Through mixing results in the adhesion of the magnesium oxide to the lupulin glands.

Reaction of magnesium oxide with the alpha-acids during pelletization forms magnesium humulate. Magnesium humulate resists oxidation and catalyzes the isomerization of the alpha-acids. Pelletization and packaging are similar to that of regular hop pellets.

Stability
Hopsteiner Stabilized Hop Pellets show only fractional losses of alpha acid compared to that of baled hops. The aromatic characteristics of aroma hops show greatly improved stability

Utilization
35-45%
17 x 44lb. (20 Kg) Cartons

Advantages
Advantages of regular pellets, plus:
Greatly increased stability of the brewing value
Increased utilization
Reduced trub volume
Increased stability of aroma characteristics

Best Before Date
(in years from Production Date)
2 Years