The usefulness of the hop variety lunga for beer production was researched. The Magnum was used as the comparative variety. The both varieties were processed for the 90 granulates. The contents of hop resins were defined by means of the Wöllmer analysis and HPLC The beers obtained in the micro-technical scale from granulate 90 lunga displayed the normative physical-chemical and sensoric parameters but a little better than granulate 90 Magnum.
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