Woodsy Aroma In Beer: Which Hops To Choose?

Woody-flavoured hops are surprisingly common in popular beer styles and hop varieties. The largest components of hop oil, often referred to as The Big 4 oils, are full of woody flavour. Humulene, for example, smells like wood and herbs, while caryophyllene is often described as smelling like wood, clove, and spice. These components can make up nearly 75% of hop oil.

There are many hop varieties to choose from when a brewer is looking to add woody nuances to beer. Some of the most notable varieties include:

- HBC 472

- Willamette

- Fuggle

- Mount Hood

- Tettnanger

- Cascade

- Chinook

- Centennial

- Simcoe

Woody hops are full of essential oils, which are responsible for their aroma

The composition of hop oils varies depending on intrinsic and extrinsic factors during growth, processing conditions, and the extraction method used to isolate the essential oil. The total oil content can be impacted by the hop variety, growing location, and other factors. The higher the total oil value, the more aroma potential the variety has.

There are many hop varieties to choose from when a brewer is looking to add woody nuances to beer. Some notable varieties include Fuggle, which has aroma descriptors that include mild, wood, grass, and mint; HBC 472, which has a distinctive coconut-woody character; and Vanguard, which has woody and cedar notes.

In addition to the "Big 4" oils, there are also lesser hop oil components that contribute to the wood flavour of hops. One important component is pinene, which has a pine-like scent.

The most popular secondary descriptors of woody hops are floral, citrus, pine and spicy

Beer Maverick has identified 21 hops with woody aroma characteristics. The most popular secondary descriptors of this subset of hops are floral (9 instances), citrus (7), pine (6) and spicy (5).

The Crystal hop, for example, has aromas of woods, with floral and fruity notes, and herb and spice notes of cinnamon, nutmeg and black pepper. The HBC472 hop cones have a distinctive coconut-woody character, with additional notes of citrus and grapefruit. The Fuggle hop has a mild, wood, grass and mint aroma.

The secondary descriptors of woody hops can also be earthy, grassy, herbal, coconut, fruity, grapefruit, cream, resinous, pungent, dank, lilac, chamomile, lemon, tobacco, berry, bohemian, hoppy, cedar, oregano, and more.

Woody hops are used in popular beer styles and varieties like IPAs and Pilsners

From a chemistry perspective, it is not surprising that hops are full of these flavours. The largest components of hop oil, often referred to as "The Big 4" oils—myrcene, humulene, caryophyllene, and farnesene—are full of woody flavour. Humulene smells like wood and herbs, while caryophyllene's scent is often described as wood, clove, and spice. These components can make up nearly 75% of hop oil. Aside from "The Big 4", there are also other lesser hop oil components that contribute to its woody flavour, including pinene, which smells like pine.

There are many hop varieties to choose from when a brewer is looking to add woody nuances to beer. Some of the most notable varieties include HBC 472, Willamette, Fuggle, Mount Hood, Tettnanger, Cascade, Chinook, Centennial, and Simcoe. In each of these varieties, their piney, woody spirit is often accompanied by other bold flavours, including herbal, spicy, floral, citrus, and fruit. For this reason, these varieties are used in a broad range of styles, from pilsners and porters to IPAs.

For example, the Fuggle hop, which is an aroma hop originally from England but now grown in the US, imparts earthy, woody, and fruity flavours. It is a mainstay of British-style beers like ESBs and British IPAs but also appears in American Pale Ales and IPAs. The Mount Hood hop, on the other hand, is usually mild, but at times can be pungent with spicy and herbal flavours. It works well in lagers and pilsners and is a half-sister to the Crystal hop.

Woody hops are added to the brewkettle and boiled in the sweet wort

Woody aromatic hops include cedar, oak, barrel, tobacco, and earthy flavours. The largest components of hop oil, often referred to as "The Big 4" oils, are full of woody flavour. Humulene smells like wood and herbs, while caryophyllene’s scent is often described as wood, clove, and spice. These components can make up nearly 75% of hop oil. Aside from "The Big 4", there are also lesser hop oil components that contribute to its wood flavour, such as pinene, which smells like pine.

There are many hop varieties to choose from when a brewer is looking to add woody nuances to beer. Some of the most notable varieties include:

• HBC 472
• Willamette
• Fuggle
• Mount Hood
• Tettnanger
• Cascade
• Chinook
• Centennial
• Simcoe

Woody hops are susceptible to oxidation and can lose their essential oils during storage

Woody hops are an important component of beers, providing a unique aroma and flavour. However, they are susceptible to oxidation during storage, which can result in a loss of their essential oils. Oxidation occurs when oxygen comes into contact with the hops, leading to a reduction in the shelf life and quality of the final beer.

The hop oil components responsible for the woody aroma, such as humulene and caryophyllene, are particularly susceptible to oxidation. When hops are exposed to oxygen during storage, these oil components can react with the oxygen molecules, leading to the breakdown of the oils and the formation of oxidation products. This results in a loss of the desired woody aroma and flavour.

Additionally, the essential oils in woody hops are volatile, meaning they can easily evaporate or escape from the hops. During storage, if the hops are not properly sealed or stored in oxygen-permeable containers, the essential oils can slowly escape, leading to a decrease in the intensity of the woody aroma.

To minimise the risk of oxidation and loss of essential oils, it is important to store woody hops properly. This includes using airtight containers, minimising exposure to oxygen during packaging and transfer, and maintaining a cool storage temperature. By taking these precautions, brewers can help preserve the desired woody aroma and flavour in their beers.

Furthermore, the choice of packaging material can also impact the susceptibility of woody hops to oxidation. Certain materials, such as oxygen-permeable plastics or paper, can allow oxygen to slowly permeate through and react with the hops, leading to oxidation. Using oxygen-barrier materials, such as glass or metal containers with airtight seals, can help mitigate this risk.

In summary, woody hops are susceptible to oxidation and loss of essential oils during storage due to their chemical composition and the volatility of their oils. Proper storage and packaging practices can help minimise these risks and preserve the desired aroma and flavour characteristics.

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