CHAPTER 2:BITTERING HOPS

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Hops awaiting the fall harvest.

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 ...

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