The Best Hops To Add Aroma To Your Brew

Hops are a key ingredient in beer, adding bitterness and aroma. There are several ways to classify hops, one of the oldest being aroma hops, bitter hops, and dual-purpose hops. Aroma hops are added late in the boil or during dry hopping to impart fruity, spicy, or floral notes to the beer. They are low in alpha acids, which are the main source of bitterness in beer. Aroma hops include Cascade, Citra, and Simcoe, each with its unique combination of flavors and aromas. Citra, for example, is known for its intense citrus flavors, while Simcoe offers berry, tropical fruit, and citrus notes. When choosing aroma hops, brewers consider the desired aroma profile and the alpha acid percentage to achieve the desired level of bitterness and flavor in their beer.

Cascade hops from Kent, England, are a well-known aroma hop with citrus notes

Hops are classified into three types: aroma hops, bittering hops, and dual-purpose hops. Aroma hops are added late in the boil or used in dry hopping, while bittering hops are added early in the boil. Dual-purpose hops, such as Cascade, Citra, El Dorado, Simcoe, and Cascade, can be added at any stage of the brewing process.

Cascade hops from Kent, England, are a well-known dual-purpose hop with strong aroma characteristics. They were introduced to Britain in 2002 from virus-free stocks developed through Wye College. They have a slightly mellow interpretation of the classic American profile, with intense but rounded citrus notes of peel, orange, tangerine, and grapefruit, as well as floral, pine, and lychee aromas. The British Cascade hop has a lower intensity of aroma compared to its American counterpart, with alpha acids averaging 5%–7%.

Cascade hops are often used to add aroma to craft beer but can also contribute bitterness. They are known to provide floral, spice, and citrus qualities, with a prominent grapefruit character. The dual-purpose nature of Cascade hops makes them versatile in the brewing process, allowing brewers to experiment with different addition times to achieve the desired flavour profile.

The history of hop farming in Kent, England, dates back hundreds of years, with the first hop garden reputedly established near Canterbury in 1520. While the industry has faced challenges due to the development of hop-picking machinery and the increased reliance on imported hops, Kent remains a prominent region for hop cultivation, with its rich history and tradition in the art of hop-growing.

Citra hops are great for brewing hoppy IPAs and have strong grapefruit and lime aromas

Citra hops are a top choice for brewers looking to create hoppy IPAs with strong citrus aromas. With its name aptly suggesting its characteristics, Citra hops offer a burst of citrusy flavours and aromas, particularly grapefruit and lime.

Citra hops were first bred by Gene Probasco in 1990 and were released to the public in 2008. Since then, it has become one of the most coveted aroma hops in the US, especially among craft brewers. Citra is a dual-purpose hop that can be used throughout the brewing process, adding a unique and intense citrusy profile to the beer.

The strong citrus notes of Citra hops are largely due to their very high myrcene content. Citra hops also have specific aroma descriptors that extend beyond grapefruit and lime, including peach, melon, passion fruit, and lychee. These tropical fruit flavours, combined with their smooth bitterness, have made Citra a favourite among craft brewers, helping to push IPAs to the forefront of craft brewing popularity.

Citra hops are also known for their higher Geraniol content, which is biotransformed by yeast into Citronellol, a highly sought-after aroma compound in fruit-forward IPAs. This makes Citra hops extremely versatile, as they can be used on their own or paired with other varieties like Mosaic®, Galaxy®, El Dorado®, or BRU-1™.

Citra hops are an excellent choice for brewers looking to create hoppy IPAs with strong grapefruit and lime aromas. With its unique flavour and aroma profile, Citra hops have become a superstar in the hop world, revolutionising the IPA brewing process.

Simcoe hops have intense berry, tropical fruit, and citrus flavours

Simcoe hops, also known as YCR 14, were created by Charles E. Zimmermann and released in 2000 by the Select Botanicals Group through Yakima Chief Ranches. They are now one of the most popular hops for craft beer and homebrewing, noted for their bittering qualities and pleasant aroma. With an alpha acid content of 12-14%, Simcoe hops impart a smooth bitterness and a complex aroma of stone fruit, pine, and citrus zest.

Simcoe hops have a unique and intense flavour profile, with notes of berry, tropical fruit, and citrus. Specific descriptors include grapefruit, passion fruit, pine, and berry characteristics. Simcoe is often compared to Cascade, sometimes called "Cascade on steroids", but it has a more complex and unique flavour and aroma. It is also described as having a bright citrus flavour with earthy undertones, and aromas of grapefruit, pine, and herbs.

The versatility of Simcoe hops extends beyond their flavour and aroma. They are commonly used in India Pale Ales (IPAs), Double IPAs, American Ales, Pale Ales, and Lagers. Their ability to stand on their own makes them ideal for single-hopped beers in a wide range of styles.

Simcoe hops are a key component in several popular beers, including the Double Simcoe IPA from Weyerbacher Brewing Company, Hoppyum IPA from Foothills Brewing Company, and Ranger IPA from New Belgium Brewing Company.

Loral hops are a super noble hop with wonderful floral and herbal notes

Loral hops, also known by their scientific name Humulus lupulus, are a variety of hops developed by the Hop Breeding Company (HBC) and released in 2016. They are the product of a cross between the US-developed aroma variety Glacier and a male plant designated as HBC 9902, which is a son of the US Nugget variety. Loral hops have a noble heritage that includes the long-established European noble aroma variety, Tardif de Bourgogne, originating in the Bourgogne region of Eastern France.

Loral hops (formerly known as HBC 291) provide a unique yet traditional hop character with wonderful floral and herbal notes, reminiscent of the characteristics of noble hops. Their aroma profile has earned them the description of a "super noble hop". The floral aspect imparts delicate, perfumed aromas, while subtle herbal notes provide a nuanced backdrop, offering earthy and grassy notes.

In addition to its floral and herbal qualities, Loral hops also exhibit hints of lemon citrus and dark fruit characteristics, with peppery undertones. This combination of aromas creates a harmonious and captivating sensory experience for drinkers. The citrus and dark fruit notes add brightness and depth to the overall aroma profile, making Loral hops a versatile choice for brewers.

Loral hops are well-suited for a variety of beer styles, including IPAs, pale ales, lagers, porters, stouts, and pilsners. They can be used during different stages of the brewing process, such as bittering, flavouring, and dry hopping, to impart their distinct aroma and flavour profile. With their moderate alpha acid content, Loral hops provide brewers with greater control over bitterness levels, allowing for balanced and nuanced flavour profiles.

Chinook hops have a strong pine and resinous flavour with some citrus notes

When it comes to hops, aroma and flavour go hand in hand. Hops with strong aromas will have a strong flavour, and vice versa. So, when it comes to choosing hops for aroma, it's important to consider the flavour profile you want to achieve.

Chinook hops, for example, have a very distinct aroma and flavour. With a strong pine and resinous flavour, Chinook hops also have some citrus notes, bringing balance to the overall flavour profile. The pine flavour is so prominent that it's almost like chewing on pine needles! However, the grapefruit notes prevent it from being too overpowering. Chinook hops also have a slightly spicy, smoky, and earthy quality, making them a versatile option for brewers.

Chinook hops are a product of the USDA breeding program in Washington State. They were originally bred as bittering hops in 1985 but have since been recognised as dual-purpose hops, suitable for a wide range of beer styles. Chinook hops are now commonly used in American-style Pale Ales, IPAs, seasonal ales, barley wine, and even some porters and stouts. They are particularly popular among craft breweries and can be found in beers like Stone's Arrogant Bastard and Sierra Nevada's Celebration Ale.

When used in brewing, Chinook hops should be used sparingly in the boil as they can add harsh bitterness if overused. They are best suited for late additions, such as the last 10-15 minutes of the boil or during the whirlpool stage, to preserve their aromatic qualities.

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