Ever wondered why your beer tastes fruity, tropical, citrusy, herbal, or delightfully bitter? It's because of one of beer's most crucial ingredients - hops. These little green cones have been revolutionising beer brewing for centuries. From their humble beginnings as a preservative to their starring role in today's craft beer explosion, hops and hoppy beer have quite the tale to tell.
What Are Hops?
Hops are the flowers, or cones, of the Humulus lupulus plant, a climbing plant native to Europe. America also has a native variety, Humulus lupulus var. neomexicanus, which is now also used in beer. These cones are packed with oils and resins that have had a historical effect on beer.
The Ancient Origins of Hopping
While beer has been around for thousands of years, hops are a relatively recent addition to the brewer's toolkit. Ancient Mesopotamians and Egyptians were happily quaffing their brews without a hop in sight. These early beers, often called "gruit," were flavoured with a mixture of herbs and spices. Common additions included heather, mugwort, and even bog myrtle. While these concoctions were certainly interesting, they lacked the stability and consistency we associate with modern beer. For more on the History of Beer, check out From Barley to Bottle: The Epic Journey of Beer Through Time.
So, when did hops hop onto the scene? The exact moment is lost to history, but we do know that by the 9th century, most of the monasteries in France and Belgium were experimenting with hops in beer. By the 12th century, Germany's brewing region mostly used hops in beer.
The Bitter Truth: Hops Balance Sweetness
But why add hops in the first place? Even though Gruits were spiced, they still remained relatively sweet due to the residual sugar in the beer and the alcohol. When hops are boiled, they add bitterness and flavour to the beer, which makes the beer more refreshingly drinkable. As it turns out, these marvels also acted as a natural preservative. In an era before refrigeration and an understanding of microorganisms, hops were a game-changer, keeping beer fresher for longer. The acids in hops, particularly alpha and beta acids, have antimicrobial properties that, along with the alcohol, help prevent spoilage.
This preservative power was so significant that it changed the face of brewing. Before hops, beer had to be consumed quickly. With the addition of hops, beer could be stored for months, opening up new possibilities for trade and distribution.
Hops Hop Across the Globe
As European settlers spread across the world, they took their love of hoppy beer with them. This global migration of hops led to some interesting developments. In Britain, for example, the famous India Pale Ale (IPA) was born. Brewers found that higher alcohol and heavily hopped beers survived the long sea journeys better than their less hoppy counterparts.
In New Zealand, hops found a new home in the 19th century, brought by British and German immigrants. Our unique terroir, particularly in the Nelson region, proved ideal for growing these green gems. The combination of long, sunny days, cool nights, and fertile soil created perfect conditions for hop cultivation.
The Hop Revolution
Driven by hop diseases by the 1940s, most countries had hop breeding programs. These new hops created weren't just disease-resistant; they were the first step towards the flavour explosion of modern hops.
Developing unique hop varieties was a turning point for the brewing industry. No longer were we simply imitating European styles; we were creating something distinctly our own. This innovation set the stage for the craft beer revolution that would follow decades later.
Hops Today: More Than Just Bitterness
In today's craft beer renaissance, hops are the undisputed stars. From the classic bittering hops added early in the boil to the aromatic varieties used for dry-hopping, these versatile plants are pushing the boundaries of beer flavour.
Bittering hops, added during the boil, isomerise their alpha acids, creating the characteristic bitterness and preservative we associate with beer. The longer these hops boil, the more bitterness they impart. This is where the International Bitterness Units (IBU) come into play, measuring the iso-alpha acid content of the beer.
On the other hand, aroma hops are added later in the process, often towards the end of the boil or even after fermentation in a process called dry-hopping. These late additions preserve the delicate aromatic oils in the hops, contributing complex flavours and aromas without adding significant bitterness.
The Rise of New World Hops
While traditional European hop varieties like Saaz and Hallertau are still widely used, there's been a surge in popularity for so-called "New World" hops. These varieties, developed globally, are known for their bold, fruity flavours and high alpha acid content.
New Zealand's own varieties, like Nelson Sauvin and Nectaron, with their white wine and tropical flavours and aroma, exemplify how far we've come from hops' humble beginnings as a mere bittering preservative. New Zealand hops have become a favourite among craft brewers worldwide for their unique flavour profile.
Other popular Kiwi hop varieties include:
- Motueka: Known for its bright, citrusy flavour with hints of tropical fruit.
- Riwaka: Offers intense fruit flavours, particularly grapefruit and passionfruit.
- Wai-iti: Delivers delicate stone fruit notes, particularly peach and apricot.
These New Zealand hop varieties are prized for their ability to impart complex, fruity flavours that were previously unheard of in beer. They've played a significant role in the craft beer revolution, allowing brewers to create beers with hoppy flavour profiles that would have been unimaginable just a few decades ago.
The Future of Hops
As the craft beer industry continues to grow and evolve, so too does hop cultivation and breeding. Researchers and hop farmers are constantly working to develop new varieties with unique flavour profiles and agronomic characteristics.
Organisations like NZ hops are at the forefront of hop innovation in New Zealand. They're not just breeding for flavour but also for disease resistance, yield, and sustainability. This ongoing research ensures that our hop industry remains competitive globally.
Moreover, with the rise of low-alcohol and non-alcoholic beers, hops are finding new importance. These beers rely heavily on hops to provide flavour and body in the absence of alcohol, showcasing the versatility of this remarkable plant.
A Toast to Hops
Hops have transformed brewing from a local, short-lived affair into a global industry capable of producing incredible flavours. They've preserved our beers, balanced our flavours, and pushed the boundaries of what beer can be.
So, the next time you savour a hoppy IPA or a zesty pale ale, raise a glass to the hop. These little green cones have come a long way from preserving your brew to tantalising your taste buds. They're not just an ingredient; they're the guardians of great beer.
Cheers to the hero of the brewing world. May your beers always be hoppy, and your pints always full!
Take a look at our range of hops here.
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