Wednesday, October 27, 2021

Hops in beer

Beer is a fermented aqueous drink based on starch and flavored by hops. Prior to the widespread adoption of hops, beer was bittered and flavored with spice and herb mixtures sometimes called ‘gruit’.

Hop is a perennial that regrows each spring from the rhizomes of an underground rootstock. Hops may be one of four essential ingredients in beer (alongside barley, yeast, and of course water).

Some common hop varieties including: Willamette, Tettnanger, Cascade, Centennial. In beer hops provide bitterness to balance the sweetness of malt sugars, as well as flavors, aromas, resins that increase head retention, and antiseptics to retard spoilage.

Important chemical components of hops:
• Alpha acids‐contribute to the bitter flavor of beer, help prevent unwanted growth of bacteria, and enhance the ability of yeast to grow and ferment the wort to beer.
• Beta acids‐ contribute very little to bittering, but have strong antimicrobial properties
• Essential oils‐ contribute aromas and flavors to beers and ales

Aroma hops impart other flavour characteristics to beer including smell and taste. Apart from taste, hops are being extensively added in the craft beers for its antimicrobial properties.

Furthermore, hops are necessary for the stabilization of beer foam, while, on the other hand, the most precarious off-flavour in beer, called light-struck flavour, involves degradation of hop-derived components.

Hops may contribute up to about one third of the total polyphenols in beer. Hop polyphenols are found as monomers, dimers, trimers, but also as more complex forms associated with nitrogenous components.
Hops in beer

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SAF-DYNAMICS of Food Science and Technology