If you’ve ever tasted a beer and thought, “Hang on, this tastes like pineapple (or pine, or cinnamon)”, that was likely to be thanks to hops!
Together with water, malted barley, and yeast, hops make up the main (and sometimes only) ingredients in beer. Other flavourings are also permitted, but we’ll get to that later.
Without hops, beer would lack the distinctive bitterness and aromas we know and love. Let’s take a closer look at this incredible plant and its essential role in brewing.
Ready to step into the world of beer tasting? Take a look at our Level 1 Award in Beer.
What are hops?
Known by their Latin name Humulus lupulus—meaning 'wolf of the woods'—hops are perennial climbing plants that regrow each spring. From the ground, they send up shoots that develop into 'bines,' which eventually produce the hop cones brewers prize. In the autumn the bines are cut off close to the ground and the hop cones are harvested.
Once the hop cones have been collected, they are dried so that they can be stored for a long period with little to no risk of rotting. While brewers can use these dried cones directly, it’s far more common to see hops processed into pellets.
Hop pellets are made by milling and compressing the dried cones, creating a compact, easy-to-store product that retains its bitterness and aroma. These pellets are then vacuum-sealed and refrigerated for maximum freshness.
Hop varieties
There are hundreds of different varieties of hop, and they all have slightly different aromas, aroma intensity and levels of bitterness. Each variety has a specific climate in which it grows best. As a result, well-established hop-growing countries have become associated with different hop characteristics. While we cover some of the well-established hop-growing regions, hops are also grown in other parts of the world. New varieties of hops become available every year and therefore every country that produces hops is able to produce a diverse array of hop aromas.
Traditional German, Czech or British hops
These hops are noted for their subtle spicy, floral, herbal, earthy or fruity aromas. Think of an English bitter or a typical lager.
American, New Zealand or Australian hops
These hops tend to have intense citrus fruit, stone fruit, tropical fruit or pine notes. Doesn’t this remind you of a hazy pale ale?
Using hops
New to beer? Check out What is beer? A beginner's guide.
Hops contribute bitterness, aroma, and even act as a natural preservative in beer. When and how hops are added during the brewing process has a significant impact on the beer’s final flavour.
Early in the boil: Hops added at this stage release bitterness as they need heat and time to extract their alpha acids.
Near the end of the boil: Hops added late primarily contribute aroma, as prolonged boiling causes volatile compounds to dissipate.
Some brewers also “dry hop” by adding hops during or after fermentation, when the beer is cooler, to enhance aroma further without adding bitterness. Brewers often experiment with single hop varieties or blends to create their desired balance of bitterness and aroma.
Other beer flavourings
While hops are the most widely used flavouring ingredient added to beer, brewers are not limited to them. Before the widespread use of hops, herbs and spices were used to add aroma or bitterness to beer. Some brewers continue to add herbs and spices, fruits such as cherries and raspberries. Other flavourings, such as citrus peel and coriander seed, have long been used in certain traditional Belgian beer styles.
There are few limits on what can be used to flavour beer—as long as it’s edible and practical, the possibilities are endless! If brewers want to add more unusual flavourings to their beers, common ingredients include pumpkin, honey, chilli and coffee.
Want to make the most of your beer? Take a look at our guide on beer storage and service.
