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1,090 bytes added, 15:11, 26 March 2016
/* Bittering Oils */ Improved clarity of resins and oils
==Hops==__NOTOC__'''Hops ''' provide bitterness to balance the sweetness of [[Malt]] when making beer, adds flavoring oils and aromas, and also helps to stabilize and preserve beer. Hops used in brewing comes from the flowers of a plant called ''Humulus Lupuluslupulus''. The hop plant is a perrenial spiraling vine that requires most soil. The flowers of the hops, called ''cones'' are dried before use. These flowers are usually green in color with yellow ''lupulin'' glands between the petals that provide many of the oils.
===Types of Hops===
===Measuring Bitterness===
Hop bitterness is measured in ''[[International Bitterness Units''' ]] or ''IBU's''. One IBU is one part per million of ''isohumulone'' which is a bittering (alpha) acid. IBU's can be estimated when brewing a beer by several different formulas, the most popular of which are the ''Tinseth'', ''Rager'' and ''Garetz'' formulas. IBU's for light beers are generally in the 10-20 range, while dark flavorful beers such as stouts may have an IBU as high as 50. Some barley wines have IBU values of 100 or more to offset the extreme malty sweetness of the beer. See the [[Beer Styles]] BJCP guide for some typical IBU ranges for different styles of beer.
===Bittering Resins and Oils===Bittiness in beer is provided by oils resins released by the hops. The bittering oils battering resins of the hops are isomerized (rearranged) during the boil. Insoluable alpha acids (α-acids) are isomerized by the boil into more soluble and stable alpha acids. As the boil time increases, the bitterness released also increases. These alpha acids provide the majority of the bitterness in finished beer, as estimated by the Alpha Acid Units (AAUs) or Homebrew Bitterness Units (HBU's). A second component resin called beta acid also provides some bitterness. Additional compounds in The amount of bettering coming from beta acids depend on the degree of oxidation, or, how much oxygen the hops have been exposed to over time. Hop oil compounds provide both flavor, aroma and preservative qualities. They are soluble in water and easily boiled off. Dry hopping will allow one to impart these properties without the risk of boiling-them-off.
===Hops Storage===
==Hop Varieties==
* [[Ahtanum Hops]]
* [[Amarillo Hops]]
* [[Apollo Hops]]
* [[Brewers Gold Hops]]
* [[Bravo]]
* [[Cascade Hops]]
* [[Centennial Hops]]
* [[Chinook Hops]]
* [[Citra Hops]]
* [[Cluster]]
* [[Columbus Hops]]
* [[Crystal Hops]]
* [[Cluster]]
* [[Delta]]
* [[Eroica Hops]]
* [[Galena Hops]]
* [[Glacier Hops]]
* [[Horizon Hops]]
* [[Liberty Hops]]
* [[Mount Ranier Hops]]
* [[Nelson Sauvin]]
* [[Nugget Hops]]
* [[Pride of Ringwood]]
* [[Saaz Hops]]
* [[Simcoe Hops]]
* [[Sterling Hops]]
* [[Strisselspalt Hops]]
* [[Styrian Goldings Hops]]
* [[Summit Hops]]
* [[Vanguard Hops]]
* [[Warrior Hops]]
* [[Zeus Hops]]
==See Also==
* [[Ingredients]]
* [[International Bitterness Units]]
* [[Technical|Technical Reference]]
* [[Beer Styles]]
* [[References]]
==External Links==
* [ BeerSmith Hops Reference Table]
* [http://enwww.wikipediabeersmith.orgcom/wikiblog/2008/04/25/brewing-hops-10-tips-for-surviving-the-hops-shortage/ Brewing Hops Wikipedia : 10 Tips for Surviving the Hops PageCrisis]
* [ Norm Pyle's Hops FAQ]
* [ Glenn Tinseth's Hop Page]