Hops and Other Flavorings Flashcards
Covers the use of hops and other ingredients that add flavor to beer.
What are the three things hops do for beer?
- Provide bitterness.
- Provide aromas.
- Act as a natural preservative.
What are hops?
Climbing plants.
What part of the hop plant do brewers use?
The cones.
Where on the hop plants do the cones grow?
On the bines.
Bines grow from the shoots.
What happens to the hop cones once harvested?
They are typically dried, which allows them to be stored for a period of time until use.
Dried hops do not rot; refrigeration helps preserve bitternes and aroma.
Instead of hop cones, in what form do most brewers use hops?
Hop pellets
Hop pellets are made by milling and pressing the dried cones, providing more efficient and controlled packaging and size.
Why would a brewer use different hop varieties or even more than one at a time?
There are hundreds of varieties, each with their own aromas, intensity, and bitterness levels.
Which region’s hops are known for their subtle spicy, floral, herbal, earthy, and fruity aromas?
Traditional German, Czech, and British hops.
Which region’s hops are known for having intense citrus fruit, stone fruit, tropical fruit, or pine aromas?
American, New Zealand, Australian hops.
American, New Zealand, and Australian hops will often have what characteristics?
These are known for having intense aromas of:
- citrus fruit
- stone fruit
- tropical fruit
- pine
Traditional German, Czech, and British hops will often have what characteristics?
These are known for having subtle aromas of:
- spice
- florals
- herbs
- earthyness
- fruityness
When are hops typically used in the brewing process?
Hops are added to the wort during the boil.
Why are hops added to the wort during the boil?
To extract bitterness and aroma.
If hops are added to the boil at the beginning, what is the brewer looking for from the hops?
Primarily bitterness.
Longer boil means more heat and time to extract these compounds from the hops.
If hops are added to the boil toward the end, what is the brewer looking for from the hops?
Primarily hop aromas.
This allows for less time to cook delicate aromas and allow them to escape from the wort.
