I was trolling around on my lunchbreak today and came across This article[/url] which piqued my curiosity. It’s from the Daily Mail online so take that for what it’s worth but it confused me. They talk about using “hops extract” to reduce foaming and gushers. I understand that hops are used for bittering, flavor, aroma, and as a preserving agent. I followed This link to [url=http://www.sciencedirect.com/science/article/pii/S0260877414003380]The article
in Science direct that appears will be published in January. Are they talking about preventing infection in beer? I understand trying to avoid gushers but why would you want to reduce bittering or head on a beer? I try to target specific levels of bitterness and carbonation in beer depending on style. Can anyone smarter than me enlighten me on this?