What is isohumulone known to be?

Isohumulone is specifically recognized as an alpha acid that is derived from hops. In the brewing process, when hops are boiled, the alpha acids undergo a transformation through isomerization, resulting in isohumulone. This compound has several roles, among which the most prominent is its contribution to the bitterness of beer.

Understanding the significance of isohumulone in brewing helps in grasping how bitterness levels are controlled and how this influences the overall flavor profile of the finished product. It is essential in balancing the sweetness from malt sugars, which is a crucial aspect of brewing craft beer effectively.

The other options do not accurately define isohumulone. Aroma hop compounds are more about the volatile oils that impart aroma rather than the bitterness conferred by isohumulone. Fermentation byproducts are typically related to the byproducts of yeast activity, such as esters and phenols. Sugar derivatives refer to carbohydrate compounds and do not relate to the alpha acids present in hops.