Beer and Hop chemistry

http://www.scielo.br/scielo.php?pid=S0100-40422000000100019&script=sci_arttext&tlng=es

Humulone (α-lupulic acid) is a bitter-tasting chemical compound found in the resin of

mature hops (Humulus lupulus).[2] Humulone is a prevalent member of the class of compounds known as alpha acids, which collectively give beer its characteristic bitter flavor.

Química NovaPrint version ISSN 0100-4042

Quím. Nova vol.23 n.1 São Paulo Jan./Feb. 2000

http://dx.doi.org/10.1590/S0100-40422000000100019 

DIVULGAÇÃO

Fundamentals of beer and hop chemistry

Denis De KeukeleireUniversity of Gent - Faculty of Pharmaceutical Sciences - Laboratory of Pharmacognosy and Phytochemistry - Harelbekestraat 72 B-9000 - Gent - Belgium

E-mail: Denis.DeKeukeleire@rug.ac.be

Recebido em 8/12/98; aceito em 23/3/99

 

 

Beer brewing is an intricate process encompassing mixing and further elaboration of four essential raw materials, including barley malt, brewing water, hops and yeast. Particularly hops determine to a great extent typical beer qualities such as bitter taste, hoppy flavour, and foam stability. Conversely, hop-derived bitter acids account for an offending lightstruck flavour, which is formed on exposure of beer to light. These various processes are presented in detail, while due emphasis is placed on state-of-the-art hop technology, which provides brewers with efficient means to control bitterness, foam, and light-stability thereby allowing for the production of beers with consistent quality.

Keywords: beer; brewing; hops; bitter taste; flavour.

 

 

INTRODUCTION

Beer is a fermented aqueous drink based on starch and flavoured by hops. This simple definition encompasses the four essential ingredients, which are necessarily used in the brewing of beer (Scheme 1). The body of the beer is provided by barley, more specifically barley malt, and, in general, a few hundreds of grams are used for one litre of beer. The malt may be partly substituted by starch-rich adjuncts, such as rice, corn or wheat. When a slurry of barley malt and brewing water (called 'mash') is heated at a temperature around 60°C, the malt enzymes, mainly amylases but also proteases, degrade starch and proteins, leading to a mixture of sugars and peptides or amino acids. For that purpose, barley must be subjected, prior to mashing, to a controlled germination, during which these enzymes are formed in the barley grain. Such germinated barley is known as barley malt. The starch-to-sugar conversion is stopped by heating. Depending on the conditions (time, temperature), pale or amber-coloured or even dark malts are obtained, the colour being due to caramelization of sugars and to Maillard-type reactions. It is important to notice that the colour of beer is derived from the colour of the malt(s) used. Furthermore, it is obvious that coloured malts exhibited a distinct taste, which often is characteristic of particular dark beers.

 

 

After filtration, the sugar solution, in brewers' jargon called 'wort', is transferred to the brewing kettle, where it is boiled during at least one hour with the addition of hops (Humulus lupulus L.). The amount of hops needed is only a fraction of the substantial quantities of malt used in the brewery. Usually, a few grams of hops are sufficient as a quantitatively minor, but qualitatively major ingredient with crucial impact on well-defined beer features. Besides the formation of insoluble complexes with proteins and polypeptides, contributing to the colloidal stability of beer, hops sterilize the wort solution, which takes care of the

bacteriological stability of beer. The most important asset of hops is the bitter taste conferred to, particularly, blond beers. Furthermore, hops are necessary for the stabilization of beer foam, while, on the other hand, the most precarious off-flavour in beer, called lightstruck flavour, involves degradation of hop-derived components (see below).

After cooling and removal of spent hops, the liquid, known as 'hopped wort' is pumped to the fermentation vessels and yeast is added under aeration for growth. During the anaerobic phase yeast cells convert sugars to ethanol and carbon dioxide. Depending on the temperature during fermentation and the nature of yeast collection at the end of the fermentation period, beers are distinguished as being produced by 'bottom fermentation' or 'top fermentation'. Yeast strains, appropriate for bottom-fermented beers (Saccharomyces carlsbergensis), are active below 5°C and they settle to the bottom of the fermentor after production of about 5% ethanol. Conversely, yeasts, typical for the production of top-fermented beers (Saccharomyces cerevisiae), operate at ambient temperature and resist higher concentrations of ethanol, up to 12%. When the activity stops, the yeast cells collect to the top as a dense foam.

A typical fermentation takes about one week thereby delivering a so-called 'green beer' or 'young beer', which is not drinkable, as a number of offending (bad taste and smell) compounds are formed during fermentation. Consequently, beers need a maturation or lagering period of several weeks at about 0°C, during which the unwanted components are slowly decomposed. High concentrations of diacetyl and pentane-2,3-dione are particularly obnoxious for the quality of lager beers ('pilsner-type') and scrutinous monitoring is required. Only after the content has decreased below critical values (ppb-ranges), beer can be packaged. For prolonged conservation beers may be pasteurized. Special beers often require a slow (several months) second fermentation, usually in oak kegs, to generate sour flavours.

 

COMPLEX HOP FLAVOUR CHEMISTRY

The tastes of varying beer types are derived from a judicious choice of raw materials. Hops, in particular, account, in addition to the bitter taste, for a delicate hoppy flavour in beer. Until now, this extremely valuable organoleptic feature has not been fully defined. It is generally accepted that the hoppy aroma in beer is a complex of sensory impressions resulting from many different volatile compounds at low concentrations, many of them acting in synergism1. It appears that volatiles, contained in the hop oil (0.5-3% in hops), and non-volatiles, present in the hop polyphenolic fraction (3-6%), contribute to a full mouthfeel during beer tasting. However, the composition of these hop fractions is very complex and their study has been hampered by the low and varying concentrations normally found in beer. Thus, detailed insights are, at present, elusive.

Obviously, during the boiling of hops in wort many constituents are volatilized or oxidized and the hop-derived constituents, present in beer, are to a large extent different from the original molecules, present in hops. It should be interesting to trace the fate of individual volatile hop constituents, particularly terpenes, such as myrcene, caryophyllene, humulene and farnesene, during wort boiling, but the variability due to differing conditions and beers preclude that general statements be made. An inevitable conclusion is that the very intricate composition of the hop oils becomes even more complex during wort boiling.

Many brewers try to conserve part of the original composition by adding precious hop varieties ('aroma hops') near the end of the boiling period. This procedure, known as 'late

hopping', may be combined with 'dry hopping', a special technique involving addition of hops to beer just before packaging. By doing so, some original hop constituents are directly transferred to the aqueous matrix thereby imparting a discrete hoppy character to the beer. The growing success of small brewers (microbreweries, brewpubs) suggests increasing recognition of the opportunities that the use of hops presents, in particular for developing various hop aromas and flavours.

Hops may contribute up to about one third of the total polyphenols in beer. Little doubt now remains that, amongst the polyphenolics, the low-molecular-weight proanthocyanidins determine the colloidal stability of beer. The net result of boiling is a dramatic change in the already complex polyphenol composition of wort2. It seems to be impossible to get a reasonable insight into the fate of the polyphenolic mixture. Part of the complexity can undoubtedly be ascribed to the ready oxidation and the ease of polymerization of many polyphenols.

Hop polyphenols are found as monomers, dimers, trimers, but also as more complex forms associated with nitrogenous components. It is common practice to distinguish between 'chill haze' and 'permanent haze'. The polyphenols combine slowly with proteins to form chill haze when cooled, but which redissolves when warmed up. As the polyphenols polymerize and grow larger, they become insoluble at room temperature to form irreversible haze. The extent to which a beer requires stabilization depends on its shelf-life and the storage conditions after packaging. It appears that hop polyphenols are a group of substances with interesting effects on taste and taste stability of beers. Taking, moreover, the pronounced 'natural' anti-oxidant character of particular polyphenols into account, it is obvious that, in the future, more attention will be focussed on the various roles of polyphenols in brewing.

 

THE CHEMISTRY OF THE BITTER BEER TASTE

Bitter profiles in beer are well understood, as only few precursors are present in hops, thereby facilitating research of beer bitter components3,4. Perhaps the most important class of hop compounds are the hop acids, which are distinguished as alpha-acids or humulones (1) and beta-acids or lupulones (2) (Scheme 2). The two series comprise, in fact, three constituents differing in the nature of the side chain, which is derived from the hydrophobic amino acids, leucine, valine and isoleucine, for humulone (1a)/lupulone (2a), cohumulone (1b)/colupulone (2b) and adhumulone (1c)/adlupulone (2c), respectively. An intriguing feature of the hop acids is their exceptionally high content, up to 25% or even more, of the dry weight of the hop cones. The relative proportions of the individual constituents depend strongly on the hop variety and, for a given variety, on the conditions of growing. The hop acids occur as pale-yellowish solids in the pure state, are weak acids, exhibit very poor solubility in water and have almost no bitter taste.

 

 

The hop acids have pronounced bacteriostatic activity; they strongly inhibit the growth of Gram-positive bacteria. This action has been attributed to the interference of the prenyl group, characteristic of the side chains of the hop acids, with the function of the cell plasma membrane. It appears that the more prenyl groups (three in the beta-acids) are present, the stronger the bacteriostatic action is. This remarkable bio-activity is of importance for killing micro-organisms during wort boiling, which ultimately leads to a sterile beer.

Varying applications have been explored to exploit the bacteriostatic activity of the beta-acids. A highly interesting use is in the sugar industry to control and reduce bacterial activity during extraction of sugar beets5. By dosing the hop beta-acids periodically in amounts of 10 g per ton of beet, the lactic acid content of raw juice was reduced to 400 ppm without influence on the fermentation. Investigations on the fate of the hop compounds showed that residual values in sugar, molasses and pulp are undetectable or uncritical. It appears that formalin, a widespread processing aid in the sugar industry, could be advantageously replaced by hop beta-acids.

Otherwise, the beta-acids are very sensitive to oxidative decomposition and most oxidation reaction products possess unpleasant organoleptic characteristics. Notwithstanding the fact that the beta-acids may possibly protect beer against oxidation, they are, in general, considered a negative factor in brewing and a number of brewers select hop varieties, that are poor in beta-acids.

The major component of the mixture of alpha-acids is humulone (1a). While the relative amounts of humulone (1a) and cohumulone (1b) are variety-dependent (20-50%), adhumulone (1c) constitutes invariably ca. 15% of the mixture. Cohumulone has been associated with a poor hop quality, although this issue is not proven unambiguously6. Detailed analysis by HPLC (high performance liquid chromatography) - MS (mass spectroscopy) reveals the presence of other related alpha-acids, albeit in very small concentrations.

The transformations of the humulones during wort boiling have been studied in great detail3. By far the most important chemical conversion overall during the brewing of beer is the thermal isomerization of the alpha-acids or humulones (1) to the iso-alpha-acids or isohumulones (3 + 4) via an acyloin-type ring contraction (Scheme 3). Each humulone gives rise to two epimeric isohumulones, which are distinguished as cis-

isohumulones (3) andtrans-isohumulones (4), depending on the spatial arrangement of the tertiary alcohol function at C(4) and the prenyl side chain at C(5). The terms trans and cis indicate that these groups point to opposite faces and to the same face of the five-membered ring, respectively.

 

 

Thus, humulone (1a) is isomerized to cis-isohumulone (3a) and trans-isohumulone (4a). Consequently, six major iso-alpha-acids (cis-isohumulone and trans-isohumulone, cis-isocohumulone and trans-isocohumulone, cis-isoadhumulone and trans-isoadhumulone) are present in beer resulting from the conversion of the three major alpha-acids, humulone, cohumulone and adhumulone, respectively. Figure 1 represents a reversed-phase HPLC separation of the six major isohumulones in a typical lager beer. The early part of the chromatogram refers to an oxidized fraction and is representative of the 'freshness' of the iso-alpha-acids.

 

 

The ratio of the isohumulones depends on the reaction conditions. In the wort medium it is normally 68:32 in favour of the cis-compounds. However, the cis-compounds are much more stable (half-life >> 5 years) than thetrans-isomers (half-life of ca. 1 year) during the course of time. This affects, obviously, the cis:trans ratio and has significant consequences with respect to taste and flavour stability. Thus, it appears interesting to have the highest content of cis-isohumulones possible in the mixture of isohumulones.

The iso-alpha-acids are intensely bitter, almost equivalent to quinine, the reference compound for comparisons of bitterness. The threshold value in water has been estimated at 6 ppm. The iso-alpha-acids constitute the quantitatively most important fraction of hops in beer and they account for the typical bitter beer taste. Their concentrations vary widely, from 15 ppm in typical American lager beers to nearly 100 ppm in very bitter English ales. The real taste, as perceived by beer consumers, is largely modified by complexation with residual sugars, present in beers, and, thus, the bitterness is evaluated as 'pleasant bitterness'.

There are conflicting views on the bittering power of the individual isohumulones, mainly as a consequence of differences in purity of the compounds that have been used in taste trials. Purification of iso-alpha-acids is particularly difficult and reported results should be interpreted with great caution. The utilization of cohumulone (1b) is better than that of the other alpha-acids due to the more polar character and the increased solubility in water. The organoleptic features of the isocohumulones, however, are subject to some suspicion, as they generate a more 'harsh' bitterness with respect to the other isohumulones.

In addition to imparting bitter taste to beer, the iso-alpha-acids exhibit other interesting features: they have tensioactive properties, thereby stabilizing the beer foam, and inhibit the growth of Gram-positive bacteria, thus protecting beer against these micro-organisms. On the other hand, lactic acid bacteria in beer are resistant to iso-alpha-acids.

 

THE LIGHTSTRUCK FLAVOUR OF BEER

It has been thought that iso-alpha-acids and phenolic compounds are key components with regard to beer stability. Iso-alpha-acids are partly responsible for production of ageing off-flavours, including stale and cardboard flavours7. Volatile aldehydes, such as trans-non-2-enal, are formed during storage of bottled beer from various precursors, including hop lipids. On the other hand, it has been known for quite some time that beer decomposes on exposure to light, thereby generating an offending 'skunky' flavour. Thus, beer must be stored, either in opaque cans, or in green or brown bottles, in order to prevent light from being transmitted through the glass.

The cause for this phenomenon is the vulnerability of the iso-alpha-acids to light. The resulting decomposition leads to formation of the so-called 'lightstruck flavour'. The light-sensitive chromophore in the isohumulones is the acyloin group composed of the tertiary alcohol function at C(4) and the carbonyl group of the side chain at C(4). Activation of, for example, the isohumulones 3a and 4a with UV light causes bond cleavage by a Norrish Type I reaction, leading to a ketyl-acyl radical pair. Subsequent loss of carbon monoxide from the acyl radical and recombination of the resulting fragment with a thiol radical furnish 3-methylbut-2-ene-1-thiol, also known as'skunky thiol' (5, Scheme 4), together with dehydrohumulinic acid (6a)8.

 

 

The mechanism for the formation of the lightstruck flavour was confirmed by the unambiguous identification of 3-methylbut-2-ene-1-thiol in illuminated beers. The flavour threshold of the thiol is so low that even concentrations of few ppb spoil irreversibly the beer quality. The thiol is formed also on exposure to visible light or sunlight. Since the iso-alpha-acids do not absorb in the visible region, the reaction is photosensitized, in first instance by riboflavin (vitamin B2)9.

 

NOVEL HOP TECHNOLOGY TO CONTROL BITTERNESS, FOAM AND LIGHT-STABILITY OF BEERS

The isomerization of alpha-acids to iso-alpha-acids during wort boiling suffers from low yields, which are seldom higher than 30%. The transfer of the alpha-acids from the vegetative hop material, the restricted solubility of the alpha-acids in the aqueous matrix and the almost neutral wort (pH 5-5.5) are critical factors. A better utilization of hops is effected when hop extracts are used (40-50%). Liquid or supercritical carbon dioxide is, indeed, an excellent medium to extract both the hop acids and the hop oil from hops. Thus, new technologies aimed at exploiting the full potential of hops and optimizing the utilization of hops in the brewing of beer - on the basis of original findings in our laboratory - are gaining considerable importance. Opportunities for the development of more flavour-consistent beers and diversified beer types abound.

Hops are fractionated on an industrial scale to a variety of 'hop products', based on liquid or supercritical carbon dioxide extracts4. While the polyphenols reside in the spent hops, an extract, rich in hop acids, or an extract, rich in hop oil, may be obtained, depending on the operating temperatures and pressures. The hop volatiles can be separated from the oil-rich extract as 'hop essences'. Crude fractionation of the total hop oil provides a 'floral oil'and a 'spicy oil', respectively. The hop alpha-acids are accessible from a hop-acids-rich extract using selective, pH-controlled solvent extraction. The alpha-acids prevail then as a concentrate, which can readily be isomerized to the iso-alpha-acids, the principal beer bitter

constituents. Isomerization may be carried out by heating solid salts of particular metal ions, e.g. magnesium(II) humulates. Alternatively, irradiation of the alpha-acids in the wavelength region of 350-366 nm (UV-A light) provokes a fully regio- and stereoselective photorearrangement, thereby affording exclusively trans-isohumulones (4)8. Yields are in both cases almost quantitative.

These isohumulones, thus produced off-line (i.e. not by brewers, but by hop processors), are formulated as potassium salts in concentrated aqueous solution. Such advanced hop products can be applied to add bitterness to beer or to adjust bitterness levels at any stage during the brewing process. Best organoleptic results are obtained when the isohumulones are added near the end of wort boiling, hence when they fully participate in fermentation and lagering. It was found that introduction of isohumulones just before packaging must be accompanied by addition of very small amounts of hop oil (ca. 1 ppm) in order to make such 'advanced' beers indistinguishable from 'traditional' beers10. Yields of isohumulones, thus applied, exceed 80%.

Further manipulation of the iso-alpha-acids is carried out with the principal aim to brew foam- and light-stable beers. In practice, iso-alpha-acids are converted to reduced iso-alpha-acids with quite interesting properties11.Three major types of reduced iso-alpha-acids should be considered depending on the number of hydrogen atoms (dihydro, tetrahydro, hexahydro) incorporated during reduction.

Sodium borohydride reduction of the carbonyl group in the side chain at C(4) of the isohumulones gives rise todihydro-isohumulones (also known as 'rho-isohumulones'), which are perfectly light-stable, as the light-sensitive acyloin group has been converted to a diol. Since formation of the secondary alcohol function is accompanied by creation of a new chiral centre, two epimeric dihydro-iso-alpha-acids arise from each iso-alpha-acid, e.g. compounds 7a and 8a from trans-isohumulone (4a) (Scheme 5). Consequently, a mixture of twelve dihydro-iso-alpha-acids may result from reduction of the six major iso-alpha-acids. However, dihydro-iso-alpha-acids products are usually less complex due to the reaction conditions employed and the resulting selectivities. Substitution of iso-alpha-acids by dihydro-iso-alpha-acids allows brewing of light-stable beers, which can be bottled in clear glass.

 

 

Tetrahydro-iso-alpha-acids are obtained by hydrogenation of the double bonds in the side chains of the iso-alpha-acids, e. g. trans-tetrahydro-isohumulone (9a) from trans-isohumulone (4a). Commercially available tetrahydro-iso-alpha-acids are produced as a mixture of six tetrahydro-iso-alpha-acids. Via reversed phase HPLC analysis of a beer, made from iso-alpha-acids, in conjunction with tetrahydro-iso-alpha-acids, the composition of the bitter constituents can be revealed, as shown in Figure 2. Saturation of the double bonds leads to diminished reactivity and enhanced hydrophobicity, which has a pronounced foam-positive effect. Since the acyloin group is still present, photochemical reactions may occur on light exposure, although the allyl radical, intervening in the formation of 3-methylbut-2-ene-1-thiol (5), can no longer be formed. Hop products, based on tetrahydro-iso-alpha-acids, have become very popular recently, particularly in view of the pronounced propensity to stabilize beer foam (Scheme 6). Brewers take advantage of this by adding few ppm of tetrahydro-iso-alpha-acids to create a creamy head on a glass of beer.

 

 

Hexahydro-iso-alpha-acids are accessible by a combination of the aforementioned processes, i.e. reduction of the side-chain carbonyl group and hydrogenation of the double bonds in the iso-alpha-acids. Trans-isohumulone (4a) would afford trans-hexahydro-isohumulones 10a and 11a, while the mixture of hexahydro-iso-alpha-acids could theoretically be composed of twelve isomers and homologues. Real samples of hop products based on hexahydro-isohumulones are much simpler as observed on HPLC separation.

 

 

CONCLUSIONS

Beer is an extremely complex drink and several hundreds of constituents have been identified hitherto. Hops are vital to the organoleptic qualities of beer, including taste and flavour. During the multi-stage brewing process many hop components are modified, but even the use of sophisticated separation and analysis techniques has, until now, not allowed to identify unambiguous relations between particular hop-derived compounds and sensory characteristics.

As opposed to the intricate chemistry of hop oils and hop polyphenols, the bitter taste features of beer have been adequately profiled. Alpha-acids or humulones are converted during wort boiling to iso-alpha-acids or isohumulones, which impart the typical bitter taste to beer. Modern hop technology has unlocked the full potential of hops by providing novel hop products, which allow brewers to adjust desired beer properties. Moreover, off-flavours, such as the lightstruck flavour, can be obviated by bittering beers with advanced hop products, based on reduced iso-alpha-acids or reduced isohumulones, thereby rendering beers light-stable.

Both bottom- and top-fermented beers, using advanced hop products, have been made in our pilot brewing facilities and sensory analysis proved their superior quality with respect to more traditional brews. Judicious application of advanced analytical methods has been essential to the successful penetration of new hop technologies into the beer world. State-of-the-art analyses involving high-efficient chromatographic variants (e.g. reversed phase HPLC)12 and electro-driven separation methods (e.g. CZE)13 have superseded classical unspecific protocols. Validated quantification of various hop-derived compounds must support beer quality control from a modern brewing perspective.

 

REFERENCES

1. Moir, M.; Hop Aromatic Compounds. In European Brewery Convention Monograph XXII - EBC-Symposium on Hops, Zoeterwoude, The Netherlands, May/June 1994, Verlag Hans Carl, Nuremberg, Germany, 1994, pp. 165-180.         [ Links ]

2. Forster, A.; Beck, B; Schmidt, R.; Untersuchungen zu Hopfenpolyphenolen. In European Brewery Convention, Proc. 25th Congr., Brussels, 1995, Oxford University Press, Oxford, England, 1995, pp. 143-150.         [ Links ]

3. Verzele, M.; De Keukeleire, D.; Chemistry and Analysis of Hop and Beer Bitter Acids, Elsevier, Amsterdam, The Netherlands, 1991.         [ Links ]

4. Benitez, J. L.; Forster, A.; De Keukeleire, D.; Moir, M. Sharpe, F. R.; Verhagen, L. C.; Westwood, K. T.; Hops and Hop Products, Verlag Hans Carl, Nuremberg, Germany, 1997. [ Links ]

5. Pollach, G.; Hein, W.; Hollaus, F.; Zuckerind. 1996, 121, 919         [ Links ]- Hein, W.; Pollach, G.; Zuckerind.1997, 122, 940.         [ Links ]

6. Meilgaard, M.; J. Inst. Brew. 1960, 66, 35.         [ Links ]

7. Kamimura, M.; Kaneda, H.; Off-flavors in Beer. In Off-flavors in Foods and Beverages, Ed. Charalambous, G., Elsevier, Amsterdam, The Netherlands, 1992, pp. 433-472.         [ Links ]

8. De Keukeleire, D.; Blondeel, G. M. A.; Tetrahedron Lett. 1979, 1343.         [ Links ]

9. De Keukeleire, D.; Heyerick A.; University of Gent, unpublished results, 1998. [ Links ]

10. De Cooman, L.; Overmeire, H.; Aerts, G.; De Keukeleire, D.; University of Gent, 1998, unpublished results.         [ Links ]

11. Goldstein, H.; Ting, P.; Post Kettle Bittering Compounds: Analysis, Taste, Foam and Light Stability. InEuropean Brewery Convention Monograph XXII - EBC-Symposium on Hops, Zoeterwoude, The Netherlands, May/June 1994, Verlag Hans Carl, Nuremberg, Germany, 1994, pp. 154-162.         [ Links ]

12. De Cooman, L.; Everaert, E.; De Keukeleire, D.; Phytochem. Anal. 1998, 8, 1. [ Links ]

13. De Keukeleire, D.; David, F.; Haghebaert, K.; Sandra, P.; J. Inst. Brew. 1998, 104, 75. [ Links ]

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http://jimbosbeerblog.blogspot.com/2013/02/jimbos-basics-of-beer.html

Sunday, February 10, 2013

Jimbo's Basics of BeerIntro: Here's some Jimbo's Basics of Beer vocabulary and couple of interesting scales (at least I'm interested in them and that's why I wanted to collect them into one page). This is by no means any definitive list of beer styles or tastes. I don't even know should I say "style" or "taste" or something else, but you know, I'm just trying to gather info for you and me. Its not so important to know all the specs or understand the differences in beers, than to enjoy beer and find beers that are suitable for your own taste.

Tastes and StylesAle = Beer that is top fermented (yeast does its magic in the top of the brew), traditionally a British way of brewing.

Pale Ale = Made usually with Pale Malts, almost as usual style of beer as lager (or at least if all the pale colored ales are counted as one style). My favorite Pale Ale is Finnish Vakka-Suomen Prykmestar Pale Ale.

English Bitter = More hopped version of Pale Ale, with more bitter taste. Bitters are as usual in England as Ales. Maybe the best known (and propably The best) bitter in the world is London based Fuller's E.S.B. (Extra Special Bitter) and Fuller's actually has a sole right to use term E.S.B. in England.

Amber Ale / Red Ale = A style of Pale Ale with crystal malts making an amber color. My definite favorite in this category is BrewDog 5 A.M. Saint.

APA = American Pale Ale, which comes from use of significant quantities of American hops, typically Cascade. One good example of traditional APA might be Anchor Liberty Ale.

IPA = India Pale Ale, which is basically a stronger and more hopped Pale Ale. Name comes from history, when Pale Ales went bad when shipped to (then) British colony of India, so with a stronger alcohol level the beer could make a trip. IPAs are very popular nowadays and most of the craftbreweries (except the oldest and most traditional breweries in Central Europe with their unique products) make some kind of IPA. One of best IPAs I've personally tasted was one of Norway's finest, Nøgne Ø:s India Pale Ale.

DIPA / IIPA = DoubleIPA / Imperial IPA is a stronger and even more hoppier version of Pale Ale than India Pale Ale. One of the greatest Double IPA:s is BrewDog Hardcore IPA, which I think has a unique very bitter dry hoppiness. Some talk of a "hop-bombs" and that is kinda good way to describe Hardcore IPA and some American DIPAs too.

Blond Ale = Also known as Blonde, is a very pale coloured ale, often also with less body achieved

by higher carbonation. In my favorite blond ale, Finnish Mamlgårds' Blond Ale there is also added wheat, and has been made with Belgian yeasts and four different hops. That is a real nice session beer, and suits for every occasion you want to drink more than a small zip of beer :)

Golden Ale = Might be the same as blond ale, but might be not. Actually my favorite Golden Ale (and one of the all time favorites of mine) is Belgian Duvel, which is also a typical Belgian blonde ale, so...

Porter = Roasted malts and sweetness, basically a black ale. Name porter comes from English river porters, whose favorite type of beer this was back in 1800s. Made in different ways, traditional British porter top fermented, but Baltic Porters mainly bottom fermented with lager yeasts. Exception in the field of Baltic Porters is Finnish Sinebrychoff's Koff Porter, which is top fermented. Nowadays there are added spices and flavors, like chocolate, used in porters, but best traditional porters are in favor - best example would be Fuller's splendid London Porter. We Finns have always treasured our Koff porter, as it was maybe the only great big brewery "special beer" back in the days of more regulations and less craftbeers in Finnish alcohol monopoly Alko.

Stout = Basically a porter (malts or barley are roasted, or both), which has developed into its own category in time, though there are stoutlike porters and maybe vice versa. "Stout" originally referred to a beer's strength so at first there were "stout porters". Eventually meaning of stout shifted toward body and colour. Maybe the best known stout in the world is Irish Guinness, which is a dry Irish stout. There are also subgenres in stout (as are in almost every beer style) like Oatmeal stout (oats added), Milk stout (lactose added), Chocolate stout (usually chocolate malts), Coffee stout and Oyster stout.

Imperial Stout = Nowadays the strong and powerful Imperial Stouts have become the crown jewels of craftbeer movement (in my opinion, some others might say, that IPAs are the crown jewels - or maybe they both are). Imperial stouts were born when Russian Empire ordered stout from England and it was made stronger to survive shipping to Russia. That's why it might also be referred as Russian imperial stout. My favorite two imperial stouts have been Stone's Imperial Russian Stout and Plevna's Siperia 2010 Hanniku.

RestaurantBrewery Plevna, Tampere, Finland

Barley Wine = A strong ale, with an alcohol contents ranging from 8% up to 12% (or more) by volume. There is two main barley wine styles, the American and the British. Former are more hoppy and you could argue, if they really are just American style Double IPAs. Latter are not so hoppy and

used to be dark coloured since 1950s. You could also argue about British barley wines, if they are just like English Old Ales. But, there are barley wines and I'm glad there are, because for example Finnish Stadin Panimo's American Barley Wine is excellent beer.

Witbier = Also known as white beer, bière blanche, or simply witte is a barley/wheat combination. Very light coloured but hazy at same time, because of yeast and wheat. Spices are used alongside hops: coriander, orange and bitter orange. Witbiers are mainly a Belgian treat, but also made in the Netherlands and sometimes even elsewhere - actually I had one Finnish wit recently and didn't understand the reason why it was made, because it was so poor.

Saison = Fruity esters dominate this Belgian style of "summer ale". Finnish Stadin Panimo just made a nice combination of American hops with Belgian saison yeast. 

Lambic = Belgian "wild yeasts" do their magic here, mainly Brettanomyces bruxellensis. There are also two main variations in Lambic style, that are Gueuze (blended from younger and older lambic) and Kriek lambic (sour cherries). Not my style of beer so can't say any favorites. 

Trappist = This is the real "monk beer", that is brewed by Trappist breweries. Eight monasteries — six in Belgium, one in the Netherlands and one in Austria — currently brew beer and sell it as Authentic Trappist Product. Among the best beers of the world there is one of my personal favorites of all time, Chimay Blue. Actually trappist is not a style of beer, just a way of saying, that beer is made by trappist monks. Instead of trappist there are in use the terms "Abbey Dubbel" and "Abbey Tripel". Beers vary from brewery to brewery, and for example Chimay makes dark ale, brown ale (dubbel), strong pale ale (tripel) and golden ale.

Chimay Abbey, Belgium

Weizen = I have to mention this German Wheat beer as a style, because there are so many of them and some use it even outside Germany. There are also Hefeweizen ("Hefe" means yeast, "Weizen" means wheat, and together they make a unique German style of sweet and fruity, not very hoppy style), Kristallweizen (filtered weizen) and my personal favorite Weizenbock, which is strong, dark wheat beer, typically with a high ester profile and more malt and alcohol than is typically associated with a wheat beer. So I don't hate wheat beers or German beers, but I don't prefer them. Actually the best weizenbock I've tasted was Finnish Vakka-Suomen Prykmestar Wehnä Bock, a splendid beer. 

Lager = Beer that is bottom fermented, yeast goes down and the beer becomes clearer, often beers are also filtered to be even more clear looking. Lager (or Pale Lager, Helles in German) is the most widely-consumed and commercially available style of beer in the world. Bock (and DobbelBock), Dortmunder Export and Märzen are all styles of lager. Czechs call it pilsner, and it might be referred to as pilsener or just simply pils. I don't speak so much about lagers, because I have drank them all my life and am a bit bored. Best of them is Pilsner Urquell, true king of pilsners.

Dark Lager = Gets it color for example from slighlty or heavily roasted malts or use of certain hops. Dark lagers include Vienna, amber lager, dunkel (German for dark), tmavé (Czech for dark), schwarzbier (German for Black beer), and Baltic porter (uses lager yeasts opposite to the British style of porter). I used to like dark lagers when I was young and didn't know a lot from beers. Maybe my personal taste also evolved, but nowadays I almost least likely drink dark lagers, and especially the sweet ones. I remember that in my younger years I did like especially Staropramen dark and possibly U Fleku's legendary house beer is also a dark lager, but it's my personal classic from 20 years back, so can't say anything else but I should go to Prague again and check it out!

ScalingIBU = International Bitterness Units scale, measured from the bitter flavor originated from hops used in beer. The bittering effect is less noticeable in beers with a high quantity of malt, so a higher IBU is needed in heavier beers to balance the flavor. For example, an Imperial Stout may have an IBU of 50, but will taste less bitter than an English Bitter with an IBU of 30, because the latter beer uses much less malt than the former. The technical limit for IBU's is around 100; some have tried to surpass this number, but there is no real gauge after 100 IBUs when it comes to taste threshold. Light lagers without much bitterness will generally have 5 IBUs, while an India Pale Ale may have 100 IBUs or more.

Examples of IBU-values:Light lager 5 IBUWheat 10-12 IBUAmerican Pale Ale 20-40 IBU Pilsner 30-40 IBUIPA 40 + IBUBrewDog Hardcore IPA 150 :)

A bit too bitter

EBU = European Bitterness Units scale, that slightly varies from IBU so that beers' EBU value might be a little lower than IBU

Example of difference between EBU and IBU -values:Stadin Panimo American Saison 41,5 EBU / 32 IBU

SRM = American way of measuring the color of the beer, scale from 1 to around 600 with darker colors associated with higher numbers

EBC = the European Brewing Congress color measurement

Examples of EBC values:Pale lager, Witbier, Pilsener, Berliner Weisse 4 EBCMaibock, Blonde Ale 6 EBCWeissbier 8 EBCAmerican Pale Ale, India Pale Ale 12 EBCWeissbier, Saison 16 EBCEnglish Bitter, ESB 20 EBCDouble IPA 26 EBCDark lager, Vienna lager, Marzen, Amber Ale 33 EBCBrown Ale, Bock, Dunkel, Dunkelweizen 39 EBCIrish Dry Stout, Doppelbock, Porter 47 EBCStout 57 EBCBaltic Porter 69 EBCImperial Stout 79 EBC

Rating beerFive basic things in beer rating / Rating scale of 1-5 from BeerAdvocate:

1) Appearance - Note the beer's color, carbonation, head and its retention. Is it clear or cloudy? Does it look lackluster and dull or alive and inviting?

2) Smell - Bring the beer to your nose. Note the beer's aromatic qualities. Malts: sweet, roasty, smoky, toasty, chocolaty, nutty, caramelly, biscuity? Hops: dank / resiny, herbal, perfumy, spicy, leafy, grassy, floral, piney, citrusy? Yeast will also create aromas. You might get fruity or flowery aromas (esters) from ales and very clean aromas from lagers, which will allow the malt and hop subtleties to pull through.

3) Taste - Take a deep sip of the beer. Note any flavors, or interpretations of flavors, that you might discover. The descriptions will be similar to what you smell. Is the beer built-well? Is there a balance between the ingredients? Was the beer brewed with a specific dominance of character in mind? How does it fit the style?

4) Mouthfeel - Take another sip and let it wander. Note how the beer feels on the palate and its body. Light, heavy, chewy, thin / watery, smooth or coarse? Was the beer flat, over-carbonated?

5) Overall - Your overall impression of the beer. 

Ratings scale of RateBeer:AROMA 1-10   APPEARANCE 1-5TASTE 1-10PALATE 1-5OVERALL 1-20

Ratings scale of Jimbo's Beerblog:* This is still beer (shit, that is called beer)** Drinkable (basically nothing wrong, but not good either)*** OK (meaning good)**** Great (excellent)***** Absolutely fabulous (only for classics)

Some beer vocabulary

Craftbeer = Beer made usually (but not necessarily) in quite small, independent, and traditional brewery, that are often also known as microbreweries (as opposite to big/huge multinational-corporations known as macrobreweries).

Body = Thickness and mouth-filling property of a beer described as "full or thin bodied".

Cask conditioning = Secondary fermentation and maturation in the cask at the point of sale. American phrase for "Real Ale".

Real Ale = Beer brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous carbon dioxide. 

Hops = Hops are the female flowers (also called seed cones or strobiles) of a hop species, Humulus lupulus. They are used primarily as a flavoring and stability agent in beer, to which they impart a bitter, tangy flavor. Flavors and aromas of hops are described appreciatively using terms which include "grassy", "floral", "citrus", "spicy", "piney", "lemony", "grapefruit", and "earthy".

Dry hopping = The process of adding hops to the primary fermenter, the maturation tank, or the casked beer to increase the aroma and hop character of the finished beer. 

...and because hops are distinctively a plant, that is needed in beer making and not so familiar one to the masses as the main ingredients grain (barley, wheat, rye etc.), water and yeast, I wanted to gather an info package about them too:

Something about hopsParticular hop varieties are associated with beer regions and styles, for example pale lagers are usually brewed with European (often German, Polish or Czech) noble hop varieties such as Saaz, Hallertau and Strissel Spalt. Their low relative bitterness but strong aroma are often distinguishing characteristics of European-style lager beer, such as Pilsener, Dunkel, and Oktoberfest/Märzen. In beer, they are considered aroma hops (as opposed to bittering hops). 

British ales use hop varieties such as Fuggles, Goldings and W.G.V. 

North American beers often use Cascade hops, Columbus hops, Centennial hops, Willamette, Amarillo hops and about forty more varieties as in USA there are breeders of new hop varieties, including dwarf hop varieties.

Craftbeer Breweries use whatever hops are needed to make a good beer. It's quite common nowadays to use American hops to add hoppy flavors to some traditional beer styles. 

Here's some of the hops presented:

Amarillo = The resultant aroma is of medium strength and very distinct. The aroma is described as flowery, spicy and citrus-like with a distinct orange bouquet. The hop is good for flavor and aroma. It can also be used for bittering effectively because of the low cohumulone content.

Cascade = Originally bred in 1956. It was obtained by crossing an English Fuggle with a male plant, which originated from the Russian variety Serebrianka with a Fuggle male plant. A very popular U.S. variety, with a moderate bitterness level and fragrant, flowery aroma. Cascade is often used in highly hopped West Coast ales that have a citrus-floral hop character. There is also a New Zealand version of Cascade.

Centennial = Bred in 1974 and released in 1990. The genetic composition is 3/4 Brewers Gold, 3/32 Fuggle, 1/16 East Kent Golding, 1/32 Bavarian and 1/16 unknown. Described by some as a "Super Cascade", but not nearly as "citrusy". Some even use it for aroma as well as bittering. Bitterness is quite clean and can have floral notes depending on the boil time.

Chinook =  A wonderful herbal, almost smoky character when used as an aromatic during the last few minutes of the boil when dry hopping. Excellent for hopping American-style Pale Ales, especially those brewed to higher gravities.

Columbus = A pungent aroma and clean bittering. Excellent for bitter ales and American IPA styles, and can be dramatic when dry hopped. 

Fuggle = Superb in English-style ales, and lends a unique character not imparted by the more subtle American-grown Fuggles.

Golding = The premier English aroma hop. Superb in English-style ales, and lend a unique character to fine lagers as well. This hop has a unique spicy aroma and refined flavor. 

Hallertau = The original German lager hop.

Nelson Sauvin = A triploid variety bred from New Zealand variety “Smoothcone” and a selected New Zealand male. Developed at New Zealand HortResearch and released in 2000. The essential oil profile displays “fresh crushed gooseberries” a descriptor often used for the grape variety Sauvignon Blanc, giving rise to this variety’s name.

Nelson Sauvin

Saaz = Noble hop used extensively in Bohemia to flavor pale Czech lagers such as Pilsner Urquell. Soft aroma and bitterness. 

Spalt = Traditional German noble hop from the Spalter region south of Nuremberg. With a delicate, spicy aroma. 

Tettnang = Comes from Tettnang, a small town in southern Baden-Württemberg in Germany. The region produces significant quantities of hops, and ships them to breweries throughout the world. Noble German dual-use hop used in European pale lagers, sometimes with Hallertau. Soft bitterness. 

Biggest hop producers (in metric tons, metric ton = 1000 kg):1) Germany 34,2492) United States 23,7013) China 10,0004) Czech Republic 7,8005) Poland 2,59

http://craftalesandfinecigars.blogspot.com/

Friday, April 15, 2011

Hops Varieties From Around The WorldDifferent Hop Varieties From Around The World

American Hop Varieties

Ahtanum Hop (U.S.- Yakima Chief Ranches with an Alpha Acid of 5.7 to 6.3%)Ahtanum is an aroma/flavoring hop variety that is similar to Willamette in combination with Cascade or Amarillo. It has a citrus and floral character much like Cascade with the addition of some resiney or earth notes. Grapefruit quality is more forward in than in Cascade as well. Alpha acids are lower than Cascade at 4% to 6.5% Alpha acid units (AAU), making Ahtanum a good choice for a flavor addition when you do not want to impart quite the bitterness of Cascade or Amarillo. A recent taste-test comparison between Ahtanum and Willamette has described some similarity between the varieties.Aroma: Similar to Cascade or Amarillo - Citrus (Grapefruit) and Floral. Some woodsy, earthy notes too.Typical Usage: Aroma for the most part. Some texts had it as a moderate bittering hop too.Beer Styles: Pale Ales, IPA, and American Browns.

Amarillo (U.S. with an Alpha Acid of 8-11%)

Popular American mid-range alpha variety developed by Virgil Gamache Farms in late 20th century. Also known as VGX001, its strain number.Aroma: Citrus-like, has more of an orange than grapefruit, also floral notes.Typical Usage: Most sources put this as an aroma hop, but others have stated it could be used as a bittering or a flavor hop as well. Overall...a multipurpose hop.Beer Styles: A perfect fit for most Pale Ales and IPA's.

Apollo (U.S. with an Alpha Acid of 20-21%)Characterized by its exceptional high percentage of alpha acids, excellent storage stability of alpha acids, low CoH value for an alpha variety, and resistance to hop powdery mildew strains found in Washington. The new variety was cultivated as a result of a cross in 2000 at Golden Gate Roza Hop Ranches in Prosser, Washington, and has been asexually reproduced there.Aroma: Citrus note with an emphasis on orange, resiny and very some spices.Typical Usage: Basically for bitteringBeer Styles: If you can find them try them in your experimental beers, any variety, where hops will be showcased and very pronounced, Very high Alpha Acid %.

Cascade (U.S. with an Alpha Acid of 4.5-6%)

Very successful and well-established American aroma hop developed by Oregon State University's breeding program in 1956 from Fuggle and Serebrianker (a Russian variety), but not released for cultivation until 1972. Gives the distinct citrus/grapefruit aroma to Sierra Nevada Pale Ale. One of the "Three Cs" along with Centennial and Columbus. Named for the Cascade Range. Substitutes: Centennial and Columbus (but they have much more AA).Aroma: Citrusy and Flowery.Typical Usage: Flavoring and Aroma.Beer Styles: American Beers

Centennial (U.S. with an Alpha Acid of 9.5-11.5%)

American aroma-type variety bred in 1974 and released in 1990. Similar to Cascade and Chinook. One of the "Three Cs" along with Cascade and Columbus. 

Aroma: Very pungent. Citrus-like and floral but not as floral as the Cascade, but more bitter than Cascade. If that makes sense to you.Typical Usage: Some like it bitterness; others for aroma/finishing hop. Another one of those great dual purpose hops.Beer Styles: It is a defining hop variety in American Pale Ales and IPA's.

Chinook (U.S. with an Alpha Acid of 12-14%)

American cross between Petham Golding and a USDA-selected male. Slightly spicy and very piney. Substitutes for bittering: Eroica, Galena, Nugget. Substitutes for aroma and flavor: Southern Cross, Sticklebract. Aroma: Herbal, Smoky, Piney, Floral Some sources said similar to Cascade.Typical Usage: Just bittering! But, the use of this as an aroma hop is gaining popularity. Beware overuse could cause harsh bitterness if used in excess.Beer Styles: Some sources suggested a 60 minute boil for low bitterness beers. I believe that this variety is used in brewing of Stone's Arrogant Bastard Ale. Could be used in American Style Ales…as a bittering hop for Pale Ales, some Ambers, and Brown Ales. A stretch with some Stouts and Porters.

Citra (U.S. with an Alpha Acid of 10-12%)This newer American variety is a cross of Hallertauer Mittelfruh, U.S. Tettnanger, East Kent Golding, Bavarian, Brewers Gold, and other unknown hops. It has a heavy citrus aroma and flavor, hints of tropical fruits. Still very new, it is gaining favor as an all purpose hop. Hybrid of a number of different hops. The breakdown is as follows:50% Hallertauer Mittelfrüh25% U.S. Tettnanger25% East Kent Golding, Bavarian, Brewers Gold, and other unknown hops.Aroma/Flavor: Lots of descriptors out there: Citrus, Peach, Apricot, Passion fruit, Grapefruit, Lime, Melon, Gooseberry, Lychee Fruit, Pineapple, Mango, Papaya and other tropical fruit flavors and aromas. Basically ...well fruity.Typical Usage: There is NO typical usage...Many breweries have used them in the past, Sierra Nevada comes to mind.Beer Styles: Mainly just IPA's. 

Cluster (U.S. with an Alpha Acid of 5.5-8.5%)Originated from mass selection of the Cluster

hop, which is an old American cultivar. It is suggested that they arose from hybridization of varieties, imported by Dutch and English settlers and indigenous male hops. Also known as Golden Cluster, used as the sole bittering hop in the iconic Queensland, Australia beer XXXX Gold and XXXX Bitter. Can give a black currant aroma/flavor. Substitutes: Brewer's Gold.Aroma/Flavor: Spicy, very Spicy. But very well balanced aromas.Typical Usage: General purpose hop with an emphasis on bittering.Beer Styles: All American Styles Ale's and lagers. Good for a dark beer with roasty, chocolatey flavors.

Columbus (U.S. with an Alpha Acid of 14-18%)

A high yielding, high alpha acid American bittering hop. Also known by the trade name Tomahawk. One of the "Three Cs" along with Cascade and Centennial. Like the others it is citrusy and slightly woody. Substitutes for bittering: Nugget, Chinook. Substitutes for aroma and flavor: Cascade, Centennial. Aroma: Earthy, Spicy, Pungent, with some Citrus overtones. But not overwhelmingly citrus like Cascade.Typical Usage: Dual purpose hop. Many are saying it was a good candidate for a single hopped beer.

Beer Styles: American Pales and IPA's. Bittering for American Stouts and Lagers.

Crystal (America with an Alpha Acid of 3.5-5.5%)

An American triploid variety developed in 1993 from Hallertau, Cascade, Brewer's Gold and Early Green. It is spicier than Hallertau (cinnamon, black pepper, and nutmeg). Substitutes: any Hallertau variety, Mount Hood, Liberty. Aroma: Mild and floral, spicier than Hallertau, Cinnamon, Black Pepper and  Nutmeg.Typical Usage: AromaBeer Styles: Pilsners, Light Lagers, Light American Ales.

Eroica (U.S. with an Alpha Acid of 9-12%)

A strongly flavored bittering hop used in wheat beers. Substitutes: Galena, Nugget, Olympic. Aroma: CitrusTypical Usage: BitteringBeer Styles: Ale, Porter, Stout, ESB.

Galena (U.S. with an Alpha Acid of 12-14%)American bittering hop developed from Brewer's Gold by open pollination in Idaho.Aroma: Although used primarily for bittering, some texts did say it could be used later in the boil. Some descriptors were “clean” and “pungent”. Some others were “pleasant” and “citrusy”.Typical Usage: Mainly for bittering. It’s a very nice and clean bittering hop that works well with other hop varieties.

Glacier (U.S. with an Alpha Acid of 5.5%)

Low-cohumulone American Fuggle descendant. Substitutes: Eroica, Nugget, Olympic. Aroma: Most say, the aroma is the hops strong point. It's described as Pleasant and Good. Some citrus mixed with some Goldings candy-like qualities. Maybe hints of Pear or Apricot.Typical Usage: Aroma but it has a nice balanced bitterness due to its low cohumulone content. Not too sharp. Not too dull. Very balanced.Beer Styles: Possibly good with American Pale Ale or ESB. 

Greenburg (U.S. with an Alpha Acid of 5.2%)

American Hop grown in southern Idaho. 

Horizon (U.S. with an Alpha Acid of 11-13%)

American high alpha cross made in Oregon in 1970. Horizon and Nugget share a common parent (#65009). Aroma/Flavor: Mild citrus quality with some floral notes.Typical Usage: BitteringBeer Styles: If you can find them they will work well in American Ales and Lagers.

Liberty (U.S. with an Alpha Acid of 3-5%)

American cross between Hallertauer Mittlefrüh and downy mildew resistant male, developed in 1983. Spicy (cinnamon), resiny, and slightly sweet. Recommended for German/American lagers. Substitutes: Mount Hood, Hallertau, Crystal. Aroma: Very mild and pleasant, have some spiciness. Very similar to the Nobel variety.Typical Usage: Aroma and flavoringBeer Styles: Any Nobel Hop Style would apply here: Lagers, Pilsner, Bocks. Internet source has also quoted use in Cream Ales.

Millennium (U.S. with an Alpha Acid of 15.5%)

Bittering variety, bred from Nugget and with similar characteristics. Aroma: From what I read online, Millennium hops are very similar to the Nugget hops in aroma and flavor. Some described as floral, resiny, and a bit spicy/herbal.Typical Usage: Bittering mostly.Beer Styles: A very good bittering hop for American Ale style beers.

Mount Hood (U.S. with an Alpha Acid of 5-8%)

Soft American variety developed from Hallertau. Frequently used in styles that require only a subtle hop aroma (German/American lagers). Named for Mount Hood in Oregon. Substitutes: Liberty, Hallertau, Crystal. Aroma: Spicy, mild. Some reviews quoted “Pungent” as the aroma...Typical Usage: AromaBeer Styles: This variety would work well in Lagers because of it's clean bittering. Can you say "American Wheat Beer".

Mount Rainier (U.S. with an Alpha Acid of 6%)Originally cultivated in Oregon. Mount Rainier has a complex parentage, including Hallertau, Galena, Fuggles and other hops, and exhibits some noble hop characteristics, but is higher in alpha acid. The aroma is reminiscent of licorice with a hint of citrus. Aroma/Flavor: Spicy, Floral, Noble, Also has an aroma of licorice and slight hints of citrus.Typical Usage: Both Aroma and BitteringBeer Styles: American Ales and lagers.

Newport (U.S. with an Alpha Acid of 10-17%)

Recently developed American high-alpha bittering hop. Aroma/Flavor: Mild aroma, but fairly pungent and resiny flavors.Typical Usage: BitteringBeer Styles: Basically ALL styles is what this universal hop can be used. I've read that the main reason for breeding this hop was to replace the Galenan hop.

Nugget (U.S. with an Alpha Acid of 12-14%)

Floral, resiny aroma and flavor. Primarily a bittering hop. Substitutes: Galena, Olympic. Aroma: Many have used the term "Heavy", spicy-herbal, and similar to the Northern Brewer hop.

Typical Usage: Mainly for bittering. Some brewers have said the Nugget had good results in dry hopping.Beer Styles:  Great for American Ales and Lagers.

Palisade (U.S. with an Alpha Acid of 6-10%)Fairly recent American cross of Tettnager and open pollination resulting in a moderate alpha hop. Aroma: Very floral with  subtle Apricot and grassy. Pleasant smelling.Typical Usage: This falls in as an aroma hop variety. This hop seems to be subtle, non-aggressive, smooth hop flavor with a fruity, non-citrusy aroma. English style pale ales.Beer Styles:  Best suited for English Style Pale Ales.

Santiam (U.S. with an Alpha Acid of 5-7%)

American floral aroma hop with mid-range alpha acid. Pedigree includes Tettnang (mother), Hallertau Mittelfrüh (grandmother) and Cascade (great grandmother). Named for the Santiam River in Oregon. Aroma: Very similar to the Noble hop aroma Very herbal and floral.Typical Usage: For Aroma. Great replacement for the German Tettnager hop.Beer Styles: American Lagers, German Lagers, Ales, and Wheat beers.

Simcoe (U.S. with an Alpha Acid of 12-14%)American high alpha variety released in 2000. Used for both bittering and imparting a distinct aroma/flavour as a late addition. Aroma: Have you ever smelled a passion fruit, well if not (I haven't) but apparently Simcoe hops have a passionfruit aroma and flavor. Some sources claimed their aroma is fruity reminiscent of apricots while others stated they have a pronounced pine or woodsy aroma. Seems like there is a complexity here. Maybe the aroma swings from fruity to piney from year to year or maybe where the hops are added to the boil changes the aroma.Typical Usage: Because of the high alpha acid, Simcoe works well for bittering. It can be used as an aroma hop as well.Beer Styles: IPA'a, Double IPA's, American-Style Ales.

Sterling (U.S. with an Alpha Acid of 6-9%)

American floral hop released in 1998. A cross between Saaz and Mount Hood in character but easier to grow. Aroma: Fine, Rustic, Earthy, Spicy.Typical Usage: Used as aroma primarily. Bittering is mentioned as well.Beer Styles: Pilsners...Pilsners...Pilsners.

Summit (U.S. with an Alpha Acid of 17-19%)

Very high alpha acid hop. Useful for barleywines, stouts and IPAs.Aroma/Flavor: Orange, Tangerine and other citrus notes. Comparable to Simcoe.Typical Usage: Bittering…maybe dry hopping? Remains to be seen.Beer Styles: IPAs, Imperial IPAs…If you are looking for STRONG hop flavors, look no further.

Tomahawk (U.S. with an Alpha Acid of 14-18%)Trade name for Columbus.Typical Usage: Used primarily as a bittering hop

Ultra (U.S. with an Alpha Acid of 4.5-5%)

A triploid aroma-type cultivar, originated in 1983 from a cross between the colchicine-induced tetraploid Hallertau mf (USDA 21397) and the diploid Saazer-derived male genotype (USDA 21237m). Ultra is the half-sister to Mount Hood, Liberty and Crystal. Its genetic composition is 4/6 Hallertau mf, 1/6 Saazer, and 1/6 unknown. This cultivar was released for commercial production in March, 1995. It has a peppery, spicy aroma similar to Saaz. Substitutes: Crystal, Saaz, Tettnanger. Aroma/Flavor: Was said to include: Spicy, Floral, Fine and Mild.Typical Usage: AromaBeer Styles: Because it is bred from noble hop varieties, it works in styles that call for noble hops.

Vanguard (U.S. with an Alpha Acid of 5.5-6%)

American aroma cross developed from Hallertau in 1982. Aroma: Slightly flowery, mild. Similar to Hallertau MittlefruhTypical Usage: Aroma. A gentle hop for subtle bitterness, aroma, and flavor. Probably would be considered “noble”.Beer Styles: Light lagers, Pilsners, Kolsch, Wheat. For use in not-so-overly-malty beers.

Warrior (U.S. with an Alpha Acid of 15-17%)

New American bittering hop, popular with growers and brewers.Aroma/Flavor: Grapefruit and lemon with some piney notes. Some also say pineapple flavors.Typical Usage: BitteringBeer Styles: Pale Ale's, IPA's

Willamette (U.S., Specifically Oregon with an Alpha Acid of 4-6%)Popular American development in 1976 of the English Fuggle. Named for the Willamette Valley, an important hop-growing area. It has a character similar to Fuggle, but is more fruity and has some floral notes. Used in British and American ales. A recent taste-test comparison between Ahtanum and Willamette has described some similarity between the varieties.Aroma: Described by sources as mild having an herbal, woody, and earthy aroma .Typical Usage: Mainly used as an aroma hop. Flavoring was also a primary use.

Zeus (U.S. with an Alpha Acid of 15%)American aromatic high-alpha hop. Similar, if not identical, to Columbus/Tomahawk. 

English Hop Varieties

Admiral (England with an Alpha Acid of 13.5-16%)

An English bittering hop used in some English ales. Substitutes: Target, Northdown, Challenger. Aroma: According to some texts, not much. Some declared it gives a citrusy, orange flavor to any beer.Typical Usage: Bittering. Beer Styles: English style IPA. Probably good for bittering in other English style beers as well.

Brewer's Gold (England with an Alpha Acid of 7.3-11.3%)

British bittering hop developed in 1919. Both Brewer's Gold and Bullion are seedlings of BB1 (found wild in Manitoba). Many modern high alpha hops were developed from Brewer's Gold. Has a resiny, spicy aroma/flavor with hints of black currant. Substitutions: Northdown.Aroma/Flavor: Resiny, Spicy, Fruity with some hints of Black Currant.Typical Usage: Mostly for bittering.Beer Styles: English and German Ales. Pete’s Wicked has used Brewer’s Gold in the past.

Bullion (England with an Alpha Acid of 6.5-9%)

Bittering hop. One of the earliest high alpha hops in the world. Raised in 1919 in England from a wild Manitoban female crossed with an English male hop. Mainly bittering Stouts and Dark ales. This hop has a resiny/earthy aroma/flavor and can be a bit rough. Substitutions: Northern Brewer and Galena. Aroma: Black Currant?? Your guess is as good as mine here.Typical Usage: BitteringBeer Styles: Stouts and Dark Lagers. If you know of these please let me know.

Challenger (England with an Alpha Acid of 6.5-8.5%)

English hop. Introduced in 1972. Very popular dual-purpose hop in English ales. Used in tramp juice such as Tennants super and Kestrel Superstrength Substitutes: East Kent Goldings, Phoenix, Styrian Goldings, British Columbian Goldings. Aroma: Mild to moderate, quite spicyTypical Usage: Mainly Aroma (I could not find much info on this style)Beer Styles: English style Ales, Porters, Stouts, ESB's, Bitters, Barley Wines and Brown Ales.

First Gold (England with an Alpha Acid of 6.5-8.5%)English dwarf hop. A cross-pollination of Whitbread Golding variety and a dwarf male. Substitutes: A mix of East Kent Goldings and Crystal (for the cinnamon). 

Fuggles (England with an Alpha Acid of 4-5.5%)

Main English hop developed in the late 19th century. Earthier and less sweet than Kent Goldings. Substitutes: Willamette. Aroma: Woody, Earthy and very pleasant.Typical Usage: Mostly flavor or aroma.Beer Styles: English ales are a good fit here: Porters, Milds, and Bitters.

Goldings (England with an Alpha Acid of 4-5.5%)

The traditional and very popular English aroma hop. Developed prior to 1790. Widely cultivated. Called East Kent Goldings if grown in East Kent, Kent Goldings if grown in mid-Kent, and Goldings if grown elsewhere. Tend to have a smooth, sweet flavor. Any type of Goldings will work in place of another (Styrian Goldings for East Kent Goldings, e.g.). Aroma/Flavor: Sweet, Smooth, Citrus/Lemon, Floral.  One site read "Violets and Apricots".Typical Usage: Aroma - Also good for dry hopping.Beer Styles: All English style ales. Some Belgian's styles would benefit too.

Herald (England with an Alpha Acid of 11-13%)

An English aroma and bittering hop; sister of Pioneer. Substitutes: Pioneer.

Northdown (England with an Alpha Acid of 7.5-9.5%)Dual purpose hop in England developed in 1970s. Relative of Challenger and Target. Very resiny. Substitutes: Phoenix or blend of Goldings and Brewers Gold. Aroma/Flavor: Excellent for aroma, Most websites say, "One of the best, Excellent breed!"Typical Usage: yet another dual purpose hop. Might be a little better as a flavoring.Beer Styles: English Ales. Some sites have brought Porters into the conversation.

Northern Brewer (England with an Alpha Acid of  8-10%)Developed in England in 1934 from a cross between a Canterbury Golding female plant and the male plant OB21. Grown in Europe and America as a dual-purpose hop, but mainly used for bittering in combination with other hops. Woody/earthy/fruity aroma and flavor. Substitutes: Hallertau, Pride of Ringwood, Bullion. Aroma:   Some descriptors included: Medium-strong with some wild tones, woody with evergreen and some minty overtones.Typical Usage: Another that is used as a dual purpose of both bittering and flavoring. I've read that they are used typically as bittering. Northern Brewer hops are the signature variety in Anchor Steam Brews.

Phoenix (England with an Alpha Acid of 9-13%)

Dual-purpose English hop, mild aroma and slightly spicy flavor. Substitutes: Challenger. Aroma: Couldn't find many reviews on the aroma of this hop, some say resembles the UK Challenger hop, which is Mild to Medium and spicy.Typical Usage: This is a true dual purpose hop with bittering and aroma properties.Beer Styles: English Ales, Porters, Stouts, ESB's, and Bitters.

Pilot (England with an Alpha Acid of 9-12%)

Previously known as S24 (nicknamed Ros) this UK hedgerow variety was officially named as 'Pilot' in May 2002 by Charles Faram & Co Ltd. The variety is wilt resistant, has good aroma and alpha properties and yields well. Aroma/Flavor: Mild herbal with some lemon hints, One review said "fresh mowed grass".Typical Usage: Mainly bitteringBeer Styles: Bitters. Also could make it into some IPA batches.

Pioneer (England with an Alpha Acid of 8-10%)

English hop; a sister of Herald. Substitutes: East Kent Goldings, Herald. Aroma/Flavor: Pleasant citrus, less aggressive than American varieties. Well rounded bitterness.Typical Usage: Bittering and AromaBeer Styles: English Pale Ales and Bitters.

Progress (England with an Alpha Acid of 5-7%)

Higher alpha English hop developed in the 1960s as a replacement for Fuggles. Often used with Goldings. Aroma/Flavor: Very robust, fruity and lime.Typical Usage: AromaBeer Styles: Northern Brewer states English and Scottish ales. With it's mild fruitiness it seems to be a perfect match for them.

Target (England with an Alpha Acid of 9.5-12.5%)

English mid-to-high alpha hop bred from Kent Goldings. Used in Wylam ale. Substitutes: Fuggle, Willamette. Aroma/Flavor: Has a unique herbal character, earthy, minerally, grassyTypical Usage: Bittering - Some have also indicated the hop offers some good flavoring results.Beer Styles: English Style Ales, American Porters and Stouts.

Noble Hop Varieties

Hallertau (Germany with an Alpha Acid of 3.5-5.5%)

Hallertauer Mittelfrüh. The original German lager hop; named after Hallertau or Holledau region in central Bavaria. Due to susceptibility to crop disease, it was largely replaced by Hersbrucker in the 1970s and 1980s. Substitutes: Mount Hood, Liberty. Aroma/Flavor: It can be described as having a mild, noble aroma. Secondarily the hop imparts a slightly fruity and spicy character. Typical Usage: Hallertau hops are great for aroma and flavor.Beer Styles: German style beers, they are also suitable for use in other European styles, Belgian Ales and Lagers.

Hersbrucker (Germany with an Alpha Acid of 3-5.5%)

Noble hop used in German pale lagers. Substitutes: Hallertau, Mount Hood, Liberty, Spalt. Aroma: Grassy, Hay, Pleasant and Hoppy were all used to described this hop aroma. It has a mild to semi-strong potency.Typical Usage: AromaBeer Styles: Possibly Pale German Lagers and Pilsners. Overall any brew that would go well with a mild, pleasant hop aroma.

Saaz (Czech Republic with an Alpha Acid of 3.4-5%)

Named after the city of Saaz (now Žatec) in the Czech Republic. Noble hop used extensively to flavor pale Czech lagers such as Pilsner Urquell. Cinnamon-spicy, earthy. Substitutes: Tettnanger, Ultra, Crystal. Aroma: Very mild with pleasant hoppy notesTypical Usage: Aroma mainlyBeer Styles: Pilsner, Lagers, Belgian-Style Ales, Lambic, sometimes Bitter's

Tettnang (Germany with an Alpha Acid of 3.5-5.5%)

Noble German dual use hop used in European pale lagers and wheat beers, sometimes with Hallertau. Comes from Tettnang, a small town in southern Baden-Württemberg in Germany. The region produces significant quantities of hops, and ships them to breweries throughout the world. Substitutes: Saaz, Crystal. Aroma/Flavor: Rich, flowery and spicyTypical Usage: Multi-purpose group - Bittering, Flavoring and AromaBeer Styles: German Wheats and American Lagers

Spalt (Germany with an Alpha Acid of 4-5%)Traditional German noble hop from the Spalter region south of Nuremberg. Woody. Substitutes: Hallertau varieties.Aroma/Flavor: Spicy, Pungent, has low bitternessTypical Usage: Flavoring and finishing. Beer Styles: Bocks, Alts, Munich Helles and Pilsners

Australian / New Zealand Hop Varieties

Feux-Coeur Francais (Australia with an Alpha Acid of 3.1-5.5%)A rare Australian hop variety that has its genetic roots in the Burgundy region of France. It has been specially adapted to grow in the cool climate of Victoria (Australia). It was first harvested in 2010 and is ideal for use in a Randall device as invented by Dogfish Head Brewery. The alpha values on this young variety come in between 12 and 16. 

Galaxy (Australia with an Alpha Acid of 14.9%)Australian high alpha dual purpose triploid cultivar with a marked and unique hop aroma, described as a combination of citrus and passionfruit. Bred in 1994 by Hop Products Australia by crossing a female tetraploid with a male derived from Perle.Aroma/Flavor: Very pleasant, Citrus and  Passion fruit notes.Typical Usage: Mostly bittering, also noted as a dual purpose. Might be used as flavoring hop as well.Beer Styles: They may do well with American Pales and IPA's.

Green Bullet (New Zealand with an Alpha Acid of 11-14%)Kiwi hop that is a very clean, high alpha acid, bittering hop. Known to be a brew house work horse. Used for bittering lagers and works well with noble hops. Aroma/Flavor: It has a unique raisiny character with a slight floral note.

Typical Usage: Mainly a Bittering HopBeer Styles: IPA's and American Ales

Nelson Sauvin (New Zealand with an Alpha Acid of 12-14%)A new variety developed in Nelson, New Zealand. Named with more than a nod towards the Sauvignon Blanc grape. Intensely fruity flavour and aroma with a strong suggestion of passionfruit. Effective for bittering, flavour and aroma. Good when used either solely or in combination with complementary fruity hops such as Cascade in American pale ales. Aroma/Flavor:  The Nelson Sauvin hop gives a "grape-like" flavor to beers, some defined it as a cool climate white wine grape flavor. Others say the flavors are "extreme fruitiness", "Passion fruit", and “Fresh Crushed Gooseberries”.Typical Usage: Another dual use hop.Beer Styles: American Ales that push the boundaries of "Fruit-y," also use in specialty/holiday beers.

Pacific Gem (New Zealand with an Alpha Acid of 14-16%)High alpha bittering hop from New Zealand. Most are organic. Woody and fruity (strawberry). Substitutes: Fuggles (maybe). Aroma/Flavor:  The Pacific Gem can produce a Cask Oak flavour with distinctive Blackberry aroma, along with a Woody character.Typical Usage: FlavorBeer Styles: Supports all beer styles, particularly Ales, Dry Stout and Ice Beers.

Pacific Jade (U.S. with an Alpha Acid of 12-14%)High alpha bittering hop from New Zealand with a soft bitterness. Aroma is described as fresh citrus and black pepper. Aroma/Flavor: Fresh citrus, black pepper spiciness with soft bitternessTypical Usage: Bittering hop, good substitutes for the Jade are Chinook or MagnumBeer Styles: American versions of the Pale Ale's especially IPAs.

Pacifica (New Zealand with an Alpha Acid of 5-6%)

Previously known as the Pacific Hallertau, this New Zealand hop has a soft, yet solid bittering quality. Its aroma is described as orange marmalade citrus and some floral. A good substitution for any hop in the Hallertau family.Aroma/Flavor: Here’s a good one for you: Orange marmalade. Nice orange-y citrus notes when added late in the boil.Typical Usage: Dual - but probably works better as a flavoring/aroma hop.Beer Styles: Spices up German Style Lagers and Ales.

Pride of Ringwood (Australia with an Alpha Acid of 7-10%)Famous Australian hop due to its universal presence in Australian macro lagers. First used in 1965 when it was the highest alpha acid hop in the world. Used extensively in Australian pale ales and lagers. Intensely woody, earthy and herbal. Can be rough. Not particularly suitable for aroma but effective as a bittering hop. Substitutes: Pacific Gem, Cluster, Northern Brewer. Aroma: Strong citrus aroma. Robust, coarse but not unpleasant. Very distinctive aroma and flavor.

Typical Usage: Mainly bittering, I've heard that you could make a single hop beer with the Ringwoods.Beer Styles: A good pairing would be in the Australian Lager Styles.

Riwaka (New Zealand with an Alpha Acid of 4.5-6.5%)An aroma hop from New Zealand that has grapefruit notes. Aroma: Its powerful grapefruit “citrus” characters are literally breathtaking. If you want to say“hops” in your beer the Riwaka is where it's at.Typical Usage: Mainly Aroma and flavoring.Beer Styles: Pale Ale's and IPA's.

European Hop Varieties

Lublin (Poland with an Alpha Acid of 3-5%)

Polish grown Saaz, used in Polish lagers. Slightly woody and spicy. Substitutes: Czech Saaz. Aroma: Herbal, Mild and Noble-esque.Typical Usage: Finishing hop for the most part. Most are saying that they can be used throughout the boil for beers featuring them as the only variety.Beer Styles: I'm really not sure how easy they are to get here in the states. I looked at many sites online and found NONE for sale...Let me know if anyone has used any of the Polish raised hops.

Magnum (Germany with an Alpha Acid of 10-12.6%)A bittering/aroma type cultivar, bred in 1980 at Hüll, the German Hop Research Instititute, from the American variety Galena and the German male 75/5/3.Aroma: Most sources had no real comments about this hop variety’s aroma. Any brewer's comments on this hops's aroma??Typical Usage: That high alpha acid % and lack of a strong aroma makes Magnum a very good bittering hop.Beer Styles: I would say good for Pale Ales and IPAs. Because of its background and bittering power, it it seems a good fit German Style Lagers.

Perle (Germany with an Alpha Acid of 7-9.5%)German dual-purpose hop. Often used in combination with other hops. Spicy and slightly floral/fruity. Substitutes: Hallertau, Mount Hood, Liberty. Aroma/Flavor: Green, Brewers have posted the hop as a "combo of the Northern Brewer minty flavor and the spicy nobleness of other German hops."Typical Usage: All sources indicate a dual purpose hop. Although, it seems that it works best as a flavoring, because it works well with many other hops varieties.Beer Styles: Can be used in a wide variety of beers, only because it can be used in combination with other hop families.

Polnischer Lublin (Poland with an Alpha Acid of 3-4.5%)Polish; Finishing hop. Another source of the classical noble-aroma type hop with long and strong traditions. Widely believed to be a clone of Saaz. Aroma is mild and typical of noble aroma types. Subvarieties: Czech Saaz, Tettnang. 

Saphir (Germany with an Alpha Acid of 2-4.5%)A new breed of hop that is starting to replace the Hallertauer Mittlefrüh variety, which has become more and more susceptible to disease and pests. Shares many of the Hallertaur Mittlefrüh characteristics and is very well suited as an aroma hop. Aroma: Refined, sweet, mild clean citrus, hint of tangerineTypical Usage: AromaBeer Styles: Plisners, German Lagers, Belgian Whites

Satus (Unsure of growing region or origin, but has an Alpha Acid of 12.5-14%)

A bittering-type cultivar of recent origin. Aroma: ???Typical Usage: Used for both its aromatic and bittering qualities, similar to the Galena hop.Beer Styles: ???

Select (Germany with an Alpha Acid of 4-6%)German disease-resistant Hallertauer and Spalt pale lager variety developed in the early 1990s. Aroma: Has a pleasant spicy flavor and strong aroma.Typical Usage:  quoted to be a hop suitable for bittering, flavor, and aromaBeer Styles:  Excellent for use with European ales and lagers.

Strisselspalt (France with an Alpha Acid of 3-5%)

French aroma hop from Alsace, used mostly in pale lagers. Has a floral and lemony aroma/flavor. Similar to Hersbrucker. Substitutes: Hallertau, Mount Hood, Liberty, Hersbrucker, Southern Cross. Aroma: has medium intensity, very pleasant and hoppy.Typical Usage: AromaBeer Styles: Not much has been mentioned of types, but after reading a little further it seems Light Colored Lagers and Ales would fit nicely.

Styrian Goldings (Slovenia with an Alpha Acid of 4.5-6%)

Slovenian variant of Fuggles, but similar to East Kent Goldings. Used in English ales and Belgian strong ales amongst others. Substitutes: East Kent Goldings. Aroma: Very delicate and slightly spicy.Typical Usage: AromaBeer Styles: English style Ale, ESB, Lager, Pilsner and Belgian-Style Ales

Tardif de Bourgogne (France with an Alpha Acid of 3.1-5.5%)

French hop, used as an aromatic in continental lagers. Aroma: Couldn't find much on the aroma.Typical Usage: AromaBeer Styles: Used best with Continental Lagers some sights said.

Tradition (Germany with an Alpha Acid of 5-7%)

Bred in 1991 from Hallertau Mittlefrüh by the Hüll Hop Research Institute in Germany for resistance to disease. Grassy like Hallertau, but easier to grow.Aroma: Very fine, similar to German HallertauTypical Usage: AromaBeer Styles:  Lagers, Pilsners, Bock, Wheat and WeizenPosted by Craft Ales and Fine Cigars at 6:52 PM 0 comments 

Tuesday, April 12, 2011

Hops - Making Your Beer BetterHops - Without them your beer would be just blah!

HopsHops are the female flower clusters, commonly called seed cones or strobiles, of a hop species, Humulus lupulus. 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 continuously around the 8th or 9th century AD in Bohemian gardens in the Hallertau district of Bavaria and other parts of Europe. However, the first documented use of hops in beer as a bittering agent is from the 11th century. Before this period, brewers used a wide variety of bitter herbs and flowers, including dandelion, burdock root, marigold, horehound (the German name means "mountain hops"), ground ivy, and heather. Hops are used extensively in brewing 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. The hop plant is a vigorous climbing herbaceous perennial, usually trained to grow up strings in a field called a hop field, hop garden, or hop yard when grown commercially. Many different types of hops are grown by farmers around the world, with these different types being used for particular styles of beer. 

The Hop HistoryThe first documented instance of hop cultivation was in 736, in the Hallertau region of present-day Germany, although the first mention of the use of hops in brewing in that country was 1079. Not until the thirteenth century in Germany did hops begin to start threatening the use of gruit (an old-fashioned herb mixture used for bittering and flavoring beer), for flavoring. In Britain, hopped beer was first imported from Holland around the year 1400; but hops were condemned in 1519 as a "wicked and pernicious weed". In 1471, Norwich, England, banned use of the plant in the brewing of ALE (beer was the name for fermented malt liquors bittered with hops, until such recent times as the words were used as synonyms), and not until 1524 were hops first grown in southeast England. It was another century before hop cultivation began in the present-day United States, in 1629. 

World productionImportant production centers are the Hallertau in Germany (which, in 2006, had more hop-growing area than any other country on Earth), the Yakima (Washington) and Willamette (Oregon) valleys, and western Canyon County, Idaho (including the communities of Parma, Wilder, Greenleaf, and Notus). The principal production centres in the UK are in Kent (which produces Kent Goldings hops) and Worcestershire. Essentially all of the harvested hops are used in beer making. 

Methods Hops are a climbing plant. They are trained up strings or wires which support the plants and allow them significantly greater growth with the same sunlight profile. Energy that would have been required to build structural cells is also freed for crop growth. Male and female flowers of the hop plant develop on separate plants (dioecious). Because viable seeds are undesirable for brewing beer, only female plants are grown in hopfields which prevents pollination; female plants are propagated vegetatively or male plants are culled if plants are grown from seeds. Until mechanisation, the need for massed labor at harvest time meant hop-growing had a big social impact. For example, many of those hop picking in Kent, a hop region first mechanised in the 1960s, were from eastern areas of London. This provided a break from urban conditions that was spent in the countryside. Whole families would come down on special trains and live in hoppers' huts and gradients for most of September, even the smallest children helping in the fields. In Kent, many growers issued their own currency to those doing the labor because of a shortage of small denomination coin of the realm. In some cases, the coins issued, often adorned with fanciful hops images, were themselves quite beautiful.People also came from Birmingham and other Midlands cities to pick hops in the Malvern area of Worcestershire. Some photographs have been preserved. Sonoma County in California was, pre-mechanization, a major US producer of hops. As in other hop-growing regions, the labor-intensive harvesting work involved large numbers of migrant workers traveling from other parts of the state or elsewhere for the annual hop harvest. During the Great Depression, many workers were migrant laborers from Oklahoma and the surrounding region who had recently come to California. Others included locals, particularly older school children. Sometimes whole families would work in the harvest. The remnants of this significant hop industry are still noticeable in the form of old hop kilns that survive in Sonoma County. In part because of the hop industry's importance to the county, local Florian Dauenhauer of Santa Rosa, the seat of Sonoma County, created one of the earliest and most significant hop-harvesting machines but ironically this mechanization helped destroy the local industry. It enabled large-scale mechanized production which moved to larger farms in other areas. 

As of 2005 (couldn't find newer data), the top ten leading countries for hop cultivation were these.

Hop producing country                Hop output in Metric Tons 

Germany                                                   34,438 United States                                            23,494 China                                                       10,576 Czech Republic                                          7,831 Poland                                                       3,414 Slovenia                                                     2,539 United Kingdom                                         1,693 Spain                                                         1,537 Ukraine                                                     1,474 France                                                       1,372 New Zealand                                                900 

BrewingHops are dried in an oast house before they are used in the brewing process. Hop resins are composed of two main acids: alpha and beta acids. 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 taste. 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 taste" (if during the final 30 minutes of boil) or "hop aroma" (if during the final 10 minutes, or less, of boil). Aroma hops are often added after the wort has cooled and while the beer ferments, 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 a substantial amount of "dual-use" hops are used as well. These 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. 

Flavors and aromas are described appreciatively using terms which include "grassy", "floral", "citrus", "spicy", "piney," "lemony," and "earthy". Many pale lagers have fairly low hop influence, while lagers marketed as Pilsener or brewed in the Czech Republic may have noticeable noble hop aroma. Certain ales (particularly the highly-hopped style known as India Pale Ale, or IPA) can have high levels of hop bitterness. Undried or "wet" hops are sometimes used. 

Hop varietiesParticular hop varieties are associated with beer regions and styles, for example pale lagers are usually brewed with European (often German and Austrian, since 1981 also Czech) noble hop varieties such as Saaz, Hallertau and Strissel Spalt. British ales use hop varieties such as Fuggles, Goldings and Bullion. North American beers use Cascade hops, Columbus hops, Centennial hops, Willamette hops and Amarillo hops. 

The Noble hopsThe term noble hops traditionally refers to four varieties of hop which are low in bitterness and high in aroma. They are the central European cultivars, Hallertau, Tettnanger, Spalt, and Saaz. They are each named for a specific region or city in which they were first grown or primarily grown. They contain high amounts of the hop oil humulene and low amounts of alpha acids cohumulone and adhumulone, as well as lower amounts of the harsher-tasting beta acids lupulone, colupulone, and adlupulone. Their low relative bitterness but strong aromas are often distinguishing characteristics of European-style lager beer, such as Pilsener, Dunkel, and Oktoberfest/Märzen. In beer, they are considered aroma hops (as opposed to bittering hops); see Pilsner Urquell as a classic example of the Bohemian Pilsener style, which showcases Noble hops.As with grapes, land where the hops were grown affects the hops' characteristics. Much as Dortmunder beer may only within the EU be labelled "Dortmunder" if it has been brewed in Dortmund, Noble hops may only officially be considered "Noble" if they were grown in the areas for which the hops varieties were named.Some consider the English varieties Fuggle and East Kent Goldings to be noble. They are characterized through analysis as having an alpha:beta ratio of 1:1, low alpha-acid levels (2–5%) with a low cohumulone content, low myrcene in the hop oil, high humulene in the oil, a ratio of humulene:caryophyllene above three, and poor storability resulting in them being more prone to oxidation. In reality this means that they have a relatively consistent bittering potential as they age, due to beta-acid oxidation, and a flavor that improves as they age during periods of poor storage.

Hallertau or Hallertauer–The original German lager hop; named after Hallertau or Holledau region in central Bavaria. Due to susceptibility to crop disease, it was largely replaced by Hersbrucker in the 1970s and 1980s. (Alpha acid 3.5–5.5% / beta acid 3–4%) 

Saaz–Noble hop used extensively in Bohemia to flavor pale Czech lagers such as Pilsner Urquell. Soft aroma and bitterness. (Alpha acid 3–4.5% /Beta acid 3–4.5%) 

Spalt–Traditional German noble hop from the Spalter region south of Nuremberg. With a delicate, spicy aroma. (Alpha acid 4–5% / beta acid 4–5%) 

Tettnang–Comes from Tettnang, a small town in southern Baden-Württemberg in Germany. The region produces significant quantities of hops, and ships them to breweries throughout the world. Noble German dual use hop used in European pale lagers, sometimes with Hallertau. Soft bitterness. (Alpha Acid 3.5–5.5% / Beta Acid 3.5–5.5%)

Next Post: Hops from around the world and their flavor information.....Stay Tuned.

Cheers!

Bill

Posted by Craft Ales and Fine Cigars at 3:30 PM 0 comments