The Beginners Brewpot

by Richard Grzelak

February 1994

Introduction to Hops

Of all the flavorings and herbs used in the production of beer, none has been historically more important and successful than the hop. Hops are the cone-like flower produced by the vine-like Humulus lupulus" which is a relative of the hemp plant. "Wort", an old English name for hemp, is also the brewers term for unfermented beer, the mixture of malt, water, and hops.

Hops, in addition to providing aroma and bitterness to the beer, also have some preserving qualities, and in the days before refrigeration, were primarily used for this purpose. As different varieties were developed, the hops importance to the brewing world has magnified.

Hops are generally divided into two categories, bittering , and aromatic. These characteristics are the result of the oils and resins in the hop flower; bitterness is a primary function of the alpha acid content of the flower. The higher the alpha acid content, the more bitter the hop. Bitterness is desirable in most beers as it provides a counterbalance against the native sweetness of the malt. For the homebrewer, hops are generally available in three forms, whole flower, pellet, and extract.

Each form has its own advantages and disadvantages:
Flower - When fresh, an ideal source of aromatic oils and alpha acids. Its primary disadvantage is its bulk and short shelf life.
Pellet - Easy to use, an a good compromise between the other forms. Pellets are essentially crushed and compacted flowers. They can be used the same as the flower, and have a fairly long shelf life if they are properly stored. They are generally not as aromatic as the flower because of the processing they undergo.

Extract - Long shelf life, and good bitterness. Very weak on aromatics. They break down very readily under heat, and if used, should be added to the beer no earlier than when the yeast is pitched.

In general, the wort should be in a rolling boil for an hour to 90 minutes, so as to extract the alpha and beta acids. This will effect the bitterness of the beer, but will have no effect on aromatics. Aromatics should be added no earlier than when 15 minutes remain in the boil.

Dry-hopping, that is adding hops after the boil, allows hops to be their most aromatic.
New hops are constantly coming to the market, so the best source of information is probably your supplier. Traditionally, Fuggles and Goldings have been used in ales, and Saaz and Hallertau, have been used in lagers.

For further information, please see The Big Book of Brewing, by Dave Line, and The Complete Joy of Home Brewing, by Charlie Papazian.