By now you have hopefully had your first IPA (India Pale Ale) and know what hoppiness is all about. Citrusy, piney, herbal and spicy are some words commonly used to describe the flavors that hops contribute to beer. But what exactly are hops? Now that you know what they taste like after Part 1, here's an exposition on Humulus lupulus.
Humulus lupulus, the hop plant, is a vine-like plant whose name means "the wolf of soil." The hop plant grows in tall bines, which serve as the climbing limbs of this opportunistic species. The word hops actually refers to the female flower clusters of the plant. Fresh hop flowers resemble small, green pinecones. These flowers contain a witches' brew of botanical compounds, resins and essential oils.
Brewers have harnessed the power of hop resins and oils since the 11th century. Hops are commonly thought of as the bittering and flavoring agent of beer, but early on they were most likely used as a natural preservative or a way to mask the flavor of bad beer. Hop resins are broken down into two groups of acids: alpha and beta. Brewers take advantage of high-alpha hops to make beer bitter, whereas high-beta hops are more suitable aroma enhancers.
Though native to Europe and Asia, Humulus lupulus maintains a stronghold in the Pacific Northwest, where some of the boldest American hops—such as Cascade, Simcoe and Warrior varieties—are grown. However, Germany is king when it comes to hop production. Annually, Germany harvests 10,000 more tons of hops than the U.S. North of Munich lies the Hallertau Valley, the single largest hop-growing area in the world.
Not unlike grapes, hops are equally fussy about their growing environments and, to a certain extent, exhibit terroir, a term usually reserved for wine snobs. Terroir refers to the impact a geographic region has on crops such as grapes, coffee beans, tea leaves and, of course, hops. German Hallertau hops have lower alpha acid levels and are more aromatic, a trait best demonstrated in German Pilsners. English hops such as Kent Goldings are distinctively earthy, mellow and equally aromatic. American hops are largely bold, high-alpha varieties, showcased in citrusy and spicy American IPAs.
IPA, however, is not the only beer style that can be hoppy. To varying degrees, hops are present in nearly every beer style. Brewers utilize different techniques to impart hop flavor and aroma to a variety of styles. Dry-hopping, for instance, is a technique involving the addition of whole hops to the fermenter for the sole purpose of producing aroma in the finished product. Here are three excellent brews that prove hop flavor and aroma isn't reserved for IPAs.
Victory Prima Pils
Pils is an abbreviation for Pilsner, but this Pennsylvania-crafted lager exhibits no shortcomings in terms of flavor. Victory Brewing Company produces excellent beers mostly in the German tradition, with Prima Pils as its flagship offering. This Pilsner has a pungent aroma of European hops and a refreshingly bitter flavor: I wouldn't be surprised if Prima Pils is in the neighborhood of 45 IBU (International Bitterness Unit). One of the best American craft-brewed Pilsners out there.
Dogfish Head Indian Brown Ale
Leave it to Dogfish Head to brew a beer with a style completely of its own. This brown ale is dark and malty, but its hoppy character—to the tune of 50 IBU—balances the malt out, achieving an intriguing hybrid style of brown ale, Scottish ale and IPA. The Indian Brown Ale is a hefty brew at 7.2 percent ABV, but it is also exceptionally smooth. Notes of medium-roast coffee, brown sugar sweetness and bittersweet chocolate.
La Chouffe Houblon Chouffe
Houblon Chouffe is a non-traditional Belgian ale brewed by Brasserie d'Achouffe. Though some would classify this beer as a Belgian IPA, I think of it more as an unconventionally hopped Tripel, a Belgian style that is normally sweeter in character. The Houblon Chouffe pours a hazy gold with an incredibly rocky and clumpy head. The flavor is fruity and hoppy, but the Tripel flavor profile of yeast, alcoholic heat and residual sweetness remains intact. Definitely a sipper at nine percent ABV. Houblon Chouffe is an outstanding and intriguing Belgian ale.
- IN ARTS & ENTERTAINMENT THIS WEEK...
- Student-directed play ‘Rhinoceros’ challenges conformity
- Teratoma’s new songs to get crowds thrashing
- Bowdoin College Concert Band plays music inspired by famous art
- Our Artistic Footprint: Davis ’84 adds sporty spice to shoe collection
- Sound Unseen: Reflecting on hip-hop hero J Dilla’s incomparable posthumous releases
- DJ of the Week: James Dickinson ’11 and Mason Smith ’11
- Delirium Tremens: On the great German beer tradition: Nebel says, ‘Das ist doch mein bier!’
- Art Smarts: Bowdoin College Chamber Choir reflects nature in music with ‘Flora and Fauna’
- Art Smarts: Comedy troupe Improvabilities performs second show of the year to packed crowd
Comments
Questions or suggestions concerning comments? E-mail orient@bowdoin.edu with the subject line "Comments."