Hops

Posted by admin on 8 March, 2010

What are Hops?

Hops are the female flower clusters (commonly called seed cones or strobiles), of a hop species, Humulus lupulus.^[1] They are used primarily as a flavoring and stability agent in beer, to which they impart a bitter, tangy flavor, though hops are also used for various purposes in other beverages and herbal medicine. Hops were cultivated on a continuing basis around the 8th or 9th century AD in Bohemian gardens in the Hallertau district of Bavaria and other parts of Europe.^[2][3] However, the first documented use of hops in beer as a bittering agent is from the eleventh century.^{[citation needed]} Prior to this period, brewers used a wide variety of bitter herbs and flowers. Dandelion, burdock root, marigold, horehound (the German word for horehound means “mountain hops”), ground ivy and heather were often used prior to the discovery of hops.^[4] Hops are used extensively in brewing today for their many purported benefits, including balancing the sweetness of the malt with bitterness, contributing a variety of desirable flavors and aromas, and having an antibiotic effect that favors the activity of brewer’s yeast over less desirable microorganisms. Historically, it is believed that traditional herb combinations for ales were abandoned when it was noticed that ales made with hops were less prone to spoilage.^{[citation needed]}

The hop plant is a vigorous climbing herbaceous perennial, usually trained to grow up strings in a field called a hopfield, hop garden or hop yard when grown commercially. Many different varieties of hops are grown by farmers around the world, with different types being used for particular styles of beer.

How are they used in brewing?

Hops are dried in an oast house before they are used in the brewing process.^[19] Hop resins are composed of two main acids: alpha and beta acids.^[20]

Alpha acids have a mild antibiotic/bacteriostatic effect against Gram-positive bacteria, and favor the exclusive activity of brewing yeast in the fermentation of beer. Alpha acids are responsible for the bitter flavor in the beer.

Beta acids do not isomerize during the boil of wort, and have a negligible effect on beer flavor. Instead they contribute to beer’s bitter aroma, and high beta acid hop varieties are often added at the end of the wort boil for aroma. Beta acids may oxidize into compounds that can give beer off-flavors of rotten vegetables or cooked corn.

The effect of hops on the finished beer varies by type and use, though there are two main hop types: bittering and aroma. Bittering hops have higher concentrations of alpha acids, and are responsible for the large majority of the bitter flavor of a beer. European (so called “noble”) hops typically average 5–9% alpha acids by weight, and the newer American species typically ranging from 8–19% aabw. Aroma hops usually have a lower concentration of alpha acids (~5%) and are the primary contributors of hop aroma and (non-bitter) flavor. Bittering hops are boiled for a longer period of time, typically 60–90 minutes, in order to maximize the isomerization of the alpha acids. They often have inferior aromatic properties, as the aromatic compounds evaporate off during the boil.

The degree of bitterness imparted by hops depends on the degree to which otherwise insoluble alpha acids (AAs) are isomerized during the boil, and the impact of a given amount of hops is specified in International Bitterness Units (IBUs). Unboiled hops are only mildly bitter. On the other hand, the (non-bitter) flavor and aroma of hops come from the essential oils, which evaporate during the boil.

Aroma hops are typically added to the wort later to prevent the evaporation of the essential oils, to impart “hop flavor” (if during the final 10 minutes of boil) or “hop aroma” (if during the final 3 minutes, or less, of boil). Aroma hops are often added after the wort has cooled and the beer has fermented, a technique known as “dry hopping” which contributes to the hop aroma. The four major essential oils in hops are Myrcene, Humulene, Caryophyllene, and Farnesene which comprise about 60–80% of the essential oils for most hop varieties.

Today there is a substantial amount of “dual-use” hops as well, which have high concentrations of alpha acids and good aromatic properties. These can be added to the boil at any time, depending on the desired effect.^[21]

Flavors and aromas are described appreciatively using terms which include “grassy”, “floral”, “citrus”, “spicy”, “piney,” “lemony,” and “earthy”.^{[citation needed]} Most of the common commercial lagers have fairly low hop influence, while true pilseners should have noticeable noble hop aroma and certain ales (particularly the highly-hopped style known as India Pale Ale, or IPA) can have high levels of bitterness.

Undried or “wet” hops are sometimes used.^[22]

(Content/Information Sourced from http://en.wikipedia.org/wiki/Hops )

Hop Types (Pellets)

Amarillo Pellet Hops
a/a 9.0% Type 90 Hop Pellets.
Aroma Hop
Aroma is floral and citrusy
Typically brewing use – American Ales and IPA
Domestic Variety

Bravo Pellet Hops
a/a 15.0%
Type 90 Hop Pellets
Dual Purpose Hop
Similar to Nugget
Domestic Variety

Cascade Pellet Hops
a/a 5.0 – 8.2% Dual Purpose (generally aroma)
Type 90 Hop Pellets
Aroma – flowery & citrusy
Typical brewing use – American-Style Ales – Pale Ale, IPA, Porter, and Barley wines.
Domestic and Farm-grown Variety

Bullion Pellet Hops
a/a 7.9-9.0% Bittering Hop
Interchangable with Brewers Gold.
Typical brewing use – bittering for Stouts and Dark ales.
Domestic Variety

Cluster Pellet Hops
LOW ALPHA a/a 5% Dual Purpose
Used for bittering with a floral and spicy aroma.
Typical brewing use – Ale (aroma), Lager (bittering), Stout
Domestic and Farm-grown Variety

Columbus Pellet Hops
a/a 13.9 – 16.6% Bittering Hop
Aroma – Intense & pungent
Typical brewing use – US IPA, US Pale Ale, Stout, Barley Wine, Lager (bittering)
Domestic and Farm-grown Variety

Centennial Hop Pellets
a/a 8.0% – 9.0% Dual Purpose Hop
Aroma – floral & citrusy
Typical brewing use – US Ale Styles
Domestic and Farm-grown Variety

Challenger (US) Pelleted Hops
a/a 5.6% Bittering Hop
Fine aroma with fresh pine scent
Typical brewing use – English style Ale, Porter, Stout, ESB, Bitter, Barley Wine, Brown Ales
Domestic Variety

Czech Saaz Pellet Hops
a/a 2.5 – 3.3% Aroma Hop
Aroma – very mild with plesant hoppy notes
Typical brewing use – Pilsner, Lagers, Blegian-Style Ales, Lambic
Imported Hop from Czechoslovakia

Chinook Pellet Hops
a/a 11-12.8% Bittering Hop
Aroma – Spicy, piney, distinctive grapefruit aroma of medium intensity.
Typical brewing use – US Style Pale Ale, IPA, Stout, Barley Wine, Lager
Domestic and Farm-grown Variety

French Strisselspalt (Alsace) Pellet Hops
a/a 2.5% Aroma Hop
Aroma – pleasant & hoppy, medium intensity
Possible Substitute for: Mt. Hood, Hersbruck
Imported, Grown in Alsace region of France

Fuggle Pellets US
a/a 4.0-5.5% Aroma Hop
Aroma – mild, woody, fruity
Typical brewing use – Any English-style beer or American Ales, Lambic
Domestic Variety

Fuggle (UK) Pellet Hops
a/a 5.2% Aroma Hop
Aroma – mild, pleasant, hoppy
Typical brewing use – All English-style Ales, ESB, Bitter, Lager, & Lambic
Imported Variety from the UK

Galena Pellet Hops
a/a 10- 13.0% Dual Purpose Hop
Aroma – citrusy
Typical brewing use – English-style and American Ales
Domestic and Farm-grown Variety

Hallertau (GR) Pellet Hops
a/a 3.0-4.0% Aroma Hop
Aroma – mild & pleasant
Typical brewing use – Lager, Bock, Pilsner, Kölsch, Munich Ales
Imported Variety from Germany

Hersbrucker (GR) Pellet Hops
a/a 3.1% Aroma Hop
Aroma – mild to semi-strong, hoppy
Typical brewing use – Lager, Pilsner, Bock, Weizen Bock, Wheat, Belgian-style Ales, Kölsch, Munich Helles
Imported Variety from Germany

Liberty Pellet Hops
a/a 3.4-3.8% Aroma Hop
Aroma – mild with a slightly spicy character
Typical brewing use – Lager, Pilsner, Bock, US Wheat, Kölsch
Domestic Variety

Hallertau US Pellet Hops
a/a 3.0-4.0% Aroma Hop
Aroma – mild, slightly flowery
Typical brewing use – Lager, Pilsner, Bock, Wheat, Kölsch, Munich Helles, Belgian-style Ales
Domestic Variety

Northern Brewer (GR) Pellet Hops
a/a% 7.5-10.0 Dual Purpose Hop
Aroma – medium-strong
Typical brewing use – ESB, bitter, English Pale Ale, Porter, Lager, Lambic, Munich Helles
Imported Variety from Germany

Nugget Pellet Hops
a/a 12.0-14.2% Dual
Aroma – Herbal
Typical brewing use – Ales, Stout, Barley Wine
Domestic and Farm-grown Variety

Magnum (GR) Pellet Hops
a/a 11.0-13.0% Bittering Hop
Aroma – clean bittering hop
Typical brewing use – Lager, Pilsner types, Stout, Ales
Imported Variety from Germany

Organic Fuggle (UK) Pellet Hops
a/a 4.0-5.5% Aroma Hop
Aroma – minty, grassy, slightly floral
Typical brewing use – All English style Ales, ESB, Bitter, Lager, and
Lambic
Imported Variety from the UK

Mt. Hood Pellet Hops
a/a 3.5-5.0% Aroma Hop
Aroma – mild, somewhat punget
Typical brewing use – Lagger, Pilsner, US Wheat, Alt, Munich Helles
Domestic Variety

Organic Hallertau Tradition
a/a 4.0-6.5% Aroma Hop
Aroma – similar to German Hallertau, mild and pleasant
Typical brewing use – Lager, Pilsner, Bock, Wheat, Weizen

GR Perle Pellet Hops
a/a 5.9 – 8.2% Dual Purpose Hop
Aroma – floral & slightly spicy
Typical brewing use – Pale Ale, Porter, Stout, Lager, Weizen, Alt, Barley Wine, Kölsch

Saphir (GR) Pellet Hops
a/a 4.5% This hop has a low alpha acid content and is very well suited as an aroma hop for the finest European style lagers.A true jewel of the noble hop family with a refined aroma & a mild flavor. Sweet & clean citrus aroma that has a hint of tangerine.

Sorachi Ace Pellet Hops
A/A – 12.2%

Spalter (GR) Pellet Hops
a/a 3.7 – 4.8% Aroma Hop
Aroma – mild and pleasant, slightly spicy
Typical brewing use – Lager, Pilsner, Bock, Alt, Kölsch, Munich Helles
Imported Hop from Germany

Styrian Golding Hop Pellets
a/a 4.5-6.0% Aroma Hop
Aroma – delicate, slightly spicy
Typical brewing use – English style Ale, ESB, Lager, Pilsner, Belgian-Style Ales
Imported from Slovenia

Tradition (GR) Pellet Hops
a/a 4.0-6.0% Aroma Hop
Aroma – mild & pleasant
Typical brewing use – Lager, Pilsner, Bock, Wheat, Weizen
Imported from Germany

U.S. Golding Pellet Hops
a/a 4.0 – 5.2%% Aroma Hop
Aroma – Mild, delicate classic English-type
Typical brewing use – Englihs-style beers, Belgian-Style Ales, Barley Wine
Domestic Variety

US SAAZ Pellet Hops
a/a 6.3 – 7.0%
Very mild, spicy, and earthy.
Typical brewing use – Pilsner, Lager, US Wheat, Belgian-Style Ales, Bitter

Vanguard Pellet Hops
a/a 5.0% Aroma Hop
Aroma – slightly flowery, mild
Typical brewing use – Lager, Pilsner, Bock Kölsch, Wheat, Munich Helles, Belgian-style Ales
Domestic Variety

Willamette Pellet Hops
a/a 4.5 – 7.0% Aroma Hop
Aroma – mild & pleasant, slightly spicy
Typical brewing use – All English-style Ales, and US Pale and Brown Ales
Domestic and Farm-grown Variety

Target (GR) Pellet Hops
a/a 10% Dual Hop
Aroma – Pleasant English hop aroma
Typical brewing use – All Ales and Lagers
Imported from Germany

Tettnanger (GR) Pellet Hops
a/a 3.2-5.0% Aroma Hop
Aroma – mild and pleasant, slightly spicy
Typical brewing use – Ale, Pilsner, Weizen, Lambic, Alt, Kölsch, Munich Helles
Imported from Germany