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What Hops to Pick for a Tastier IPA: A Guide for Hopheads
If you love hoppy beers, chances are you’ve tried or heard of India Pale Ale, or IPA for short. This style of beer, born in England in the 18th century and revived in the United States in the 1980s, is known for its assertive bitterness, fruity and floral aromas, and complex flavors that often rely on hops as the main ingredient. However, not all hops are created equal, and some varieties can make an IPA taste better than others. In this blog post, we’ll explore the different types of hops that best enhance the flavor of an IPA and how to use them to make a delicious and memorable brew.
Before we dive into the specifics of hop selection, let’s review some basic facts about hops and their role in brewing beer. Hops are the cone-shaped flowers of a climbing plant called Humulus lupulus, and contain various oils and acids that provide bitterness, aroma, and flavor to beer. Hops are added to the boiling wort (the sugary liquid extracted from malts) and/or to the fermenting beer (after yeast has converted most of the sugar into alcohol) in different amounts and times depending on the desired outcome. The main components of hops that contribute to an IPA’s flavor are alpha acids (which give bitterness) and beta acids (which balance bitterness with aroma and flavor), as well as essential oils (which provide various sensory cues). These components can vary widely between hop varieties due to genetic, environmental, and processing factors, as well as to the preferences and goals of the brewer. Therefore, choosing the right hops for an IPA can be both an art and a science, as well as a matter of taste and experimentation.
With that in mind, let’s distinguish some categories of hop varieties that are often used in IPAs and that have distinctive characteristics that you can appreciate and explore:
1. Noble hops: These are the classic European hops that were first used in brewing lagers and pilsners, but can also work well in IPAs that aim for a more refined and balanced taste. The four main noble hops are Hallertau, Saaz, Tettnang, and Spalt, and they have low to moderate alpha acid contents, delicate floral and herbal aromas, and smooth bitterness that does not linger too long on the tongue. Noble hops are often added at the beginning of the boil (i.e., for 60 minutes or longer) to extract their bittering potential, but can also be used as late additions (i.e., for 15 minutes or less) to add more aroma and flavor. Examples of classic European IPAs that use noble hops include Sierra Nevada Pale Ale (which features whole-cone Cascade hops from the Pacific Northwest).
2. American hops: These are the hops that revolutionized the IPA style in the US (and beyond), by offering stronger and more diverse flavors and aromas that complement or contrast with the malt and yeast components of the beer. American hops are usually higher in alpha acid content than noble hops, as well as richer in essential oils that impart fruity, floral, citrusy, piney, and/or resiny notes. Some of the most popular American hop varieties for IPAs are:
– Cascade: This is perhaps the most iconic and versatile hop used in American brewing, and can be found in countless IPAs of different strengths and styles. Cascade hops have moderate alpha acid levels (4-7%) and a distinct grapefruit and floral aroma that resembles the Pacific Northwest region where it originated (hence its nickname “the king of hops”). Cascade hops are often added both early and late in the boil, as well as in dry-hopping (i.e. adding more hops to the fermenter after primary fermentation is complete) to boost their aroma and flavor. Examples of IPAs that showcase Cascade hops include most of the classic West Coast-style IPAs, such as Stone IPA, Lagunitas IPA, and Deschutes Fresh Squeezed IPA.
– Centennial: This is another hop that has become a staple in American brewing, partly because it can substitute for Cascade hops or complement them with its own range of aromas and flavors. Centennial hops have higher alpha acid levels than Cascade hops (8-11%), as well as a blend of floral, citrusy, and earthy tones that can contribute to a more complex and balanced IPA profile. Centennial hops are often added both early and late in the boil, as well as in dry-hopping (often with Cascade hops) to create a classic American-style IPA. Examples of IPAs that use Centennial hops include Bell’s Two Hearted Ale, Founders All Day IPA, and Dogfish Head 90 Minute IPA.
– Citra: This is a relatively new hop variety that has gained a cult following among hopheads for its intensely tropical and fruity aroma and flavor, which can range from mango and passionfruit to grapefruit and lime. Citra hops have moderate alpha acid levels (11-13%), but are higher in essential oils that contain myrcene and limonene, which can generate the signature Citra profile. Citra hops are often used late in the boil or in dry-hopping to maximize their aroma and flavor impact, as well as in combination with other hops (such as Simcoe or Mosaic) to create a juicy and aromatic IPA. Examples of IPAs that feature Citra hops include Lagunitas CitruSinensis, New England Brewing Co. Fuzzy Baby Ducks, and Hop Butcher Brewing Galaxy Bowl.
– Simcoe: This is another hop that has grown in popularity among craft brewers for its unique blend of piney, earthy, and fruity aromas and flavors that can evoke a ripe apricot or a fresh pine forest. Simcoe hops have moderate to high alpha acid levels (11-15%) and contain relatively high amounts of some essential oils (such as pinene and mercene) that can create an intense and complex hop profile. Simcoe hops are often added both early and late in the boil, as well as in dry-hopping (sometimes with Citra or Mosaic hops) to enhance their aroma and flavor. Examples of IPAs that showcase Simcoe hops include Firestone Walker Double Jack, Founders ReDankulous, and Lagunitas Maximus.
– Mosaic: This is a relatively new hop variety that has also gained popularity for its rich and fruity aroma and flavor that can range from blueberry and tangerine to papaya and rose. Mosaic hops have moderate to high alpha acid levels (10-16%) and contain several essential oils (such as myrcene, caryophyllene, and geraniol) that can enhance both aroma and flavor compounds. Mosaic hops are often used late in the boil or in dry-hopping to maximize their impact, as well as in combination with other hops (such as Citra or Simcoe) to create a balanced and complex IPA. Examples of IPAs that utilize Mosaic hops include Modern Times Fortunate Islands, Lawson’s Finest Liquids Sip of Sunshine, and WeldWerks Juicy Bits.
3. Experimental hops: These are hops that are either new or rare in the market, or that have been genetically modified or crossbred to create new and unusual flavors and aromas that can excite or challenge the palate. Experimental hops can vary greatly in their alpha acid, beta acid, and essential oil content, as well as in their sensory profile, so it’s hard to make generalizations about how to use them best. However, some examples of experimental hops that have become trendy in the past few years include:
– Sabro: This is a hop that has recently gained popularity for its distinctive coconut and tropical fruit flavors and aromas, as well as its velvety mouthfeel. Sabro hops have moderate alpha acid levels (12-16%) and are high in several essential oils (such as linalool and geraniol) that can create an exotic and complex hop profile. Sabro hops are often used late in the boil or in dry-hopping to maximize their impact, as well as in combination with other hops (such as Citra or Mosaic) to create a juicy and hazy IPA. Examples of IPAs that feature Sabro hops include Firestone Walker Mind Haze, SweetWater G13, and Odell Rupture.
– Idaho 7: This is a hop that has been gaining traction among some brewers for its intense aroma and flavor of pine, tropical fruit, and black tea, as well as its moderate bitterness. Idaho 7 hops have moderate alpha acid levels (10-14%) and are high in several essential oils (such as myrcene and geraniol) that can create an intriguing and complex hop profile. Idaho 7 hops are often added both early and late in the boil, as well as in dry-hopping (sometimes with Simcoe or Mosaic hops) to balance their pungent and fruity notes. Examples of IPAs that utilize Idaho 7 hops include Evil Twin Double Dry Hopped Even More Jesus, Trillium Dialed-In, and the Bruery Offshoot Beer Co. Relax (It’s Just A Hazy IPA).
Of course, these examples are not exhaustive or definitive, and other hops not mentioned here (such as Amarillo, Chinook, El Dorado, Galaxy, and Nelson Sauvin) can also make a great contribution to an IPA’s flavor and aroma profile. The key is to experiment with different hops, either by comparing them in the same recipe or by trying different recipes by different brewers, and to see what suits your taste buds the best. You may find that you prefer certain hops for their bitterness, while others for their aroma or flavor, or that the combination of hops is what makes an IPA truly stand out.
When it comes to how to use hops in an IPA, there are different approaches and techniques that brewers can choose from, depending on their goals and resources. Some of the most common methods include:
– Single hop: This is a beer that showcases only one type of hop, either through using it exclusively throughout the brewing process or through adding other hops in smaller amounts to accentuate it. Single hop beers can be a great way to appreciate the unique character of a particular hop, but can also be challenging to balance and may not suit everyone’s taste.
– Wet hop: This is a beer that uses fresh, unprocessed hops that are harvested and shipped to the brewery within a few hours or days of picking. Wet hops contain more essential oils and fewer alpha acids than dried hops, which can result in a more aromatic and floral flavor profile. However, wet hops also have a short shelf life and require careful handling and timing to avoid off-flavors or spoilage.
– Dry hop: This is a method of adding hops to the fermenter or the keg after primary fermentation is complete, which allows the beer to extract more aroma and flavor compounds without dissolving as much bitterness as boiling does. Dry-hopping can also create a visual effect by making the beer look hazier and juicier, due to the hop oils that dissolve in the beer and create clouds. Dry-hopping can be done with one or more hop varieties, and can be a way to fine-tune the aroma and flavor of an IPA without affecting its bitterness or sweetness.
– Hop bursting: This is a technique that involves adding large amounts of hops late in the boil (usually about 20 minutes or less) to extract more flavor and aroma while reducing bitterness. Hop bursting can create a more layered and fruity hop profile, as well as a softer and less astringent mouthfeel, but also requires more hops (and therefore more cost) than traditional hopping methods.
– Hop tea: This is a method of extracting hop oils by steeping hops in hot water or alcohol, and then adding the resulting extract to the beer during or after fermentation. Hop tea can be useful for experimenting with new or hard-to-find hops, or for creating more precise and consistent hop profiles. However, hop tea can also dilute the beer or alter its pH, which can affect its overall balance.
No matter which hop method you choose, it’s important to keep in mind that hops are only one component of an IPA’s flavor and aroma. The type and quality of the malt, yeast, and water used in brewing, as well as the brewing process itself, can all affect the final outcome of the beer. Therefore, it’s essential to pay attention to all aspects of brewing (or purchasing) an IPA, and to enjoy it with an open and curious mind.
In conclusion, IPAs can be a great way to explore the wide and wonderful world of hops, by showcasing the unique flavors and aromas that different hop varieties can offer. While there is no one-size-fits-all answer to what hops to pick for an IPA, by trying different hops, methods, and recipes, you can develop your own taste and appreciation for this popular beer style. So next time you have an IPA or make one yourself, raise a glass (or a mug) to the glory of hops, and savor the hoppy goodness that delights your senses. Cheers!
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