RE: [CH] V6 #197 putting out fires

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• Previous message: kstober@us.ibm.com: "RE: [CH] putting out fires"
• In reply to: Cameron Begg: "Re: [CH] V6 #197 putting out fires"

> Hi C-H's,
> Will Lowe wrote:
>
> >IPAs, being particularly hoppy, contain lots of hop oil.
>
> The amount of oil is insignificant, even in dry hopped cask
> conditioned beers.
>
> --
> ---
>                       Regards,               Cameron.

Are you sure?  Although Rolling Rock isn't hoppy.  Is it possible that some
constituent might be acting as a soap, for instance?  The kind and method of
brewing might influence this. The amount of soap-like molecules required to
dissolve and remove the capsaicin would be some relatively small multiple
(enough to form a micelle?) of the number of moles of capsaicin, no?  (My
chemistry is strictly a spectator sport...)  Otherwise what is the
mechanism?  If one eliminates the flushing action of an oil what's left?   A
couple possibilities would be an interaction with the capsaicin receptor
(doubtful, but important if true); or some chemical reaction with the
capsaicin (same comment).  Or what?  Alcohol content per se would appear to
have little influence.

At any rate, as was said elsewhere, beer and chili beat the hell outta ice
cream and chili!

Riley

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