K
KernelCrush
From what I read, AA% is determined at harvest, then the hops are baled. Then they go to a broker, who is said store cold. I read that the broker advises the next middleman the AA% as they go out the door. Then they go to a distributor, then to a homebrew store, then to the homebrewer. I would guess every transit does not involve subzero storage or O2 barrier storage, especially the last few transports. Wondering if anyone knows when the alpha acid % number stamped on the homebrew hop packages is determined and at what step of the journey are the hops finally put into those hop-life-saving nitrogen-flushed mylar pouches? How do we know the AA stated on the package is even close at this point? Like yeast, hops should at least have a packaging date.