The Little Hop That Could

Hops are a "bine", using their strong stems and stiff hairs to climb.

While some may think of hops as an ingredient that has always been around in the brewing process of beer, but the truth couldn't be more different. Hops are a fairly new addition to the process. Before hops were around, a mixture of herbs and spices called gruit was used. This mixture consisted of such spices like bog myrtle, St. John's wort, coriander, rosemary, yarrow, alecost, along with many others. This mixture of herbs and spices was not only chosen for flavor profile but also for medicinal purposes also. These mixtures were often kept secret (their exact ingredients and measurement) by the Catholic Church. Because of this secrecy, the Protestant movement helped drive the popularity of hops in the brewing process. Using the hops in their process allowed these brewers to get free of the fees and taxes that came with using the gruit. While hops are now quite a popular ingredient in beer, this was not always the case.

Old-World Brewing Illustration

 

When the use of hops first came around, it did not have a lot of appeal with the populous. In fact, Henry VIII once condemned hops as an adulteration and that a law that forbid their use in brewing should be created. Hops did not start out with quite a good reputation. However, they did bring some benefits to the industry that changed the minds of people around the world.

Brewers figured out that their "hopped beer" could stay in storage longer. This became influential in one of the most popular brews in the craft industry, the I.P.A. Standing for Indian Pale Ale, this brew was crafted with a whole lot of hops. This made it last the trip on the trading route from Eastern Europe to India, allowing sailors to have something to drink that would not spoil on the trip. Before this was found, it was generally thought that the stronger  (higher alcohol) the beer was the longer that it took before it spoiled. Now, sailors could have a drink that wouldn't get them drunk so quickly or spoil on the ride. The beer could be a lower alcohol content and keep the whole trip. The chemical make-up of the hop really allowed for a whole new thinking in the brewing industry.

Hops, while adding the preservative properties to beer, also added flavors and aromas to beer that made it much more different from gruit. These two additions come from the resins (called lupulin) that are produced on the leaves of the hops. There are two types of resins: alpha and beta. The alpha and beta resins give the beer it's flavor and aroma. These impart the "hop character" that beers have. 

As well as adding flavor and shelf longevity, hops also made it so that beer held a proper "head retention." The head of a beer is really where one gets the aroma that the beer gives off. This is the first impression of a beer that someone will have. The head also has eye appeal, often times lending itself to being a quality beer if it has and holds a proper head.

The head of the beer captures the aromas.

Going from being the hated new kid to one of the most prominent ingredients in a beverage that is a global commodity, hops are now an essential to any beer. Depending when they are added to the brew, they can add flavor, aroma, or both. Different hop varieties bring their own characteristics to the table, allowing today's brewers to experiment with an age-long formula. It is all in part to hops that we are now able to enjoy such a tasty beverage. Whether you are a hop-head and love the really hoppy brews, or not, you cannot like beer and not like hops. After all, where would beer be today without hops?

Have a hoppy beer that you enjoy? We would love to hear what it is!