The Hoppiest Beers: A Comprehensive Guide To Hoppy Brews

Beer lovers can't get enough of hops, and breweries are constantly finding new ways to pack more of that sought-after piney, citrusy, floral flavour into their beers. But what beers actually have the most hops?

Well, it's a little more complicated than that. The phrase hoppy beer can refer to a few things: a beer's smell, its flavour profile, or the literal volume of hops in its recipe. When we talk about hoppiness, we usually mean bitterness, but not always. A beer with a high IBU (International Bitterness Unit) will indeed require a lot of hops, but a high IBU beer can also be balanced against a huge malt profile, like a stout or porter, which wouldn't be considered a hoppy beer.

So, which beers are high in hops? Beers with the highest hops include those with more hops, those with American hops, and those that have been wet-hopped. Some of the hoppiest beers include Triggerfish The Kraken, Hart & Thistle Hop Mess Monster, and Dogfish Head Hoo Lawd.

The most hops in a beer

When it comes to hops in beer, there are a few things to consider. Firstly, the volume of hops added to the brew is a factor, but it's also important to consider the type of hops, the timing of their addition, and the brewing process. The bitterness of a beer is often associated with its hoppiness, and this can be measured in IBUs (International Bitterness Units). However, it's important to note that bitterness is only part of the flavour profile, and a high IBU beer may have a balance of other flavours that mask the hoppiness.

Some of the beers with the highest IBUs include:

• Triggerfish the Kraken with 1254 IBUs
• Hart & Thistle Hop Mess Monster with 1066 IBUs
• Dogfish Head Hoo Lawd with 658 IBUs
• Arbor Steel City DCLXVI with 666 IBUs

However, it's worth noting that the human palate may not be able to detect bitterness beyond 1000 IBUs, so these beers may be pushing the limits of our taste perception.

In terms of the types of hops, American hops are known for their intensity and are often chosen for their floral, bright, and citrusy qualities. Noble hops, on the other hand, are grown in specific regions of Germany and the Czech Republic and are known for their earthy qualities, strong aromatics, and slight bitterness.

The timing of hop addition also plays a role in the hoppiness of a beer. When hops are added before the boil, the strong flavours and aromas are boiled into the brew, resulting in a more bitter flavour. On the other hand, dry hopping, where hops are added after the boil, leads to less bitterness and more subtle floral and herbaceous notes.

Finally, the brewing process can impact the hoppiness of a beer. Techniques such as whirlpooling, where the wort is forced to spin, can extract more hop flavours and aromas. Additionally, dry hopping, where beer sits on additional hops after primary fermentation, can add more hop aroma.

In conclusion, while the volume of hops is a factor in the hoppiness of a beer, it's important to consider the interplay of hop type, timing of addition, and brewing techniques to truly understand which beers have the most hops.

Hoppy beers to try

If you're a fan of hoppy beers, there are plenty of options to choose from. Here are some popular choices to consider:

Sierra Nevada Brewing Company

Sierra Nevada is a well-known brewery with a wide range of hoppy beers. Their Hoptimum beer, a Triple IPA with 100 IBUs and 10.4% ABV, offers a variety of flavours, including grapefruit, flowers, and tropical fruits. The Torpedo and Tropical Torpedo are also highly regarded.

Ninkasi Brewing Total Domination

This Northwest IPA is the flagship ale of Ninkasi Brewing Company, founded in 2006. With floral hops like Summit, Amarillo, and Crystal, as well as a mild nutty flavour, it's a favourite among hop lovers.

The Alchemist Heady Topper

This Imperial IPA from The Alchemist, a family-run brewery, is consistently ranked among the top beers worldwide. It's known for its light and unique taste, with an array of hop flavours including orange, pine, tropical, and spice.

Dogfish Head Brewery

Dogfish Head has a range of hoppy beers, including the Hoo Lawd with 658 IBUs and the 90 Minute Imperial IPA with 90 IBUs. The 90 Minute IPA is particularly notable, as it was named "One of the most important American craft beers ever brewed" by Food & Wine Magazine.

Boundary Bay Brewing

Boundary Bay Brewing's Inside Passage Ale is an artisan IPA that has been a staple on the craft beer scene for over a decade. It balances a rich malt taste with hop flavours from Centennial, Cascade, and Amarillo hops, resulting in a chewy caramel-like bite.

Ballast Point Sculpin

This IPA is a gold winner at the 2010 World Beer Cup and has been a favourite among beer enthusiasts. With 70 IBUs and 7% ABV, it offers complex undertones of citrusy fruitiness, resembling lemon, peach, mango, and apricot.

GoodLife Brewing

GoodLife Brewing's Mountain Rescue is a unique dry-hopped ale created using a process called "hop bursting." This technique allows for a smooth and balanced citrusy beer with 40 IBUs, making it a refreshing choice for hop enthusiasts.

Russian River Pliny the Elder

This Imperial IPA is consistently ranked among the top beers worldwide and is highly sought after. With 100 IBUs and 8% ABV, it features a bold hop recipe, including Amarillo, Centennial, CTZ, and Simcoe hops, resulting in citrus and pine-like qualities.

Founders Brewing Mosaic Promise

This beer stands out as a single-hop and single-malt brew in a market dominated by IPAs. It offers a simple yet flavourful experience, showcasing the ingredients' appreciation and simplicity.

Victory Brewing Prima Pils

A classic German recipe with a slight American twist, the Prima Pils uses Saaz hops and has a light, drinkable profile, making it a refreshing choice.

Avery Brewing India Pale Ale

This India Pale Ale from Avery Brewing Co. was Colorado's first packaged IPA and is known for its intense grapefruit and citrus aroma, leaving a long, sweet, and bitter finish.

Green Flash West Coast IPA

With 95 IBUs and 7.3% ABV, this IPA from Green Flash Brewing is notable for its unique fruitiness, achieved through the use of Simcoe hops. Columbus and Cascade hops are also used to create a strong hop pungency and a delicate, floral scent.

Hart & Thistle Hop Mess Monster

With an impressive 1066 IBUs, the Hop Mess Monster from Hart & Thistle is a strong contender for hop lovers seeking an intense bitterness and robust flavour profile.

These beers showcase the diverse and innovative ways breweries incorporate hops to create unique and flavourful beers. Whether you're a fan of IPAs, ales, or pilsners, there's a hoppy beer out there to suit your taste.

Hops and bitterness

The bitterness in beer comes primarily from the alpha acids in hops. Iso-alpha acids, produced from alpha acids during the wort boil, are the main source of bitterness in beer. The beta acids in hops are less important for bitterness, as they are completely insoluble in cold water and do not isomerize into more water-soluble compounds when boiled.

The level of bitterness in beer depends on the type of hops used, the amount added, and the timing of their addition. Bittering hops, with higher levels of alpha acids, contribute more bitterness to the beer. Adding hops early in the brewing process, especially before the boil, increases bitterness, while adding hops later enhances the beer's aroma. The length of time hops are boiled also affects bitterness, with longer boiling times resulting in more bitter flavours.

While hops are the primary source of bitterness in beer, other ingredients can also contribute. For example, the colour compounds from dark malts can add bitterness, and polyphenols derived from both hops and malt can add astringency or dryness, which is often associated with bitterness.

The bitterness of beer is typically measured using International Bitterness Units (IBUs). However, it's important to note that IBUs measure the presence of iso-alpha acids and certain other compounds, not the perceived bitterness, which can be influenced by various factors such as carbonation, temperature, and the presence of other ingredients.

History of hops in beer

Hops, often referred to as the "'spice' of beer, are one of the greatest flavour enhancers in beer. They are the herbaceous climbing perennial plants that grow leaves, flowers and fruit cones along vines. Hops are native to China and have also been grown for thousands of years in parts of Europe, New Zealand, and the United States.

The Early History of Hops

The history of hops in beer is quite different from what most people understand it to be. Hops have been growing wild in Europe for a very long time. After the last Ice Age, hops spread northwards to cover most of the continent. In Sweden, hop pollen has been found from as early as 9000 BCE. There are also early signs of hop cultivation in Norway, from around 500 BCE, and signs of it growing wild well before that.

The first documented use of hops in beer was in the 8th century when Benedictine monks used them for brewing in a Bavarian abbey outside of Munich, Germany. Before hops, beer was flavoured and preserved with gruit, a combination of heather, mugwort and other locally grown herbs and spices.

The Spread of Hops

The use of hops in beer spread throughout Europe, with early archaeological evidence of hops being found in Italy, Germany, Denmark, Sweden, Norway, Russia, and the United Kingdom. By the 13th century, hops were being cultivated in the Low Countries (modern Belgium and Holland).

Hops in the UK

Hops were likely introduced to England from Flanders at the end of the 15th century, with the first hops being cultivated in the Maidstone area of Kent. At this time, ale, an unhopped brew sometimes flavoured with herbs such as wormwood, was the national drink of England. Brewers began to import dried Flemish hops, but these were often of poor quality, containing a lot of extraneous matter. An Act of Parliament was passed in 1603 to impose penalties on merchants and brewers found dealing in hops that were adulterated.

By the 17th century, ale was no longer popular and beer was the established drink. In 1655, hop cultivation grew rapidly in fourteen counties. An acre of good hops could be more profitable than fifty acres of arable land, but some farmers were reluctant to grow hops due to the erratic yields caused by drought, wet periods, and mildew.

The Modern Age of Hops

In the 19th century, the hop industry was in its golden age, with hop acreage continuing to increase until it reached its peak in 1878 with 77,000 acres. However, tastes changed and the demand for porter declined, while a surging demand for a lighter beer known as Indian Ale or Pale Ale grew in fashion. Pasteurisation in the late 1870s meant that fewer hops were needed as a preservative, and clean water became more available, which may have reduced the demand for beer.

In the 20th century, the hop industry faced further challenges with the rise in popularity of lager, which required fewer hops. Additionally, the seeded hops produced in the UK were considered to be of inferior quality by competing countries, which damaged the British hop industry. The acreage of land growing hops decreased significantly, and independent producer groups were introduced for the marketing of English hops.

Today, hops are grown largely in the West Midlands and South Eastern counties of England, with British brewers requiring a comprehensive portfolio of hops ranging from low to high alpha acids, as well as being interested in the individual flavours of each hop variety.

How to hop a beer

Hops are the cone-shaped flowers of the female hop plant, also known by the scientific name Humulus lupulus. They are added to beer to balance the sweetness of the grain used in the brewing process. Hops are also a concentrated source of essential oils that give many beers their signature flavours and aromas.

There are several ways to hop a beer, and the method you choose will depend on the desired flavour profile. Here are some common techniques used to hop a beer:

Mash Hopping

Mash hopping involves adding hops directly to the mash tun. This technique is rarely used today as it requires a large amount of hops and adds little to the beer's flavour. The hops are not boiled, so no bitterness is extracted, and most of the hop flower's oils are lost in the subsequent boil.

First Wort Hopping

First wort hopping is an old German method that has seen a resurgence in home brewing. Hops are added to the boil pot at the start of the lautering process and remain in the boiler throughout the boil, contributing bitterness to the wort. Beers brewed with this method are often perceived as smoother and better blended, with less of a bitter edge and aftertaste.

Bittering or Boil Hops

Bittering hops, or boil hops, are added during the bulk of the boil to increase the beer's bitterness. The longer the hops are boiled, the more bitterness they will impart. Typically, bittering hops are boiled for the full length of the boil, which is usually between 60 and 90 minutes.

Late Hop Additions

Late hop additions are hops added in the last 5 to 15 minutes of the boil. They contribute a small amount of bitterness but are mainly added for their aroma and aromatic hop oils. Late hop additions are best suited for hoppy beer styles and should always use "aromatic" hop varieties.

Hop Back

A hop back is a device containing hops that is placed inline between the boiler and chiller. It infuses fragile hop oils and aromas directly into the hot wort before it is cooled and transferred to the fermenter, adding a great aroma to the finished beer without any significant bitterness.

Dry Hopping

Dry hopping involves adding hops after the beer has fermented, usually in a secondary fermenter or keg, and letting them sit for several days to weeks. This technique is used to add a hoppy aroma to the beer without any additional bitterness. It is commonly used in commercial beers to give a burst of hop aroma.

Combining different hop methods can create a burst of hop aroma and flavour, especially for hoppy styles like India Pale Ales (IPAs). For example, a combination of first wort and boil hops, followed by multiple late hop additions and a final dose of dry hops, can result in a beer with a strong hop presence.

Frequently asked questions