American Commercial Beers: Hops Content Explored

Hops are the flowers of the hop plant, Humulus lupulus, and are used primarily as a bittering, flavouring, and stability agent in beer. They are added to the beer or dried for shipping within 48 hours of being harvested. The longer the hops are boiled, the more bitter the flavour. American hops are known for their floral, bright, and citrusy notes. They are also popular because of their intensity. American hops have higher concentrations of alpha acids, which are responsible for the bitter flavour of a beer.

American hops are more bitter than their European counterparts

Hops are the flowers of the hop plant, Humulus lupulus, and are used primarily as a bittering, flavouring, and stabilising agent in beer. While hops are famous for their bitterness, they also provide a variety of flavours, from floral to minty.

American hops, which have higher concentrations of alpha acids, are often used in more bitter beers, such as American pale ales or IPAs. On the other hand, European hops, also known as "noble hops", have lower alpha acid concentrations and are commonly used in lagers.

American hops are known for their bold, bitter, and citrusy flavours, while European hops tend to be milder, with more refined notes of spice, flowers, and earthiness. American hops have piney, citrusy, and resinous aromas, whereas European hops have more subtle, spicy, floral, and earthy notes.

The difference in flavour and bitterness between American and European hops can be attributed to certain compounds found in American hops, such as geranial, which gives them their floral and citrus qualities. The higher concentration of alpha acids in American hops also contributes to their stronger bitterness.

The type of hops used in brewing depends on the desired style and flavour of the beer. American hops are commonly used in American-style ales to achieve their distinctive qualities. Brewers who prefer more subtle and refined flavours may opt for European hops.

Additionally, the climate and growing conditions also play a role in the characteristics of hops. American hops, particularly those grown in Washington state, benefit from optimal climactic conditions, ample irrigation, and lower humidity, resulting in higher yields compared to European hops.

American hops are floral, bright, and citrusy

American hops are known for their floral, bright, and citrusy notes. They are popular for their intensity, which is why they are often used in IPAs.

American hops are native to the United States but have also been grown in parts of Europe, New Zealand, and China for thousands of years. They are traditionally grown in the states of Washington and Oregon, where the hops are ready to be harvested in the fall. The hops plants are female and are trained to grow up strings in fields called hop yards.

The unique flavours and aromas of American hops come from the resins and oils inside the lupulin glands of the hop cones. These hop cones contain different oils, such as lupulin, a waxy substance that imparts flavour and aroma to beer. The alpha acids or humulones in the hops are responsible for the bitter taste of beer, while the beta acids or lupulones contribute to the aroma.

American hops have a wide range of flavour and aroma characteristics. They are often citrusy, with notes of orange and grapefruit. They can also be floral, with rose oxide, geraniol, geraniol acetate, citronellol, and neral oils. Some American hops have a spicy character, with notes of cinnamon, black pepper, and nutmeg.

The intensity of American hops can be attributed to their high alpha-acid content. Higher alpha-acid hops are usually used for bittering, while lower alpha-acid hops are preferred for flavour and aroma. American hops often have a combination of both, making them versatile in the brewing process.

American hops are popular in IPAs

The use of American hops in IPAs can be traced back to the 1800s when British brewers started making beers that could withstand the long journey to the Americas. These beers needed extra hops for preservation, and thus, the India Pale Ale (IPA) was born.

Today, American hops remain a popular choice for IPAs. Some of the most common American hops used in IPAs include Citra®, Mosaic®, Simcoe®, CTZ (Columbus, Tomahawk®, and Zeus), and Amarillo®. These hops offer a range of flavour and aroma profiles, from citrus and grapefruit to passion fruit and pine.

American hops are also known for their versatility. While they are commonly used in IPAs, they can also be found in other beer styles, such as pale ales, stouts, and lagers. Additionally, American hops can be used for both bittering and aroma purposes, making them a versatile choice for brewers.

The popularity of American hops in IPAs is further evidenced by the success of American craft breweries specialising in this style. Many American IPAs have gained nationwide distribution and are loved by beer enthusiasts across the country.

In conclusion, American hops are popular in IPAs due to their intense flavours, high bitterness, and versatility. They have played a crucial role in the development of the IPA style and continue to be a favourite among brewers and beer drinkers alike.

American hops are used in dry hopping

American hops are known for their high concentrations of alpha acids, the chemical compounds that give beer its bitter flavour. They are often used in more bitter beers, such as American pale ales or IPAs. American hops are also popular for their intensity and are commonly grown in Washington and Oregon. They are floral, bright, and citrusy, and can be seen as harsh.

Dry hopping is the process of adding hops during or right after primary fermentation. It adds aroma and flavour without imparting any bitterness to the beer. Hops contain compounds called alpha acids, which when heated during the boil, undergo isomerization, providing hop bitterness in the beer. Boiling hops for a longer period of time leads to more isomerization and a more bitter finished beer. Dry hopping preserves the delicate volatile oils that produce flavour and aroma. These oils do not survive a boil.

American hops are a great choice for dry hopping as they have high concentrations of alpha acids and good aromatic properties. They can be added to the fermenter or the keg, typically at a rate of 1/4 to 1/2 oz per gallon. They are allowed to soak and macerate in the beer for up to several weeks, resulting in a huge burst of hop aroma that defines many American beer styles.

When choosing American hops for dry hopping, look for hops that are labelled as flavour and/or aroma hops. These hops have a higher percentage of the volatile aromatic oils needed for flavour and aroma. Some popular choices include Cascade, Centennial, Chinook, Columbus, Simcoe, Citra, Mosaic, and Galaxy.

The amount of hops used for dry hopping will depend on the style of beer being brewed. For American pale ales, 0.5 to 1 ounce of hops per 5-gallon batch is typically used. For IPAs, up to 2 ounces can be used, and for double IPAs, 2 to 4 ounces.

American hops are an excellent choice for dry hopping, providing intense flavours and aromas that are popular in many American beer styles. By dry hopping with American hops, brewers can create beers with a unique and distinctive character that appeals to those who enjoy bitter, floral, and citrusy notes in their drinks.

American hops are used in wet hopping

Wet hopping involves adding freshly picked hops during the brewing process. As hops spoil quickly after harvesting, wet-hopped beer typically uses hops on the same day they are harvested. Wet hops are hops that have not been dried, and they are approximately 80% moisture. This moisture content is reduced to about 9% in a hop kiln right after harvest. Getting the hops dried correctly is critical. If they are left too dry, hops may oxidize, and there is a heightened risk of warehouse fires. If they are left too wet, baled hops may "sweat", become moldy, and develop off aromas.

Wet hops are used in brewing to capture the hops' most delicate and volatile aroma oils in the finished beer. Beers produced with un-kilned hops are referred to as "wet hop" beers, "fresh hop" beers, "green hop" beers, or "harvest" beers. These beers have emerged largely in the past 10 years and are almost exclusively produced by American craft brewers located in hop-growing areas.

American hops are popular because of their intensity. They are traditionally grown in Washington and Oregon and are floral, bright, and citrusy. They can be seen as harsh, and many who do not favor IPAs do not like them because of their strength. American hops have normally high concentrations of alpha acids—the class of chemical compounds responsible for a hop's bitterness.

When it comes to a beer's taste, hops work in two ways—they add bitterness or they add aroma (some hops, known as purpose hops, do both). American hops are often used in more bitter beers—the American pale ale or an IPA.

Wet hops contain about 80% water, so brewers will need to use more than they would when using dry hops. In general, four to six times as many wet hops are needed by weight as dry hops. For example, one ounce of pelleted dry hops would be the equivalent of four to six ounces of wet hops. Wet hops also take up more room in the kettle, enough to consider reducing batch size depending on the overall hop amount and the size of the system. They'll also add water that needs to be considered when calculating original and final gravities.

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