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Along with water, malted barley, and yeast, hops are one of the four primary ingredients in beer. They are a vine-like plant closely related to the hemp plant. Hops, however, have no properties that will induce “altered states.” They’re in beer solely for taste.
Hops provide bitterness to counteract the heavy sweetness of the malted barley used to make beer. Without them, beer would be a sickly sweet and syrupy. They also have some preservative properties. The best known story showcasing this is the origin of the popular India Pale Ale, or IPA, style of beer. As the story goes, this beer was developed with a more robust dose of hops in order to ensure the beer kept during the long voyage to India. (There is some dispute among beer historians about this tale.)
Not all hops are created alike. Some impart a mild bitterness. Others such as those used in big American IPAs give citrus aromas or pine-like scents. Others are “grassy.” Brewers routinely blend hops to get the desired effect, so in any given beer you may be tasting a blend of two, three, four or more different hop strains.
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The idea isn’t entirely new. For example, Mikkeller, a Danish brewer, has a single-hop line, but it’s far out of the price range of the average beer lover.
So for about $14 you can get a great education in hops, all while enjoying some Samuel Adams. Better grab it fast, though. This is a limited release and isn’t likely to last.
Oh yeah, and maybe in a future post I’ll discuss why “triple-hopped” is meaningless bullshit.
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