What is the purpose of isomerization in the brewing process?

Isomerization plays a crucial role in the brewing process, particularly during the boiling phase when hops are added to the wort. The primary purpose of isomerization is to enhance the bitterness of the beer. This occurs when the alpha acids contained in hops are exposed to heat and subsequently transformed into iso-alpha acids, which are more soluble in the beer and contribute significantly to the beer's bitterness.

The bitterness added through isomerization helps to balance the sweetness derived from the malt, thus creating a more well-rounded flavor profile. This process is essential for crafting beers with specific bittering levels, which many beer styles demand.

Other options do not align with the primary function of isomerization; for instance, adding color is more associated with the use of darker malts rather than hops. Increasing alcohol content relies on fermentation and yeast activity, and clarification pertains to the removal of particulates rather than the chemical transformation of hop compounds. Thus, the enhancement of bitterness stands out as the key role of isomerization in brewing.