A chemical compound
I don't think any distributor sells their hops without mentioning on the label the Alpha Acids (alpha-acids) or AA they contain.
AAs are responsible for the bitterness of beer and contain among other compounds:humulone,adhumulone and cohumulone.
On Hopstore we indicate the Cohumulone content of the hops; it generally represents between 20% and 50% of the alpha acids of the hops and the higher the level, the more bitterness you can expect, which brewers consider to be "harsh". Between 30 and 45% cohumulone, beware, the palate will feel it!
More generally, the higher the AA content in the hops, the more bitter the finished product will be; above 13%, the hops start to hit the fan and are often "Bittering" hops, sought precisely for their bittering power (which in no way prevents aromas, that would be too simple 😉 ). To get your bearings, hops below 5% AA are generally considered aromatic.
In the category of americans, we can mention for example:
- the Pacific Gem which contains between 13 and 18% AA and up to 40% cohumulone (!!)
- the Chinook, between 11 and 15% AA for up to 35% cohumulone
- Simcoe, between 11.5 and 15% AA and up to (only) 21% cohumuone
You understand here that there are "Bittering " and "Bittering": AAs are essential to give a general hop profile, but cohumulones also count for a lot if you don't want any surprises.
For the bitterness, you have to go to the pan!
AAs are not water soluble which means that soaking hops is not enough to extract them and benefit from their power Bittering. This implies that dry hopping provides more aroma than bitterness, you've been following!
The AAs are obtained when the lupulin degrades and the hops boil and this chemical process takes time. This explains why the hops have to be immersed in the broth for at least 60 minutes so that the alpha acids can be isomerised and thus released. Isomerisation is the chemical process that occurs when the resins in the hops boil: this creates a slightly acidic environment that transforms the AAs into iso-alpha acids that are soluble in water, thus entering the composition of the beer!
Bitterness yes, but not only...
Did you know that AAs have an antibacterial effect that is essential for the preservation of beer? They have the particularity of not altering the yeasts, which are essential to the fermentation of the beverage.
Originally, hops were put into beer for their preservative properties rather than for their flavour. Do you know the history of India Pale Ale? Those beers that the English put more hops in to make them stand up to the journey to India? From there, it's easy to think that we could make anti-age creams with hops.... 😉
Health, you said health?
In addition to their culinary interest, they have anti-inflammatory properties and could contribute to the prevention of certain metabolic disorders(diabetes, metabolic syndrome or cardiovascular diseases)1in particular by modifying the lipid profile of the blood2. Humhum, to be continued...!
Cheers!
SOURCE: Hop Variety Handbook, Dan Woodske & Growing your own hops, malts, and brewing herbs, John Peragine
