March '06 - Hops and Its Contribution to Beer

Hops (Humulus lupulus) are one of two members of the plant family Cannabinacae, of which the only other member is Cannabis. The hop plant is a vine, and will naturally climb on anything it finds, growing easily to a height of 18-20 ft.

No one is sure when hops were first used in beer. One commonly sees references to the use of hops in Ales from England around the 17th century, by Flemish immigrants. In fact there is evidence that it may have been used in England as far back as the 11th century.

The first written evidence of cultivation of hops is from the Hallertauer region of Germany and dates from 736 A.D.

Hops became popular in beer brewing because of the flavor they imparted on the beer, but also because they have a preservative quality on beer. Before our modern sanitation techniques and sterile filtration came about (and indeed before brewers even knew what yeasts and bacteria were), hops were used at a much higher level then today because more preservative power was needed. For Ales made to drink immediately (running ales), the hopping rate was not much different then a microbrewed or homebrewed ale would have today. But if the beer needed to stored for long periods before consumption (called stock or store ales), then the hopping rates would be increased considerably. If the beer had to be shipped, such as India Pale Ale, it was common for these beers to be made twice as bitter as â..homeâ. ales.

Hops and What They Do for Us
Hops are used to provide (3) effects in finished beer that we can taste or smell, and provide a preservative effect. When we add hops to beer, we do so in a manner to create the sensory effect we desire, and the preservative effects come along for free.

Hop flavor is divided into (3) categories; they are:

• Bittering
• Hop character
• Hop aroma