It has been the star ingredient for several years now. It brings flavors of flowers, fir, earth, citrus and even tropical fruits. Plus, it bitters your beer, and has done so for centuries. Today, we present to you hops, its origin and some of its most popular cultivars!
Hops are a climbing plant on which small oily cocottes, hops, grow (to date, it's not too complicated). These casseroles contain a resin that is both aromatic and bitter, lupulin. The use of hops dates back to the 12th century, when we discovered that it helped with the preservation (and taste) of beer. Before that, brewers used a mixture of spices to brew what was called cervoise.
Until recently, hops were used sparingly and in small quantities in beer. In short, he participated in the taste of the product, without being the king. German and Czech pilsners as well as English IPAs are excellent examples of beer where hops are present without being dominant. That was until we discovered very aromatic varieties on the American west coast, with breweries like Anchor and Sierra Nevada, which literally changed the world of beer in the 70s. American IPAs stood out for their floral nose and lemony, all surrounded by a “punching” bitterness!
Here are the most notable hops, from Europe to Asia:
- Saaz, Hallertauer (Germany and Czech Republic): Here are two noble hops used in German and Czech lagers. Grassy, both spicy and sweet. Few alpha acids, therefore not very bitter. They are found in good pilsners such as Sieur de Léry from Frampton Brasse, 27 from Farnham and Brise du Lac from Archibald.
- East Kent Golding, Fuggle (England): These two hops are particularly earthy and herbaceous. They leave aromas of black teas in the English bitters and pale ales that use them. They are found in particular in Golding de Simple Malt, Kirke du Corsaire and Sang d’Encre du Trou du Diable.
- Cascade, Citra (United States): Two flowers that never cease to surprise! These very aromatic hops release flavors of citrus fruits, fir resins and tropical fruits. They are often the star of the beers that use them. Just taste the Hickson des 2 Frères or the Yakima du Castor to be convinced!
- Nelson Sauvin, Sorachi Ace (Australia and Japan): The first is the latest sensation, the second is a star in the making. These two oriental hops, although very different in taste, bring a new fruity dimension to the beers that use them. Nelson Sauvin, with notes of white wine and lychee, is surprisingly found in Pit Caribou's 30¢ while Sorachi Ace will soon be found in your favorite saison and pale ale.
The rest -> Hops, part 2: Hops’ worst enemy
It has been the star ingredient for several years now. It brings flavors of flowers, fir, earth, citrus and even tropical fruits. Plus, it bitters your beer, and has done so for centuries. Today, we present to you hops, its origin and some of its most popular cultivars!
Hops are a climbing plant on which small oily cocottes, hops, grow (to date, it's not too complicated). These casseroles contain a resin that is both aromatic and bitter, lupulin. The use of hops dates back to the 12th century, when we discovered that it helped with the preservation (and taste) of beer. Before that, brewers used a mixture of spices to brew what was called cervoise.
Until recently, hops were used sparingly and in small quantities in beer. In short, he participated in the taste of the product, without being the king. German and Czech pilsners as well as English IPAs are excellent examples of beer where hops are present without being dominant. That was until we discovered very aromatic varieties on the American west coast, with breweries like Anchor and Sierra Nevada, which literally changed the world of beer in the 70s. American IPAs stood out for their floral nose and lemony, all surrounded by a “punching” bitterness!
Here are the most notable hops, from Europe to Asia:
- Saaz, Hallertauer (Germany and Czech Republic): Here are two noble hops used in German and Czech lagers. Grassy, both spicy and sweet. Few alpha acids, therefore not very bitter. They are found in good pilsners such as Sieur de Léry from Frampton Brasse, 27 from Farnham and Brise du Lac from Archibald.
- East Kent Golding, Fuggle (England): These two hops are particularly earthy and herbaceous. They leave aromas of black teas in the English bitters and pale ales that use them. They are found in particular in Golding de Simple Malt, Kirke du Corsaire and Sang d’Encre du Trou du Diable.
- Cascade, Citra (United States): Two flowers that never cease to surprise! These very aromatic hops release flavors of citrus fruits, fir resins and tropical fruits. They are often the star of the beers that use them. Just taste the Hickson des 2 Frères or the Yakima du Castor to be convinced!
- Nelson Sauvin, Sorachi Ace (Australia and Japan): The first is the latest sensation, the second is a star in the making. These two oriental hops, although very different in taste, bring a new fruity dimension to the beers that use them.
The rest -> Hops, part 2: Hops’ worst enemy
