What is the consequence of excessive isomerization of hops in beer?

The consequence of excessive isomerization of hops in beer primarily results in higher bitterness levels. During the brewing process, when hops undergo isomerization, the alpha acids present in the hops are transformed into iso-alpha acids. This chemical reaction occurs when hops are boiled, and the resulting iso-alpha acids are responsible for the bitterness that balances the sweetness of the malt in the final beer product.

With excessive isomerization, a greater concentration of iso-alpha acids can lead to an overpowering bitterness, altering the intended flavor profile of the beer. This can be particularly important for styles that aim for a certain level of bitterness; exceeding that level can detract from the overall balance and drinkability of the beer.

Higher bitterness levels can also mask other flavor elements, potentially leading to an unbalanced beer. In contrast, while other options involve sensory perceptions in beer tasting, they do not directly associate with the mechanics of hop isomerization in the way that increased bitterness does.