Hops Test Flashcards
What female flowers do hops come from
Humulus Lupulus
What are hops used for
flavoring
3 forms of hops to brewers
whole, pellet and plug
2 hops categories
aroma/flavoring and bittering
what lupulin
small glands that are waxy and antibacterial
2 acid categories
alpha and beta
what kind of acid is in bittering hops
alpha
what happens in isomerization
the atoms of the hops are rearranged which causes the hop to become more bitter and quicker to dissolve in the
wort
which acid doesnt isomerize during the boil
beta
what country is top in hop production
germany
what # is US in hop production
2
the three c’s
cascade, centennial, and columbus
cascade flavor
spicy citrusy and floral
Wet/Fresh Hopping
the use of fresh hops that have recently been picked (not dried).
Dry Hopping-
the process of adding hops to the beer to the wort after it has cooled and also after the onset of
fermentation (in the primary or secondary fermenter).
IBU’s:
(International Bitterness Units) determine the actual bitterness of beer by measuring the concentration of
bitter hop acids in parts-per-million.
Bittering hops-
varieties of hops with a higher alpha acid percentage that are used during the boiling process to
extract bitterness
Aroma/Flavoring Hops-
varieties of hops with lower alpha acid percentages and oil profiles that are added
during late stages of the brewing process
2 australian/new zealand hops
galaxy and nelson
2 german hops
hallertau and tettnanger
3 english hops
fuggle, challenger, and golding
single hopping
using one variety of hops
late hopping
adding hops in the last 15-30 min of boil
