I was just wondering. Most agree that there's three general types of hops - aromatic, dual-purpose and bittering hops. But what defines each?
If one looks at the content of alpha- and beta acids vs. the content of essential oils, one still cannot see a definitory pattern. Or what? Is it solely a subjective definition of the brewer (eye of the beholder) or is there some underlaying rules of definition?
Bjarke
Actually, there are lots of different compounds that make one type of hop supposedly better for a particular use over another, but as you say, it all really comes down to what tastes good to you.
---------->Denny
one thing I find interesting is when certain higher-alpha hops (often generally considered less valuable for aroma) are used for dry- or late-hopping.
I've tried this with UK (organic) Target, also UK Challenger & IIRC US Columbus & all turned out surprisingly good, especially dry-hopping in cask with the Target in a 4.5%ish Pale Ale.
BTW Bjark, there are some good sites (& books) out there which have more info about hop composition & qualities, e.g. the UK-based National Hop Association & the hop research work done here - cheers MikeMcG
Interesting... That seems to punctuate the fact that the definition of hop is indeed arbitrary.
Is the usage of organic hops becoming a big thing among british and american homebrewers?
Thanks Mike! I know these sites... It was the combination of these together with sites run by hop manufacturers such as Hopsteiner and J. I Haas that made me wonder about the definition in the first place... I would have expected something like a definition, but found nothing. Maybe because it really isn't possible?
Bjarke
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