CHAPTER 2:BITTERING HOPS
HOPS ARE THE BALANCING WEIGHTS IN BEER. UNLIKE CIDER, MEAD, OR WINE, ALES AND LAGERS DON’T FERMENT DRY. THE RESIDUAL SUGAR LEFT BEHIND WOULD TURN EVERY PINT INTO A SWEET, MALTY DESSERT WITHOUT THE ADDITION OF BITTERING HOPS FOR BALANCE.
INTRODUCTION TO HOPS
After mashing, lautering, and sparging, brewers heat up their kettles of wort. Once the wort reaches a boil, they add hops to create bitterness in a beer. The longer hops are boiled, the more bitterness is added. Hops boiled for more than 30 minutes will contribute little flavor or aroma; however, the variety of hops used for bittering ...