7Primary Functions of Beer Hops

The 7 Primary Functions of Beer HopsToday I offer you a simple way to look at beer hops and understand their 7 primary functions, in your glass of beer.

Hops have been a known ingredient in beer since the 8th century. Hops however, didn’t begin to gain wide spread popularity in the brewing world until the 13th and 14th century. Even then, hops ran into opposition and criticism from authorities deeming them a “wicked and pernicious weed.” Fast forward to today and hops have become a staple in brewing beer all over the world. The brazen use of beer hops, popularized by craft brewers, has taken beer flavors and aromas to another level.

Let’s dive into the 7 primary functions of beer hops.

1. AntimicrobialHops are a form of antibacterial. They prevent a host of nasty microorganisms from developing in your beer by attacking gram positive bacteria. What’s even more interesting is that hops will not attack one particular microorganism, brewer’s yeast. The antimicrobial function of hops also make it a natural preservative.

2. Bitterness to BeerThere’s nothing quite as magical as hops when it comes to the bitterness in your beer. So far there hasn’t been anything found on earth that can mimic, or contribute the bitterness to beer like hops do. The bitterness of hops comes from the Alpha Acids (AA) present in the lupulin glands of the hop cone. But bitterness only happens when the Alpha Acids are isomerized (heat is applied to them in the boiling wort) that they produce iso-alpha acids, which give beer its bitterness. The bitterness of beer offers balance to the sweetness of the malt.

3-4. Flavor and AromaWith a majority of flavor perception being attributed to aroma, its just easier to pair hop flavor and hop aroma together.Hops add a unique twist to what you smell and what you taste in your beer. Depending on the hop variety that your beer has in it, you can have a multitude of flavor and aromatic qualities such as: floral, citrus, spicy, piney, grassy, lemony, grapefruit, fruity, and earthy. The flavor and aroma qualities of hops come from the Alpha Acids and Beta Acids present in the lupulin glands of the hop cone.In addition to the style and the amount of hops used to craft your beer, the hop flavor and aromas that you experience in your beer is also dependent upon when the hops were added in the brewing process. In general, the hops added early on in the boiling of the wort will provide more bittering characteristics to your beer and less hop aroma. Hops that are added later on; in the boiling of the wort, in the whirlpool, when the wort is cooling, or after fermentation–which is known as dry hopping–will provide more hop aroma and less bitterness to your beer.

5. Mouth FeelIn additional to the malt, which is regarded as the soul of beer, hops play a unique role in mouth feel (the way the beer feels in your mouth.) The bitterness which beer hops bring to your beer, doesn’t just affect your taste, but it also plays a role in the way a beer will feel on your tongue. The finish of a beer plays a large role in how you and I perceive beer once we swallow it. The hop resins that linger or do not linger around, will contribute to your perception of mouth feel.

6. Beer FoamBeer foam is as a result of CO2 bubbles rising in your beer. The malt contributes the majority of foam to your beer, but beer hops and their acids help with head retention. Certain malt proteins are hydrophobic and they will rise to the top of your beer, creating bubbles and foam. The alpha acids from hops are even more hydrophobic, and they latch onto the malt proteins in your beer, creating beer foam. If you’re beer has more proteins and is highly hopped it will have a better head retention. Consistent bubbles, foam, and head retention are what separate beer from every other drink.

7. Flavor StabilityBeer is an unstable product, that undergoes changes both big and small as soon as it leaves the brewery. And as with many foods and beverages, beer has storage time constraints. Hops offer flavor stability in beer (keep beer tasting fresh or the same for a longer period of time) because of their natural preservative capabilities. The isohumulons (Alpha Acids) in hops help delay the staling of beer. But if you’re beer is grossly mishandled after leaving the brewery, no amount of amount hops will preserve the flavor stability of your beer.

The Final SipBeer hops are a super hero duo, made of Alpha Acids and Beta Acids. Each of these acids play a critical role in your glass of beer. With the combination of these super hero acids, beer hops are able to add antimicrobial characteristics to your beer; they bring bitterness to your beer; they provide unique flavors and aromas; they contribute to mouth feel; they help make beer bubbles sexier; and finally they help with flavor stability.There are over 120 hop varieties, with a majority of the varieties coming from the Americas. The amount of hop combinations in your beer, is virtually endless. With a consistent drive to create better varieties of hops, hop producers and brewers will continue to push the limits with hops to enhance your beer drinking experience. So the next time you’re drinking a beer don’t forget to thank hops for making it so wonderful.