OK homebrewers and the brave few who have made it to day 2. Hop history is down, on to the fun stuff, how hops are used in beer making. We’ve discussed that hops offer bitterness to beer which balances the sweet malt. In order to get the bitterness out of the hops, they must first be boiled in the beer (wort). The boiling causes the hop oils to isomerize and become soluble in the beer. The hop oils contain two types of acids, Alpha acids and Beta acids. Alpha acids provide the bittering component. The Beta acids do not isomerize in the boil making them insoluble and provide only hop aroma to the beer.
Hops are typically rated based on their Alpha acid percentage by weight. This rating gives the brewer a guideline for how much bitterness can be expected from a particular hop. For example, a Cascade hop is around 4.5 Alpha acid % and a Galena hop is around 12.5 Alpha acid %. So the brewer will need to use a lot less of the Galena hop at 12.5 AA% then they would Cascade at 4.5 AA% hop to get the same amount of bitterness. Brewers measure the amount of expected bitterness for their beers with IBUs (International Bitterness Units). The higher the IBUs, the higher the expected bitterness in the final beer. Below are some typical values for certain styles of beer.
Light Lager (Bud Light, etc) – 5-10 IBU
Dry Stout (Guinness) – 30-45 IBU
American Pale Ale (Sierra Nevada ) – 30-45 IBU
American IPA (Founder’s Centennial) – 40-60 IBU
Double IPA (Stone Ruination) - 60-120 IBU
Generally speaking the higher the IBU the more bitter the beer will be. Although the Dry Stout and the American Pale Ale have the same IBUs, the stout has sweet malts which will balance the bitterness. So even though they could have the same IBU, the stout will seem less bitter because of its sweeter malt components.
IPA – Bell ’s Two Hearted – uses Centennial hops which are high in Myrcene causing big citrus and grapefruit character.
Pilsner – Pilsner Urquell - Uses Saaz hops which are high in Humulene lending a mellow spice and floral note.
American Lager – Sam Adams Boston Lager – uses Hallertau which is high in Humulene making it spicy. It is also low in Cohumulone so the bitter is more pleasant and less aggressive.
IPA – Bridgeport The Czarr – is brewed with Chinook hops which are high in Cohumulone and give it a very aggressive, harsh bitter character.
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