3. Wort Boling
3. Wort Boiling 'The boil in the copper stabilises and sterilises the wort. Boiling also extracts bitterness, flavour and aroma from the whole hops. At Sharp's 85% of the hops are added at the end of the boil to give an excellent late hop aroma. The wort is then strained through the bed of hop flowers before cooling ready to meet our yeast. Energy used to boil the wort is reclaimed as hot water which is used to start the next brew. Spent hop flowers are combined with the spent grains to go for cattle feed.
