Enhancements through Bitter Ingredients: A New Twist in the Brewing Process
In the art of brewing beer, the timing of hop additions and the selection of hop varieties play crucial roles in determining the type and intensity of bitterness. Jeff Schauland, the Roanoke Tasting Room Brewer at Deschutes Brewery, emphasizes the importance of these factors in creating a well-rounded beer.
During the brewing process, hops added early in the boil, typically 60 minutes or more, contribute primarily to bitterness. This is because the α-acids in hops undergo isomerization under heat, producing iso-α-acids responsible for beer’s bitterness. This bitterness tends to be more intense and longer lasting.
On the other hand, hops added later in the boil, such as during the last 15 minutes or at flameout, contribute more to aroma and flavor rather than intense bitterness. The bitterness from late additions is often perceived as softer and more pleasant, with less lingering harshness.
The pH of the wort during boiling also influences hop bitterness. Lower pH (below 5.0) slows isomerization and reduces hop utilization, leading to less intense bitterness that is described as softer and more rounded. Conversely, higher pH can cause crude, harsh bitterness.
Regarding co-humulone content, co-humulone is one of the α-acids present in hops. Traditionally, it has been considered responsible for a more aggressive or harsh bitterness compared to other α-acids. However, recent perspectives suggest its contribution to bitterness quality can also depend on other factors in brewing and isomerization patterns. Brewers selecting hops with lower co-humulone content often aim for a smoother and more mellow bitterness in the final beer. This means the co-humulone content influences the character of bitterness rather than just the intensity.
For instance, Cascade hops, with their lower co-humulone content, do not produce a harsh bitterness, according to Jeff Schauland. Despite Azacca hops having high co-humulone content, as high as 45%, Jeff Schauland notes that they can create an unpleasant, harsh bitterness. Hops with high co-humulone content, such as Azacca and Chinook, create an unpleasant, harsh bitterness.
In light of these factors, Jeff Schauland suggests adding the bittering addition at the 60-minute mark to avoid excessive harshness in the beer. By manipulating hop addition timing, hop variety (considering co-humulone content), and pH control, brewers can tailor the bitterness quality and intensity in beer, ensuring a balanced and enjoyable beer for consumers.
[1] Source: Brewing with Hops: Understanding the Chemistry and Technology of Beer Brewing, by Charlie Bamforth and Ian Hornsey [4] Source: Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles, by Ray Daniels
In the process of crafting a beer, the choice of hops added late in the brewing phase, like during the last 15 minutes or at flameout, contributes significantly to the beer's aroma and flavor, offering a softer, more pleasant bitterness compared to early additions. To ensure a balanced and enjoyable beer for consumers, brewers should consider controlling the pH of the wort during boiling, manipulating hop addition timing, and choosing hop varieties with lower co-humulone content, as these factors influence the character and intensity of bitterness in beer.
