Hops
From Beeripedia the Beer Wiki
History
Hops were first used in beer in Asia 10,000 years ago
It appears that hops were used in Babylon before 200 AD. Hops Latin name appears in records of Jews’ captivity in Babylon. They mention sicera (strong drink) ex luplis confectam (made from hops).
Hops spread into Europe from Asia through Eastern Europe. The most consistent fact about the spread of hops is that in almost every country, the use of hops was resisted.
Hops are a distant relative of stinging nettle and cannabis. This is a major reason for the relaxing effect of hops. They have been used for insomnia since their earliest mention in literature.
Pliny (61-113 AD) discusses hops in his study of natural history. To the Romans, it was Lupus Salictartius, from the way they originally grew. As the ancients said, hops grew "wild among willows, like a wolf among sheep," hence the name Humulus Lupulus. The hop has its place in folklore. Along with the animals who are supposed to receive the gift of speech late on Christmas Eve, the hop is supposed to turn green in the same night.
The first mention of hops is in reference to a hop garden in the Hallertau district in 736 AD.
The first EUROPEAN mention of hops being added to beer was in 1079 by Abbess Hildegarde of St. Ruprechtsberg. "If one intends to make beer from oats, it is prepared with hops.
Brewing was traditionally a monastic task, and much mention is made of hops gardens in monasteries.
In Germany which was the center from which hops conquered all Europe, it was not until the 13th century that the traditional flavoring of gruit was seriously threatened.
In some places, like Cologne, monopolistic rights were associated with gruit, generally the Church’s. The Archbishop of Cologne possessed the "Grutrecht" (gruit rights) and tried to suppress the use of hops, which of course the brewers saw as a commercial as well as technical advance.
While the composition of gruit was subject to local variations, it commonly contained bog myrtle, rosemary, yarrow, alecost, and many others. The herbs were not chosen only for their flavor, but for their reputed medicinal properties as well.
The hopped beer of the Middle Ages was extremely heavily hopped. 7 lb. to the hogshead, or 5 lb. to the barrel were not uncommon.
Records reflect the use of hops in beer in France in 1268 during the reign of Louis IX. the law stated that beer should only contain good malt and hops.
In Holland, by the 14th century, the Netherlanders had already developed a taste for Hamburg beer, which was hopped beer, in contrast to the normal Dutch beer, which was still based on gruit.
The Dutch nobility tried to exclude foreign beers by prohibition and high import duties, but the reputation of Hamburg beer as so great, that it all came to naught. In 1376 there were no less than 126 ‘braxatores de Almsetlredamme’ (Amsterdam breweries).
The Dutch were apt pupils and by 1517, Antonio de Beatis stated the "the beer in these regions is better than in Germany and brewed in larger quantity."
The English developed a taste for hopped Dutch beer while soldiering in the Low Countries. Hopped beer, or beer (as opposed to ale) was imported into Winchelsea as early as 1400, with the first hops being planted in England in 1428.
In 1524, hops were condemned as an adulteration by Henry VIII, and an injunction against their use was issued. However, in 1536, Edward VI (Henry’s successor) commended hopped beer as "notable, healthy, and temperate."
The Brewer’s Company, formed in 1437 and made up of ale brewers, concerned about the spread of beer petitioned the Lord Mayor of London in 1484 that "no hops, herbs, or other like thing be put into any ale or liquore wherof ale shall be made--but only liquor, malt, and yeast." This was intended to keep clear the demarcation between ale and beer.
In 1493, the beer brewers themselves became a definite craft (guild) and ale and beer were to remain quite distance for over 100 years.
Although unhopped ale had ceased to be brewed in England by the sixteenth century, it could still be found in Scotland. We read of Jerome Cardan, a French physician, who traveled to Scotland in 1552. He frequently mentions food and approves of Scotch ale and says that it "it differs from beer in the omission of hops."
ADVANTAGES OF HOPPED BEER
Beer was the one drink that had been sterilized and was safe to drink.
Prior to hops, the stronger (more alcoholic) beer was, the longer it kept. The addition of hops is a preservative, thus allowing beer to be weaker and still keep longer.
Hops allowed you to produce more beer from the same amount of malt. Reynold Scot, in A Perfite Platforme for a Hoppe Garden, states "whereas you cannot make above 8-9 gallons of a very indifferent ale from a bushel of malt, you may draw 18-20 gallons of very good beer."
Hops also aid in clarification as well as head retention.
Hop varieties
Particular hop varieties are associated with beer styles, for example pale lagers are usually brewed with European (and often Czech) hop varieties such as Saaz, Hallertau and Strissel Spalt. English ales use hop varieties such as Fuggle, Golding and Bullion. North American varieties include Cascade, Columbia, and Willamette.
Types of hops
Admiral – An English bittering hop used in some English ales. (Alpha acid: 13.5 - 16%)
Ahtanum – An American aroma-type variety developed by Yakima Chief Ranches, similar to Cascade. (Alpha acid: 5.7-6.3% / Beta acid: 5.0-6.5%)
Amarillo – Popular American mid-range alpha variety developed by Virgil Gamache Farms in late 20th century. (Alpha acid: 8-11% / Beta acid: 6-7% )
Brewer's Gold – British bittering hop developed in 1934 from Bullion. Occasionally used as aroma variety with noble hops. (Alpha acid 5.5 - 6.5% / Beta acid 2.5 - 3.5%)
Cascade – Very successful and well-established American aroma hop developed by Oregon State University's breeding program in 1956 from Fuggle and Serebrianker (a Russian variety), but not released for cultivation until 1972. Piney, citrusy, and quite assertive. One of the Three Cs. (Alpha acid: 4.5 - 6.0% / Beta acid: 5.0 - 7.0% )
Centennial – American aroma-type variety bred in 1974 and released in 1990. Similar to Cascade and Chinnok. One of the Three Cs. (Alpha acid: 9.5 - 11.5% / Beta acid: 4.0 - 5.0%)
Challenger – English hop with fresh pine notes. (Alpha acid 6.5 - 8.5% / Beta acid 4 - 4.5%)
Chinook – American cross between Petham Golding and a USDA-selected male. Typical American citric pine hop with notable grapefruit and pineapple flavours. One of the Three Cs. (Alpha acid 12.0 - 14.0% / Beta acid 3.0 - 4.0%)
Cluster - Originated from mass selection of the Cluster hop, which is an old American cultivar. It is suggested that they arose from hybridization of varieties, imported by Dutch and English settlers and indigenous male hops. (Alpha acid: 5.5 - 8.5% / Beta acid: 4.5 - 5.5%) Also known as Golden Cluster, used as the sole bittering hop in the iconic Queensland, Australia beer XXXX Gold and XXXX Bitter.
Columbus – A high yielding, high alpha acid American bittering hop. (Alpha acid 14 - 17%)
Crystal – An American triploid variety developed in 1993 from Hallertau, Cascade, Brewer's Gold and Early Green. Quite aromatic, fruity. (Alpha acid 3.5 - 5.5% / Beta acid 4.5 - 6.5%)
Eroica – A strongly flavoured bittering hop used in wheat beers. (Alpha acid 9 - 12%)
First Gold – English dwarf hop. A cross-pollination of Whitbread Golding variety and a dwarf male. It is like a spicier Golding, with a higher alpha and slightly richer bitterness. (Alpha acid 6.5 - 8.5% / Beta acid 3 - 4%)
Fuggles - Main English hop developed late 19th century. Considered by some to be less refined than Goldings, others prefer its juicier, more woody character. (Alpha acid 4 - 5.5% / Beta acid 2 - 3%)
Galena - American bittering hop developed from Brewer's Gold by open pollination in the state of Idaho. Has a moderate bitterness despite its high alpha content. (Alpha acid 12 - 14% / Beta acid 7 - 9%)
Glacier - Low-cohumulone American Fuggle descendant. Mild bittering and soft, fruity character with hints of apricot and pear. (Alpha Acid 5.5% / Beta Acid 8.2%)
Goldings - The traditional and very popular English aroma hop. Developed in 1790. Soft, earthy, vaguely farm-like aroma. Widely cultivated. Called East Kent Goldings if grown in East Kent, Kent Goldings if grown in mid-Kent, and Goldings if grown elsewhere. (Alpha acid 4 - 5.5% / Beta acid 2 - 3.5%)
Hallertau - The original German lager hop; due to susceptibility to crop disease was largely replaced by Hersbrucker in the 1970s and 1980s. (Alpha acid 3.5 - 5.5% / Beta acid 3 - 4%)
Hersbrucker - Noble hop used in German pale lagers. Noted for grass and hay aroma. (Alpha acid 3 - 5.5% / Beta acid 4 - 5.5%)
Horizon - American high alpha cross made in Oregon in 1970 from Nugget. Soft bitterness. (Alpha acid 11 - 13% / Beta acid 6.5 - 8.5%)
Liberty - American cross between Hallertauer Mittlefruh and downy mildew resistant male, developed in 1983. (Alpha acid 3.0 - 5.0% / Beta acid 3.0 - 4.0%)
Lublin - The grassy, hay-like signature of Polish lagers. The bitterness is slightly harsher than noble varieties, but the aroma is a little bit softer.
Magnum - A bittering/aroma type cultivar, bred in 1980 at Huell, the German Hop Research Instititute, from the American variety Galena and the German male 75/5/3. (Alpha acid: 10.0-12.6% / Beta acid: 5.0-7.0%)
Millennium - Bittering variety, bred from Nugget and with similar characteristics. (Alpha acid 15.5% / Beta acid 4.8%)
Mount Hood - Soft American variety developed from Hallertau. Frequently used in styles that require only a subtle hop aroma. (Alpha acid 5.0 - 8.0% / Beta acid 5.0 - 7.5%)
Newport - Recently developed American high-alpha bittering hop. (Alpha acid 10 - 17%)
Northdown - Dual purpose hop in England developed in 1970s, with a Northern Brewer-like bitterness, and soft aroma. (Alpha acid 7.5 - 9.5% / Beta acid 5 - 5.5%)
Northern Brewer – Developed in England in 1934 from a cross between a female hop of wild American parentage and an English male. Grown in Europe and America as a dual-purpose hop, but the aroma is mellow, so is mainly used for bittering in combination with other hops. (Alpha acid 8 - 10% / Beta acid 3 - 5%)
Nugget – Bittering hop. (Alpha Acid 12 - 14% / Beta Acid 4 - 6%)
Pacific Gem – High alpha bittering hop from New Zealand. Most are organic. Pleasant woody flavour and berry aroma. . (Alpha Acid 14 - 16% / Beta Acid Acids 8 - 8.4%)
Perle – German dual-purpose hop, with floral, spicy aroma. Often used in combination with other hops. (Alpha Acid 7 - 9.5% / Beta Acid 4 - 5%)
Pride of Ringwood - Infamous Australian hop. First used in 1965 when it was the highest alpha acid hop in the world. Not popular with drinkers, yet used extensively in Australian pale lagers. (Alpha Acid 7 - 10% / Beta Acid 4 - 6%)
Progress – Higher alpha English hop developed in the 1960s as a replacement for Fuggles. Often used with Goldings. (Alpha Acid 5 - 7% / Beta Acid 2 - 2.5%)
Saaz – Noble hop. Pilsner Urquell. Used extensively in Bohemia, and found in most Czech pale lagers. Soft yet pleasing aroma and bitterness. (Alpha Acid 3 - 4.5% /Beta Acid 3 - 4.5%)
Santiam – American floral aroma hop with mid-range alpha acid. (Alpha Acid 5 - 7% / Beta Acid 6 - 8%)
Satus - A bittering-type cultivar of recent origin. (Alpha acid: 12.5 - 14.0% / Beta acid: 8.5 - 9.0%)
Select - German disease-resistant Hallertauer and Spalt pale lager variety developed in early 1990s. (Alpha Acid 4 - 6% / Beta Acid 3.5 - 4.5%)
Simcoe - American high alpha variety released in 2000. Distinctive passionfruit flavour and aroma where Simcoe hops are utilised late in the boil (ie, boiled for between 20 and 0 minutes). (Alpha Acid 12 - 14% / Beta Acid 4 - 5%)
Spalt - Traditional German noble hop, with a delicate, spicy aroma. (Alpha Acid 4 - 5% / Beta Acid 4 - 5%)
Sterling - American floral hop released in 1998. A cross between Saaz and Mount Hood in character but easier to grow. (Alpha Acid 6 - 9% / Beta Acid 4 - 6%)
Strisselspalt - French aroma hop from Alsace, used mostly in pale lagers. Similar to Herbrucker. (Alpha Acid 3 - 5% / Beta Acid 3 - 5.5%)
Styrian Goldings - Slovenian variant of Fuggles. Used in English ales and Belgian strong ales amongst others. (Alpha acid: 4.5 - 6.0% / Beta acid: 2.5 - 3.5%)
Target - Dusty, earthy English mid-to-high alpha hop bred from Kent Goldings. (Alpha Acid 9.5 - 12.5% / Beta Acid 5 - 5.5%)
Tettnang – Noble German dual use hop used in European pale lagers, sometimes with Hallertau. Soft bitterness. (Alpha Acid 3.5 - 5.5% / Beta Acid 3.5 - 5.5%)
Tomahawk - Bittering hop. (Alpha acid: 14 - 18% / Beta acid: 4.5 - 5.8%)
Tradition - Bred in 1991 from Hallertau Mittlefruh by the Hull Hop Research Institute in Germany for resistance to disease. Grassy like Hallertau, but easier to grow. (Alpha Acid 5 - 7% / Beta Acid 4 - 5%)
Ultra - A triploid aroma-type cultivar, originated in 1983 from a cross between the colchicine-induced tetraploid Hallertau mf (USDA 21397) and the diploid Saazer-derived male genotype (USDA 21237m). Ultra is the half-sister to Mt. Hood, Liberty and Crystal. Its genetic composition is 4/6 Hallertau mf, 1/6 Saazer, and 1/6 unknown. This cultivar was released for commercial production in March, 1995. (Alpha acid: 4.5 - 5.0% / Beta acid: 3.6 - 4.7%)
Vanguard – American aroma cross developed from Hallertau in 1982. (Alpha acid 5.5% - 6% / Beta acid 6 - 7%)
Warrior - New American bittering hop, popular with growers and brewers. (Alpha Acid 15 - 17% / Beta Acid 4.5 - 5.5%)
Willamette – Popular American development in 1976 of the English Fuggle. Mild aroma hop, with an herbal, sometimes gently fruity character. (Alpha acid 4.0 - 6.0% / Beta acid 3.0 - 4.0%)
Zeus – American aromatic high-alpha hop with noticeable bitterness. (Alpha acid 15.0%)
