Aroma hops and the production of beers with reduced alcohol content
Various opinions continue to prevail regarding the assessment of hops and their use in the brewery. A large portion of the world’s beer production focuses on following the goal of simply providing bitterness to beer in the form of isomerized alpha acids without regard to the additional task of providing the sensory element. Consequently, hop varieties are almost exclusively judged on the basis of their alpha acid yield. But hops are also considered to be a spice and the vast range of available hop varieties and hopping technologies allow them to contribute significantly to the character and flavor of a beer. Alpha acids don’t alone determine hop quality, rather it is the combination of bittering, aroma and tannic substances and their relationship to one another.
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