Precious golden lupulin glands entrap resins and oils contributing to
majority of hop bitterness, flavor and aroma. Whole leaf and pellets also
contribute character extracted from cone vegetative compounds. Photos by
Charlie Papazian
America’s small and independent craft brewers claim only 4% of the volume of beer enjoyed in the U.S. But taking a look at how they brew and what they brew one quickly realizes that they account for close to 20% of the hops used in the U.S.
U.S. craft brewers use exclusively all whole or pelletized (hops milled to course powder and compressed into “pellets”) hops. The world’s international brewing groups are not interested in the flavor and aroma nuances of hops as much as small brewers, hence large brewing corporations continue to turn to hop extracts (liquid extract primarily composed of hop bitter compounds).
U.S. craft brewers (craft brewers include those who homebrew in this instance) use an astounding variety of hops sourced from all over the world.
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U.S. craft brewers (including homebrewers) utilize hops in many ways during the mashing, brewing, fermenting, finishing and serving process. Briefly explained:
- Mashing – some brewers add hops to the mashing process; the process during which crushed malt is combined with water at specified temperatures in order to enzymatically convert starch to sugar. There are indications that adding hops during this process create flavor and aroma nuances in the finished beer.
- Brewing – adding hops for a long boil extract and stabilize hop bitterness flavor. Adding them for shorter times or at end of boil or after boiling contributes varying degrees and types of hop aroma and flavor.
- Fermenting – Brewers often add hops at various stages of fermenting, especially during the final lagering or cellaring aging. This addition creates brighter and more clarity to hop aromas and flavors, nuances different than hops exposed to heat or active fermentation.
- Finishing – adding hops to finished beer continues to intensify unique hop character
- Serving – From keg through a hop infusion to your glass. Try adding fresh hop cones to your next glass of beer for looks and aroma. You are worthy.
Hop varieties going into American craft beer are dramatically different than what typically (barely) goes into the international style light lagers made by large breweries. The Hop Growers of America recently traveled to Brazil to attend the country’s biannual event “Brasil Brau.” Their presentation “American Hops and Craft Beer in the United States” was received with interest by brewers seeking to differentiate themselves.
The American Hop Growers provided statistics regarding the top 10 varieties of hops which craft brewers use.
| Cascade (US) | 1.57 M lbs |
| Centennial | 0.48 M lbs |
| Willmette (US) | 0.28 M lbs |
| Chinook (US) | 0.22 M lbs |
| Amarillo (US) | 0.16 M lbs |
| East Kent Goldings (UK) | 0.16 M lbs |
| Saaz (Czech) | 0.15 M lbs |
| Golding (US) | 0.13 M lbs |
| Columbus CTZ (US) | 0.13 M lbs |
| Styrian Golding (Slovenia) | 0.13 M lbs |
Here are varieties that I use most frequently in my homebrews. I maintain a stash of dozens of other U.S., German, UK hop varieties which I also use.
| Crystal (US) | dry hopping |
|
Mt Hood (US) |
smooth lager bitterness; dry hopping |
| Liberty (US) | bittering and flavor |
| Vanguard (US) | bitterness |
| Nelson B Sauvin (NZ) | flavor and aroma; dry hopping |
| East Kent Goldings (UK) | bitterness, flavor and dry hopping |
| Cascade (US) | bitterness, flavor and dry hopping |
| Simcoe (US) | flavor and aroma dry hopping |
| Columbus (US) | flavor and aroma dry hopping |
| Strisselspalt (Fr) | aroma; dry hopping |
Next: Popular hop varieties used in beer for dry hop aroma and flavor
Comments
Great timing. I just started brewing a series of single-hopped American Pale Ales to gain experiential understanding of hop varietals. And some great breweries are doing this, too. Glad to see Simcoe's on your personal list. I know it's on the new side, but I bet it'll make it on that craft brewers list in the near future, too.
Citra hops are also a favorite, but not used as often as the ones I list as CP's most popularly used. I love playing with LOTS of different hops for LOTS of different kinds of beers. Blending hops also is not the sum of the parts - the combinations of hops create independent beer experiences.
I would have to second the comment about great timing. I just went outside to check out the hops on my plants and I am looking forward to harvesting my 2nd year cascade and mt hood. 4 to 6 weeks away.
Thanks for the link to our website regarding pelletizing, CP. I would add a "sleeper" hop variety, Sterling (American Saaz hybrid) which has a particular oil profile not found frequently among other varieties...Again, it is all about the processing to retain the volatiles for aroma.
I'd also like to add that Simcoe, Citra, and a few others are proprietary and under patent and only available from licensed growers. We small scale guys are out of luck...
My most commonly used hops (in order): northern brewer, Amarillo, cascade, east Kent goldings, tettnanger, saaz.
For me: EKG, Fuggles, Tett, HallerHers, Magnum, Warrior, Styrians, Saaz. I mainly grow cascade
I'm seeing Glacier pop up a lot - what are your thoughts on this variety? And between the New Zealand and South American versions coming out?
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