Hops are the cones (flowers) of the female hop vine. The cones contain a soft resin called alpha acid that gives beer its bitterness flavor. Hops also help to inhibit the growth of certain beer spoiling bacteria, to maintain flavor stability, and to retain the head of the beer. There are many different varieties of hops. They are selected from the rest for their unique bitterness in flavor or aroma. Hops are broadly classified into two groups. Noble hops are low in bitterness and have a pleasant aroma and flavor. High-alpha hops have high bitterness but a less pleasant aroma. The high-alpha hops can be used more economically due to the less amount required. However, the flavor of the beer is slightly sacrificed.
Years ago, the recipes for beer would call for hops measured in ounces. Since the bitterness for each type of hop was not accounted, the beer's flavor was inconsistent from batch to batch. Today, the bitterness for each type of hop is rated by alpha acid units (AAU). It is calculated by the alpha acid percentage in the hops multiplied by the weight of the hops in ounces. Consistent control of the bitterness of the beer is achievable.
Since hops are a plant, they can be dried and compressed called whole hops. Pelletized hops are ground into a powder and then pressed into pellets for easier use and storage. The negative aspect of hops is that they are easily perishable. Heat and oxygen can deteriorate hops in a matter of weeks if not stored and handled properly. Pelletized hops can be stored at room temperature only if they are vacuumed packed or packed with nitrogen. Hops that are not packaged in this manner must be stored refrigerated or frozen.
Go to next ingredient Yeast
Go to MAIN PAGE