Distinguishing hop varieties as either aroma or bitter hops – is this still relevant?
Variety differentiation | The classification of hop varieties into aroma and bitter hops dates back to 1971, a time when there were only four aroma and two bitter varieties in Germany. The two groups could be easily distinguished from each other based on analytical characteristics. Today, differentiation is difficult due to the breeding of numerous new varieties. In particular, the hop varieties used for dry hopping, often referred to as flavor hops, do not fit into the usual scheme, although they are literally “aromatizing hops.”
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