The classification of hops: Not only depending on the characteristics of the species, but also on the usage(1)The classification of hops: Not only depending on the characteristics of the species, but also on the usage(1)
According to the resin and essential oil content of hops, bittering hops and aroma hops can be divided. The former is usually rich in alpha acid resin, while the latter is generally rich in essential oils. The properties of the two camps may seem very different, but there are actually overlapping areas. Even some hops have good aromas and flavors, and there are also plenty of resins to provide a mild and solid bitter taste, so they are called noble hops. ).
In fact, the classification of bitter, aroma, and flavor hops is not only related to the proportion of resin and essential oils in the hops themselves, but also depends on the mode of use. If a brewer uses some kind of hops for the purpose of bitterness, it can be called a bitter type hop. When used, it must usually be filled with a sufficient amount of boiling for 60 to 90 minutes; if only for 10 to 40 minutes, the bitterness extraction will be insignificant, but it will be able to Give delicate hop flavor; if it is for the purpose of perfume, it is called aroma type hops, and the feeding time must be in the last few minutes before the end of boiling.
Characteristics of different hops, usually have their own best time and method of use. However, putting the same variety of hops at different times can also have different effects. In order to increase the aroma, the use of hops, or the hops with a higher content of essential oils, is suitable for feeding in the final stage of boiling, or for pouring into low-temperature beer. Bitter hops are suitable for breweries that start to boil worts. For the purpose of bitter hops, even if they are not high alpha acid resin, early shots can extract more bitterness, but the overall flavor and bitter taste Different hops. Premium hops with aromas and bitterness are suitable for mid-boil in boiling.
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