Thoughts: Hoppy Easter!
What are hops?
Along with water, grain and yeast, hops are one of the four ingredients of all beers. However, only three of these are essential. Without hops, beer would be unbearably sweet and disappointingly flavourless. Thankfully, after thousands of years of experimentation with flavour adding plants and herbs, one stand out addition earned itself the rightful place as the fourth ingredient of beer: hops.
The extensive variety of different hops give our favourite beers their distinctive flavours and aromas.
Hop History
For modern commercial brewing, hops have always been one of the core ingredients of beer. But this hasn't always been the case. Prior to hops being used as a flavouring and preservative agent in beer, gruit (a herb mixture), was used to the same effect.
Apart from the fact that hops seem better suited for purpose than gruit. As with many changes in the history of alcohol it was taxes that forced a change. Or more accurately, the idea of dodging them. The production and sale of gruit in Western Europe was a right given by the catholic church. As you'd imagine from holder's of a monopoly, the church wasn't too impressed by the rise of a replacement for gruit. History shows us that hops prevailed and we have our lovely hoppy beers.
Science and Art
Much like gruit, hops are a totally natural ingredient. They are the dried flower of the female climbing hop plant, or if you're into your Latin, Hululus lupulus. These delicate, cone-shaped hop flowers are packed full of alpha acids and essential oils. The alpha acids in the hop flower belong to a family of compounds called humulones*.
When brewers add the hops to wort and heat it up, these humulones break down into two versions (isomers to you sciencey types). One of these isomers is the compound that gives rise to the delicious fresh, bitter taste that makes hoppy beers so refreshing. Brewing with hops also has the added benefit of stabilising the head of the beer and acting as a natural preservative due to the antibacterial properties of humulones.
The essential oils are responsible for all the tasty aromas we get in beer. These oils are not broken down when heated, so its favourable to use a hop variety with plenty of oils if you're seeking an explosively hoppy beer.
(*This is about to get pretty science heavy, you might want to grab a cold one before you read on)
Hip Hop Destinations
Just like wine made from grapes from different locations tastes completely different (apparently), geography also has a big impact of the flavour profile of hops. The climate and environmental factors that impact how hop plants are able to grow also impacts their flavours. Hops like to grow in moist temperate climates in soils with a little bit of Boron. The ideal locations for hops fall within two geographical bands on either side of the equator.
What's so Noble about Hops?
Noble hops, Hallertau, Saaz, Spalt and Tettnang, are four traditional varieties of hops. They contain a high concentration of hop oils but a relatively low concentration of alpha acids, so they are ideal for big, aromatic beers that aren't too bitter (think Czech Pilsners). Beers brewed with noble hops tend to have a low IBU (International Bitterness Units) essentially a measure of the rating of how bitter a beer is, less alpha acids = less bitter.
What is Dry Hopping?
The words 'dry hopping' are all over the craft beer scene at the moment. IPA lovers will be familiar with the effects of this technique through the intense aromas and flavour their favourite beers give off.
Traditionally hops are added during the boil, which as you now know releases the oils from within. Dry hopping is the act of adding hops once again, but at a lower temperature. This means none of the characteristic bitterness from the hops is imparted into the beer.
Some Hop-ular Varieties:
Cascade, USA
Alpha acid range: 4.5-7%
Aroma: Floral, spicy and grapefruit citrus.
Beers: Pale ales, IPAs, porters.
Centennial, USA
Alpha acid range: 9.5-11.5%
Aroma: Strong citrus notes.
Beers: Ales, IPAs.
Chinook, USA
Alpha acid range: 12-14%
Aroma: Spicy pine.
Beers: Most beers.
Citra, USA
Alpha acid range: 12-14%
Aroma: Tropical fruit and citrus.
Beers: Pale ales, IPAs.
Fuggle, UK
Alpha acid range: 4-5%
Aroma: Distinct earthy notes.
Beers: Stouts, English Ales, American Ales.
Galaxy, Australia
Alpha acid range: 11-16%
Aroma: Passionfruit and citrus.
Beers: IPAs, Pale Ales.
Golding, UK
Alpha acid range: 4-6%
Aroma: Floral.
Beers: English Ales, Bitter, Belgian-style ales.
Hallertau, Germany
Alpha acid range: 3.5-5%
Aroma: Mild, floral and citrus.
Beers: Wheat beers, Belgian Ales, Pilsners, Lagers.
Mosaic, USA
Alpha acid range: 11.5-13.5%
Aroma: Berry fruity and tropical.
Beers: IPAs.
Nelson Sauvin, New Zealand
Alpha acid range: 12-13%
Aroma: Fruity, crushed grapes and gooseberries.
Beers: American Pale Ales.
Perle, Germany
Alpha acid range: 7-9.5%
Aroma: Spicy and floral.
Beers: Hefeweizens, Strong Ales, Lagers, Pilsners, Kolsch.
Saaz, Czech Republic
Alpha acid range: 3-4.5%
Aroma: Earthy, herbal and spicy.
Beers: Pilsners, Lagers.
Sorachi Ace, Japan
Alpha acid range: 11.5-14.5%
Aroma: Citrus and dill.
Beers: Belgian wits, IPAs, Pale Ales, Saisons.
Spalt, Germany
Alpha acid range: 4-5%
Aroma: Spicy.
Beers: Lagers.
Tettnang, Germany
Alpha acid range: 3.5-5.5%
Aroma: Herbal and spicy.
Beers: Ales, Lagers, Pale Ales, Wheat beers, Pilsners.
All the Single Hop Beers put your hands up
It's all well and good reading about all these delicious and complex hops, but what do they actually taste like? Although brewers have the option of blending different varieties of hops in order get the profile of their beer just right; a single-hopped beer is the perfect opportunity to showcase both the skill of the brewer and the beauty of the hop variety. Here are some that are well worth a try:
Sorachi Ace by Brooklyn Brewery
Style: Saison ABV: 7.6% Hop: Washington grown Sorachi Ace
Citra by Oakham Ales
Style: American Pale Ale ABV: 4.6% Hop: Citra
Liberty Ale by Anchor Brewing
Style: American Pale Ale ABV: 5.9% Hop: Cascade
Chinook by Vibrant Forest
Style: Pale Ale ABV: 5% Hop: Chinook
Black Perle by Weird Beard
Style: Coffee Milk Stout ABV: 3.8% Hop: Perle
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| Allgash Brewing, CC |
The extensive variety of different hops give our favourite beers their distinctive flavours and aromas.
Hop History
For modern commercial brewing, hops have always been one of the core ingredients of beer. But this hasn't always been the case. Prior to hops being used as a flavouring and preservative agent in beer, gruit (a herb mixture), was used to the same effect.
Apart from the fact that hops seem better suited for purpose than gruit. As with many changes in the history of alcohol it was taxes that forced a change. Or more accurately, the idea of dodging them. The production and sale of gruit in Western Europe was a right given by the catholic church. As you'd imagine from holder's of a monopoly, the church wasn't too impressed by the rise of a replacement for gruit. History shows us that hops prevailed and we have our lovely hoppy beers.
Science and Art
Much like gruit, hops are a totally natural ingredient. They are the dried flower of the female climbing hop plant, or if you're into your Latin, Hululus lupulus. These delicate, cone-shaped hop flowers are packed full of alpha acids and essential oils. The alpha acids in the hop flower belong to a family of compounds called humulones*.
When brewers add the hops to wort and heat it up, these humulones break down into two versions (isomers to you sciencey types). One of these isomers is the compound that gives rise to the delicious fresh, bitter taste that makes hoppy beers so refreshing. Brewing with hops also has the added benefit of stabilising the head of the beer and acting as a natural preservative due to the antibacterial properties of humulones.
The essential oils are responsible for all the tasty aromas we get in beer. These oils are not broken down when heated, so its favourable to use a hop variety with plenty of oils if you're seeking an explosively hoppy beer.
(*This is about to get pretty science heavy, you might want to grab a cold one before you read on)
Hip Hop Destinations
Just like wine made from grapes from different locations tastes completely different (apparently), geography also has a big impact of the flavour profile of hops. The climate and environmental factors that impact how hop plants are able to grow also impacts their flavours. Hops like to grow in moist temperate climates in soils with a little bit of Boron. The ideal locations for hops fall within two geographical bands on either side of the equator.
What's so Noble about Hops?
Noble hops, Hallertau, Saaz, Spalt and Tettnang, are four traditional varieties of hops. They contain a high concentration of hop oils but a relatively low concentration of alpha acids, so they are ideal for big, aromatic beers that aren't too bitter (think Czech Pilsners). Beers brewed with noble hops tend to have a low IBU (International Bitterness Units) essentially a measure of the rating of how bitter a beer is, less alpha acids = less bitter.
What is Dry Hopping?
The words 'dry hopping' are all over the craft beer scene at the moment. IPA lovers will be familiar with the effects of this technique through the intense aromas and flavour their favourite beers give off.
Traditionally hops are added during the boil, which as you now know releases the oils from within. Dry hopping is the act of adding hops once again, but at a lower temperature. This means none of the characteristic bitterness from the hops is imparted into the beer.
Some Hop-ular Varieties:
Cascade, USA
Alpha acid range: 4.5-7%
Aroma: Floral, spicy and grapefruit citrus.
Beers: Pale ales, IPAs, porters.
Centennial, USA
Alpha acid range: 9.5-11.5%
Aroma: Strong citrus notes.
Beers: Ales, IPAs.
Chinook, USA
Alpha acid range: 12-14%
Aroma: Spicy pine.
Beers: Most beers.
Citra, USA
Alpha acid range: 12-14%
Aroma: Tropical fruit and citrus.
Beers: Pale ales, IPAs.
Fuggle, UK
Alpha acid range: 4-5%
Aroma: Distinct earthy notes.
Beers: Stouts, English Ales, American Ales.
Galaxy, Australia
Alpha acid range: 11-16%
Aroma: Passionfruit and citrus.
Beers: IPAs, Pale Ales.
Alpha acid range: 4-6%
Aroma: Floral.
Beers: English Ales, Bitter, Belgian-style ales.
Hallertau, Germany
Alpha acid range: 3.5-5%
Aroma: Mild, floral and citrus.
Beers: Wheat beers, Belgian Ales, Pilsners, Lagers.
Alpha acid range: 11.5-13.5%
Aroma: Berry fruity and tropical.
Beers: IPAs.
Nelson Sauvin, New Zealand
Alpha acid range: 12-13%
Aroma: Fruity, crushed grapes and gooseberries.
Beers: American Pale Ales.
Perle, Germany
Alpha acid range: 7-9.5%
Aroma: Spicy and floral.
Beers: Hefeweizens, Strong Ales, Lagers, Pilsners, Kolsch.
Saaz, Czech Republic
Alpha acid range: 3-4.5%
Aroma: Earthy, herbal and spicy.
Beers: Pilsners, Lagers.
Sorachi Ace, Japan
Alpha acid range: 11.5-14.5%
Aroma: Citrus and dill.
Beers: Belgian wits, IPAs, Pale Ales, Saisons.
Spalt, Germany
Alpha acid range: 4-5%
Aroma: Spicy.
Beers: Lagers.
Tettnang, Germany
Alpha acid range: 3.5-5.5%
Aroma: Herbal and spicy.
Beers: Ales, Lagers, Pale Ales, Wheat beers, Pilsners.
All the Single Hop Beers put your hands up
It's all well and good reading about all these delicious and complex hops, but what do they actually taste like? Although brewers have the option of blending different varieties of hops in order get the profile of their beer just right; a single-hopped beer is the perfect opportunity to showcase both the skill of the brewer and the beauty of the hop variety. Here are some that are well worth a try:
Sorachi Ace by Brooklyn Brewery
Style: Saison ABV: 7.6% Hop: Washington grown Sorachi Ace
Citra by Oakham Ales
Style: American Pale Ale ABV: 4.6% Hop: Citra
Liberty Ale by Anchor Brewing
Style: American Pale Ale ABV: 5.9% Hop: Cascade
Chinook by Vibrant Forest
Style: Pale Ale ABV: 5% Hop: Chinook
Black Perle by Weird Beard
Style: Coffee Milk Stout ABV: 3.8% Hop: Perle
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