Different “Types” — Bittering — Used at the start of (or early on in) the boil — Flavour / Aroma — Used late in the boil — Used after the boil and in dry hopping — Dual-Purpose — Can be used at any time London Amateur Brewers, July 2015
Alpha Acids — The most commonly referred to acids in hops — Provide most of the bittering effect — Five main alpha acids: — Humulone, Cohumulone, Adhumulone, Posthumulone, Prehumulone http://craftbeeracademy.com/the-science-behind-hops-part-1-alpha-and-beta-acids/ London Amateur Brewers, July 2015
Alpha Acids — Basically... — Humulone is a soft bitterness — Cohumulone is a harsh bitterness — The rest are kind of a mystery! — When looking for a hop high in alpha acids, the general rule is high humulone and low cohumulone. http://craftbeeracademy.com/the-science-behind-hops-part-1-alpha-and-beta-acids/ London Amateur Brewers, July 2015
Beta Acids — Most people don’t really know what they do, but they’re still important — Beta acids are comprised of three main types: — Lupulone, Colupulone, Adlupulone http://craftbeeracademy.com/the-science-behind-hops-part-1-alpha-and-beta-acids/ London Amateur Brewers, July 2015
Beta Acids — Alpha acids dissolve into solution almost immediately after adding to the boil, beta acids break down over time — Best seen in beer storage and lagering http://craftbeeracademy.com/the-science-behind-hops-part-1-alpha-and-beta-acids/ London Amateur Brewers, July 2015
Myrcene — 63.9 °C boiling point, the largest of the hop oils — 40-60% of oil content in many American varieties (Cascade has 50-60%) — Most noble hops are low in myrcene (Saaz: 5-13%) London Amateur Brewers, July 2015
Myrcene — It has a herbal note that can be described as green, balsamic, hoppy in small quantities, also has a slight piney/citrus flavour — As a result of its low boiling point, it is present in much higher quantities in dry hopped or steep- hopped beers London Amateur Brewers, July 2015
Humulene — 99 °C boiling point — Humulene is the traditional noble hop oil, providing a strong herbal component most people associate with noble hops London Amateur Brewers, July 2015
Humulene — Over long boils, it also tends to produce a slightly spicy flavour - such as that from Saaz hops in light lagers or Nugget — Because it boils just below the boiling point of water, it usually provides its best characteristics as either a late boil addition or post-boil addition London Amateur Brewers, July 2015
Caryophellene — 129 °C boiling point — Caryophellene is a counterpoint to humulene - and provides a spicy, woody, earthy and even citrusy flavour London Amateur Brewers, July 2015
Caryophellene — Clove and pepper contain this oil in significant quantities — While not a significant in noble hops, Caryophellene is a major aroma component in many traditional English hops such as Goldings and Northdown as well as many US hops such as Mount Hood London Amateur Brewers, July 2015
Farnesene — 95-125 °C boiling point — Found in the coating of apples and other fruits, it provides the “green apple” flavour as well as flowery, citrusy, woody and at the extreme end musty, woody or vegetative — The smallest of the hop oils - typically less than 1% of the hop oil content, but it can be higher in many noble varieties London Amateur Brewers, July 2015
Kettle Hopping — Flavour — Add hops late in the boil (last 15 mins) — Not so much IBU contribution, more about oil extraction London Amateur Brewers, July 2015
Kettle Hopping — Aroma — Add hops very late in the boil (last 5 mins), or after — Again very little IBU contribution, more about oil extraction London Amateur Brewers, July 2015
Dry Hopping — Dry hopping is simply the technique of adding hops to wort in the fermenter — Why? — Extraction of hop oils (aroma/flavour) into the finished beer London Amateur Brewers, July 2015
Dry Hopping — Tips: — Pellet hops give a more assertive hop character — If using whole hops, chop/blend them! — Multiple dry hop additions are good for IPA’s and DIPA’s (i.e. add some more after a couple of days) — Dry hopping on yeasty beer helps reduce astringency, yeast absorbs some harshness London Amateur Brewers, July 2015
Hop Stand / Whirlpool — Simply allow the boiled wort an extended contact period with flameout hops prior to chilling the wort — An actual whirlpool is not required, but it can help! — Why? — Extraction of hop oils (aroma/flavour) into the wort that would be lost at higher temperatures London Amateur Brewers, July 2015
Hop Stand / Whirlpool — How? — Three popular temperature profiles (°C): — 71-77 or 88-100 - Humulene, Caryophellene, Farnesene — 60-66 - the above plus Myrcene — Length: 10 to 90 minutes, overnight even! London Amateur Brewers, July 2015
First-Wort Hopping — Adding hops to the boiler at the very beginning of the sparging process, as soon as you have finished recirculating the first runnings http://beersmith.com/blog/2008/03/17/the-first-wort-hop-beer-brewing-techniques/ London Amateur Brewers, July 2015
First-Wort Hopping — Why? — Produce complex bitterness and aroma that is both smooth and pleasing to the pallet — Increase utilisation (IBU yield) by as much as 10% http://beersmith.com/blog/2008/03/17/the-first-wort-hop-beer-brewing-techniques/ London Amateur Brewers, July 2015
Hop Infusers — A.K.A. Hop Back / Rocket / Torpedo — A device inserted in-line as beer is transferred and cooled from the boiler into the fermenter London Amateur Brewers, July 2015
Hop Infusers — Why? — Maximise surface contact between hot wort and hops and transfer hop oils (aroma) not bitterness into wort London Amateur Brewers, July 2015
Randalizers — Why? — Inject fresh hop oils (aroma) into your beer as it’s served — You can also infuse beer with other things - i.e. fruit peel or herbs and spices London Amateur Brewers, July 2015
Hop Extracts — A.K.A. “Hop Shots” — CO2 extraction of all the essential bittering and aroma components, none of the leafy plant matter. — Why? — Increased hop utilisation — No vegetal matter — Increased kettle yield London Amateur Brewers, July 2015
Czech Republic — Kazbek — An offspring of Saaz, Kazbek packs a much bigger punch. Expect more spiciness and more earth in your Pilsner or Saison London Amateur Brewers, July 2015
Australia — Enigma — ‘Pinot Gris’, raspberries, and redcurrant, through to light tropical fruit — Vic Secret — Pineapple, pine, passionfruit - lighter than Galaxy London Amateur Brewers, July 2015
New Zeland — Rakau — Peach and passionfruit — Kohatu — Floral, pine needles, tropical fruit - more subtle than most NZ hops — Wai-iti — Fruitier than Kohatu with a big passionfruit note London Amateur Brewers, July 2015
USA — Sterling — Herbal and spicy, with a hint of floral, citrus (lemon/ pineapple) characteristics — Azacca — Aromas of tropical fruits and citrus. Tasting notes of spicy mango, pineapple, tangerine and pine London Amateur Brewers, July 2015
USA — Jarrylo — Banana, pear, spice aroma translates perfectly to Pale Ales, Saisons and Belgians — Pekko — Complex and clean characteristics of floral, citrus, and mint lend itself to many different styles of beer London Amateur Brewers, July 2015
USA — Palisade — Apricot, grass and clean floral characteristics — Equinox — Lemon, lime, papaya, apple, and green pepper London Amateur Brewers, July 2015
Credits — Will Rogers / Charles Faram — Alison Capper / Stocks Farm (@BritishHops) — Nathan Smith (@nathanhomebrew) — The Brewing Network — The Beersmith Podcast — THE INTERNET — LAB London Amateur Brewers, July 2015
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