Methods to Add Hop Aroma to Beer

Introduction

Hops are harvested once a year, starting in mid-August and ending in early September. Hops are used in the brewing process to add aroma and bitterness. Typically, all beers contain at least one hop variety, to balance the sweetness of the malt with the bitterness of the hop. The strength of the hop character can be determined by the quantity of hops put in and at what point during the brewing process it occurs. In general, the later hops are added, the more aromatic the beer becomes, but it takes ample trial and error to find the perfect time to add the perfect hop to create your desired flavor.

Principle Ways to Add Hop Aroma

Mash Hopping

This occurs when hops are directly added to the mash tun. This creates a character in the beer but adds little to no bitterness.

First Wort Hops

Hops are added to the boiling pot at the beginning of the lautering process. This creates a smoother, blended beer with little aftertaste.

Bittering Hops

Added to the bulk of the boil. When the hops are boiled, alpha acids are released, creating bitterness.

Late Hop Additions

Aromatic hops that are added in the last 5-15 minutes of the boil are what are known as late hop additions. This method adds aroma and aromatic oil to the beer.

Dry Hopping

Adding aromatic hops after the fermentation process is complete creates a strong hoppy aroma. The hops are added in the secondary fermenter or a keg and left for up to several weeks.

Hop Back

A device that is inserted in a line as beer and is transferred and cooled from the hot boiler to the fermenter. Its purpose is to transport hop oil and aromas that would otherwise be boiled off in a boiler. It minimizes surface contact between the hops and hot wort while separating the hops from the brew kettle.

Combining Hop Methods

One may use a combination of the above practices to achieve even more hop aroma flavors.

What Are the Different Types of Hops?

There are numerous types of hops. The following are the principle U.S. Hops:

• Ahtanu
• Amarillo
• Cascade
• Centennial
• Chinook
• Columbus
• Cluster
• Crystal
• Fuggle
• Galena
• Golding
• Hallertau mf. Horizon
• Liberty
• Magnum
• Mount Hood
• Northern Brewer
• Nugget
• Perle
• Saaz
• Satus
• Simcoe
• Spalt Select
• Sterling
• Tettnag
• Tomahawk
• Ultra
• US Fuggle
• Vanguard
• Warrior
• Willamette

Forms of Hops    

Leaf

• The whole hop flower is dried.
• It has less surface area exposed to worth, so many are required to achieve bitterness.
• More susceptible to oxidation and degradation than plugs and pellets.

Plugs

• The whole flower is dried and compressed, and finely powdered hop cones are compressed into tablets.
• It requires less than the whole leaf but more than the pellet to achieve bitterness.
• It will soak up more wort than pellet hops.

Pellet

• Highly processed, concentrated pellets.
• Takes the least amount to achieve bitterness.
• They are easiest to store as they take up the least amount of room.
• It is very effective for dry hopping.

How to Store Hops

Store hops in an airtight, sealed container out of direct sunlight and at 54F. It is important to keep hops away from oxygen and as cold as possible, as oxygen strips the oils that create the hoppy flavor and bitterness.

How to Get the Most Out of Your Hops

Not all hop addition methods are created equal. Some methods can give you much more aroma from far less hops. For example, with the maxxLūp Hop Dosing System, you can reduce the number of hops you use by 50 percent and maintain your same flavor profile and aroma.