Hops Explained

You’ve seen the descriptions…

Let’s break that down. What are hops and what do they do for beer?

Hops are the cone-shaped flowers of a vining perennial plant called Humulus lupulus. Within the cones are tiny yellow pods or glands called lupulin, which contain resins and oils that are the source of bitterness, aroma, and flavor in beer and help to balance out the sweetness of malt.

Think of hops as a seasoning for beer, with each variety and brewing technique adding unique flavors and aromas that brewers love to experiment with. While there are dozens of hop varieties, they typically fall into two general categories – bittering and aroma. Bittering hops have higher alpha acids, making them better for bittering beer. They are added early in the brewing process. Aroma hops tend to have more essential oils, which contribute to the “hoppiness” flavor. These essential oils are volatile and can boil away quickly, so they are typically added towards the very end of the hot side of brewing and into the cold side of the process, such as during or after fermentation.

Similar to herbs in food, hops can be used fresh or dried. However, fresh hops spoil quickly and need to be used ASAP after harvesting (within 24-48 hours). Using fresh hops, a process called “wet hopping”, adds all of the wonders of dried hops, plus additional bonus flavors, like freshly cut grass, spiciness, and tobacco.

Since hops are only harvested a couple months each year (typically late summer to early fall), dried hops are more typically used in beer, particularly in a pelletized form. Pellets are still 100% hop, but the pellet form helps extend the shelf life and create consistency.

Additionally, a hot trend of the last few years has been using lupulin powder instead of pellets or whole hops. This means the yellow powder (lupulin) is separated from the remainder of the hop flower and the purified, concentrated essential oils are added to beer in high doses. The result is an intense hop flavor without the undesired harsh grassy taste that could result from including the greens of the hops.

We already mentioned wet-hopping, but unfortunately, we are about to confuse you. “Dry-hopping”, on the other hand, refers to the brewing process of adding hops late in the brewing process, either during fermentation or conditioning. Dry-hopping is not the term for using dried hops; it only refers the when the hops are added. Technically speaking, you could have a wet-hopped dry-hopped beer. Lupulin powder is often dry-hopped to ensure the beer is enhanced by its addition, and not lost in the boil on the hot side. Dry-hopping has become so popular, you often will see double and even triple dry-hopped beers, meaning hops were added multiple times late in the brewing process.

You already know about the glorious flavor contribution that hops bring to beer, but they serve another purpose as well. Hops are naturally antimicrobial and act as preservatives that prevent spoilage and help to maintain flavor and freshness. And that brings me to the origin of the IPA. In the 18^th century when British sailors were sailing to India, brewers added extra hops to their exported beer so it would be preserved on the long journey. These British beers were malty and bitter, and the popularity of the hop flavors grew. Hence, the “Indian Pale Ale” was born and eventually evolved into the IPAs we know today.

When talking IPAs, they are often associated with something called “IBUs”. You may know that the higher the IBUs of a beer, the more bitter it generally will be. But do you know how that number is generated? IBUs, or International Bitterness (or “Bittering”) Units, are a chemical measurement of the number of bittering compounds, specifically isomerized and oxidized alpha acids, polyphenols, and a few other select bittering chemicals, that make your beer taste bitter. Most beers fall between 5 and 120 IBUs, and generally, the higher the IBUs, the more bitter the beer. Keep in mind, beer is a balance of ingredients, so this is not the rule. You may have an amber ale with a relatively high IBU, but it is not nearly as bitter as a lower IBU pale ale. The strong malt of the amber balances the bittering compounds, making it taste less bitter. Overall, consider IBUs a helpful guide, but not the law.

Alright, at this point, you’re definitely craving a dank, silky IPA with notes of passion fruit and guava… or wait, is that actually us? In any case, here are some of our favorite nearby spots to grab IPAs. We consider these the best of the best in our areas. Their beer descriptions will typically let you know the types of hops and brewing style so you can compare, contrast, and appreciate the vital role of hops in beer. No matter what, you are guaranteed and excellent pour. Cheers!

• Other Half Brewing (DC, PA, NY – 7 locations)
• Commonwealth Brewing Company (Virginia Beach, VA)
• Burley Oak Brewing Company (Berlin, MD)
• Sapwood Cellars Brewery (Columbia, MD)
• Elder Pine Brewery & Blending Co (Gaithersburg, MD)