Got Hops? Part I

One of the key ingredients to making beer, are hops. However, most non-brewers think of hops as a one dimensional ingredients that either varies from slightly bitter to very bitter and leave it at that. In reality, hops come in over a hundred varieties each with its own characteristics that can be used for bitterness, aroma or both.  Grown in several countries of the world, specific hops will be forever associated with particular styles of beer.

(* Photographer: LuckyStarr * Location: Hallertau)

                  

How did this practice get started and why? Since early 700A.D. to 900 A.D. hops were being harvested and used for medicinal as well as culinary purposes. But it wasn’t until 1079A.D. that they are recorded as first being used in beer. Until that time, brewers used a variety of flowers and herbs to flavor their brews and it is thought that through this practice of trial and error, they realized the benefits of brewing with these little green strobiles. For along with providing a balance against sweetness, hops possess natural antimicrobial properties that act as a preservative. (Even in ancient times, skunky beer was frowned upon).

With this knowledge at hand, 18^th century breweries in Great Britain heavily hopped their beer that was destined for India. As they had learned, the beer that they sent their soldiers spoiled on the weeks and months that it took for ships to travel the long voyage. By adding large quantities of hops, the brew would remain unspoiled with the original idea that once opened, this strong ale could be diluted with water. However, as it is today, nobody in their right mind drinks the water in India. Thus drinking it full strength not only became essential, it became the norm.

Next up: Types of hops