Difference between revisions of "Hops"

Hops are the dried flowers of a twining vine (Humulus lupulus) which is part of the hemp family. Hops are mainly used to add bitterness to beers, as well as flavor and aroma in many styles. There are dozens of varieties of hops with significant variation in flavor, aroma, and amount of alpha acids, which are what determine the strength of the bitterness which they impart.

Varieties by Country

Australia

Pride of Ringwood

Canada

Goldings, British Columbia

Czech Republic

Saaz

France

Strisslespalt

Germany

Brewer's Gold

Hallertauer Gold

Hallertauer Mittelfrüh

Hallertauer Tradition

Hersbrucker

Magnum

Northern Brewer

Perle

Spalt

Tettnanger

Tradition

New Zealand

Green Bullet

Hallertauer

Pacific Gem

Southern Cross

Sticklebract

Super Alpha

Poland

Lublin

Slovenia

Styrian Goldings

United States

Ahtanum
Amarillo
Aquila
Cascade
Centennial
Chinook
Cluster
Columbus (Tomahawk)
Comet
Crystal
Eroica
Fuggle
Galena
Glacier
Goldings
Hallertauer
Horizon
Liberty
Mt. Hood
Northern Brewer
Nugget
Olympic
Perle
Saaz
Santiam
Satus
Simcoe
Sterling
Summit
Sun
Tettnanger
Ultra
Vanguard
Warrior
Willamette
Yakima Cluster
Zeus

United Kingdom

Admiral

Bramling Cross

Started in 1927 from a Goldings female and a wild Manitoba male. Used as a general-purpose bittering hop, lately it has been used to provide a unique fruity, blackcurrant and lemon notes in traditional ales, especially in Christmas ales. Dry hopping can produce a very interesting effect. Bramling Cross is an under-appreciated hop.

Alpha Acid: 5.0 to 7.0
Storage: 60 to 70%
Aroma: mild fruit, currants
Uses: bittering and flavour/aroma
Substitutions: WGV, Progress, Kent Goldings

Brewer's Gold

Bullion

Started in 1919 from a Manitoban female hop and an English male hop. It has a spicy and intense aroma which should be controlled by a 60 minute boil.

Alpha Acid: 6.5 to 9.0
Storage: 40 to 50%
Aroma: strong, black currant, spicy, pungent
Uses: bittering, especially stouts and dark ales
Substitutions: Northern Brewer

Challenger

A granddaughter of Northern Brewer, Challenger is a good dual purpose hop with good aroma characteristics and reasonably high alpha acids. This is a great hop for any English Ales.

Alpha Acid: 7.0 to 10.0
Storage: 70 to 85%
Aroma: a fine scented, almost spicy aroma
Uses: bittering and aroma; UK style ales and lagers
Substitutions: undetermined (although it is a cousin to Target)

Columbia

Goldings, East Kent

The premier English hop, with a lineage going back to 1790. Sometimes these are even isolated by the area, e.g., East Kent Goldings (see the hop plugs) often considered the best. Can be used for bittering British ales as well as finishing and aroma.

Alpha Acid: 4.0 to 6.0
Storage: 65 to 80%
Aroma: gentle and fragrant
Uses: bittering, flavouring, and aroma (dry hopping too) in Pale ales, Bitters, Stouts, Porters.
Substitutions: Styrian Goldings, Fuggle, Willamette

First Gold

Early brewing trials indicate that First Gold is an extremely exciting prospect. The variety is very suitable both as a general kettle hop and also for late and dry hopping in all types of beer. First Gold has excellent aroma qualities and much of the flavour character of WGV seems to have been retained, producing a well-balanced bitterness and a fruity, slightly spicy note in ales. Considerable areas of First Gold are being planned and there is significant interest already from Britain's traditional ale brewers.

Alpha Acid: 4.0 to 5.5%
Storage: 60 to 65%
Aroma: mild, spicy or woody aroma
Uses: flavour hopping or dry hopping; best in pale ales, porters, English bitters
Substitutions: Willamette, Kent Goldings, Styrian Goldings

Fuggle

Fuggle is the most famous hop for English ales. It has suffered from wilts of late, and has largely been replaced by newer varieties. Fuggle provides a full British style palate and can be used alone, but is often used along with Goldings.

Alpha Acid: 4.0 to 5.5%
Storage: 60 to 65%
Aroma: mild, spicy or woody aroma
Uses: flavour hopping or dry hopping; best in pale ales, porters, English bitters
Substitutions: Willamette, Kent Goldings, Styrian Goldings

Herald

Northdown

Derived from Northern Brewer, it shares many of the same characteristics, and has replaced Northern Brewer in much of the UK for all uses, including dry Irish Stouts. A clean and mild bitterness with delicate hop aroma.

Alpha Acid: 8.0 to 9
Storage: 70 to 80%
Aroma: strong, woody, minty
Uses: bittering with strong aromas in dark ales, aroma, dry hopping
Substitutions: Perle, Galena , Northern Brewer

Phoenix

Pilgrim

Pioneer

Progress

A hop with moderate bittering power, but great aromatics too. It is a cross between Whitbread's Golding Variety and North American male hops. Somewhat similar to Fuggle, but slightly sweeter, and usually providing a softer bitterness in beers of all types. With its slightly higher alpha content, it represents good value for bitterness if a beer recipe demands aroma hops for all the bittering element. This variety has a potential not yet fully exploited, to provide excellent beer flavours.

Alpha Acid: 4.0 to 5.5%
Storage: 60 to 65%
Aroma: mild, spicy or woody aroma
Uses: flavour hopping or dry hopping; best in pale ales, porters, English bitters
Substitutions: Fuggle, WGV, Kent Goldings, Styrian Goldings

Target

Whitbread Goldings Variety

Hop Cultivation

History of hops

Many breweries boast adherence to the Reinheitsgebot (German Purity Law) of 1516 which decrees that beer may only include water, malted barley, yeast and hops. "What are hops?" you might ask. Hop is a twining vine that grows rapidly in the summer months and enjoys direct sunlight. The young shoots are eaten as a vegetable and the leaves are blanched and used as a soup. But hops are cultivated mainly for the brewing industry. Hops contribute bitterness and aroma to beer, but they were not always part of the brewing process. From the earliest days of beer in 4th cent BC Mesopotamia to Medieval times, beer was seasoned with different additives. Wild rosemary, coriander, ginger, anise seed, juniper berries, even wood bark was added to flavor the beer. Hops were known to early civilizations - they grew wild among the willows in Roman times. The Romans noted it grew like a "wolf among sheep" and referred to it as Lupus salictarius, which means the "good wolf." From this colorful origin, hops took its botanical name of humulus lupulus. The Jews provide the first written account of the use of hops in beer during captivity in Babylon. They record a sicera ex lupulis confectuam (strong drink made from hops). They also believed this drink alleviated leprosy.

With the plethora of additives used to flavor beer, undoubtedly hops gained popularity for not only it's bittering ability but also its role as an antiseptic and preservative. Hops helped to clarify the wort, provided a good head and improved a beer's keeping power. Beer no longer required a high alcohol content to prevent spoilage - this meant the brewers needed less grain, which translated to higher profits.

The earliest references to hop cultivation are during the 8th and 9th century AD from the Hallertau district in Germany. Although it is not clear whether these hops were used in brewing, by the 14th century the Dutch had developed a taste for hopped German beer.

Medieval brewers were initially reluctant to use hops in beer, claiming it caused "melancholy and tormenting disease." Hops should be avoided during depression. Hop tea is a nerve tonic, a mild sedative and a muscle relaxant. The estrogen content increases lactation and is an anaphrodisiac for men. Exported by the Flemings, hopped beer found its way across the English Channel in the early 1400s. Although hops were brought to England by the Romans for use as a vegetable, the English brewers were appalled at its use in beer. It was many decades before the merits of hopped beer were accepted and hops incorporated into mainstream brewing practices in England.

Hops were brought with the early 17th century colonies to North America. American colonists brewed with imported hops, spruce bark and sassafrass root, until 1629 when the Massachusetts Bay Co. ordered hop seeds from England. The colonists employed hops in many ways. They extracted wax for use as a reddish-brown dye, used the fibers for textiles and ate the young shoots. By 1859 nearly 90 percent of the hops used in the United States were grown in New York. But as land began to fill with farmers and cities, hop farms were pushed West. California's Central Valley became a hop-growing region, and from there hop farms quickly spread North to Oregon and Washington where they are still commercially grown today.

In Continental Europe the wild male hop has been exterminated. The unpollinated female hop is higher in the alpha acids which give beer its bitter flavoring. The cone of the female hop is made of many overlapping petals. At the base of each petal is the seed where sticky yellow glands produce the resins and oils that provide aroma and bitterness. The petals also contain tannin which aids in clarifying the beer. Today one can find numerous strains of New World and Old World hops. The United States is second in hop production only to Germany! With a little practice you will begin to recognize the distinctive tastes of the different hop strains.

From http://www.coopsmaps.com/beer/hops.html