Home / Guides / Hop varieties: a brewer's guide

Hop varieties: a brewer's guide

A reference guide to 15 hop varieties, each with its alpha acid, oil, aroma character and the beer styles it suits.

What the hop numbers mean

Each hop page lists an alpha acid figure, the main source of bitterness, and a total oil figure, which drives aroma and flavour. High-alpha hops are efficient bittering hops; oil-rich hops are prized for late and dry-hop aroma.

Many modern varieties are dual-purpose, useful for both. The published figures are typical values; the real alpha and oil of a given lot vary with the harvest, so a hop bill is usually adjusted to the actual numbers on the package.

Aroma families

Hops fall into rough aroma families: the citrus and pine of American varieties, the tropical and stone fruit of many New World hops, the floral and spicy character of the European noble hops, and the earthy, marmalade notes of English hops.

Choosing a hop is partly choosing which of these families you want in the glass, and partly matching the intensity to the style.

Substituting a hop

When a variety is unavailable, brewers reach for a substitute from the same aroma family with a similar alpha and oil profile. A substitute is a close match, not an identical clone, so it shifts the character a little.

Each hop page suggests substitutes where a well-established match exists, which is useful when a popular variety like Citra or Galaxy is in short supply, as the most sought-after hops often are.

Storing hops

Hops are perishable. Their alpha acids and aroma oils degrade with exposure to oxygen, heat and light, so they are best bought as vacuum-packed pellets, kept cold, and used reasonably fresh.

Stored well, sealed and frozen, pellets hold their character for a long time; stored badly they fade and can take on a cheesy note. Buying close to brew day and keeping opened packets cold and airtight is the simplest safeguard.

Related

Sources: BarthHaas hop varieties