As we discussed in Hops 101, hops are one of the four main ingredients used to make beer. But it is also important to note that the point at which hops are added to the beer during the brewing process has a profound effect on the final flavor and aroma of the brew.

When hops are added in at the start—when the barley (or other grains) are being boiled to convert their starch into sugar before fermentation—the hops will provide the beer with all of its bitterness. The bitterness comes from the oils in the hops, which are extracted at high boiling temperatures.

Hops that are added into the beer after fermentation is complete will not provide much bitterness, but they will provide strong aromas. This process is called dry hopping and has become the standard in many of today’s craft beers. A great example is the Deschutes Fresh Squeezed IPA, which features classic dry-hopped scents.

The superstar, prized ingredients in the hop oil are the alpha and beta acids. The stronger the alpha acid content in the oil, the more bittering power the hop has. The beta acids play a larger role in providing the aromatics. Depending on the type of beer the brewer is trying to create, they will decide not only when to add hops and how much to add, but also which type of hop to use to achieve their desired results.

Some brewers have even developed special equipment to add in their hops. Sierra Nevada Torpedo Extra IPA is named after the equipment designed to introduce hops into the brew. Other brewers even name their beers based on how long they boil the hops, such as Dogfish Head 90 Minute Imperial IPA.

Visit our adult beverage department to try these and other hop-forward brews!