Special hop varieties for unique beers – Part 1
In recent years, an increasing trend towards brewing beers having a unique character has become evident. When selecting the hop variety or the method of hopping such as dry hopping, many brewers nowadays shift the emphasis onto new features. Dry hopping is permitted by the German Purity Law when whole cones, pellets or hop powders are used [1]. The designation “aroma or bitter variety” no longer accurately describes the intended purpose. Bitter varieties have long been used for late additions in the hot section or for cold hopping in order to achieve a specific aroma. A number of new promising varieties were used to produce beers for tasting. This article covers the taste results of over 1500 world-wide individual evaluations.
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