HVG Germany: Hopfen

Why are different hop varieties used?

Hop aroma in the beer
Imparting a hop flavour
A fresh hoppy taste can be imparted by a late dosage of hops with a mild aroma.
? Aroma hops are preferred.

Improving the taste of the beer
Easily volatile aroma components of the oxygen fraction (ester) can influence the taste of the beer and impart unpleasant flavour characteristics.
? Hops with a low ester content are preferable.


Polyphenols in the beer
Improving the flavour of the beer
Hop polyphenols and in particular the low molecular fractions have a positive effect on the flavour of the beer. Aroma hops are richer in low molecular polyphenols.
? Aroma hops should be preferred.

Improving the flavour stability
Low molecular polyphenols can work as natural antioxidants and thus have a positive effect on the stability.
? Aroma hops are preferred


Bitterness in the beer
Verbesserung Improving the beer quality
The bitterness in hop varieties with low cohumulone contents is generally assessed as softer and more pleasant.
? Hops with a low percentage of cohumulone content are preferred.

Improving the foam stability
Iso-ohumulone is more hydrophyl than iso-n- and iso-adhumulone and less active with regard to the foam stability.
? Hops with a low percentage of cohumulone contents are preferred.


Dosage of more stable iso-humulones in the beer
While the beer is aging the homologs of the iso-humulones disintegrate to a varying extent or at different speeds:
Iso-cohumulones are less stable than the iso-n-humulones,
Iso-adhumulones are the most stable of all the homologs
? Hops with a low percentage of cohumulone contents are preferred.