Subject: Hops and the gallbladder
Date: 1990-04-04 17:19:19 GMT
I recently heard that one danger that may be involved in drinking homebrew
involves the greater hop content that brewers use to enhance flavor and
promote longer shelf life. The alleged danger is gallbladder damage. Does
anyone have any comments, information, or refutations to offer this assertion?
I'm wondering if this danger is real, and if it is, at what point does hop
content become dangerous? Is it the alpha acid content of the hop, or is it
the flavoring or aromatic properties that pose a threat? I'm hoping that this
is all just nonsense, but my source was a university professor who teaches
a graduate level class in fermentation.
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