article written in collaboration with Alexandra Berry
Having analyzed the chemical composition of hops, you now have the keys to choosing your varieties for an effective blend Aromatic.
A few rules to remember:
- Blending adds complexity:
Not just in terms of flavor! Combining different hop varieties allows you to play with textures, bitterness and nuances that you won't necessarily get with a single hop. By playing with combinations, the possibilities for roundness and taste are endless!
- It's not as simple as adding a dash of salt or pepper...
When you add hops, you'll have in mind an approximate Aromatic result. However, as we have seen, some hops change completely during isomerization, and can react chemically with other varieties! In fact, if you take a hop loaded with myrcene and combine it with another, thinking you'll get a resinous taste, you may be disappointed. This myrcene may be completely hidden during the brewing process and dominated by another, much more powerful residual. Brewing is science, of course, but it's also a lot of testing and tasting to get the desired result.
- Be careful not to overdo it
If you load your beer with too many different varieties, it's a bit like coloring the same space with lots of colors: you'll get a sort of brown slush. Take the time to select 2 or 3 varieties at the outset, so you can test combinations and bring out the best in each one.
- It's all a question of time
Just like in the kitchen, the moment you choose to add your hops will have a huge impact on the finished product. If you're looking for contrast or complementarity, it may be a good idea to add the hops you want to dominate the aroma at the end of the boil. For a sublimation accord, you can make a blend of hops before brewing, and add the two varieties together at various points in the brewing process.
2. Choose your effect
As with cooking, blends should be imagined as pairings. This gives you 3 possibilities for matching effects: sublimation, contrast or complementarity.
To sublimate, or in this case amplify, you'll choose a hop known for a particular characteristic (Citra for its tropical profile) is a hop that interacts well with this characteristic. You can then choose another hop known for its tropical notes to add density (Mosaic, Calypso, Nectaron or the pineapple-tinged Polaris) or, on the contrary, a more subtle hop (Loral, Cashmere...).
For contrasting pairings, as in cooking, think of flavors that are very different but complement each other perfectly. In beer, a great example would be orange with resin in a West Coast IPA. A combination of Simcoe with Mandarina Bavaria or Altus will bring out the marmalade notes in a long finish.
Complementary tuning in cooking is translated in brewing by additive tuning, where one aroma is complemented by another to get as close as possible to the taste you're looking for. For example, if you're looking for a mango aroma, you can choose hops with tropical notes that come as close as possible, such as papaya, peach or pineapple. A blend of several hops can tend towards these notes of oily mango ( you could combine Amarillo with Ariana or . Rakau.)
Mixing notes of strawberry and cranberry, you can blindly find rhubarb. This pairing is obviously highly subjective and will depend much more on the consumer's personal experience 😉
How to choose hops for fruity aromas
Before the 1970s and the birth of Cascade and Centennial, beer was not a product known for its fruity aromas. The majority of hopped beers featured noble hops such as Hallertau, Tettnanger and Saaz with elegant, herbaceous, floral or spicy notes. English hops were also more herbaceous and woody.
To generalize, European varieties contain more humulene, a woody aroma that does not survive boiling well. American hops, on the other hand, contain much more myrcene, which transforms during heating into linalool, nerol, geraniol, limonene... These are more soluble and easier to extract in the finished product. American varieties are thus distinguished by their explosion of tropical aromas and very high oil compositions.
With all the new hop varieties added every year, the possibilities for hop pairings are endless!
Reproducing citrus notes in beer
For example, hops with high myrcene content translate into citrus aromas in your beers.
Some examples of hops you can use to find these aromas:
- Orange: Mosaic, AmarilloCentennial
- Orange peel: Bravo
- Grapefruit: Simcoe, Amarillo
- Lemon: Lemondrop, Citra, Centennial, Sultana
- Lime : Motueka
We can see thatAmarillo and Centennial come back several times. These two varieties have a high myrcene content.
Creating tropical fruit aromas
Recovering tropical fruit aromas can be a little more complex. In fact, the sulfuric molecules that give these aromas (thiols and thioesters) are very easily perceived by the nose and taste, even though they represent only up to 1% of hop oils. It is therefore difficult to rely on the chemical compounds of these molecules to predict the aroma of the finished beer, as can be done with the alpha acid content.
Although minimal in quantity, these molecules have a huge impact on our perception Aromatic of the brew. They can very quickly convey strong notes of passion fruit, mango or sauvignon blanc.
Here are the recommended hops and combinations for juicy, tropical flavours:
- Mango: Simcoe, Rakau & Citra
- Passion Fruit: Strata & Moutere
- Pineapple : SultanaAzzaca & Ariana
- Coconut: Sabro
Citra can be used as a flavor enhancer - especially for tropical notes. Similarly, to restore fruity roundness or enhance hints of coconut, the Cashmere lends itself very well to the exercise.
Although Citrus and citrus notes are the most distinct on analysis, they are not necessarily the most noticeable on taste. Sulfuric molecules bring them to the fore, and you need to keep this in mind when selecting your hops.
Give the sweetness of red and stone fruits
Some varieties have the particularity of being able to reproduce the sweet notes of both a strawberry and a peach. Subtle aromas of melon or apple can also be found, underlining tropical notes.
For a more subtle and complex fruityAromatic , here are some combinations to try out:
- Fishing: El Dorado & Azacca
- Strawberries: Huell Melon, Strata or Belma
- Blueberry : Eureka or Pacific Gem
- Cassis : Pacific Gem & Bramling Cross
The difficulty with some red fruit aromas is that they can be overly present, or reminiscent of defects. Blackcurrant aroma, for example, can also come close to ammonia. On the other hand, subtle yellow fruit notes can be completely overshadowed by exotic fruit or citrus notes.
Once again, Citrus is potentially more present in these hops. You need to think carefully about the combinations you make to emphasize certain aromas. Idaho 7 has great potential for creating round, juicy, fruity beers. It can be used hot or cold to enhance a flavor you're looking for - be it peach, mango or blackcurrant.
Taste enhancers
Some hop varieties - such as Idaho 7 - are useful for emphasizing and bringing out the hop with which it is paired. A bit like a chorus behind a soloist, it will add texture and nuance, while highlighting the flagship aroma of its partner.
We've already mentioned the CashmereLoral is also an excellent partner for underlining herbaceous and floral aromas.
To conclude
When choosing hops for your next brew, there are many factors to consider. The rate and detail of chemical components and survivables of hop varieties will enable you to plan when to use each variety and how to combine them to extract the most alpha andAromatic from each. Then, the components will have more pronounced aromatic notes depending on the variety, so it's up to you to imagine what combinations are possible to create an explosion of flavors or a subtle cocktail in your glasses.
And as is often the case, balance is the key!
Of course, don't hesitate to try beers (in moderation) with new combinations to make up your own mind.
Sources :
http://scottjanish.com/survivables-unpacking-hot-side-hop-flavor/
https://brewhq.com.au/blogs/beer-resources/hop-flavour-guide
https://beerandbrewing.com/hops-blending-and-pairing/
https://beerandbrewing.com/firestone-walkers-matt-brynildson-blends-hops-for-higher-impact/
https://beerandbrewing.com/hops-oils–aroma-uncharted-waters/