Beer and Hop Chemistry

Beer and Hop chemistry
http://www.scielo.br/scielo.php?pid=S0100-4042200000010001!script=sci"artte#t!tln$=es
Humulone (-lupulic acid) is a bitter-tasting chemical compound found in the resin of
mature hops (Humulus lupulus).
[2]
Humulone is a prevalent member of the class of compounds known
as alpha acids, which collectivel give beer its characteristic bitter flavor.
Qumica Nova
Print version ISSN 0100-4042
Qum. Nova vol.23 n.1 So Paulo Jan./Feb. 2000
http://dx.doi.org/10.1590/S0100-40422000000100019
DI!"#$%&'
Fundamentals of beer and hop chemistry
Denis De Keukeleire
!(iv)r*it+ o, #)(t - -acu.t+ o, /harmac)utica. Sci)(c)* - "a0orator+ o, /harmacog(o*+ a(d
/h+toch)mi*tr+ - 1ar).0)2)*traat 32 4-9000 - #)(t - 4).gium
5-mai.: D)(i*.D)6)u2).)ir)7rug.ac.0)
8)c)0ido )m 9/12/99: ac)ito )m 2;/;/99

4))r 0r)<i(g i* a( i(tricat) proc)** )(compa**i(g mixi(g a(d ,urth)r ).a0oratio( o, ,our
)**)(tia. ra< mat)ria.*= i(c.udi(g 0ar.)+ ma.t= 0r)<i(g <at)r= hop* a(d +)a*t. /articu.ar.+
hop* d)t)rmi() to a gr)at )xt)(t t+pica. 0))r >ua.iti)* *uch a* 0itt)r ta*t)= hopp+ ,.avour=
a(d ,oam *ta0i.it+. ?o(v)r*).+= hop-d)riv)d 0itt)r acid* accou(t ,or a( o,,)(di(g .ight*truc2
,.avour= <hich i* ,orm)d o( )xpo*ur) o, 0))r to .ight. @h)*) variou* proc)**)* ar) pr)*)(t)d
i( d)tai.= <hi.) du) )mpha*i* i* p.ac)d o( *tat)-o,-th)-art hop t)ch(o.og+= <hich provid)*
0r)<)r* <ith ),,ici)(t m)a(* to co(tro. 0itt)r()**= ,oam= a(d .ight-*ta0i.it+ th)r)0+ a..o<i(g
,or th) productio( o, 0))r* <ith co(*i*t)(t >ua.it+.
Keywords: 0))r: 0r)<i(g: hop*: 0itt)r ta*t): ,.avour.

IN@8'D!?@I'N
4))r i* a fermented aqueous dri(2 0a*)d o( starch a(d ,.avour)d 0+ hops. @hi* *imp.)
d),i(itio( )(compa**)* th) ,our )**)(tia. i(gr)di)(t*= <hich ar) ()c)**ari.+ u*)d i( th)
0r)<i(g o, 0))r ASch)m) 1B. @h) 0od+ o, th) 0))r i* provid)d 0+ 0ar.)+= mor)
*p)ci,ica..+ 0ar.)+ ma.t= a(d= i( g)()ra.= a ,)< hu(dr)d* o, gram* ar) u*)d ,or o() .itr) o,
0))r. @h) ma.t ma+ 0) part.+ *u0*titut)d 0+ *tarch-rich adCu(ct*= *uch a* ric)= cor( or
<h)at. Dh)( a *.urr+ o, 0ar.)+ ma.t a(d 0r)<i(g <at)r Aca..)d Emash'B i* h)at)d at a
t)mp)ratur) arou(d F0G?= th) ma.t )(H+m)*= mai(.+ am+.a*)* 0ut a.*o prot)a*)*= d)grad)
*tarch a(d prot)i(*= .)adi(g to a mixtur) o, *ugar* a(d p)ptid)* or ami(o acid*. -or that
purpo*)= 0ar.)+ mu*t 0) *u0C)ct)d= prior to ma*hi(g= to a co(tro..)d g)rmi(atio(= duri(g
<hich th)*) )(H+m)* ar) ,orm)d i( th) 0ar.)+ grai(. Such g)rmi(at)d 0ar.)+ i* 2(o<( a*
0ar.)+ ma.t. @h) *tarch-to-*ugar co(v)r*io( i* *topp)d 0+ h)ati(g. D)p)(di(g o( th)
co(ditio(* Atim)= t)mp)ratur)B= pa.) or am0)r-co.our)d or )v)( dar2 ma.t* ar) o0tai()d=
th) co.our 0)i(g du) to caram).iHatio( o, *ugar* a(d to Iai..ard-t+p) r)actio(*. It i*
importa(t to (otic) that th) co.our o, 0))r i* d)riv)d ,rom th) co.our o, th) ma.tA*B u*)d.
-urth)rmor)= it i* o0viou* that co.our)d ma.t* )xhi0it)d a di*ti(ct ta*t)= <hich o,t)( i*
charact)ri*tic o, particu.ar dar2 0))r*.

$,t)r ,i.tratio(= th) *ugar *o.utio(= i( 0r)<)r*E Cargo( ca..)d 'wort'= i* tra(*,)rr)d to th)
0r)<i(g 2)tt.)= <h)r) it i* 0oi.)d duri(g at .)a*t o() hour <ith th) additio(
o, hop* AHumulus lupulus ".B. @h) amou(t o, hop* ())d)d i* o(.+ a ,ractio( o, th)
*u0*ta(tia. >ua(titi)* o, ma.t u*)d i( th) 0r)<)r+. !*ua..+= a ,)< gram* o, hop* ar)
*u,,ici)(t a* a >ua(titativ).+ mi(or= 0ut >ua.itativ).+ maCor i(gr)di)(t <ith crucia. impact o(
<)..-d),i()d 0))r ,)atur)*. 4)*id)* th) ,ormatio( o, i(*o.u0.) comp.)x)* <ith prot)i(* a(d
po.+p)ptid)*= co(tri0uti(g to th) co..oida. *ta0i.it+ o, 0))r= hop* *t)ri.iH) th) <ort *o.utio(=
<hich ta2)* car) o, th) 0act)rio.ogica. *ta0i.it+ o, 0))r. @h) mo*t importa(t a**)t o, hop* i*
th) 0itt)r ta*t) co(,)rr)d to= particu.ar.+= 0.o(d 0))r*. -urth)rmor)= hop* ar) ()c)**ar+ ,or
th) *ta0i.iHatio( o, 0))r ,oam= <hi.)= o( th) oth)r ha(d= th) mo*t pr)cariou* o,,-,.avour i(
0))r= ca..)d .ight*truc2 ,.avour= i(vo.v)* d)gradatio( o, hop-d)riv)d compo()(t* A*))
0).o<B.
$,t)r coo.i(g a(d r)mova. o, *p)(t hop*= th) .i>uid= 2(o<( a* 'hopped wort' i* pump)d to
th) ,)rm)(tatio( v)**).* a(d +)a*t i* add)d u(d)r a)ratio( ,or gro<th. Duri(g th)
a(a)ro0ic pha*) +)a*t c)..* co(v)rt *ugar* to )tha(o. a(d car0o( dioxid). D)p)(di(g o( th)
t)mp)ratur) duri(g ,)rm)(tatio( a(d th) (atur) o, +)a*t co..)ctio( at th) )(d o, th)
,)rm)(tatio( p)riod= 0))r* ar) di*ti(gui*h)d a* 0)i(g produc)d 0+ 'bottom fermentationE
or 'top fermentationE. J)a*t *trai(*= appropriat) ,or 0ottom-,)rm)(t)d 0))r*
ASaccharomyces carlsbergensisB= ar) activ) 0).o< 5G? a(d th)+ *)tt.) to th) 0ottom o, th)
,)rm)(tor a,t)r productio( o, a0out 5K )tha(o.. ?o(v)r*).+= +)a*t*= t+pica. ,or th)
productio( o, top-,)rm)(t)d 0))r* ASaccharomyces cerevisiaeB= op)rat) at am0i)(t
t)mp)ratur) a(d r)*i*t high)r co(c)(tratio(* o, )tha(o.= up to 12K. Dh)( th) activit+
*top*= th) +)a*t c)..* co..)ct to th) top a* a d)(*) ,oam.
$ t+pica. ,)rm)(tatio( ta2)* a0out o() <))2 th)r)0+ d).iv)ri(g a *o-ca..)d 'green beerE
or 'young beer'= <hich i* (ot dri(2a0.)= a* a (um0)r o, o,,)(di(g A0ad ta*t) a(d *m)..B
compou(d* ar) ,orm)d duri(g ,)rm)(tatio(. ?o(*)>u)(t.+= 0))r* ())d a maturatio( or
.ag)ri(g p)riod o, *)v)ra. <))2* at a0out 0G?= duri(g <hich th) u(<a(t)d compo()(t* ar)
*.o<.+ d)compo*)d. 1igh co(c)(tratio(* o, diac)t+. a(d p)(ta()-2=;-dio() ar) particu.ar.+
o0(oxiou* ,or th) >ua.it+ o, .ag)r 0))r* AEpilsner-type'B a(d *cruti(ou* mo(itori(g i*
r)>uir)d. '(.+ a,t)r th) co(t)(t ha* d)cr)a*)d 0).o< critica. va.u)* App0-ra(g)*B= 0))r ca(
0) pac2ag)d. -or pro.o(g)d co(*)rvatio( 0))r* ma+ 0) pa*t)uriH)d. Sp)cia. 0))r* o,t)(
r)>uir) a *.o< A*)v)ra. mo(th*B *)co(d ,)rm)(tatio(= u*ua..+ i( oa2 2)g*= to g)()rat) *our
,.avour*.

?'I/"5L 1'/ -"$'!8 ?15IIS@8J
@h) ta*t)* o, var+i(g 0))r t+p)* ar) d)riv)d ,rom a Cudiciou* choic) o, ra< mat)ria.*. 1op*=
i( particu.ar= accou(t= i( additio( to th) 0itt)r ta*t)= ,or a d).icat) hopp+ ,.avour i( 0))r.
!(ti. (o<= thi* )xtr)m).+ va.ua0.) orga(o.)ptic ,)atur) ha* (ot 0))( ,u..+ d),i()d. It i*
g)()ra..+ acc)pt)d that th) hopp+ aroma i( 0))r i* a comp.)x o, *)(*or+ impr)**io(*
r)*u.ti(g ,rom ma(+ di,,)r)(t vo.ati.) compou(d* at .o< co(c)(tratio(*= ma(+ o, th)m
acti(g i( *+()rgi*m
1
. It app)ar* that vo.ati.)*= co(tai()d i( th) hop oi. A0.5-;K i( hop*B=
a(d (o(-vo.ati.)*= pr)*)(t i( th) hop po.+ph)(o.ic ,ractio( A;-FKB= co(tri0ut) to a ,u..
mouth,)). duri(g 0))r ta*ti(g. 1o<)v)r= th) compo*itio( o, th)*) hop ,ractio(* i* v)r+
comp.)x a(d th)ir *tud+ ha* 0))( hamp)r)d 0+ th) .o< a(d var+i(g co(c)(tratio(*
(orma..+ ,ou(d i( 0))r. @hu*= d)tai.)d i(*ight* ar)= at pr)*)(t= ).u*iv).
'0viou*.+= duri(g th) 0oi.i(g o, hop* i( <ort ma(+ co(*titu)(t* ar) vo.ati.iH)d or oxidiH)d
a(d th) hop-d)riv)d co(*titu)(t*= pr)*)(t i( 0))r= ar) to a .arg) )xt)(t di,,)r)(t ,rom th)
origi(a. mo.)cu.)*= pr)*)(t i( hop*. It *hou.d 0) i(t)r)*ti(g to trac) th) ,at) o, i(dividua.
vo.ati.) hop co(*titu)(t*= particu.ar.+ t)rp)()*= *uch a* m+rc)()= car+oph+..)()= humu.)()
a(d ,ar()*)()= duri(g <ort 0oi.i(g= 0ut th) varia0i.it+ du) to di,,)ri(g co(ditio(* a(d 0))r*
pr)c.ud) that g)()ra. *tat)m)(t* 0) mad). $( i()vita0.) co(c.u*io( i* that th) v)r+ i(tricat)
compo*itio( o, th) hop oi.* 0)com)* )v)( mor) comp.)x duri(g <ort 0oi.i(g.
Ia(+ 0r)<)r* tr+ to co(*)rv) part o, th) origi(a. compo*itio( 0+ addi(g pr)ciou* hop
vari)ti)* A'aroma hopsEB ()ar th) )(d o, th) 0oi.i(g p)riod. @hi* proc)dur)= 2(o<( a* 'late
hoppingE= ma+ 0) com0i()d <ith 'dry hoppingE= a *p)cia. t)ch(i>u) i(vo.vi(g additio( o,
hop* to 0))r Cu*t 0),or) pac2agi(g. 4+ doi(g *o= *om) origi(a. hop co(*titu)(t* ar) dir)ct.+
tra(*,)rr)d to th) a>u)ou* matrix th)r)0+ imparti(g a di*cr)t) hopp+ charact)r to th) 0))r.
@h) gro<i(g *ucc)** o, *ma.. 0r)<)r* Amicro0r)<)ri)*= 0r)<pu0*B *ugg)*t* i(cr)a*i(g
r)cog(itio( o, th) opportu(iti)* that th) u*) o, hop* pr)*)(t*= i( particu.ar ,or d)v).opi(g
variou* hop aroma* a(d ,.avour*.
1op* ma+ co(tri0ut) up to a0out o() third o, th) tota. po.+ph)(o.* i( 0))r. "itt.) dou0t (o<
r)mai(* that= amo(g*t th) po.+ph)(o.ic*= th) .o<-mo.)cu.ar-<)ight proa(thoc+a(idi(*
d)t)rmi() th) co..oida. *ta0i.it+ o, 0))r. @h) ()t r)*u.t o, 0oi.i(g i* a dramatic cha(g) i( th)
a.r)ad+ comp.)x po.+ph)(o. compo*itio( o, <ort
2
. It *))m* to 0) impo**i0.) to g)t a
r)a*o(a0.) i(*ight i(to th) ,at) o, th) po.+ph)(o.ic mixtur). /art o, th) comp.)xit+ ca(
u(dou0t)d.+ 0) a*cri0)d to th) r)ad+ oxidatio( a(d th) )a*) o, po.+m)riHatio( o, ma(+
po.+ph)(o.*.
1op po.+ph)(o.* ar) ,ou(d a* mo(om)r*= dim)r*= trim)r*= 0ut a.*o a* mor) comp.)x ,orm*
a**ociat)d <ith (itrog)(ou* compo()(t*. It i* commo( practic) to di*ti(gui*h 0)t<))( 'chill
hazeE a(d 'permanent hazeE. @h) po.+ph)(o.* com0i() *.o<.+ <ith prot)i(* to ,orm chi.. haH)
<h)( coo.)d= 0ut <hich r)di**o.v)* <h)( <arm)d up. $* th) po.+ph)(o.* po.+m)riH) a(d
gro< .arg)r= th)+ 0)com) i(*o.u0.) at room t)mp)ratur) to ,orm irr)v)r*i0.) haH). @h)
)xt)(t to <hich a 0))r r)>uir)* *ta0i.iHatio( d)p)(d* o( it* *h).,-.i,) a(d th) *torag)
co(ditio(* a,t)r pac2agi(g. It app)ar* that hop po.+ph)(o.* ar) a group o, *u0*ta(c)* <ith
i(t)r)*ti(g ),,)ct* o( ta*t) a(d ta*t) *ta0i.it+ o, 0))r*. @a2i(g= mor)ov)r= th) pro(ou(c)d
E(atura.E a(ti-oxida(t charact)r o, particu.ar po.+ph)(o.* i(to accou(t= it i* o0viou* that= i(
th) ,utur)= mor) att)(tio( <i.. 0) ,ocu**)d o( th) variou* ro.)* o, po.+ph)(o.* i( 0r)<i(g.

@15 ?15IIS@8J '- @15 4I@@58 4558 @$S@5
4itt)r pro,i.)* i( 0))r ar) <).. u(d)r*tood= a* o(.+ ,)< pr)cur*or* ar) pr)*)(t i( hop*=
th)r)0+ ,aci.itati(g r)*)arch o, 0))r 0itt)r compo()(t*
;=4
. /)rhap* th) mo*t importa(t c.a**
o, hop compou(d* ar) th) hop acid*= <hich ar) di*ti(gui*h)d a* a.pha-acid*
or humulones A1B a(d 0)ta-acid* or lupulones A2B ASch)m) 2B. @h) t<o *)ri)* compri*)= i(
,act= thr)) co(*titu)(t* di,,)ri(g i( th) (atur) o, th) *id) chai(= <hich i* d)riv)d ,rom th)
h+dropho0ic ami(o acid*= .)uci()= va.i() a(d i*o.)uci()= ,or humu.o() A1aB/.upu.o() A2aB=
cohumu.o() A1bB/co.upu.o() A2bB a(d adhumu.o() A1cB/ad.upu.o() A2cB= r)*p)ctiv).+. $(
i(trigui(g ,)atur) o, th) hop acid* i* th)ir )xc)ptio(a..+ high co(t)(t= up to 25K or )v)(
mor)= o, th) dr+ <)ight o, th) hop co()*. @h) r).ativ) proportio(* o, th) i(dividua.
co(*titu)(t* d)p)(d *tro(g.+ o( th) hop vari)t+ a(d= ,or a giv)( vari)t+= o( th) co(ditio(*
o, gro<i(g. @h) hop acid* occur a* pa.)-+)..o<i*h *o.id* i( th) pur) *tat)= ar) <)a2 acid*=
)xhi0it v)r+ poor *o.u0i.it+ i( <at)r a(d hav) a.mo*t (o 0itt)r ta*t).

@h) hop acid* hav) pro(ou(c)d 0act)rio*tatic activit+: th)+ *tro(g.+ i(hi0it th) gro<th o,
#ram-po*itiv) 0act)ria. @hi* actio( ha* 0))( attri0ut)d to th) i(t)r,)r)(c) o, th) pr)(+.
group= charact)ri*tic o, th) *id) chai(* o, th) hop acid*= <ith th) ,u(ctio( o, th) c).. p.a*ma
m)m0ra(). It app)ar* that th) mor) pr)(+. group* Athr)) i( th) 0)ta-acid*B ar) pr)*)(t=
th) *tro(g)r th) 0act)rio*tatic actio( i*. @hi* r)mar2a0.) 0io-activit+ i* o, importa(c) ,or
2i..i(g micro-orga(i*m* duri(g <ort 0oi.i(g= <hich u.timat).+ .)ad* to a *t)ri.) 0))r.
ar+i(g app.icatio(* hav) 0))( )xp.or)d to )xp.oit th) 0act)rio*tatic activit+ o, th) 0)ta-
acid*. $ high.+ i(t)r)*ti(g u*) i* i( th) *ugar i(du*tr+ to co(tro. a(d r)duc) 0act)ria.
activit+ duri(g )xtractio( o, *ugar 0))t*
5
. 4+ do*i(g th) hop 0)ta-acid* p)riodica..+ i(
amou(t* o, 10 g p)r to( o, 0))t= th) .actic acid co(t)(t o, ra< Cuic) <a* r)duc)d to 400
ppm <ithout i(,.u)(c) o( th) ,)rm)(tatio(. I(v)*tigatio(* o( th) ,at) o, th) hop
compou(d* *ho<)d that r)*idua. va.u)* i( *ugar= mo.a**)* a(d pu.p ar) u(d)t)cta0.) or
u(critica.. It app)ar* that ,orma.i(= a <id)*pr)ad proc)**i(g aid i( th) *ugar i(du*tr+= cou.d
0) adva(tag)ou*.+ r)p.ac)d 0+ hop 0)ta-acid*.
'th)r<i*)= th) 0)ta-acid* ar) v)r+ *)(*itiv) to oxidativ) d)compo*itio( a(d mo*t oxidatio(
r)actio( product* po**)** u(p.)a*a(t orga(o.)ptic charact)ri*tic*. Not<ith*ta(di(g th) ,act
that th) 0)ta-acid* ma+ po**i0.+ prot)ct 0))r agai(*t oxidatio(= th)+ ar)= i( g)()ra.=
co(*id)r)d a ()gativ) ,actor i( 0r)<i(g a(d a (um0)r o, 0r)<)r* *).)ct hop vari)ti)*= that
ar) poor i( 0)ta-acid*.
@h) maCor compo()(t o, th) mixtur) o, a.pha-acid* i* humu.o() A1aB. Dhi.) th) r).ativ)
amou(t* o, humu.o() A1aB a(d cohumu.o() A1bB ar) vari)t+-d)p)(d)(t A20-50KB=
adhumu.o() A1cB co(*titut)* i(varia0.+ ca. 15K o, th) mixtur). ?ohumu.o() ha* 0))(
a**ociat)d <ith a poor hop >ua.it+= a.though thi* i**u) i* (ot prov)( u(am0iguou*.+
F
.
D)tai.)d a(a.+*i* 0+ 1/"? Ahigh p)r,orma(c) .i>uid chromatograph+B - IS Ama**
*p)ctro*cop+B r)v)a.* th) pr)*)(c) o, oth)r r).at)d a.pha-acid*= a.0)it i( v)r+ *ma..
co(c)(tratio(*.
@h) tra(*,ormatio(* o, th) humu.o()* duri(g <ort 0oi.i(g hav) 0))( *tudi)d i( gr)at d)tai.
;
.
4+ ,ar th) mo*t importa(t ch)mica. co(v)r*io( ov)ra.. duri(g th) 0r)<i(g o, 0))r i* th)
th)rma. i*om)riHatio( o, th) a.pha-acid* or humu.o()* A1B to th) iso-alpha-
acids or isohumulones A3 M 4B via a( ac+.oi(-t+p) ri(g co(tractio( ASch)m) ;B. 5ach
humu.o() giv)* ri*) to t<o )pim)ric i*ohumu.o()*= <hich ar) di*ti(gui*h)d a* cis-
i*ohumu.o()* A3B a(dtrans-i*ohumu.o()* A4B= d)p)(di(g o( th) *patia. arra(g)m)(t o, th)
t)rtiar+ a.coho. ,u(ctio( at ?A4B a(d th) pr)(+. *id) chai( at ?A5B. @h)
t)rm* trans a(d cis i(dicat) that th)*) group* poi(t to oppo*it) ,ac)* a(d to th) *am) ,ac)
o, th) ,iv)-m)m0)r)d ri(g= r)*p)ctiv).+.

@hu*= humu.o() A1aB i* i*om)riH)d to cis-i*ohumu.o() A3aB a(d trans-i*ohumu.o() A4aB.
?o(*)>u)(t.+= *ix maCor i*o-a.pha-acid* Acis-i*ohumu.o() a(d trans-i*ohumu.o()= cis-
i*ocohumu.o() a(d trans-i*ocohumu.o()= cis-i*oadhumu.o() a(d trans-i*oadhumu.o()B ar)
pr)*)(t i( 0))r r)*u.ti(g ,rom th) co(v)r*io( o, th) thr)) maCor a.pha-acid*= humu.o()=
cohumu.o() a(d adhumu.o()= r)*p)ctiv).+. -igur) 1 r)pr)*)(t* a r)v)r*)d-pha*) 1/"?
*)paratio( o, th) *ix maCor i*ohumu.o()* i( a t+pica. .ag)r 0))r. @h) )ar.+ part o, th)
chromatogram r),)r* to a( oxidiH)d ,ractio( a(d i* r)pr)*)(tativ) o, th) E,r)*h()**E o, th)
i*o-a.pha-acid*.

@h) ratio o, th) i*ohumu.o()* d)p)(d* o( th) r)actio( co(ditio(*. I( th) <ort m)dium it i*
(orma..+ F9:;2 i( ,avour o, th) cis-compou(d*. 1o<)v)r= th) cis-compou(d* ar) much
mor) *ta0.) Aha.,-.i,) NN 5 +)ar*B tha( th)trans-i*om)r* Aha.,-.i,) o, ca. 1 +)arB duri(g th)
cour*) o, tim). @hi* a,,)ct*= o0viou*.+= th) cis:trans ratio a(d ha* *ig(i,ica(t co(*)>u)(c)*
<ith r)*p)ct to ta*t) a(d ,.avour *ta0i.it+. @hu*= it app)ar* i(t)r)*ti(g to hav) th) high)*t
co(t)(t o, cis-i*ohumu.o()* po**i0.) i( th) mixtur) o, i*ohumu.o()*.
@h) i*o-a.pha-acid* ar) i(t)(*).+ 0itt)r= a.mo*t )>uiva.)(t to >ui(i()= th) r),)r)(c)
compou(d ,or compari*o(* o, 0itt)r()**. @h) thr)*ho.d va.u) i( <at)r ha* 0))( )*timat)d
at F ppm. @h) i*o-a.pha-acid* co(*titut) th) >ua(titativ).+ mo*t importa(t ,ractio( o, hop*
i( 0))r a(d th)+ accou(t ,or th) t+pica. 0itt)r 0))r ta*t). @h)ir co(c)(tratio(* var+ <id).+=
,rom 15 ppm i( t+pica. $m)rica( .ag)r 0))r* to ()ar.+ 100 ppm i( v)r+ 0itt)r 5(g.i*h a.)*.
@h) r)a. ta*t)= a* p)rc)iv)d 0+ 0))r co(*um)r*= i* .arg).+ modi,i)d 0+ comp.)xatio( <ith
r)*idua. *ugar*= pr)*)(t i( 0))r*= a(d= thu*= th) 0itt)r()** i* )va.uat)d a* Ep.)a*a(t
0itt)r()**E.
@h)r) ar) co(,.icti(g vi)<* o( th) 0itt)ri(g po<)r o, th) i(dividua. i*ohumu.o()*= mai(.+ a*
a co(*)>u)(c) o, di,,)r)(c)* i( purit+ o, th) compou(d* that hav) 0))( u*)d i( ta*t) tria.*.
/uri,icatio( o, i*o-a.pha-acid* i* particu.ar.+ di,,icu.t a(d r)port)d r)*u.t* *hou.d 0)
i(t)rpr)t)d <ith gr)at cautio(. @h) uti.iHatio( o, cohumu.o() A1bB i* 0)tt)r tha( that o, th)
oth)r a.pha-acid* du) to th) mor) po.ar charact)r a(d th) i(cr)a*)d *o.u0i.it+ i( <at)r. @h)
orga(o.)ptic ,)atur)* o, th) i*ocohumu.o()*= ho<)v)r= ar) *u0C)ct to *om) *u*picio(= a*
th)+ g)()rat) a mor) Ehar*hE 0itt)r()** <ith r)*p)ct to th) oth)r i*ohumu.o()*.
I( additio( to imparti(g 0itt)r ta*t) to 0))r= th) i*o-a.pha-acid* )xhi0it oth)r i(t)r)*ti(g
,)atur)*: th)+ hav) t)(*ioactiv) prop)rti)*= th)r)0+ *ta0i.iHi(g th) 0))r ,oam= a(d i(hi0it
th) gro<th o, #ram-po*itiv) 0act)ria= thu* prot)cti(g 0))r agai(*t th)*) micro-orga(i*m*.
'( th) oth)r ha(d= .actic acid 0act)ria i( 0))r ar) r)*i*ta(t to i*o-a.pha-acid*.

@15 "I#1@S@8!?6 -"$'!8 '- 4558
It ha* 0))( thought that i*o-a.pha-acid* a(d ph)(o.ic compou(d* ar) 2)+ compo()(t* <ith
r)gard to 0))r *ta0i.it+. I*o-a.pha-acid* ar) part.+ r)*po(*i0.) ,or productio( o, ag)i(g o,,-
,.avour*= i(c.udi(g *ta.) a(d card0oard ,.avour*
3
. o.ati.) a.d)h+d)*= *uch a* trans-(o(-2-
)(a.= ar) ,orm)d duri(g *torag) o, 0ott.)d 0))r ,rom variou* pr)cur*or*= i(c.udi(g hop
.ipid*. '( th) oth)r ha(d= it ha* 0))( 2(o<( ,or >uit) *om) tim) that 0))r d)compo*)* o(
)xpo*ur) to .ight= th)r)0+ g)()rati(g a( o,,)(di(g Eskunky' ,.avour. @hu*= 0))r mu*t 0)
*tor)d= )ith)r i( opa>u) ca(*= or i( gr))( or 0ro<( 0ott.)*= i( ord)r to pr)v)(t .ight ,rom
0)i(g tra(*mitt)d through th) g.a**.
@h) cau*) ,or thi* ph)(om)(o( i* th) vu.()ra0i.it+ o, th) i*o-a.pha-acid* to .ight. @h)
r)*u.ti(g d)compo*itio( .)ad* to ,ormatio( o, th) *o-ca..)d Elightstruck flavour'. @h) .ight-
*)(*itiv) chromophor) i( th) i*ohumu.o()* i* th) ac+.oi( group compo*)d o, th) t)rtiar+
a.coho. ,u(ctio( at ?A4B a(d th) car0o(+. group o, th) *id) chai( at ?A4B. $ctivatio( o,= ,or
)xamp.)= th) i*ohumu.o()* 3a a(d 4a <ith ! .ight cau*)* 0o(d c.)avag) 0+ a Norri*h
@+p) I r)actio(= .)adi(g to a 2)t+.-ac+. radica. pair. Su0*)>u)(t .o** o, car0o( mo(oxid)
,rom th) ac+. radica. a(d r)com0i(atio( o, th) r)*u.ti(g ,ragm)(t <ith a thio. radica. ,ur(i*h
;-m)th+.0ut-2-)()-1-thio.= a.*o 2(o<( a*'skunky thiol' A5= Sch)m) 4B= tog)th)r <ith
d)h+drohumu.i(ic acid A6aB
9
.

@h) m)cha(i*m ,or th) ,ormatio( o, th) .ight*truc2 ,.avour <a* co(,irm)d 0+ th)
u(am0iguou* id)(ti,icatio( o, ;-m)th+.0ut-2-)()-1-thio. i( i..umi(at)d 0))r*. @h) ,.avour
thr)*ho.d o, th) thio. i* *o .o< that )v)( co(c)(tratio(* o, ,)< pp0 *poi. irr)v)r*i0.+ th)
0))r >ua.it+. @h) thio. i* ,orm)d a.*o o( )xpo*ur) to vi*i0.) .ight or *u(.ight. Si(c) th) i*o-
a.pha-acid* do (ot a0*or0 i( th) vi*i0.) r)gio(= th) r)actio( i* photo*)(*itiH)d= i( ,ir*t
i(*ta(c) 0+ ri0o,.avi( Avitami( 42B
9
.

N'5" 1'/ @5?1N'"'#J @' ?'N@8'" 4I@@58N5SS= -'$I $ND
"I#1@-S@$4I"I@J '- 4558S
@h) i*om)riHatio( o, a.pha-acid* to i*o-a.pha-acid* duri(g <ort 0oi.i(g *u,,)r* ,rom .o<
+i).d*= <hich ar) *).dom high)r tha( ;0K. @h) tra(*,)r o, th) a.pha-acid* ,rom th)
v)g)tativ) hop mat)ria.= th) r)*trict)d *o.u0i.it+ o, th) a.pha-acid* i( th) a>u)ou* matrix
a(d th) a.mo*t ()utra. <ort Ap1 5-5.5B ar) critica. ,actor*. $ 0)tt)r uti.iHatio( o, hop* i*
),,)ct)d <h)( hop )xtract* ar) u*)d A40-50KB. "i>uid or *up)rcritica. car0o( dioxid) i*=
i(d))d= a( )xc)..)(t m)dium to )xtract 0oth th) hop acid* a(d th) hop oi. ,rom hop*. @hu*=
()< t)ch(o.ogi)* aim)d at )xp.oiti(g th) ,u.. pot)(tia. o, hop* a(d optimiHi(g th) uti.iHatio(
o, hop* i( th) 0r)<i(g o, 0))r - on the basis of original findings in our laboratory - ar)
gai(i(g co(*id)ra0.) importa(c). 'pportu(iti)* ,or th) d)v).opm)(t o, mor) ,.avour-
co(*i*t)(t 0))r* a(d div)r*i,i)d 0))r t+p)* a0ou(d.
1op* ar) ,ractio(at)d o( a( i(du*tria. *ca.) to a vari)t+ o, Ehop products'= 0a*)d o( .i>uid or
*up)rcritica. car0o( dioxid) )xtract*
4
. Dhi.) th) po.+ph)(o.* r)*id) i( th) *p)(t hop*= a(
)xtract= rich i( hop acid*= or a( )xtract= rich i( hop oi.= ma+ 0) o0tai()d= d)p)(di(g o( th)
op)rati(g t)mp)ratur)* a(d pr)**ur)*. @h) hop vo.ati.)* ca( 0) *)parat)d ,rom th) oi.-rich
)xtract a* 'hop essences'. ?rud) ,ractio(atio( o, th) tota. hop oi. provid)* a Efloral oil'a(d
a 'spicy oil'= r)*p)ctiv).+. @h) hop a.pha-acid* ar) acc)**i0.) ,rom a hop-acid*-rich )xtract
u*i(g *).)ctiv)= p1-co(tro..)d *o.v)(t )xtractio(. @h) a.pha-acid* pr)vai. th)( a* a
co(c)(trat)= <hich ca( r)adi.+ 0) i*om)riH)d to th) i*o-a.pha-acid*= th) pri(cipa. 0))r 0itt)r
co(*titu)(t*. I*om)riHatio( ma+ 0) carri)d out 0+ h)ati(g *o.id *a.t* o, particu.ar m)ta.
io(*= ).g. mag()*iumAIIB humu.at)*. $.t)r(ativ).+= irradiatio( o, th) a.pha-acid* i( th)
<av).)(gth r)gio( o, ;50-;FF (m A!-$ .ightB provo2)* a ,u..+ r)gio- a(d *t)r)o*).)ctiv)
photor)arra(g)m)(t= th)r)0+ a,,ordi(g )xc.u*iv).+ trans-i*ohumu.o()* A4B
9
. Ji).d* ar) i(
0oth ca*)* a.mo*t >ua(titativ).
@h)*) i*ohumu.o()*= thu* produc)d o,,-.i() Ai.). (ot 0+ 0r)<)r*= 0ut 0+ hop proc)**or*B=
ar) ,ormu.at)d a* pota**ium *a.t* i( co(c)(trat)d a>u)ou* *o.utio(. Such adva(c)d hop
product* ca( 0) app.i)d to add 0itt)r()** to 0))r or to adCu*t 0itt)r()** .)v).* at a(+ *tag)
duri(g th) 0r)<i(g proc)**. 4)*t orga(o.)ptic r)*u.t* ar) o0tai()d <h)( th) i*ohumu.o()*
ar) add)d ()ar th) )(d o, <ort 0oi.i(g= h)(c) <h)( th)+ ,u..+ participat) i( ,)rm)(tatio(
a(d .ag)ri(g. It <a* ,ou(d that i(troductio( o, i*ohumu.o()* Cu*t 0),or) pac2agi(g mu*t 0)
accompa(i)d 0+ additio( o, v)r+ *ma.. amou(t* o, hop oi. Aca. 1 ppmB i( ord)r to ma2)
*uch Eadva(c)dE 0))r* i(di*ti(gui*ha0.) ,rom Etraditio(a.E 0))r*
10
. Ji).d* o, i*ohumu.o()*=
thu* app.i)d= )xc))d 90K.
-urth)r ma(ipu.atio( o, th) i*o-a.pha-acid* i* carri)d out <ith th) pri(cipa. aim to 0r)<
,oam- a(d .ight-*ta0.) 0))r*. I( practic)= i*o-a.pha-acid* ar) co(v)rt)d to reduced iso-
alpha-acids <ith >uit) i(t)r)*ti(g prop)rti)*
11
.@hr)) maCor t+p)* o, r)duc)d i*o-a.pha-acid*
*hou.d 0) co(*id)r)d d)p)(di(g o( th) (um0)r o, h+drog)( atom* Adih+dro= t)trah+dro=
h)xah+droB i(corporat)d duri(g r)ductio(.
Sodium 0oroh+drid) r)ductio( o, th) car0o(+. group i( th) *id) chai( at ?A4B o, th)
i*ohumu.o()* giv)* ri*) todihydro-isohumulones Aa.*o 2(o<( a* 'rho-isohumulonesEB= <hich
ar) p)r,)ct.+ .ight-*ta0.)= a* th) .ight-*)(*itiv) ac+.oi( group ha* 0))( co(v)rt)d to a dio..
Si(c) ,ormatio( o, th) *)co(dar+ a.coho. ,u(ctio( i* accompa(i)d 0+ cr)atio( o, a ()< chira.
c)(tr)= t<o )pim)ric dih+dro-i*o-a.pha-acid* ari*) ,rom )ach i*o-a.pha-acid= ).g.
compou(d* a a(d !a ,rom trans-i*ohumu.o() A4aB ASch)m) 5B. ?o(*)>u)(t.+= a mixtur)
o, t<).v) dih+dro-i*o-a.pha-acid* ma+ r)*u.t ,rom r)ductio( o, th) *ix maCor i*o-a.pha-
acid*. 1o<)v)r= dih+dro-i*o-a.pha-acid* product* ar) u*ua..+ .)** comp.)x du) to th)
r)actio( co(ditio(* )mp.o+)d a(d th) r)*u.ti(g *).)ctiviti)*. Su0*titutio( o, i*o-a.pha-acid*
0+ dih+dro-i*o-a.pha-acid* a..o<* 0r)<i(g o, .ight-*ta0.) 0))r*= <hich ca( 0) 0ott.)d i( c.)ar
g.a**.

@)trah+dro-i*o-a.pha-acid* ar) o0tai()d 0+ h+drog)(atio( o, th) dou0.) 0o(d* i( th) *id)
chai(* o, th) i*o-a.pha-acid*= ). g. trans-t)trah+dro-i*ohumu.o() A"aB ,rom trans-
i*ohumu.o() A4aB. ?omm)rcia..+ avai.a0.) t)trah+dro-i*o-a.pha-acid* ar) produc)d a* a
mixtur) o, *ix t)trah+dro-i*o-a.pha-acid*. ia r)v)r*)d pha*) 1/"? a(a.+*i* o, a 0))r= mad)
,rom i*o-a.pha-acid*= i( co(Cu(ctio( <ith t)trah+dro-i*o-a.pha-acid*= th) compo*itio( o, th)
0itt)r co(*titu)(t* ca( 0) r)v)a.)d= a* *ho<( i( -igur) 2. Saturatio( o, th) dou0.) 0o(d*
.)ad* to dimi(i*h)d r)activit+ a(d )(ha(c)d h+dropho0icit+= <hich ha* a pro(ou(c)d ,oam-
po*itiv) ),,)ct. Si(c) th) ac+.oi( group i* *ti.. pr)*)(t= photoch)mica. r)actio(* ma+ occur
o( .ight )xpo*ur)= a.though th) a..+. radica.= i(t)rv)(i(g i( th) ,ormatio( o, ;-m)th+.0ut-2-
)()-1-thio. A5B= ca( (o .o(g)r 0) ,orm)d. 1op product*= 0a*)d o( t)trah+dro-i*o-a.pha-
acid*= hav) 0)com) v)r+ popu.ar r)c)(t.+= particu.ar.+ i( vi)< o, th) pro(ou(c)d prop)(*it+
to *ta0i.iH) 0))r ,oam ASch)m) FB. 4r)<)r* ta2) adva(tag) o, thi* 0+ addi(g ,)< ppm o,
t)trah+dro-i*o-a.pha-acid* to cr)at) a cr)am+ h)ad o( a g.a** o, 0))r.

1)xah+dro-i*o-a.pha-acid* ar) acc)**i0.) 0+ a com0i(atio( o, th) a,or)m)(tio()d
proc)**)*= i.). r)ductio( o, th) *id)-chai( car0o(+. group a(d h+drog)(atio( o, th) dou0.)
0o(d* i( th) i*o-a.pha-acid*. Trans-i*ohumu.o() A4aB <ou.d a,,ord trans-h)xah+dro-
i*ohumu.o()* 1#a a(d 11a= <hi.) th) mixtur) o, h)xah+dro-i*o-a.pha-acid* cou.d
th)or)tica..+ 0) compo*)d o, t<).v) i*om)r* a(d homo.ogu)*. 8)a. *amp.)* o, hop product*
0a*)d o( h)xah+dro-i*ohumu.o()* ar) much *imp.)r a* o0*)rv)d o( 1/"? *)paratio(.

?'N?"!SI'NS
4))r i* a( )xtr)m).+ comp.)x dri(2 a(d *)v)ra. hu(dr)d* o, co(*titu)(t* hav) 0))(
id)(ti,i)d hith)rto. 1op* ar) vita. to th) orga(o.)ptic >ua.iti)* o, 0))r= i(c.udi(g ta*t) a(d
,.avour. Duri(g th) mu.ti-*tag) 0r)<i(g proc)** ma(+ hop compo()(t* ar) modi,i)d= 0ut
)v)( th) u*) o, *ophi*ticat)d *)paratio( a(d a(a.+*i* t)ch(i>u)* ha*= u(ti. (o<= (ot a..o<)d
to id)(ti,+ u(am0iguou* r).atio(* 0)t<))( particu.ar hop-d)riv)d compou(d* a(d *)(*or+
charact)ri*tic*.
$* oppo*)d to th) i(tricat) ch)mi*tr+ o, hop oi.* a(d hop po.+ph)(o.*= th) 0itt)r ta*t)
,)atur)* o, 0))r hav) 0))( ad)>uat).+ pro,i.)d. $.pha-acid* or humu.o()* ar) co(v)rt)d
duri(g <ort 0oi.i(g to i*o-a.pha-acid* or i*ohumu.o()*= <hich impart th) t+pica. 0itt)r ta*t)
to 0))r. Iod)r( hop t)ch(o.og+ ha* u(.oc2)d th) ,u.. pot)(tia. o, hop* 0+ providi(g (ov).
hop product*= <hich a..o< 0r)<)r* to adCu*t d)*ir)d 0))r prop)rti)*. Ior)ov)r= o,,-,.avour*=
*uch a* th) .ight*truc2 ,.avour= ca( 0) o0viat)d 0+ 0itt)ri(g 0))r* <ith adva(c)d hop
product*= 0a*)d o( r)duc)d i*o-a.pha-acid* or r)duc)d i*ohumu.o()*= th)r)0+ r)(d)ri(g
0))r* .ight-*ta0.).
4oth 0ottom- a(d top-,)rm)(t)d 0))r*= u*i(g adva(c)d hop product*= hav) 0))( mad) i(
our pi.ot 0r)<i(g ,aci.iti)* a(d *)(*or+ a(a.+*i* prov)d th)ir *up)rior >ua.it+ <ith r)*p)ct to
mor) traditio(a. 0r)<*. Oudiciou* app.icatio( o, adva(c)d a(a.+tica. m)thod* ha* 0))(
)**)(tia. to th) *ucc)**,u. p)()tratio( o, ()< hop t)ch(o.ogi)* i(to th) 0))r <or.d. Stat)-
o,-th)-art a(a.+*)* i(vo.vi(g high-),,ici)(t chromatographic varia(t* A).g. r)v)r*)d pha*)
1/"?B
12
a(d ).)ctro-driv)( *)paratio( m)thod* A).g. ?P5B
1;
hav) *up)r*)d)d c.a**ica.
u(*p)ci,ic protoco.*. a.idat)d >ua(ti,icatio( o, variou* hop-d)riv)d compou(d* mu*t
*upport 0))r >ua.it+ co(tro. ,rom a mod)r( 0r)<i(g p)r*p)ctiv).

85-585N?5S
1. Ioir= I.: Hop romatic !ompounds. I( "uropean #rewery !onvention $onograph %%&& -
"#!-Symposium on Hops' (oeterwoude' The )etherlands' $ay*+une ,--.= )r.ag 1a(*
?ar.= Nur)m0)rg= #)rma(+= 1994= pp. 1F5-190. Q "i(2* R
2. -or*t)r= $.: 4)c2= 4: Schmidt= 8.: /ntersuchungen zu Hopfenpolyphenolen. I( "uropean
#rewery !onvention' Proc0 12th !ongr0' #russels' ,--2= 'x,ord !(iv)r*it+ /r)**= 'x,ord=
5(g.a(d= 1995= pp. 14;-150. Q "i(2* R
;. )rH).)= I.: D) 6)u2).)ir)= D.: !hemistry and nalysis of Hop and #eer #itter cids=
5.*)vi)r= $m*t)rdam= @h) N)th)r.a(d*= 1991. Q "i(2* R
4. 4)(it)H= O. ".: -or*t)r= $.: D) 6)u2).)ir)= D.: Ioir= I. Sharp)= -. 8.: )rhag)(= ". ?.:
D)*t<ood= 6. @.: Hops and Hop Products= )r.ag 1a(* ?ar.= Nur)m0)rg= #)rma(+= 1993.
Q "i(2* R
5. /o..ach= #.: 1)i(= D.: 1o..au*= -.: (uckerind. 1""6= ,1,= 919 Q "i(2* R- 1)i(= D.:
/o..ach= #.: (uckerind.1""= ,11= 940. Q "i(2* R
F. I)i.gaard= I.: +0 &nst0 #rew. 1"6#= 33= ;5. Q "i(2* R
3. 6amimura= I.: 6a()da= 1.: 4ff-flavors in #eer. I( 4ff-flavors in 5oods and #everage*=
5d. ?hara.am0ou*= #.= 5.*)vi)r= $m*t)rdam= @h) N)th)r.a(d*= 1992= pp. 4;;-432.
Q "i(2* R
9. D) 6)u2).)ir)= D.: 4.o(d)).= #. I. $.: Tetrahedron 6ett0 1""= 1;4;. Q "i(2* R
9. D) 6)u2).)ir)= D.: 1)+)ric2 $.: !(iv)r*it+ o, #)(t= u(pu0.i*h)d r)*u.t*= 1999.
Q "i(2* R
10. D) ?ooma(= ".: 'v)rm)ir)= 1.: $)rt*= #.: D) 6)u2).)ir)= D.: !(iv)r*it+ o, #)(t= 1999=
u(pu0.i*h)d r)*u.t*. Q "i(2* R
11. #o.d*t)i(= 1.: @i(g= /.: Post 7ettle #ittering !ompounds8 nalysis' Taste' 5oam and
6ight Stability. I("uropean #rewery !onvention $onograph %%&& - "#!-Symposium on
Hops' (oeterwoude' The )etherlands' $ay*+une ,--.= )r.ag 1a(* ?ar.= Nur)m0)rg=
#)rma(+= 1994= pp. 154-1F2. Q "i(2* R
12. D) ?ooma(= ".: 5v)ra)rt= 5.: D) 6)u2).)ir)= D.: Phytochem0 nal. 1""!= 9= 1.
Q "i(2* R
1;. D) 6)u2).)ir)= D.: David= -.: 1agh)0a)rt= 6.: Sa(dra= /0: +0 &nst0 #rew. 1""!= ,;.= 35.
Q "i(2* R
$ll the contents of this %ournal& e'cept where otherwise noted& is licensed under a (reati)e (ommons
$ttribution *icense
SBQ
+ecretaria ,'ecuti)a
$)- .rof- *ineu .restes& 4! / bloco 3 / +uperior
#55#!/### +0o .aulo +. / 1ra2il
(-.- 26-#3 / #55""/"#
3el-: 455 11 3#32-22""
Fa': 455 11 3!14-36#2
*0>)dit7i>.u*p.0r
http://%imbosbeerblo$.blo$spot.com/201&/02/%imbos-basics-o'-beer.html
!unda, "ebruar #$, 2$#%
Jimbo's Basics of Beer
&ntro' Here(s some )imbo(s *asics of *eer vocabular and couple of interesting scales (at least &(m
interested in them and that(s wh & wanted to collect them into one page). +his is b no means an
definitive list of beer stles or tastes. & don(t even know should & sa ,stle, or ,taste, or something
else, but ou know, &(m -ust tring to gather info for ou and me. &ts not so important to know all the
specs or understand the differences in beers, than to en-o beer and find beers that are suitable for
our own taste.
Tastes and Styles
Ale . *eer that is top fermented (east does its magic in the top of the brew), traditionall a *ritish
wa of brewing.
Pale Ale . /ade usuall with 0ale /alts, almost as usual stle of beer as lager (or at least if all the
pale colored ales are counted as one stle). / favorite 0ale 1le is "innish 2akka-!uomen
0rkmestar 0ale 1le.
English Bitter . /ore hopped version of 0ale 1le, with more bitter taste. *itters are as usual in
3ngland as 1les. /abe the best known (and propabl +he best) bitter in the world is 4ondon based
"uller(s 3.!.*. (35tra !pecial *itter) and "uller(s actuall has a sole right to use term 3.!.*. in
3ngland.
Amber Ale 6 7ed 1le . 1 stle of 0ale 1le with crstal malts making an amber color. / definite
favorite in this categor is *rew8og 9 1./. !aint.
APA . 1merican 0ale 1le, which comes from use of significant :uantities of 1merican hops, tpicall
;ascade. <ne good e5ample of traditional 101 might be 1nchor 4ibert 1le.
IPA . &ndia 0ale 1le, which is basicall a stronger and more hopped 0ale 1le. =ame comes from
histor, when 0ale 1les went bad when shipped to (then) *ritish colon of &ndia, so with a stronger
alcohol level the beer could make a trip. &01s are ver popular nowadas and most of the
craftbreweries (e5cept the oldest and most traditional breweries in ;entral 3urope with their uni:ue
products) make some kind of &01. <ne of best &01s &(ve personall tasted was one of =orwa(s
finest, =>gne ?'s &ndia 0ale 1le.
DIPA 6 &&01 . 8ouble&01 6 &mperial &01 is a stronger and even more hoppier version of 0ale 1le than
&ndia 0ale 1le. <ne of the greatest 8ouble &01's is *rew8og Hardcore &01, which & think has a
uni:ue ver bitter dr hoppiness. !ome talk of a ,hop-bombs, and that is kinda good wa to describe
Hardcore &01 and some 1merican 8&01s too.
Blond Ale . 1lso known as *londe, is a ver pale coloured ale, often also with less bod achieved
b higher carbonation. &n m favorite blond ale, "innish /amlg@rds( *lond 1le there is also added
wheat, and has been made with *elgian easts and four different hops. +hat is a real nice session
beer, and suits for ever occasion ou want to drink more than a small Aip of beer ')
Golden Ale . /ight be the same as blond ale, but might be not. 1ctuall m favorite Bolden 1le
(and one of the all time favorites of mine) is *elgian 8uvel, which is also a tpical *elgian blonde ale,
so...
Porter . 7oasted malts and sweetness, basicall a black ale. =ame porter comes from 3nglish river
porters, whose favorite tpe of beer this was back in #C$$s. /ade in different was, traditional *ritish
porter top fermented, but *altic 0orters mainl bottom fermented with lager easts. 35ception in the
field of *altic 0orters is "innish !inebrchoff(s Doff 0orter, which is top fermented. =owadas there
are added spices and flavors, like chocolate, used in porters, but best traditional porters are in favor
- best e5ample would be "uller(s splendid 4ondon 0orter. Ee "inns have alwas treasured our Doff
porter, as it was mabe the onl great big brewer ,special beer, back in the das of more
regulations and less craftbeers in "innish alcohol monopol 1lko.
Stout . *asicall a porter (malts or barle are roasted, or both), which has developed into its own
categor in time, though there are stoutlike porters and mabe vice versa. ,!tout, originall referred
to a beer(s strength so at first there were ,stout porters,. 3ventuall meaning of stout shifted toward
bod and colour. /abe the best known stout in the world is &rish Buinness, which is a dr &rish
stout. +here are also subgenres in stout (as are in almost ever beer stle) like <atmeal stout (oats
added), /ilk stout (lactose added), ;hocolate stout (usuall chocolate malts), ;offee stout and
<ster stout.
Imperial Stout . =owadas the strong and powerful &mperial !touts have become the crown -ewels
of craftbeer movement (in m opinion, some others might sa, that &01s are the crown -ewels - or
mabe the both are). &mperial stouts were born when 7ussian 3mpire ordered stout from 3ngland
and it was made stronger to survive shipping to 7ussia. +hat(s wh it might also be referred as
7ussian imperial stout. / favorite two imperial stouts have been !tone(s &mperial 7ussian !tout
and 0levna(s !iperia 2$#$ Hanniku.
RestaurantBrewery Plevna, Tampere, Finland
Barley Wine . 1 strong ale, with an alcohol contents ranging from CF up to #2F (or more) b
volume. +here is two main barle wine stles, the 1merican and the *ritish. "ormer are more hopp
and ou could argue, if the reall are -ust 1merican stle 8ouble &01s. 4atter are not so hopp and
used to be dark coloured since #G9$s. Hou could also argue about *ritish barle wines, if the are
-ust like 3nglish <ld 1les. *ut, there are barle wines and &(m glad there are, because for e5ample
"innish !tadin 0animo(s 1merican *arle Eine is e5cellent beer.
Witbier . 1lso known as white beer, biIre blanche, or simpl witte is a barle6wheat combination.
2er light coloured but haA at same time, because of east and wheat. !pices are used alongside
hops' coriander, orange and bitter orange. Eitbiers are mainl a *elgian treat, but also made in the
=etherlands and sometimes even elsewhere - actuall & had one "innish wit recentl and didn(t
understand the reason wh it was made, because it was so poor.
Saison . "ruit esters dominate this *elgian stle of ,summer ale,. "innish !tadin 0animo -ust
made a nice combination of 1merican hops with *elgian saison east.
ambic . *elgian ,wild easts, do their magic here, mainl *rettanomces bru5ellensis. +here are
also two main variations in 4ambic stle, that are BueuAe (blended from ounger and older lambic)
and Driek lambic (sour cherries). =ot m stle of beer so can(t sa an favorites.
Trappist . +his is the real ,monk beer,, that is brewed b +rappist breweries. 3ight monasteries J
si5 in *elgium, one in the =etherlands and one in 1ustria J currentl brew beer and sell it as
1uthentic +rappist 0roduct. 1mong the best beers of the world there is one of m personal favorites
of all time, ;hima *lue. 1ctuall trappist is not a stle of beer, -ust a wa of saing, that beer is
made b trappist monks. &nstead of trappist there are in use the terms ,1bbe 8ubbel, and ,1bbe
+ripel,. *eers var from brewer to brewer, and for e5ample ;hima makes dark ale, brown ale
(dubbel), strong pale ale (tripel) and golden ale.
Chimay Abbey, Belgium
Wei!en . & have to mention this Berman Eheat beer as a stle, because there are so man of them
and some use it even outside Berman. +here are also HefeweiAen (,Hefe, means east, ,EeiAen,
means wheat, and together the make a uni:ue Berman stle of sweet and fruit, not ver hopp
stle), DristallweiAen (filtered weiAen) and m personal favorite EeiAenbock, which is strong, dark
wheat beer, tpicall with a high ester profile and more malt and alcohol than is tpicall associated
with a wheat beer. !o & don(t hate wheat beers or Berman beers, but & don(t prefer them. 1ctuall the
best weiAenbock &(ve tasted was "innish 2akka-!uomen 0rkmestar EehnK *ock, a splendid beer.
ager . *eer that is bottom fermented, east goes down and the beer becomes clearer, often beers
are also filtered to be even more clear looking. 4ager (or 0ale 4ager, Helles in Berman) is the most
widel-consumed and commerciall available stle of beer in the world. *ock (and 8obbel*ock),
8ortmunder 35port and /KrAen are all stles of lager. ;Aechs call it pilsner, and it might be referred
to as pilsener or -ust simpl pils. & don(t speak so much about lagers, because & have drank them all
m life and am a bit bored. *est of them is 0ilsner Lr:uell, true king of pilsners.
Dar" ager . Bets it color for e5ample from slighlt or heavil roasted malts or use of certain hops.
8ark lagers include 2ienna, amber lager, dunkel (Berman for dark), tmavM (;Aech for dark),
schwarAbier (Berman for *lack beer), and *altic porter (uses lager easts opposite to the *ritish
stle of porter). & used to like dark lagers when & was oung and didn(t know a lot from beers. /abe
m personal taste also evolved, but nowadas & almost least likel drink dark lagers, and especiall
the sweet ones. & remember that in m ounger ears & did like especiall !taropramen dark and
possibl L "leku(s legendar house beer is also a dark lager, but it(s m personal classic from 2$
ears back, so can(t sa anthing else but & should go to 0rague again and check it outN
Scaling
IB# . &nternational *itterness Lnits scale, measured from the bitter flavor originated from hops used
in beer. +he bittering effect is less noticeable in beers with a high :uantit of malt, so a higher &*L is
needed in heavier beers to balance the flavor. "or e5ample, an &mperial !tout ma have an &*L of
9$, but will taste less bitter than an 3nglish *itter with an &*L of %$, because the latter beer uses
much less malt than the former. +he technical limit for &*L(s is around #$$O some have tried to
surpass this number, but there is no real gauge after #$$ &*Ls when it comes to taste threshold.
4ight lagers without much bitterness will generall have 9 &*Ls, while an &ndia 0ale 1le ma have
#$$ &*Ls or more.
35amples of &*L-values'
4ight lager 9 &*L
Eheat #$-#2 &*L
1merican 0ale 1le 2$-P$ &*L
0ilsner %$-P$ &*L
&01 P$ Q &*L
*rew8og Hardcore &01 #9$ ')
A bit too bitter
EB# . 3uropean *itterness Lnits scale, that slightl varies from &*L so that beers( 3*L value might
be a little lower than &*L
35ample of difference between 3*L and &*L -values'
!tadin 0animo 1merican !aison P#,9 3*L 6 %2 &*L
S$% . 1merican wa of measuring the color of the beer, scale from # to around R$$ with darker
colors associated with higher numbers
EB& . the 3uropean *rewing ;ongress color measurement
35amples of 3*; values'
0ale lager, Eitbier, 0ilsener, *erliner Eeisse P 3*;
/aibock, *londe 1le R 3*;
Eeissbier C 3*;
1merican 0ale 1le, &ndia 0ale 1le #2 3*;
Eeissbier, !aison #R 3*;
3nglish *itter, 3!* 2$ 3*;
8ouble &01 2R 3*;
8ark lager, 2ienna lager, /arAen, 1mber 1le %% 3*;
*rown 1le, *ock, 8unkel, 8unkelweiAen %G 3*;
&rish 8r !tout, 8oppelbock, 0orter PS 3*;
!tout 9S 3*;
*altic 0orter RG 3*;
&mperial !tout SG 3*;
Rating beer
"ive basic things in beer rating 6 7ating scale of #-9 from *eer1dvocate'
#) Appearance - =ote the beer(s color, carbonation, head and its retention. &s it clear or cloudT
8oes it look lackluster and dull or alive and invitingT
2) Smell - *ring the beer to our nose. =ote the beer(s aromatic :ualities. /alts' sweet, roast,
smok, toast, chocolat, nutt, caramell, biscuitT Hops' dank 6 resin, herbal, perfum, spic,
leaf, grass, floral, pine, citrusT Heast will also create aromas. Hou might get fruit or flower
aromas (esters) from ales and ver clean aromas from lagers, which will allow the malt and hop
subtleties to pull through.
%) 'aste - +ake a deep sip of the beer. =ote an flavors, or interpretations of flavors, that ou might
discover. +he descriptions will be similar to what ou smell. &s the beer built-wellT &s there a balance
between the ingredientsT Eas the beer brewed with a specific dominance of character in mindT How
does it fit the stleT
P) %outh(eel - +ake another sip and let it wander. =ote how the beer feels on the palate and its
bod. 4ight, heav, chew, thin 6 water, smooth or coarseT Eas the beer flat, over-carbonatedT
9) )*erall - Hour overall impression of the beer.
7atings scale of 7ate*eer'
A$)%A #-#$
APPEA$A+&E #-9
'AS'E #-#$
PAA'E #-9
),E$A #-2$
7atings scale of -imbo.s Beerblog'
U +his is still beer (shit, that is called beer)
UU 8rinkable (basicall nothing wrong, but not good either)
UUU <D (meaning good)
UUUU Breat (e5cellent)
UUUUU 1bsolutel fabulous (onl for classics)
Some beer vocabulary
&ra(tbeer . *eer made usuall (but not necessaril) in :uite small, independent, and traditional
brewer, that are often also known as microbreweries (as opposite to big6huge multinational-
corporations known as macrobreweries).
Body . +hickness and mouth-filling propert of a beer described as ,full or thin bodied,.
&as" conditioning . !econdar fermentation and maturation in the cask at the point of sale.
1merican phrase for ,7eal 1le,.
$eal Ale . *eer brewed from traditional ingredients, matured b secondar fermentation in the
container from which it is dispensed, and served without the use of e5traneous carbon dio5ide.
Hops . Hops are the female flowers (also called seed cones or strobiles) of a hop species, Humulus
lupulus. +he are used primaril as a flavoring and stabilit agent in beer, to which the impart a
bitter, tang flavor. "lavors and aromas of hops are described appreciativel using terms which
include ,grass,, ,floral,, ,citrus,, ,spic,, ,pine,, ,lemon,, ,grapefruit,, and ,earth,.
Dry hopping . +he process of adding hops to the primar fermenter, the maturation tank, or the
casked beer to increase the aroma and hop character of the finished beer.
...and because hops are distinctivel a plant, that is needed in beer making and not so familiar one
to the masses as the main ingredients grain (barle, wheat, re etc.), water and east, & wanted to
gather an info package about them too'
Something about hops
0articular hop varieties are associated with beer regions and stles, for e5ample pale lagers are
usuall brewed with 3uropean (often Berman, 0olish or ;Aech) noble hop varieties such as !aaA,
Hallertau and !trissel !palt. +heir low relative bitterness but strong aroma are often distinguishing
characteristics of 3uropean-stle lager beer, such as 0ilsener, 8unkel, and <ktoberfest6/KrAen. &n
beer, the are considered aroma hops (as opposed to bittering hops).
*ritish ales use hop varieties such as "uggles, Boldings and E.B.2.
=orth 1merican beers often use ;ascade hops, ;olumbus hops, ;entennial hops, Eillamette,
1marillo hops and about fort more varieties as in L!1 there are breeders of new hop varieties,
including dwarf hop varieties.
;raftbeer *reweries use whatever hops are needed to make a good beer. &t(s :uite common
nowadas to use 1merican hops to add hopp flavors to some traditional beer stles.
Here(s some of the hops presented'
Amarillo . +he resultant aroma is of medium strength and ver distinct. +he aroma is described as
flower, spic and citrus-like with a distinct orange bou:uet. +he hop is good for flavor and aroma. &t
can also be used for bittering effectivel because of the low cohumulone content.
&ascade . <riginall bred in #G9R. &t was obtained b crossing an 3nglish "uggle with a male plant,
which originated from the 7ussian variet !erebrianka with a "uggle male plant. 1 ver popular L.!.
variet, with a moderate bitterness level and fragrant, flower aroma. ;ascade is often used in highl
hopped Eest ;oast ales that have a citrus-floral hop character. +here is also a =ew Vealand version
of ;ascade.
&entennial . *red in #GSP and released in #GG$. +he genetic composition is %6P *rewers Bold, %6%2
"uggle, #6#R 3ast Dent Bolding, #6%2 *avarian and #6#R unknown. 8escribed b some as a ,!uper
;ascade,, but not nearl as ,citrus,. !ome even use it for aroma as well as bittering. *itterness is
:uite clean and can have floral notes depending on the boil time.
&hinoo" . 1 wonderful herbal, almost smok character when used as an aromatic during the last
few minutes of the boil when dr hopping. 35cellent for hopping 1merican-stle 0ale 1les, especiall
those brewed to higher gravities.
&olumbus . 1 pungent aroma and clean bittering. 35cellent for bitter ales and 1merican &01 stles,
and can be dramatic when dr hopped.
/uggle . !uperb in 3nglish-stle ales, and lends a uni:ue character not imparted b the more subtle
1merican-grown "uggles.
Golding . +he premier 3nglish aroma hop. !uperb in 3nglish-stle ales, and lend a uni:ue
character to fine lagers as well. +his hop has a uni:ue spic aroma and refined flavor.
Hallertau . +he original Berman lager hop.
+elson Sau*in . 1 triploid variet bred from =ew Vealand variet W!moothconeX and a selected
=ew Vealand male. 8eveloped at =ew Vealand Hort7esearch and released in 2$$$. +he essential
oil profile displas Wfresh crushed gooseberriesX a descriptor often used for the grape variet
!auvignon *lanc, giving rise to this varietYs name.
Nelson Sauvin
Saa! . =oble hop used e5tensivel in *ohemia to flavor pale ;Aech lagers such as 0ilsner Lr:uell.
!oft aroma and bitterness.
Spalt . +raditional Berman noble hop from the !palter region south of =uremberg. Eith a delicate,
spic aroma.
'ettnang . ;omes from +ettnang, a small town in southern *aden-EZrttemberg in Berman. +he
region produces significant :uantities of hops, and ships them to breweries throughout the world.
=oble Berman dual-use hop used in 3uropean pale lagers, sometimes with Hallertau. !oft
bitterness.
*iggest hop producers (in metric tons, metric ton . #$$$ kg)'
#) Berman %P,2PG
2) Lnited !tates 2%,S$#
%) ;hina #$,$$$
P) ;Aech 7epublic S,C$$
9) 0oland 2,9G
http://cra'talesand'ineci$ars.blo$spot.com/
"rida, 1pril #9, 2$##
Hops ,arieties /rom Around 'he World
Different Hop Varieties From Around The World
American Hop Varieties
Ahtanum Hop (L.!.- Hakima ;hief 7anches with an 1lpha 1cid of 9.S to R.%F)
1htanum is an aroma6flavoring hop variet that is similar to Eillamette in combination with ;ascade or
1marillo. &t has a citrus and floral character much like ;ascade with the addition of some resine or earth
notes. Brapefruit :ualit is more forward in than in ;ascade as well. 1lpha acids are lower than ;ascade
at PF to R.9F 1lpha acid units (11L), making 1htanum a good choice for a flavor addition when ou do
not want to impart :uite the bitterness of ;ascade or 1marillo. 1 recent taste-test comparison between
1htanum and Eillamette has described some similarit between the varieties.
Aroma: !imilar to ;ascade or 1marillo - ;itrus (Brapefruit) and "loral. !ome woods, earth notes too.
Typical Usage: 1roma for the most part. !ome te5ts had it as a moderate bittering hop too.
Beer Styles: 0ale 1les, &01, and 1merican *rowns.
Amarillo (L.!. with an 1lpha 1cid of C-##F)
0opular 1merican mid-range alpha variet developed b 2irgil Bamache "arms in late 2$th centur. 1lso
known as 2B[$$#, its strain number.
Aroma: ;itrus-like, has more of an orange than grapefruit, also floral notes.
Typical Usage: /ost sources put this as an aroma hop, but others have stated it could be used as a
bittering or a flavor hop as well. <verall...a multipurpose hop.
Beer Styles: 1 perfect fit for most 0ale 1les and &01(s.
Apollo (L.!. with an 1lpha 1cid of 2$-2#F)
;haracteriAed b its e5ceptional high percentage of alpha acids, e5cellent storage stabilit of alpha acids,
low ;oH value for an alpha variet, and resistance to hop powder mildew strains found in Eashington.
+he new variet was cultivated as a result of a cross in 2$$$ at Bolden Bate 7oAa Hop 7anches in
0rosser, Eashington, and has been ase5uall reproduced there.
Aroma: ;itrus note with an emphasis on orange, resin and ver some spices.
Typical Usage: *asicall for bittering
Beer Styles: &f ou can find them tr them in our e5perimental beers, an variet, where hops will be
showcased and ver pronounced, 2er high 1lpha 1cid F.
Cascade (L.!. with an 1lpha 1cid of P.9-RF)
2er successful and well-established 1merican aroma hop developed b <regon !tate Lniversit(s
breeding program in #G9R from "uggle and !erebrianker (a 7ussian variet), but not released for
cultivation until #GS2. Bives the distinct citrus6grapefruit aroma to !ierra =evada 0ale 1le. <ne of the
,+hree ;s, along with ;entennial and ;olumbus. =amed for the ;ascade 7ange. !ubstitutes' ;entennial
and ;olumbus (but the have much more 11).
Aroma: ;itrus and "lower.
Typical Usage: "lavoring and 1roma.
Beer Styles: 1merican *eers
Centennial (L.!. with an 1lpha 1cid of G.9-##.9F)
1merican aroma-tpe variet bred in #GSP and released in #GG$. !imilar to ;ascade and ;hinook. <ne of
the ,+hree ;s, along with ;ascade and ;olumbus.
Aroma: 2er pungent. ;itrus-like and floral but not as floral as the ;ascade, but more bitter than
;ascade. &f that makes sense to ou.
Typical Usage: !ome like it bitternessO others for aroma6finishing hop. 1nother one of those great dual
purpose hops.
Beer Styles: &t is a defining hop variet in 1merican 0ale 1les and &01(s.
Chinook (L.!. with an 1lpha 1cid of #2-#PF)
1merican cross between 0etham Bolding and a L!81-selected male. !lightl spic and ver pine.
!ubstitutes for bittering' 3roica, Balena, =ugget. !ubstitutes for aroma and flavor' !outhern ;ross,
!ticklebract.
Aroma: Herbal, !mok, 0ine, "loral !ome sources said similar to ;ascade.
Typical Usage: )ust bitteringN *ut, the use of this as an aroma hop is gaining popularit. *eware overuse
could cause harsh bitterness if used in e5cess.
Beer Styles: !ome sources suggested a R$ minute boil for low bitterness beers. & believe that this variet
is used in brewing of !tone(s 1rrogant *astard 1le. ;ould be used in 1merican !tle 1les\as a bittering
hop for 0ale 1les, some 1mbers, and *rown 1les. 1 stretch with some !touts and 0orters.
Citra (L.!. with an 1lpha 1cid of #$-#2F)
+his newer 1merican variet is a cross of Hallertauer /ittelfruh, L.!. +ettnanger, 3ast Dent Bolding,
*avarian, *rewers Bold, and other unknown hops. &t has a heav citrus aroma and flavor, hints of tropical
fruits. !till ver new, it is gaining favor as an all purpose hop.
Hbrid of a number of different hops. +he breakdown is as follows'
9$F Hallertauer /ittelfrZh
29F L.!. +ettnanger
29F 3ast Dent Bolding, *avarian, *rewers Bold, and other unknown hops.
Aroma/Flavor: 4ots of descriptors out there' ;itrus, 0each, 1pricot, 0assion fruit, Brapefruit, 4ime,
/elon, Booseberr, 4chee "ruit, 0ineapple, /ango, 0apaa and other tropical fruit flavors and aromas.
*asicall ...well fruit.
Typical Usage: +here is =< tpical usage.../an breweries have used them in the past, !ierra =evada
comes to mind.
Beer Styles: /ainl -ust &01(s.
Cluster (L.!. with an 1lpha 1cid of 9.9-C.9F)<riginated from mass selection of the ;luster
hop, which is an old 1merican cultivar. &t is suggested that the arose from hbridiAation of varieties,
imported b 8utch and 3nglish settlers and indigenous male hops. 1lso known as Bolden ;luster, used
as the sole bittering hop in the iconic ]ueensland, 1ustralia beer [[[[ Bold and [[[[ *itter. ;an give a
black currant aroma6flavor. !ubstitutes' *rewer(s Bold.
Aroma/Flavor: !pic, ver !pic. *ut ver well balanced aromas.
Typical Usage: Beneral purpose hop with an emphasis on bittering.
Beer Styles: 1ll 1merican !tles 1le(s and lagers. Bood for a dark beer with roast, chocolate flavors.
Columus (L.!. with an 1lpha 1cid of #P-#CF)
1 high ielding, high alpha acid 1merican bittering hop. 1lso known b the trade name +omahawk. <ne of
the ,+hree ;s, along with ;ascade and ;entennial. 4ike the others it is citrus and slightl wood.
!ubstitutes for bittering' =ugget, ;hinook. !ubstitutes for aroma and flavor' ;ascade, ;entennial.
Aroma: 3arth, !pic, 0ungent, with some ;itrus overtones. *ut not overwhelmingl citrus like ;ascade.
Typical Usage: 8ual purpose hop. /an are saing it was a good candidate for a single hopped beer.
Beer Styles: 1merican 0ales and &01(s. *ittering for 1merican !touts and 4agers.
Crystal (1merica with an 1lpha 1cid of %.9-9.9F)
1n 1merican triploid variet developed in #GG% from Hallertau, ;ascade, *rewer(s Bold and 3arl Breen.
&t is spicier than Hallertau (cinnamon, black pepper, and nutmeg). !ubstitutes' an Hallertau variet,
/ount Hood, 4ibert.
Aroma: /ild and floral, spicier than Hallertau, ;innamon, *lack 0epper and =utmeg.
Typical Usage: 1roma
Beer Styles: 0ilsners, 4ight 4agers, 4ight 1merican 1les.
!roica (L.!. with an 1lpha 1cid of G-#2F)
1 strongl flavored bittering hop used in wheat beers. !ubstitutes' Balena, =ugget, <lmpic.
Aroma: ;itrus
Typical Usage: *ittering
Beer Styles: 1le, 0orter, !tout, 3!*.
"alena (L.!. with an 1lpha 1cid of #2-#PF)
1merican bittering hop developed from *rewer(s Bold b open pollination in &daho.
Aroma: 1lthough used primaril for bittering, some te5ts did sa it could be used later in the boil. !ome
descriptors were WcleanX and WpungentX. !ome others were WpleasantX and WcitrusX.
Typical Usage: /ainl for bittering. &tYs a ver nice and clean bittering hop that works well with other hop
varieties.
"lacier (L.!. with an 1lpha 1cid of 9.9F)
4ow-cohumulone 1merican "uggle descendant. !ubstitutes' 3roica, =ugget, <lmpic.
Aroma: /ost sa, the aroma is the hops strong point. &t(s described as 0leasant and Bood. !ome citrus
mi5ed with some Boldings cand-like :ualities. /abe hints of 0ear or 1pricot.
Typical Usage: 1roma but it has a nice balanced bitterness due to its low cohumulone content. =ot too
sharp. =ot too dull. 2er balanced.
Beer Styles: 0ossibl good with 1merican 0ale 1le or 3!*.
"reenurg (L.!. with an 1lpha 1cid of 9.2F)
1merican Hop grown in southern &daho.
Hori#on (L.!. with an 1lpha 1cid of ##-#%F)
1merican high alpha cross made in <regon in #GS$. HoriAon and =ugget share a common parent
(^R9$$G).
Aroma/Flavor: /ild citrus :ualit with some floral notes.
Beer Styles: &f ou can find them the will work well in 1merican 1les and 4agers.
$ierty (L.!. with an 1lpha 1cid of %-9F)
1merican cross between Hallertauer /ittlefrZh and down mildew resistant male, developed in #GC%.
!pic (cinnamon), resin, and slightl sweet. 7ecommended for Berman61merican lagers. !ubstitutes'
/ount Hood, Hallertau, ;rstal.
Aroma: 2er mild and pleasant, have some spiciness. 2er similar to the =obel variet.
Typical Usage: 1roma and flavoring
Beer Styles: 1n =obel Hop !tle would appl here' 4agers, 0ilsner, *ocks. &nternet source has also
:uoted use in ;ream 1les.
%illennium (L.!. with an 1lpha 1cid of #9.9F)
*ittering variet, bred from =ugget and with similar characteristics.
Aroma: "rom what & read online, /illennium hops are ver similar to the =ugget hops in aroma and
flavor. !ome described as floral, resin, and a bit spic6herbal.
Typical Usage: *ittering mostl.
Beer Styles: 1 ver good bittering hop for 1merican 1le stle beers.
%ount Hood (L.!. with an 1lpha 1cid of 9-CF)
!oft 1merican variet developed from Hallertau. "re:uentl used in stles that re:uire onl a subtle hop
aroma (Berman61merican lagers). =amed for /ount Hood in <regon. !ubstitutes' 4ibert, Hallertau,
;rstal.
Aroma: !pic, mild. !ome reviews :uoted W0ungentX as the aroma...
Beer Styles: +his variet would work well in 4agers because of it(s clean bittering. ;an ou sa
,1merican Eheat *eer,.
%ount &ainier (L.!. with an 1lpha 1cid of RF)
<riginall cultivated in <regon. /ount 7ainier has a comple5 parentage, including Hallertau, Balena,
"uggles and other hops, and e5hibits some noble hop characteristics, but is higher in alpha acid. +he
aroma is reminiscent of licorice with a hint of citrus.
Aroma/Flavor: !pic, "loral, =oble, 1lso has an aroma of licorice and slight hints of citrus.
Typical Usage: *oth 1roma and *ittering
Beer Styles: 1merican 1les and lagers.
'e(port (L.!. with an 1lpha 1cid of #$-#SF)
7ecentl developed 1merican high-alpha bittering hop.
Aroma/Flavor: /ild aroma, but fairl pungent and resin flavors.
Beer Styles: *asicall 144 stles is what this universal hop can be used. &(ve read that the main reason
for breeding this hop was to replace the Balenan hop.
'ugget (L.!. with an 1lpha 1cid of #2-#PF)
"loral, resin aroma and flavor. 0rimaril a bittering hop. !ubstitutes' Balena, <lmpic.
Aroma: /an have used the term ,Heav,, spic-herbal, and similar to the =orthern *rewer hop.
Typical Usage: /ainl for bittering. !ome brewers have said the =ugget had good results in dr hopping.
Beer Styles: Breat for 1merican 1les and 4agers.
)alisade (L.!. with an 1lpha 1cid of R-#$F)
"airl recent 1merican cross of +ettnager and open pollination resulting in a moderate alpha hop.
Aroma: 2er floral with subtle 1pricot and grass. 0leasant smelling.
Typical Usage: +his falls in as an aroma hop variet. +his hop seems to be subtle, non-aggressive,
smooth hop flavor with a fruit, non-citrus aroma. 3nglish stle pale ales.
Beer Styles: *est suited for 3nglish !tle 0ale 1les.
Santiam (L.!. with an 1lpha 1cid of 9-SF)
1merican floral aroma hop with mid-range alpha acid. 0edigree includes +ettnang (mother), Hallertau
/ittelfrZh (grandmother) and ;ascade (great grandmother). =amed for the !antiam 7iver in <regon.
Aroma: 2er similar to the =oble hop aroma 2er herbal and floral.
Typical Usage: "or 1roma. Breat replacement for the Berman +ettnager hop.
Beer Styles: 1merican 4agers, Berman 4agers, 1les, and Eheat beers.
Simcoe (L.!. with an 1lpha 1cid of #2-#PF)
1merican high alpha variet released in 2$$$. Lsed for both bittering and imparting a distinct
aroma6flavour as a late addition.
Aroma: Have ou ever smelled a passion fruit, well if not (& haven(t) but apparentl !imcoe hops have a
passionfruit aroma and flavor. !ome sources claimed their aroma is fruit reminiscent of apricots while
others stated the have a pronounced pine or woods aroma. !eems like there is a comple5it here.
/abe the aroma swings from fruit to pine from ear to ear or mabe where the hops are added to the
boil changes the aroma.
Typical Usage: *ecause of the high alpha acid, !imcoe works well for bittering. &t can be used as an
aroma hop as well.
Beer Styles: &01(a, 8ouble &01(s, 1merican-!tle 1les.
Sterling (L.!. with an 1lpha 1cid of R-GF)
1merican floral hop released in #GGC. 1 cross between !aaA and /ount Hood in character but easier to
grow.
Aroma: "ine, 7ustic, 3arth, !pic.
Typical Usage: Lsed as aroma primaril. *ittering is mentioned as well.
Beer Styles: 0ilsners...0ilsners...0ilsners.
Summit (L.!. with an 1lpha 1cid of #S-#GF)
2er high alpha acid hop. Lseful for barlewines, stouts and &01s.
Aroma/Flavor: <range, +angerine and other citrus notes. ;omparable to !imcoe.
Typical Usage: *ittering\mabe dr hoppingT 7emains to be seen.
Beer Styles: &01s, &mperial &01s\&f ou are looking for !+7<=B hop flavors, look no further.
Tomaha(k (L.!. with an 1lpha 1cid of #P-#CF)
+rade name for ;olumbus.
Typical Usage: Lsed primaril as a bittering hop
Ultra (L.!. with an 1lpha 1cid of P.9-9F)
1 triploid aroma-tpe cultivar, originated in #GC% from a cross between the colchicine-induced tetraploid
Hallertau mf (L!81 2#%GS) and the diploid !aaAer-derived male genotpe (L!81 2#2%Sm). Lltra is the
half-sister to /ount Hood, 4ibert and ;rstal. &ts genetic composition is P6R Hallertau mf, #6R !aaAer, and
#6R unknown. +his cultivar was released for commercial production in /arch, #GG9. &t has a pepper,
spic aroma similar to !aaA. !ubstitutes' ;rstal, !aaA, +ettnanger.
Aroma/Flavor: Eas said to include' !pic, "loral, "ine and /ild.
Beer Styles: *ecause it is bred from noble hop varieties, it works in stles that call for noble hops.
Vanguard (L.!. with an 1lpha 1cid of 9.9-RF)
1merican aroma cross developed from Hallertau in #GC2.
Aroma: !lightl flower, mild. !imilar to Hallertau /ittlefruh
Typical Usage: 1roma. 1 gentle hop for subtle bitterness, aroma, and flavor. 0robabl would be
considered WnobleX.
Beer Styles: 4ight lagers, 0ilsners, Dolsch, Eheat. "or use in not-so-overl-malt beers.
*arrior (L.!. with an 1lpha 1cid of #9-#SF)
=ew 1merican bittering hop, popular with growers and brewers.
Aroma/Flavor: Brapefruit and lemon with some pine notes. !ome also sa pineapple flavors.
Beer Styles: 0ale 1le(s, &01(s
*illamette (L.!., !pecificall <regon with an 1lpha 1cid of P-RF)
0opular 1merican development in #GSR of the 3nglish "uggle. =amed for the Eillamette 2alle, an
important hop-growing area. &t has a character similar to "uggle, but is more fruit and has some floral
notes. Lsed in *ritish and 1merican ales. 1 recent taste-test comparison between 1htanum and
Eillamette has described some similarit between the varieties.
Aroma: 8escribed b sources as mild having an herbal, wood, and earth aroma .
Typical Usage: /ainl used as an aroma hop. "lavoring was also a primar use.
+eus (L.!. with an 1lpha 1cid of #9F)
1merican aromatic high-alpha hop. !imilar, if not identical, to ;olumbus6+omahawk.
!nglish Hop Varieties
Admiral (3ngland with an 1lpha 1cid of #%.9-#RF)
1n 3nglish bittering hop used in some 3nglish ales. !ubstitutes' +arget, =orthdown, ;hallenger.
Aroma: 1ccording to some te5ts, not much. !ome declared it gives a citrus, orange flavor to an beer.
Typical Usage: *ittering.
Beer Styles: 3nglish stle &01. 0robabl good for bittering in other 3nglish stle beers as well.
Bre(er,s "old (3ngland with an 1lpha 1cid of S.%-##.%F)
*ritish bittering hop developed in #G#G. *oth *rewer(s Bold and *ullion are seedlings of **# (found wild
in /anitoba). /an modern high alpha hops were developed from *rewer(s Bold. Has a resin, spic
aroma6flavor with hints of black currant. !ubstitutions' =orthdown.
Aroma/Flavor: 7esin, !pic, "ruit with some hints of *lack ;urrant.
Typical Usage: /ostl for bittering.
Beer Styles: 3nglish and Berman 1les. 0eteYs Eicked has used *rewerYs Bold in the past.
Bullion (3ngland with an 1lpha 1cid of R.9-GF)
*ittering hop. <ne of the earliest high alpha hops in the world. 7aised in #G#G in 3ngland from a wild
/anitoban female crossed with an 3nglish male hop. /ainl bittering !touts and 8ark ales. +his hop has
a resin6earth aroma6flavor and can be a bit rough. !ubstitutions' =orthern *rewer and Balena.
Aroma: *lack ;urrantTT Hour guess is as good as mine here.
Beer Styles: !touts and 8ark 4agers. &f ou know of these please let me know.
Challenger (3ngland with an 1lpha 1cid of R.9-C.9F)
3nglish hop. &ntroduced in #GS2. 2er popular dual-purpose hop in 3nglish ales. Lsed in tramp -uice such
as +ennants super and Destrel !uperstrength !ubstitutes' 3ast Dent Boldings, 0hoeni5, !trian
Boldings, *ritish ;olumbian Boldings.
Aroma: /ild to moderate, :uite spic
Typical Usage: /ainl 1roma (& could not find much info on this stle)
Beer Styles: 3nglish stle 1les, 0orters, !touts, 3!*(s, *itters, *arle Eines and *rown 1les.
First "old (3ngland with an 1lpha 1cid of R.9-C.9F)
3nglish dwarf hop. 1 cross-pollination of Ehitbread Bolding variet and a dwarf male. !ubstitutes' 1 mi5
of 3ast Dent Boldings and ;rstal (for the cinnamon).
Fuggles (3ngland with an 1lpha 1cid of P-9.9F)
/ain 3nglish hop developed in the late #Gth centur. 3arthier and less sweet than Dent Boldings.
!ubstitutes' Eillamette.
Aroma: Eood, 3arth and ver pleasant.
Typical Usage: /ostl flavor or aroma.
Beer Styles: 3nglish ales are a good fit here' 0orters, /ilds, and *itters.
"oldings (3ngland with an 1lpha 1cid of P-9.9F)
+he traditional and ver popular 3nglish aroma hop. 8eveloped prior to #SG$. Eidel cultivated. ;alled
3ast Dent Boldings if grown in 3ast Dent, Dent Boldings if grown in mid-Dent, and Boldings if grown
elsewhere. +end to have a smooth, sweet flavor. 1n tpe of Boldings will work in place of another
(!trian Boldings for 3ast Dent Boldings, e.g.).
Aroma/Flavor: !weet, !mooth, ;itrus64emon, "loral. <ne site read ,2iolets and 1pricots,.
Typical Usage: 1roma - 1lso good for dr hopping.
Beer Styles: 1ll 3nglish stle ales. !ome *elgian(s stles would benefit too.
Herald (3ngland with an 1lpha 1cid of ##-#%F)
1n 3nglish aroma and bittering hopO sister of 0ioneer. !ubstitutes' 0ioneer.
'orthdo(n (3ngland with an 1lpha 1cid of S.9-G.9F)
8ual purpose hop in 3ngland developed in #GS$s. 7elative of ;hallenger and +arget. 2er resin.
!ubstitutes' 0hoeni5 or blend of Boldings and *rewers Bold.
Aroma/Flavor: 35cellent for aroma, /ost websites sa, ,<ne of the best, 35cellent breedN,
Typical Usage: et another dual purpose hop. /ight be a little better as a flavoring.
Beer Styles: 3nglish 1les. !ome sites have brought 0orters into the conversation.
'orthern Bre(er (3ngland with an 1lpha 1cid of C-#$F)
8eveloped in 3ngland in #G%P from a cross between a ;anterbur Bolding female plant and the male
plant <*2#. Brown in 3urope and 1merica as a dual-purpose hop, but mainl used for bittering in
combination with other hops. Eood6earth6fruit aroma and flavor. !ubstitutes' Hallertau, 0ride of
7ingwood, *ullion.
Aroma: !ome descriptors included' /edium-strong with some wild tones, wood with evergreen and
some mint overtones.
Typical Usage: 1nother that is used as a dual purpose of both bittering and flavoring. &(ve read that the
are used tpicall as bittering. =orthern *rewer hops are the signature variet in 1nchor !team *rews.
)hoeni- (3ngland with an 1lpha 1cid of G-#%F)
8ual-purpose 3nglish hop, mild aroma and slightl spic flavor. !ubstitutes' ;hallenger.
Aroma: ;ouldn(t find man reviews on the aroma of this hop, some sa resembles the LD ;hallenger
hop, which is /ild to /edium and spic.
Typical Usage: +his is a true dual purpose hop with bittering and aroma properties.
Beer Styles: 3nglish 1les, 0orters, !touts, 3!*(s, and *itters.
)ilot (3ngland with an 1lpha 1cid of G-#2F)
0reviousl known as !2P (nicknamed 7os) this LD hedgerow variet was officiall named as (0ilot( in /a
2$$2 b ;harles "aram _ ;o 4td. +he variet is wilt resistant, has good aroma and alpha properties and
ields well.
Aroma/Flavor: /ild herbal with some lemon hints, <ne review said ,fresh mowed grass,.
Typical Usage: /ainl bittering
Beer Styles: *itters. 1lso could make it into some &01 batches.
)ioneer (3ngland with an 1lpha 1cid of C-#$F)
3nglish hopO a sister of Herald. !ubstitutes' 3ast Dent Boldings, Herald.
Aroma/Flavor: 0leasant citrus, less aggressive than 1merican varieties. Eell rounded bitterness.
Typical Usage: *ittering and 1roma
Beer Styles: 3nglish 0ale 1les and *itters.
)rogress (3ngland with an 1lpha 1cid of 9-SF)
Higher alpha 3nglish hop developed in the #GR$s as a replacement for "uggles. <ften used with
Boldings.
Aroma/Flavor: 2er robust, fruit and lime.
Beer Styles: =orthern *rewer states 3nglish and !cottish ales. Eith it(s mild fruitiness it seems to be a
perfect match for them.
Target (3ngland with an 1lpha 1cid of G.9-#2.9F)
3nglish mid-to-high alpha hop bred from Dent Boldings. Lsed in Elam ale. !ubstitutes' "uggle,
Eillamette.
Aroma/Flavor: Has a uni:ue herbal character, earth, minerall, grass
Typical Usage: *ittering - !ome have also indicated the hop offers some good flavoring results.
Beer Styles: 3nglish !tle 1les, 1merican 0orters and !touts.
'ole Hop Varieties
Hallertau (Berman with an 1lpha 1cid of %.9-9.9F)
Hallertauer /ittelfrZh. +he original Berman lager hopO named after Hallertau or Holledau region in central
*avaria. 8ue to susceptibilit to crop disease, it was largel replaced b Hersbrucker in the #GS$s and
#GC$s. !ubstitutes' /ount Hood, 4ibert.
Aroma/Flavor: It can be described as having a mild, noble aroma. !econdaril the hop imparts a
slightl fruit and spic character.
Typical Usage: Hallertau hops are great for aroma and flavor.
Beer Styles: Berman stle beers, the are also suitable for use in other 3uropean stles, *elgian 1les
and 4agers.
Hersrucker (Berman with an 1lpha 1cid of %-9.9F)
=oble hop used in Berman pale lagers. !ubstitutes' Hallertau, /ount Hood, 4ibert, !palt.
Aroma: Brass, Ha, 0leasant and Hopp were all used to described this hop aroma. &t has a mild to
semi-strong potenc.
Beer Styles: 0ossibl 0ale Berman 4agers and 0ilsners. <verall an brew that would go well with a mild,
pleasant hop aroma.
Saa# (;Aech 7epublic with an 1lpha 1cid of %.P-9F)
=amed after the cit of !aaA (now `atec) in the ;Aech 7epublic. =oble hop used e5tensivel to flavor
pale ;Aech lagers such as 0ilsner Lr:uell. ;innamon-spic, earth. !ubstitutes' +ettnanger, Lltra,
;rstal.
Aroma: 2er mild with pleasant hopp notes
Typical Usage: 1roma mainl
Beer Styles: 0ilsner, 4agers, *elgian-!tle 1les, 4ambic, sometimes *itter(s
Tettnang (Berman with an 1lpha 1cid of %.9-9.9F)
=oble Berman dual use hop used in 3uropean pale lagers and wheat beers, sometimes with Hallertau.
;omes from +ettnang, a small town in southern *aden-EZrttemberg in Berman. +he region produces
significant :uantities of hops, and ships them to breweries throughout the world. !ubstitutes' !aaA,
;rstal.
Aroma/Flavor: 7ich, flower and spic
Typical Usage: /ulti-purpose group - *ittering, "lavoring and 1roma
Beer Styles: Berman Eheats and 1merican 4agers
Spalt (Berman with an 1lpha 1cid of P-9F)
+raditional Berman noble hop from the !palter region south of =uremberg. Eood. !ubstitutes' Hallertau
varieties.
Aroma/Flavor: !pic, 0ungent, has low bitterness
Typical Usage: "lavoring and finishing.
Beer Styles: *ocks, 1lts, /unich Helles and 0ilsners
Australian / 'e( +ealand Hop Varieties
Feu-.Coeur Francais (1ustralia with an 1lpha 1cid of %.#-9.9F)
1 rare 1ustralian hop variet that has its genetic roots in the *urgund region of "rance. &t has been
speciall adapted to grow in the cool climate of 2ictoria (1ustralia). &t was first harvested in 2$#$ and is
ideal for use in a 7andall device as invented b 8ogfish Head *rewer. +he alpha values on this oung
variet come in between #2 and #R.
"ala-y (1ustralia with an 1lpha 1cid of #P.GF)
1ustralian high alpha dual purpose triploid cultivar with a marked and uni:ue hop aroma, described as a
combination of citrus and passionfruit. *red in #GGP b Hop 0roducts 1ustralia b crossing a female
tetraploid with a male derived from 0erle.
Aroma/Flavor: 2er pleasant, ;itrus and 0assion fruit notes.
Typical Usage: /ostl bittering, also noted as a dual purpose. /ight be used as flavoring hop as well.
Beer Styles: +he ma do well with 1merican 0ales and &01(s.
"reen Bullet (=ew Vealand with an 1lpha 1cid of ##-#PF)
Diwi hop that is a ver clean, high alpha acid, bittering hop. Dnown to be a brew house work horse. Lsed
for bittering lagers and works well with noble hops.
Aroma/Flavor: &t has a uni:ue raisin character with a slight floral note.
Typical Usage: /ainl a *ittering Hop
Beer Styles: &01(s and 1merican 1les
'elson Sauvin (=ew Vealand with an 1lpha 1cid of #2-#PF)
1 new variet developed in =elson, =ew Vealand. =amed with more than a nod towards the !auvignon
*lanc grape. &ntensel fruit flavour and aroma with a strong suggestion of passionfruit. 3ffective for
bittering, flavour and aroma. Bood when used either solel or in combination with complementar fruit
hops such as ;ascade in 1merican pale ales.
Aroma/Flavor: +he =elson !auvin hop gives a ,grape-like, flavor to beers, some defined it as a cool
climate white wine grape flavor. <thers sa the flavors are ,e5treme fruitiness,, ,0assion fruit,, and W"resh
;rushed BooseberriesX.
Typical Usage: 1nother dual use hop.
Beer Styles: 1merican 1les that push the boundaries of ,"ruit-,, also use in specialt6holida beers.
)aci/ic "em (=ew Vealand with an 1lpha 1cid of #P-#RF)
High alpha bittering hop from =ew Vealand. /ost are organic. Eood and fruit (strawberr). !ubstitutes'
"uggles (mabe).
Aroma/Flavor: +he 0acific Bem can produce a ;ask <ak flavour with distinctive *lackberr aroma,
along with a Eood character.
Typical Usage: "lavor
Beer Styles: !upports all beer stles, particularl 1les, 8r !tout and &ce *eers.
)aci/ic 0ade (L.!. with an 1lpha 1cid of #2-#PF)
High alpha bittering hop from =ew Vealand with a soft bitterness. 1roma is described as fresh citrus and
black pepper.
Aroma/Flavor: "resh citrus, black pepper spiciness with soft bitterness
Typical Usage: *ittering hop, good substitutes for the )ade are ;hinook or /agnum
Beer Styles: 1merican versions of the 0ale 1le(s especiall &01s.
)aci/ica (=ew Vealand with an 1lpha 1cid of 9-RF)
0reviousl known as the 0acific Hallertau, this =ew Vealand hop has a soft, et solid bittering :ualit. &ts
aroma is described as orange marmalade citrus and some floral. 1 good substitution for an hop in the
Hallertau famil.
Aroma/Flavor: HereYs a good one for ou' <range marmalade. =ice orange- citrus notes when added
late in the boil.
Typical Usage: 8ual - but probabl works better as a flavoring6aroma hop.
Beer Styles: !pices up Berman !tle 4agers and 1les.
)ride o/ &ing(ood (1ustralia with an 1lpha 1cid of S-#$F)
"amous 1ustralian hop due to its universal presence in 1ustralian macro lagers. "irst used in #GR9 when
it was the highest alpha acid hop in the world. Lsed e5tensivel in 1ustralian pale ales and lagers.
&ntensel wood, earth and herbal. ;an be rough. =ot particularl suitable for aroma but effective as a
bittering hop. !ubstitutes' 0acific Bem, ;luster, =orthern *rewer.
Aroma: !trong citrus aroma. 7obust, coarse but not unpleasant. 2er distinctive aroma and flavor.
Typical Usage: /ainl bittering, &(ve heard that ou could make a single hop beer with the 7ingwoods.
Beer Styles: 1 good pairing would be in the 1ustralian 4ager !tles.
&i(aka (=ew Vealand with an 1lpha 1cid of P.9-R.9F)
1n aroma hop from =ew Vealand that has grapefruit notes.
Aroma: &ts powerful grapefruit WcitrusX characters are literall breathtaking. &f ou want to sa
WhopsX in our beer the 7iwaka is where it(s at.
Typical Usage: /ainl 1roma and flavoring.
Beer Styles: 0ale 1le(s and &01(s.
!uropean Hop Varieties
$ulin (0oland with an 1lpha 1cid of %-9F)
0olish grown !aaA, used in 0olish lagers. !lightl wood and spic. !ubstitutes' ;Aech !aaA.
Aroma: Herbal, /ild and =oble-es:ue.
Typical Usage: "inishing hop for the most part. /ost are saing that the can be used throughout the
boil for beers featuring them as the onl variet.
Beer Styles: &(m reall not sure how eas the are to get here in the states. & looked at man sites online
and found =<=3 for sale...4et me know if anone has used an of the 0olish raised hops.
%agnum (Berman with an 1lpha 1cid of #$-#2.RF)
1 bittering6aroma tpe cultivar, bred in #GC$ at HZll, the Berman Hop 7esearch &nstititute, from the
1merican variet Balena and the Berman male S9696%.
Aroma: /ost sources had no real comments about this hop varietYs aroma. 1n brewer(s comments on
this hops(s aromaTT
Typical Usage: +hat high alpha acid F and lack of a strong aroma makes /agnum a ver good bittering
hop.
Beer Styles: & would sa good for 0ale 1les and &01s. *ecause of its background and bittering power, it it
seems a good fit Berman !tle 4agers.
)erle (Berman with an 1lpha 1cid of S-G.9F)
Berman dual-purpose hop. <ften used in combination with other hops. !pic and slightl floral6fruit.
!ubstitutes' Hallertau, /ount Hood, 4ibert.
Aroma/Flavor: Breen, *rewers have posted the hop as a ,combo of the =orthern *rewer mint flavor
and the spic nobleness of other Berman hops.,
Typical Usage: 1ll sources indicate a dual purpose hop. 1lthough, it seems that it works best as a
flavoring, because it works well with man other hops varieties.
Beer Styles: ;an be used in a wide variet of beers, onl because it can be used in combination with
other hop families.
)olnischer $ulin (0oland with an 1lpha 1cid of %-P.9F)
0olishO "inishing hop. 1nother source of the classical noble-aroma tpe hop with long and strong
traditions. Eidel believed to be a clone of !aaA. 1roma is mild and tpical of noble aroma tpes.
!ubvarieties' ;Aech !aaA, +ettnang.
Saphir (Berman with an 1lpha 1cid of 2-P.9F)
1 new breed of hop that is starting to replace the Hallertauer /ittlefrZh variet, which has become more
and more susceptible to disease and pests. !hares man of the Hallertaur /ittlefrZh characteristics and is
ver well suited as an aroma hop.
Aroma: 7efined, sweet, mild clean citrus, hint of tangerine
Beer Styles: 0lisners, Berman 4agers, *elgian Ehites
Satus (Lnsure of growing region or origin, but has an 1lpha 1cid of #2.9-#PF)
1 bittering-tpe cultivar of recent origin.
Aroma: TTT
Typical Usage: Lsed for both its aromatic and bittering :ualities, similar to the Balena hop.
Beer Styles: TTT
Select (Berman with an 1lpha 1cid of P-RF)
Berman disease-resistant Hallertauer and !palt pale lager variet developed in the earl #GG$s.
Aroma: Has a pleasant spic flavor and strong aroma.
Typical Usage: :uoted to be a hop suitable for bittering, flavor, and aroma
Beer Styles: 35cellent for use with 3uropean ales and lagers.
Strisselspalt ("rance with an 1lpha 1cid of %-9F)
"rench aroma hop from 1lsace, used mostl in pale lagers. Has a floral and lemon aroma6flavor. !imilar
to Hersbrucker. !ubstitutes' Hallertau, /ount Hood, 4ibert, Hersbrucker, !outhern ;ross.
Aroma: has medium intensit, ver pleasant and hopp.
Beer Styles: =ot much has been mentioned of tpes, but after reading a little further it seems 4ight
;olored 4agers and 1les would fit nicel.
Styrian "oldings (!lovenia with an 1lpha 1cid of P.9-RF)
!lovenian variant of "uggles, but similar to 3ast Dent Boldings. Lsed in 3nglish ales and *elgian strong
ales amongst others. !ubstitutes' 3ast Dent Boldings.
Aroma: 2er delicate and slightl spic.
Beer Styles: 3nglish stle 1le, 3!*, 4ager, 0ilsner and *elgian-!tle 1les
Tardi/ de Bourgogne ("rance with an 1lpha 1cid of %.#-9.9F)
"rench hop, used as an aromatic in continental lagers.
Aroma: ;ouldn(t find much on the aroma.
Beer Styles: Lsed best with ;ontinental 4agers some sights said.
Tradition (Berman with an 1lpha 1cid of 9-SF)
*red in #GG# from Hallertau /ittlefrZh b the HZll Hop 7esearch &nstitute in Berman for resistance to
disease. Brass like Hallertau, but easier to grow.
Aroma: 2er fine, similar to Berman Hallertau
Beer Styles: 4agers, 0ilsners, *ock, Eheat and EeiAen
0osted b ;raft 1les and "ine ;igars at R'92 0/ $ comments
+uesda, 1pril #2, 2$##
Hops - %a"ing 0our Beer Better
Hops . *ithout them your eer (ould e 1ust lah2
Hops
Hops are the female flower clusters, commonl called seed cones or strobiles, of a hop species, Humulus
lupulus. +he are used primaril as a flavoring and stabilit agent in beer, to which the impart a bitter,
tang flavor, though hops are also used for various purposes in other beverages and herbal medicine.
Hops were cultivated continuousl around the Cth or Gth centur 18 in *ohemian gardens in the Hallertau
district of *avaria and other parts of 3urope. However, the first documented use of hops in beer as a
bittering agent is from the ##th centur. *efore this period, brewers used a wide variet of bitter herbs and
flowers, including dandelion, burdock root, marigold, horehound (the Berman name means ,mountain
hops,), ground iv, and heather. Hops are used e5tensivel in brewing for their man purported benefits,
including balancing the sweetness of the malt with bitterness, contributing a variet of desirable flavors
and aromas, and having an antibiotic effect that favors the activit of brewer(s east over less desirable
microorganisms. Historicall, it is believed that traditional herb combinations for ales were abandoned
when it was noticed that ales made with hops were less prone to spoilage.
+he hop plant is a vigorous climbing herbaceous perennial, usuall trained to grow up strings in a field
called a hop field, hop garden, or hop ard when grown commerciall. /an different tpes of hops are
grown b farmers around the world, with these different tpes being used for particular stles of beer.
The Hop History
+he first documented instance of hop cultivation was in S%R, in the Hallertau region of present-da
Berman, although the first mention of the use of hops in brewing in that countr was #$SG. =ot until the
thirteenth centur in Berman did hops begin to start threatening the use of gruit (an old-fashioned herb
mi5ture used for bittering and flavoring beer), for flavoring. &n *ritain, hopped beer was first imported from
Holland around the ear #P$$O but hops were condemned in #9#G as a ,wicked and pernicious weed,. &n
#PS#, =orwich, 3ngland, banned use of the plant in the brewing of 143 (beer was the name for fermented
malt li:uors bittered with hops, until such recent times as the words were used as snonms), and not
until #92P were hops first grown in southeast 3ngland. &t was another centur before hop cultivation
began in the present-da Lnited !tates, in #R2G.
*orld production
&mportant production centers are the Hallertau in Berman (which, in 2$$R, had more hop-growing area
than an other countr on 3arth), the Hakima (Eashington) and Eillamette (<regon) valles, and western
;anon ;ount, &daho (including the communities of 0arma, Eilder, Breenleaf, and =otus). +he principal
production centres in the LD are in Dent (which produces Dent Boldings hops) and Eorcestershire.
3ssentiall all of the harvested hops are used in beer making.
%ethods
Hops are a climbing plant. +he are trained up strings or wires which support the plants and allow them
significantl greater growth with the same sunlight profile. 3nerg that would have been re:uired to build
structural cells is also freed for crop growth.
/ale and female flowers of the hop plant develop on separate plants (dioecious). *ecause viable seeds
are undesirable for brewing beer, onl female plants are grown in hopfields which prevents pollinationO
female plants are propagated vegetativel or male plants are culled if plants are grown from seeds.
Lntil mechanisation, the need for massed labor at harvest time meant hop-growing had a big social
impact. "or e5ample, man of those hop picking in Dent, a hop region first mechanised in the #GR$s, were
from eastern areas of 4ondon. +his provided a break from urban conditions that was spent in the
countrside. Ehole families would come down on special trains and live in hoppers( huts and gradients for
most of !eptember, even the smallest children helping in the fields.
&n Dent, man growers issued their own currenc to those doing the labor because of a shortage of small
denomination coin of the realm. &n some cases, the coins issued, often adorned with fanciful hops
images, were themselves :uite beautiful.
0eople also came from *irmingham and other /idlands cities to pick hops in the /alvern area of
Eorcestershire. !ome photographs have been preserved.
!onoma ;ount in ;alifornia was, pre-mechaniAation, a ma-or L! producer of hops. 1s in other hop-
growing regions, the labor-intensive harvesting work involved large numbers of migrant workers traveling
from other parts of the state or elsewhere for the annual hop harvest. 8uring the Breat 8epression, man
workers were migrant laborers from <klahoma and the surrounding region who had recentl come to
;alifornia. <thers included locals, particularl older school children. !ometimes whole families would
work in the harvest. +he remnants of this significant hop industr are still noticeable in the form of old hop
kilns that survive in !onoma ;ount. &n part because of the hop industr(s importance to the count, local
"lorian 8auenhauer of !anta 7osa, the seat of !onoma ;ount, created one of the earliest and most
significant hop-harvesting machines but ironicall this mechaniAation helped destro the local industr. &t
enabled large-scale mechaniAed production which moved to larger farms in other areas.
1s of 2$$9 (couldn(t find newer data), the top ten leading countries for hop cultivation were these.
Hop producing country Hop output in %etric Tons
Berman %P,P%C
Lnited !tates 2%,PGP
;hina #$,9SR
;Aech 7epublic S,C%#
0oland %,P#P
!lovenia 2,9%G
Lnited Dingdom #,RG%
!pain #,9%S
Lkraine #,PSP
"rance #,%S2
=ew Vealand G$$
Bre(ing
Hops are dried in an oast house before the are used in the brewing process. Hop resins are composed
of two main acids' alpha and beta acids.
1lpha acids have a mild antibiotic6bacteriostatic effect against Bram-positive bacteria, and favor the
e5clusive activit of brewing east in the fermentation of beer. 1lpha acids are responsible for the bitter
flavor in the beer.
*eta acids do not isomeriAe during the boil of wort, and have a negligible effect on beer taste. &nstead
the contribute to beer(s bitter aroma, and high beta acid hop varieties are often added at the end of the
wort boil for aroma. *eta acids ma o5idiAe into compounds that can give beer off-flavors of rotten
vegetables or cooked corn.
+he effect of hops on the finished beer varies b tpe and use, though there are two main hop tpes'
bittering and aroma. *ittering hops have higher concentrations of alpha acids, and are responsible for the
large ma-orit of the bitter flavor of a beer. 3uropean (so called ,noble,) hops tpicall average 9aGF
alpha acids b weight, and the newer 1merican species tpicall ranging from Ca#GF aabw. 1roma hops
usuall have a lower concentration of alpha acids (b9F) and are the primar contributors of hop aroma
and (non-bitter) flavor. *ittering hops are boiled for a longer period of time, tpicall R$aG$ minutes, in
order to ma5imiAe the isomeriAation of the alpha acids. +he often have inferior aromatic properties, as
the aromatic compounds evaporate off during the boil.
+he degree of bitterness imparted b hops depends on the degree to which otherwise insoluble alpha
acids (11s) are isomeriAed during the boil, and the impact of a given amount of hops is specified in
&nternational *itterness Lnits (&*Ls). Lnboiled hops are onl mildl bitter. <n the other hand, the (non-
bitter) flavor and aroma of hops come from the essential oils, which evaporate during the boil.
1roma hops are tpicall added to the wort later to prevent the evaporation of the essential oils, to impart
,hop taste, (if during the final %$ minutes of boil) or ,hop aroma, (if during the final #$ minutes, or less, of
boil). 1roma hops are often added after the wort has cooled and while the beer ferments, a techni:ue
known as ,dr hopping, which contributes to the hop aroma. +he four ma-or essential oils in hops are
/rcene, Humulene, ;arophllene, and "arnesene which comprise about R$aC$F of the essential oils
for most hop varieties.
+oda a substantial amount of ,dual-use, hops are used as well. +hese have high concentrations of alpha
acids and good aromatic properties. +hese can be added to the boil at an time, depending on the
desired effect.
"lavors and aromas are described appreciativel using terms which include ,grass,, ,floral,, ,citrus,,
,spic,, ,pine,, ,lemon,, and ,earth,. /an pale lagers have fairl low hop influence, while lagers
marketed as 0ilsener or brewed in the ;Aech 7epublic ma have noticeable noble hop aroma. ;ertain
ales (particularl the highl-hopped stle known as &ndia 0ale 1le, or &01) can have high levels of hop
bitterness.
Lndried or ,wet, hops are sometimes used.
Hop varieties
0articular hop varieties are associated with beer regions and stles, for e5ample pale lagers are usuall
brewed with 3uropean (often Berman and 1ustrian, since #GC# also ;Aech) noble hop varieties such as
!aaA, Hallertau and !trissel !palt. *ritish ales use hop varieties such as "uggles, Boldings and *ullion.
=orth 1merican beers use ;ascade hops, ;olumbus hops, ;entennial hops, Eillamette hops and
1marillo hops.
The 'ole hops
+he term noble hops traditionall refers to four varieties of hop which are low in bitterness and high in
aroma. +he are the central 3uropean cultivars, Hallertau, +ettnanger, !palt, and !aaA. +he are each
named for a specific region or cit in which the were first grown or primaril grown. +he contain high
amounts of the hop oil humulene and low amounts of alpha acids cohumulone and adhumulone, as well
as lower amounts of the harsher-tasting beta acids lupulone, colupulone, and adlupulone.
+heir low relative bitterness but strong aromas are often distinguishing characteristics of 3uropean-stle
lager beer, such as 0ilsener, 8unkel, and <ktoberfest6/KrAen. &n beer, the are considered aroma hops
(as opposed to bittering hops)O see 0ilsner Lr:uell as a classic e5ample of the *ohemian 0ilsener stle,
which showcases =oble hops.
1s with grapes, land where the hops were grown affects the hops( characteristics. /uch as 8ortmunder
beer ma onl within the 3L be labelled ,8ortmunder, if it has been brewed in 8ortmund, =oble hops
ma onl officiall be considered ,=oble, if the were grown in the areas for which the hops varieties were
named.
!ome consider the 3nglish varieties "uggle and 3ast Dent Boldings to be noble. +he are characteriAed
through analsis as having an alpha'beta ratio of #'#, low alpha-acid levels (2a9F) with a low
cohumulone content, low mrcene in the hop oil, high humulene in the oil, a ratio of
humulene'carophllene above three, and poor storabilit resulting in them being more prone to o5idation.
&n realit this means that the have a relativel consistent bittering potential as the age, due to beta-acid
o5idation, and a flavor that improves as the age during periods of poor storage.
Hallertau or Hallertauera+he original Berman lager hopO named after Hallertau or Holledau region
in central *avaria. 8ue to susceptibilit to crop disease, it was largel replaced b Hersbrucker in the
#GS$s and #GC$s. (1lpha acid %.9a9.9F 6 beta acid %aPF)
!aaAa=oble hop used e5tensivel in *ohemia to flavor pale ;Aech lagers such as 0ilsner
Lr:uell. !oft aroma and bitterness. (1lpha acid %aP.9F 6*eta acid %aP.9F)
!palta+raditional Berman noble hop from the !palter region south of =uremberg. Eith a delicate,
spic aroma. (1lpha acid Pa9F 6 beta acid Pa9F)
+ettnanga;omes from +ettnang, a small town in southern *aden-EZrttemberg in Berman. +he
region produces significant :uantities of hops, and ships them to breweries throughout the world. =oble
Berman dual use hop used in 3uropean pale lagers, sometimes with Hallertau. !oft bitterness. (1lpha
1cid %.9a9.9F 6 *eta 1cid %.9a9.9F)
'e-t )ost: Hops /rom around the (orld and their /lavor in/ormation33333Stay Tuned3
;heersN
*ill
0osted b ;raft 1les and "ine ;igars at %'%$ 0/ $ comments

Beer and Hop Chemistry

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