Hops In Near Beer: What's The Deal?

Hops are the flowers (also called seed cones or strobiles) of the hop plant Humulus lupulus. They are used primarily as a bittering, flavouring, and stability agent in beer. They are also used in herbal medicine and to make non-alcoholic drinks. So, does near beer have hops?

Hops are flowers of the Humulus lupulus plant

Hops are the flowers (also called seed cones or strobiles) of the hop plant, Humulus lupulus, a member of the Cannabaceae family of flowering plants. The hop plant is a climbing, herbaceous perennial, native to West Asia, Europe, and North America. It is a dioecious plant, meaning it has separate male and female plants, with male and female flowers developing on different plants. The female flowers are formed in clusters at the tips of the plant stalks and have no petals, while the male flowers also form in clusters and have 5 spreading sepals and 5 short stamens.

The female flowers of the Humulus lupulus plant are used primarily in beer-making for their bittering, flavouring, and stability properties. They impart bitterness, floral, fruity, or citrus flavours and aromas to beer. The female flowers contain tiny yellow pods called lupulin, which contain resin and essential oils—the driving source of bitterness, aroma, and flavour in beer. The hop plant is grown commercially for its seeds, which are dried and used as a flavouring agent in beer production.

The first documented use of hops in beer was in the 9th century, though they are believed to have been used much earlier. Hops were valued for their preservative qualities, which prevented beer from spoilage. Over time, hops became favoured over other bitter herbs and flowers due to their preserving agents, which prolonged the viability of brews. Today, hops remain an essential ingredient in beer-making, with brewers experimenting with different varieties to create unique flavours and aromas.

They add bitterness, flavour, and stability to beer

Hops are the flowers (also called seed cones or strobiles) of the hop plant, *Humulus lupulus*, a member of the Cannabaceae family of flowering plants. They are used to add bitterness, flavour, and stability to beer.

Hops contain alpha and beta acids, which are organic compounds that give beer its bitter flavour. Hops with higher concentrations of alpha acids are primarily used for bittering. The most common alpha acid is humulone, which can be found in varying concentrations in different types of hops, allowing brewers to vary the type and level of bitterness in the beer. Hops with higher concentrations of oils and lower concentrations of alpha acids are used to add aroma to beer. Some hops have a bit of both and can be used for both bittering and aroma.

The boiling process during brewing causes a chemical reaction called isomerization, which transforms alpha acids into iso-alpha acids. Iso-alpha acids are soluble and create beer's bitterness. The longer the hops are boiled, the more bitter the beer will be. However, boiling hops for too long can start to pull out a lot of tannins, resulting in an earthy and very bitter tone that can upset the flavour of the beer.

Beta acids, also known as lupulones, have little significance to what brewers call "brewing value". However, their oxidation products are important. During storage, beta acids degrade due to oxidation, and their oxidation products are bitter. This means that oxidized beta acids make up some of the bitterness lost by alpha-acid oxidation during storage. Oxidized beta acids also have a distinct aroma: cheese.

In addition to bitterness, hops also add flavour to the beer. Essential oils from the hops are responsible for the bulk of the aroma and flavour. Some of these oils are very volatile, evaporating easily, so they are usually obtained by adding hops later in the brewing stage or by using the "dry hopping" technique, which involves soaking hops in the finished beer for several days or weeks. Certain hops are specifically grown as "finishing hops" for this purpose. Over 250 essential oils have been identified in hops, with myrcene, humulene, and caryophyllene being the main oils found in the highest concentrations. Humulene, in particular, is responsible for the characteristic hoppy aroma of beer.

They are used fresh, dried, or undried

Hops are the flowers (also called seed cones or strobiles) of the hop plant Humulus lupulus. They are used fresh, dried, or undried in the beer-making process.

The hops plant has separate female and male plants, and only the female plants are used for commercial production. The flowers are collected and either dried or used fresh. When hops are dried, they are spread out on the upper floor of an oast house and heated by heating units on the lower floor. The dried hops are then compressed into bales by a baler. This process creates highly concentrated hops that look like rabbit food pellets and are very consistent in flavour and brewing properties. These pelletized hops have the longest shelf life and can last up to three years.

Fresh hops are becoming increasingly popular despite their short shelf life. The hops flowers are collected and used whole within 24 hours of collection without any drying, and the resulting beer must be consumed fairly quickly. If the whole hops flowers are kiln-dried, they can last up to one year. When a brewer uses this whole hop cone, unpelletized, the hops are known as "fresh." Beers using fresh hops are usually only available in the fall after the hops harvests in August through October.

Undried or "wet" hops are sometimes used as well. When hops are added during the brewing process, they are typically added during the boil, whether they are pelletized or fresh. This process breaks down the aromatic oils to create the signature bitter flavours of beer. However, if brewers want to utilize the essential oils in hops, they may be added during or after fermentation, a technique known as "dry hopping."

They are added during the boil stage of brewing

Hops are added during the boil stage of brewing to extract their unique characteristics and infuse them into the wort. This is a crucial step in the brewing process, where the wort, a liquid extracted from malted grains, is heated to a specific temperature. The boiling process typically lasts between 60 to 90 minutes and serves several important purposes.

Firstly, boiling sterilises the wort, killing any harmful bacteria or wild yeast, ensuring the final beer product is safe for consumption. It also helps to remove unwanted compounds and off-flavours from the wort, resulting in a cleaner and more refined beer. Additionally, boiling concentrates the sugars in the wort, leading to a higher alcohol content in the finished product.

During the boil, hops are added at various stages to impart bitterness, flavour, and aroma to the beer. These additions are not associated with a specific type of hop, and the same hop variety can be used for bittering, flavouring, and aroma. The timing of the additions depends on the desired characteristics of the beer. For example, bittering hops are added once the wort reaches a rolling boil and are boiled for 60 minutes to extract maximum bitterness. On the other hand, aroma hops are added during the last 5 minutes of the boil or at flame-out to maximise their aromatic contribution without boiling off the delicate essential oils.

The addition of hops during the boil stage is crucial for balancing the sweetness of the malt and creating a well-rounded, complex flavour profile in the final beer product. Without the bitterness from the hops, the beer would taste overly sweet and may even be undrinkable. Hops also act as a natural preservative, extending the shelf life of the beer.

Beers without hops are called gruits

The use of hops in beer was first documented in the 9th century, though they did not become popular until much later. Hops were originally used to prevent bacterial infection and spoilage in beer, particularly during long voyages at sea. Over time, brewers discovered that hops also added a pleasant bitterness, flavour, and aroma to the beer.

While gruit beers are less common today, some modern brewers in the USA and Europe are revisiting these ancient brewing methods, creating complex and intriguing hopless beers. Examples of hopless beers on the market today include Marigold from Scratch Brewing Company, Kvasir from Dogfish Head Brewing Company, and Posca Rustica from Brasserie Dupont.

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