Today’s blog is about hops! It is so popular lately…
It’s the female flower of the hop plant (see image above). And it gives a rather bitter, grassy, floral, spicy, lemony,… taste to your beer.
It all comes down to acids that the hop resins contain: alpha & beta acids. In a nutshell, the alpha acids favor the fermentation of the beer. So they are responsible for the flavor of the beer. The beta acids do not contribute to the taste, but to the aroma of the beer. So that is why, there are two kinds of hops: the bittering ones and the aroma hops.
If the hop is added during the final 30 minutes of boil, it imparts the ‘hop taste’. If it’s added during the final 10 minutes, it imparts the ‘hop aroma’. If the hops are added after the wort has cooled and while the beer ferments, it’s called ‘dry hopping’.
And guess which country is flooded with hops? 🙂
No, it’s not Belgium.