What Is Hops and How It Is Made - Complete Guide to the Beer Plant

Hops is a perennial climbing plant from the Cannabaceae family (the same as hemp), whose scientific name is Humulus lupulus. It is a fundamental component in the production of beer.

What Is Hops Used for in Beer?

Hops has three main functions:

1. Flavoring: it gives the beer floral, herbal, citrus, fruity, or resinous aromas, depending on the variety.
2. Bitterness: it balances the malt sweetness by adding bitterness.
3. Preserving: it has antibacterial properties that help preserve the beer longer.

What Is Hops Made Of?

The part used in brewing is not the whole plant, but only the female cones (similar to small green pine cones), called inflorescences or "hops flowers." These cones contain a yellow resinous substance called lupulin, which is the most important part:

• Lupulin: contains alpha acids (responsible for bitterness) and essential oils (responsible for aroma).

In What Forms Is It Used?

Hops is used in the brewing process in various forms:

• Whole dried cones (most natural form, but less stable)
• Pellets (pressed hops, easier to dose and store)
• Liquid or powder extracts (more concentrated and standardized)

When Is Hops Used in the Beer Production Process?

1. Bitterness (Bittering)

   • At the beginning of the boil (usually 60-90 minutes)
   • Varieties rich in alpha acids are used
   • Purpose: to give bitterness to the beer
   • Little aroma (essential oils evaporate)

2. Aroma (Flavor/Aroma hopping)

   • In the last 15-20 minutes of boiling
   • Aromatic hops are used (including noble or American)
   • Purpose: to provide aromas and flavors without too much bitterness

3. Dry Hopping (cold hopping)

   • After primary fermentation or during secondary fermentation
   • Hops added cold, without boiling
   • Maximizes fresh and fruity aromas (without bitterness)

Examples of Hops Use in Beer Styles

1. IPA (India Pale Ale)

• Very hoppy: high bitterness and strong aroma
• Triple hopping: bitterness, aroma, and dry hopping
• Varieties used: Citra, Mosaic, Simcoe, Centennial
• Aromas: citrus, tropical, resin

2. Pilsner

• Light lager, well balanced, with noble hopping
• Delicate bitterness and floral aroma
• Varieties used: Saaz, Hallertauer
• Aromas: herbal, floral, spicy

3. American Pale Ale (APA)

• More balanced than IPA, but still aromatic
• Often hopped with fruity American varieties
• Varieties used: Cascade, Amarillo
• Aromas: citrus, pine, grapefruit

4. Belgian Tripel

• Little hopping, focus on yeasts and malts
• Hops are present only for bitterness and slight balance
• Varieties used: Styrian Goldings, Tettnanger
• Aromas: light, spicy, slightly herbal

Curiosities About Hops

• Hops is a dioecious plant: there are male and female specimens, but only the female ones produce the cones useful for beer.
• Its use in beer is documented at least since the 9th century, but it became widespread only from the late Middle Ages.

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