From the HBD Archive
From: pkel@psych.purdue.edu (Paul L. Kelly)
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.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
pkel@brazil.psych.purdue.edu | "Humpty Dumpty was pushed."
Paul L. Kelly |
Department of Psychological Sciences | "Life's a bunch o' sh*t, when you look
Purdue University | at it." --Eric Idle, _Life of Brian_
West Lafayette, IN 47907 |
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Back New Search

The posts that comprise the Homebrew Digest Searchable Archive remain the property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.