I think it’s time to discuss one of my personal favorite elements of the beer realm for this month’s post, HOPS. It doesn’t matter if you’re a light beer drinker, are into darker styles, or one who can’t stand IPA’s, one cannot underestimate the importance of hops in beer and their role in growing the industry into what it is today. I can’t tell you how many people I meet that aren’t a fan of IPA’s or hop forward beers and then try the one that stimulates their olfactory senses to the point of completely reversing their opinion only seconds prior. It makes sense, the average beer drinker probably doesn’t realize that the aroma of a beer exists, let alone one of the best parts of the drinking experience. The rise of experimental hops, International varieties, and a fundamental shift from high alpha acid cultivation (hops used primarily for bitterness) to predominately aromatic varieties has had a direct impact on the public’s perception of hops. In the wine world, the aroma is arguably one of the most important elements of the drink – for beer, the same rule applies. And often, hops are setting the stage. Here’s a look a different varieties from around the world, and how they impact a beer.
THE FUNCTION OF HOPS IN BEER
Let’s cover the basics. The four main reasons why hops are added to beer is as follows:
1. Add bitterness to achieve balance with the malty, sweet wort derived from the mash (where malted barley and water are mixed).
2. Provide unique flavors and aromas.
3. Enhance foam quality.
4. Protect beer from microbial contamination, i.e. – hops will assist preserving beer from infection.
So there you have it – hops augment the appearance (by aiding the beautiful, pillowy-white lacing that catches the sides of the glass), aroma, flavor, provide balance, and even act as a preservative in beer. It’s no wonder that hops are truly an indispensable proponent that make modern beer what it is.
HOPS AROUND THE GLOBE
The Pacific Northwest
It’s no secret that the United States is leading the charge of the craft beer revolution. Much of the reason for that are the unique American hop varieties being cultivated in the Yakima Valley of Eastern Washington. It started with the Cascade variety in 1971. The floral, grapefruity character of these hops were noticed by early pioneers like Sierra Nevada, whose use of the hop in their pale ale changed the industry forever. Other varieties soon followed like Columbus, Centennial, and Chinook – mostly known for their pine-like, resinous, and citrusy qualities. Then a whole slew of experimental, aromatic varieties started pouring out – the infamous Simcoe (Pliny the Elder, anyone?), tropical Amarillo, and relatively newer varieties like Citra, Mosaic, and Equinox – prized for their stone fruit heavy, “dank” aromatic profiles. In the coming years, as craft brewers’ insatiable demand for bold hop aroma continues to surge, we will see more and more experimental varieties coming onto the market.
The Southern Hemisphere (New Zealand & Australia)
Hops have been cultivated in the Nelson region of New Zealand since the 1800s, but only in the last decade were they incorporated into main stream craft beer culture. This is largely to do with the Nelson Sauvin variety – the first time you smell Nelson, you’ll realize there’s nothing else quite like it; layers of passionfruit, lychee, and freshly crushed gooseberries will fool into thinking you’re about to drink a New Zealand Sauvignon Blanc. Many other varieties have jumped on the New Zealand hop train: Waimea, Riwaka, Moteuka, Waikiti, Southern Cross, and many others all stand out from American hops in their own way. Australia has a few prized verisons it’s also known for, particularly Galaxy, which fall somewhere between their Nelson counterpart and the citrus heavy varieties from the Pacific Northwest. Tasmania is quickly becoming the fastest growing hop regions in Australia, churning out “Southern Hemisphere” flair that craft brewers deeply crave.
Germany & Czech Republic
Hops have been grown in the Hallertau region of Bavaria for over 1200 years, and to this day, it’s still one of the largest producers of the world’s supply. Traditionally known for “Noble” varieties like Hallertauer, Tettnanger, Mittelfruher – these hops have a more herbal, delicate quality and have historically played a major role in lighter beer styles like German pilsner, Munich Helles, Bock, and hybrids like Altbier and Kolsch. The Czech Republic is known for its cultivation of Saaz hops – the extremely pleasant, grassy notes from this hop shine in certain styles, particularly Bohemian pilsner. Recently, German growers have caught onto the American demand for aroma hops, and have introduced newer varieties like Mandarina Bavaria, Hallertauer Blanc, and Huell Melon to compete with the more tropical, fruity verisons so popular in beer styles like IPA and Pale Ale.
The United Kingdom
An area rich with beer history and culture, English hops are very distinct in that they exhibit fragrant notes of earthy spice, and many have a “woodsy” character that’s difficult to describe. But what makes English ales stand out is how the yeast interacts with these hops, it creates a truly one of kind character that’s difficult to emulate. The most common hop varieties are East Kent Goldings, Target, Challenger, and Fuggle, among many others. Many craft brewers forget about English hops, and it would be great to see more experimentation with these varieties.
FRESH HOPS (WET HOPS)
I’ll close this post with what is quickly becoming a major trend in hop forward beer styles: Fresh Hop ales. Every Fall, at the end of the hop harvest, growers will ship (overnight) hop cones freshly picked right off the “bine” (hop equivalent of “vine”) to brewers that will incorporate these into a seasonal brew. These hops are also known as “wet hops” because they haven’t been dried or processed into bales or pellets. Fresh hops are known for their green aromas and flavors and extra aromatic punch that hop heads crave. Almost every brewery is coming out with a fresh hop ale every Fall – the Brewer’s Association even has a “Fresh Hop Ale” category that brewers can enter in competition. Whether you’re into hoppier styles of beer or not, no one can underestimate the importance of hops in beer, and it’s an exciting time in the industry with newer varieties coming out, as brewers continue to push the limit with the humulus lupulus plant.
J.C. Hill is the head brewer at Alvarado Street Brewery & Grill in Old Monterey. Hill is a Certified Cicerone™ (beer sommelier equivalent) and earned a Brewing Science & Technology degree from The Siebel Institute. He resides in Monterey with his wife, Melanie, and son, Jay.