Oisin Foster
Hops are added to beer to create specific bitterness and flavours, but this was not always the focus. Hops have antimicrobial properties and act as a preservative. Before hops, beer would spoil quickly, even highly alcoholic ales were prone to spoilage, especially during travel. Hops were added to fermenting grains to inhibit the growth of bad bacteria and fungi, which would create deadly poisonous brews. Hops keep beer from going off and increase its shelf life.
| Characteristics | Values |
|---|---|
| Reason for adding hops to beer | To create specific bitterness and flavours |
| Reason for adding hops to beer | Antimicrobial properties |
| Reason for adding hops to beer | To act as a preservative |
| Reason for adding hops to beer | To inhibit bad bacterias and fungi |
| Reason for adding hops to beer | To prevent deadly poisonous brews |
| Reason for adding hops to beer | To clarify the wort |
| Reason for adding hops to beer | To give the finished beer a good head |
What You'll Learn
Hops were originally added to beer to prevent spoilage
The addition of hops allowed brewers to successfully pursue brewing on a large scale, enabling them to ship and store their beers, achieving commercial success. Hops act as a preservative, giving beer a longer shelf life. Unhopped ale has a shorter shelf life and can quickly turn sour, whereas hopped beer can last for years.
Hops possess unique antimicrobial properties and have bittering, preserving resins that help prevent spoilage. They clarify the wort, give the finished beer a good head, and improve its flavour. The use of hops in beer brewing was first documented in Northern France in 822, and their preservative qualities were recognised by Abbess Hildegard of Bingen in the 12th century.
Today, hops are essential in brewing, and there are very few beers made without them. They play a crucial role in ensuring beer's longevity and enhancing its flavour.
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Hops have antimicrobial properties
The antimicrobial properties of hops not only ensured the safety of beer but also enabled its long-term storage. Beer could now be kept during the summer months when fermentation was unreliable due to heat and pollen. Even highly alcoholic ales, which were sweet, thick, and sticky, were prone to spoilage, especially during travel. With the addition of hops, brewers could successfully pursue large-scale brewing, ship their beers over long distances, and achieve their first commercial successes.
The preservative qualities of hops were recognised as early as the 1100s by Abbess Hildegard of Bingen, a mystical philosopher and healer. In her book "Physica Sacra" or "The Natural World", she noted that hops, due to their bitterness, could keep drinks from spoiling and prolong their shelf life. This discovery was a pivotal moment in the history of beer, as it transformed brewing from a small-scale, local activity to a thriving commercial enterprise.
Today, while refrigeration and other modern preservation techniques have reduced the reliance on hops for preservation, they remain an essential ingredient in beer. Hops not only prevent spoilage but also contribute to the unique bitterness and flavours that characterise different beer styles. The selection and cultivation of specific hop varieties have led to the development of classic beers such as German Pilsners, English Stouts, and Scottish Ales.
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Hops were used to inhibit bad bacteria and fungi
Hops were originally added to beer to inhibit bad bacteria and fungi. In the past, when there was no refrigeration, steam pasteurization, or hermetically-sealed processes, hops were added to fermenting grains to prevent the growth of harmful bacteria and fungi that could create deadly poisonous brews. Beer drinking was a high-risk activity as a result.
The antimicrobial properties of hops acted as a preservative, allowing beer to be stored for longer periods. Without hops, beer would quickly spoil, even highly alcoholic ales. The addition of hops enabled brewers to ship their beers, taste commercial success, and brew on a large scale. Hops not only extended the shelf life of beer but also contributed to its flavour and bitterness.
The earliest reference to hops in continental Europe is from 736 AD in the Hallertau district, and the first mention of hops being added to beer is from 1079. However, it took several centuries for the use of hops in brewing to become universally accepted.
Hops contain bittering, preserving resins that help inhibit the growth of undesirable microorganisms. The discovery of the benefits of hops in beer may be attributed to the need for preservation and the ability to brew beer on a larger scale.
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Hops were added to fermenting grains
Hops have unique antimicrobial properties and act as a preservative. In the past, when there was no refrigeration, steam pasteurization, or hermetically-sealed processes, hops were added to fermenting grains to prevent spoilage. Drinking beer was a high-risk activity as the beer could get you drunk or dead. Brewing batches of beer that did not kill people was considered a highly respectable skill.
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Hops were used to create specific bitterness and flavours
Hops are now added to beer mainly to create specific bitterness and flavours. However, this was not always the case.
Hops have antimicrobial properties and act as a preservative. In the past, when there was no refrigeration, hops were added to fermenting grains to inhibit the growth of harmful bacteria and fungi that could create deadly poisonous brews.
Drinking beer was a risky activity—it could get you drunk or dead! Brewers who could produce batch after batch of brew that didn't kill people were called "masters" and were highly respected. They carefully guarded their brewing recipes, and some of the best recipes belonged to religious monks.
Over time, brew masters noticed that hop cones from certain plants produced a more palatable beer. They began selecting specific female hop plants for cultivation, and this selection process was often regional. For example, Germans chose their favourite plants, the English chose theirs, and so on. Each region developed beers with distinct flavours that have become classics, such as German Pilsners, English Stouts, and Scottish Ales.
Today, cross-breeding and creating new hop varieties are leading to a craft brewing explosion, with new beers featuring unique flavours and profiles constantly being created. While the primary role of hops used to be preservation, they are now primarily used to create specific bitterness and flavours in beer.
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Frequently asked questions
Hops were originally added to beer for their antimicrobial properties and to act as a preservative. Before refrigeration, hops were added to fermenting grains to inhibit the growth of bad bacteria and fungi that would create deadly poisonous brews.
The first documented link between hops and brewing comes from Picardy in Northern France in 822. However, the first European mention of hops being added to beer dates from 1079.
As far as beer is concerned, "hops" are the cone-shaped flowers of the female hops plant, aka Humulus lupulus.
Hops contain acids and oils that impart bitterness, flavour, and stability to the finished beer. Hops are most often associated with bitterness, but they can also be added to emphasise other flavours.
