Hopping is the process by which the wort is enriched by the addition of hops, one of beer’s four basic ingredients with water, malt, and yeast.
The skilful use of hops gives the beer character and charm, and contributes in a particular way to enhancing its aroma and defining its bitterness, as well as contributing to the preservation of the product.
HOP BACK hopper (B-43) is available in 100 or 200 liter capacities, and both in atmospheric or isobaric versions.
The main function of the Hopback hopping process is to transfer the delicate essential oils and aromas of the hops, which would be destroyed by boiling but which would not emerge effectively with cold hopping.
In the HOP BACK hopper, the hops – in cones or whole-dried, to maximize the contact surface – are placed in the filter basket, through which the hot wort is then forced, before being conveyed to the fermentation phase.
The hop back hopper is available with either 100L or 200L capacity in both atmospheric and isobaric versions.