Characterization And Optimization Of Gesho For Substituting As An Alternative Source To Beer Hops

Beer is made of from malt, hop, distilled water and yeast. The study was conducted with the aim of Characterization and Optimization of Gesho for Substituting as an Alternative Source to Beer Hops. In this study substitute of hops by effective use of Gesho were investigated using optimizing the process variable gesho (Rhamnus prinoides ) to hop mixing ratio (25 up to 100 %), wort boiling temperature (75 up to 95 oC), wort boiling time (45 up to 90 min) and wort gravity ( 15 up to 20 oP). However, it is not always economically feasible to brew with 100% imported hops, and at present time breweries are forced to minimize their costs without changing the quality of their beer. All the experiments were conducted at Raya beer production S.c. 25 series of experiments involving (25%, 62.7% and 100% hops substitute by Ethiopian gesho (Rhamnus prinoides ) with full barley malt serving as a control was conducted. Based on ANOVA analysis, process parameters have significant positive effect (P

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