Changes in the nitrogen content of wort brought about by alterations to the temperature of germination of barley during malting influence beer bitterness. Changes of similar or greater magnitude resulting from the presence of gibberellic acid are without effect on bitterness levels.
No takes yet. Share an insight, caveat, or question.
Barrett et al. (1971) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: