Which alpha acid is noted for being the easiest to isomerize?

Cohumulone is recognized for being the easiest alpha acid to isomerize during the brewing process. Isomerization occurs when alpha acids are exposed to heat and the pH level is adjusted during the boiling stage of brewing, leading to the transformation of these acids into iso-alpha acids, which contribute to the bitterness of beer.

Cohumulone is one of the three primary alpha acids found in hops, and it has a structural configuration that makes it more reactive under the conditions present during boiling. This reactivity allows for a greater conversion rate to iso-alpha acids, meaning it will contribute a more significant amount of bitterness compared to the other alpha acids.

In contrast, humulene, caryophyllene, and myrcene are either aromatic compounds or beta acids that do not have the same properties when it comes to isomerization. Thus, the unique structural characteristics of cohumulone make it the most efficient alpha acid for isomerization in brewing.