Hop Head Beers: A Guide To Bitter Brews

Hop-head beers are beers with a strong emphasis on hops, which are the flowers or cones of the Humulus lupulus plant. Hops are a key ingredient in beer, providing bitterness, aroma, and flavour. They also help to keep beer fresh for longer and enhance its head of foam. Beers with a strong hop presence are often referred to as hoppy and can include IPAs, Double IPAs, Session IPAs, and Pale Ales. Hop-head beers are characterised by their bold, experimental flavours and are designed to be enjoyed with music.

Hoppy beers are made using the flowers of the hop plant Humulus lupulus

Hoppy beers are made using the flowers of the hop plant, Humulus lupulus. This species of flowering plant is native to West Asia, Europe, and North America. Hops are the flowers, or cones, of the plant and are used to preserve and flavour beer. They add bitterness, as well as floral, fruity, or citrus flavours and aromas.

Humulus lupulus is a perennial herbaceous plant that can grow up to 10 metres (33 feet) tall and live up to 20 years. The species is triggered by longer summer days to flower, usually around July or August in the Northern Hemisphere. The plant is dioecious, with male and female flowers on separate plants. The female cone-shaped flowers (hops) are used in the brewing process.

Hops are added early in the brewing process to impart a "hoppy" aroma and flavour. They contain alpha acids or humulones, which are responsible for the bitter taste of beer. During the wort boiling process, humulones are thermally isomerized into iso-alpha acids or isohumulones, which contribute to the beer's bitterness. Hops also contain beta acids or lupulones, which add to the aroma.

The use of hops varies depending on the type of beer and the desired flavour profile. Brewers may use different combinations of hops to create a variety of flavours and aromas, including citrus, pine, mango, resin, and melon.

The first documented use of hops in beer was in the 9th century, though their use became more widespread over time. Today, every beer on the market contains hops, and they are an essential ingredient in creating the unique flavours and aromas of different beer styles.

Hops add bitterness, aroma, and flavour to beers

Hops are the flowers or cones of the hop plant, Humulus lupulus, and are used primarily as a bittering, flavouring, and stabilising agent in beer. They add bitterness, aroma, and flavour to beers in the following ways:

Bitterness

Hops contain alpha acids or humulones, which are responsible for the bitter taste of beer. The degree of bitterness imparted by hops depends on the degree to which alpha acids are isomerized during the boil. The longer the boiling time, the more alpha acids are isomerized into iso-alpha acids, and the more bitter the beer becomes.

Aroma

Hops contain beta acids or lupulones, which contribute to the aroma of beer. These beta acids have little significance to the "brewing value", but their oxidation products do. During storage, beta acids degrade due to oxidation, and their oxidation products have a cheesy aroma.

Flavour

Hops impart floral, fruity, or citrus flavours to beer. They also have antibacterial effects, helping to keep beer fresher for longer.

There are two main types of hops: bittering and aroma

Hop-head beers are beers with a strong hoppy character. Hops are the flowers or seed cones of the hop plant, Humulus lupulus, and are one of the four main ingredients in beer. They add bitterness, flavour, and stability to beer.

While these are the two main types of hops, there are also dual-purpose hops, which have high amounts of both alpha acids and essential oils, and can be added at any stage of the brewing process.

Hops are grown all over the world, but the Pacific Northwest is a key producer

Hops are the flowers, or cones, of the plant Humulus lupulus. They are one of the four main ingredients in beer, along with malt, water, and yeast. Hops are grown all over the world, but the Pacific Northwest is a key producer. In the US, Washington is the top hop producer, followed by Oregon and Idaho. Together, these three states account for 96% of US hop production and about 25% of worldwide production.

The Pacific Northwest has an ideal climate for growing hops, with moist, temperate conditions. The region is known for its high-quality hops, which are sought after by craft brewers both in the US and internationally. Hops from this region are known for their unique piney and citrusy notes, which come from high levels of aroma oils in the hops, such as Myrcene, Linalool, and Geraniol.

The Pacific Northwest is home to many large hop producers, including Yakima Chief Hops, a global supplier of premium-quality hops. The company is passionate about providing brewers with the ideal ingredients and is committed to sustainability and innovation in hop production.

The history of hop production in the Pacific Northwest dates back to the early 20th century, with states like Washington, Oregon, and California being major producers even before Prohibition. However, issues with mildew and other diseases impacted production in some areas, leading to a shift in focus to the Pacific Northwest.

Today, the Pacific Northwest is known for its diverse hop varieties, including Cascade, Centennial, Antanum, Chinook, and Mosaic, among others. These hops are widely used in American Pale Ales and India Pale Ales (IPAs), which have become extremely popular in the craft beer scene. The unique flavours and aromas of Pacific Northwest hops have helped shape the US craft beer revolution, making the region a key player in the world of brewing.

Hops are used in IPAs, lagers, stouts, and more

Hops are the flowers or seed cones of the hop plant, Humulus lupulus, a member of the Cannabaceae family of flowering plants. They are used primarily as a bittering, flavouring, and stability agent in beer. Hops help to keep beer fresh for longer, help the beverage retain its head of foam, and add bitterness, along with floral, fruity, or citrus flavours and aromas.

Hops are used in a variety of beers, including IPAs, lagers, and stouts.

IPAs

IPAs, or India Pale Ales, are a type of amber-coloured ale that gets its flavour from hops. Depending on the type of hops used and when they are added in the brewing process, hops can lend bitter, citrusy, floral, herbal, and/or piney notes to the final product. IPAs can have a high ABV, with double IPAs—which have a higher hop concentration—reaching about 10%.

Lagers

Lagers are the crisp and refreshing chuggables like Budweiser and Miller Light. Pilsners are lagers with additional hops, which give them more flavour than Bud Light or PBR. The original pilsners are Czech and are darker and more bitter than the ones from Germany, which are sometimes referred to as "Pils".

Stouts

Stouts are dark brown-to-black beers with depth, often with hints of chocolate, toffee, and coffee. The carbonation is typically low, so the carbon dioxide is supplemented with nitrogen, giving the beer finer bubbles and a creamier mouthfeel.

Other Beers

Hops are also used in a variety of other beers, including saisons, wheat beers, pale ales, porters, and more.

Frequently asked questions