10 things you should know about hops

Hops are one of the fundamental ingredients in the production of beer and play a key role in the flavour, aroma and preservation of this ancient drink. Furthermore, within the world of craft beer, their relevance is even greater, both for producers and consumers, due to the predominance of the IPA (India Pale Ale) style. In this article, we tell you the 10 most important things you should know about hops, their role in beer and why they are an essential ingredient for any brewer or lover of this drink.

1. What is hops?

Hops are a climbing plant whose scientific name is Humulus lupulus. Curiously, they belong to the same botanical family as cannabis, the Cannabaceae family, sharing some similar aromatic compounds.

2. Origin of the use of hops in beer

The use of hops in beer making dates back to the Middle Ages, although some evidence suggests that its use may have begun earlier in specific regions of Europe. Before it became popular, beer was flavoured with a mixture of herbs known as gruit. It was in the 11th century that German monastic breweries began to use hops, recognising their preservative properties and their ability to balance the sweetness of malt. From this early period, it is worth highlighting Saint Hildegard of Bingen, a 12th century German abbess who was a pioneer in recognising the properties of hops. In her writings, she highlighted its benefits as a natural preservative and its ability to balance the flavour of beer. Her influence helped to popularise the use of this ingredient in brewing, which from then on became essential.

3. The role of hops in brewing

Hops are responsible for much of the character of a beer. What is used in beer are the flowers of the plant, commonly called cones or pine cones. These cones contain alpha acids, which are the chemical components that provide bitterness, helping to balance the natural sweetness that comes from the sugars in the malt. In addition, they also contain essential oils, which provide a wide range of aromas and flavors, from citrus and floral notes to more resinous or herbaceous notes, depending on the variety. Depending on the amount of each component, we can classify the different types as bittering or aromatic hops.

Hops are used at different points in the brewing process, influencing bitterness, aroma and flavour. During the boil, they are added at the beginning to extract their alpha acids, which are responsible for bitterness. As the boil progresses, the ability to extract bitterness is reduced and the extraction of flavours and aromas is favoured. For this reason, hops added towards the end of the boil or during the whirlpool provide more flavour and aroma, rather than bitterness. Finally, a process called dry hopping is often carried out during beer fermentation, which we will discuss later.

4. Hops as a preservative

One of the reasons why hops were quickly adopted in brewing, in addition to their ability to provide flavour, is because of their antibacterial properties. The alpha acids found in hop cones are able to inhibit the growth of unwanted bacteria, which helped preserve beer for longer, especially in an era where refrigeration systems did not exist. This property was fundamental to the evolution of more bitter beers, such as IPAs, which needed to be preserved during long sea voyages.

5. The oldest varieties: noble hops

There are different varieties of hops, each with unique characteristics, allowing brewers to create varied and complex flavour profiles. The oldest varieties of hops, known as noble hops, are: Saaz, Hallertau Mittelfrüh, Tettnang and Spalt. The first is originally from the Czech Republic, while the rest are German. All of them are low in alpha acids and are appreciated for their soft herbal, floral and spicy aromas. They are essential in the brewing of traditional styles such as lagers and pilsners, providing low bitterness and a distinctive delicate aromatic profile.

6. The craft beer revolution and new varieties

Today, there are hundreds of hop varieties, as it has been at the centre of the craft beer revolution in recent decades. The popularisation of styles such as IPA has put hops in the spotlight, with breweries experimenting with different varieties and hopping techniques to create beers with increasingly complex flavours. This has given rise to a hop culture, where consumers seek out beers with intense aromatic profiles and pronounced bitterness.

The main country of origin of these new hop varieties is the United States, where we should highlight the Citra, famous for its aromas of tropical fruits such as mango and papaya, the Cascade, with its citrus and floral notes, or the Simcoe, with its resinous and fruity nuances. Precisely the 3 varieties that we have used most in our beers. However, in recent years there has been growing interest in and use of varieties from New Zealand, such as Nelson Sauvin, known for its fruity profile similar to the Sauvignon Blanc grape, or Motueka, with its citrus and herbal notes.

7. Dry hopping or adding hops during fermentation

Dry hopping is a very popular technique among craft brewers and consists of adding hops during or after fermentation, instead of doing so during the wort boiling process. This technique allows the beer to absorb more essential oils from the hops, which enhances its aroma without adding as much bitterness. It is a very common practice in the production of IPAs, where the aim is to highlight the flavours and aromas of the hops.

8. Fresh hops, in flower, in pellets and new formats

Hops are used in various formats to adapt to the needs of brewers. Fresh hops are used in the form of whole cones or “in flower”, but they must be used quickly after harvesting to prevent them from losing their properties. On the other hand, hops in pellet form (small compacted balls) are easier to preserve and handle, which is why they are used predominantly in the brewing industry. In addition, cryogenically frozen hops (cryo hops) are a recent innovation, obtained by separating the most aromatic and bitter components of the hops by freezing. This latter format offers a higher concentration of essential oils and alpha acids, allowing brewers to intensify flavor and aroma without adding as much plant material, improving efficiency in the brewing process.

9. The importance of terroir

As with wine, terroir (the unique combination of soil, climate, and farming practices) affects the character of hops. Some regions of the world, such as the Yakima Valley in the United States, the Hallertau region in Germany, and Nelson in New Zealand, are famous for producing hop varieties with very distinctive characteristics. These factors influence the aroma, flavor, and level of bitterness that a specific hop variety can provide, adding an additional level of complexity to the brewing process.

Without a doubt, the best way to appreciate all these differences and nuances derived from hops is by trying beers. In Spain there are many breweries specializing in craft beer, as well as online stores with a wide variety of craft beers and home delivery.

10. Hops and health: beyond beer

Although most people associate hops exclusively with beer, this plant also has beneficial properties for health. Hops have traditionally been used as a natural sedative and to treat insomnia. In addition, some studies have suggested that the compounds present in hops may have antioxidant and anti-inflammatory properties. However, it is important to remember that the health benefits of hops do not justify excessive beer consumption, so as always, we recommend drinking in moderation and combining it with a healthy diet and daily exercise.