in the value of carbon dioxide as an extraction solvent. Many unwanted organic chemicals are rejected by carbon dioxide, especially in the liquid state. These liquid extracts transform hops into a highly concentrated and stable product. They can be produced to a precise specification and, particularly in the case of a liquid carbon dioxide extract, the varietal characteristics of the hops are retained. Hop Extracts Isomerised extracts are created by treating the alpha acids in hop extracts with a carefully controlled process using special salts.