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  5. Hops Bitterness, Aroma, Varieties

Themed journey · 9 chapters

Hops Bitterness, Aroma, Varieties

Hops make beer bitter, fragrant, and shelf-stable. Nine stops explain cones, IBU, aroma oils, varieties, cultivation, pellets, dry hopping, and what came before hops in the kettle.

  1. Chapter 1What Is Hops? Plant, Cone, LupulinPlant and Cone
  2. Chapter 2What Does IBU Mean? Bitterness and Alpha Acids ExplainedMeasuring Bitterness
  3. Chapter 3Hop Aroma: Oils, Thiols, Citrus, and HerbsAroma from Oils
  4. Chapter 4Noble Hops: Hallertau, Saaz, Tettnang, SpaltClassic Aroma Varieties
  5. Chapter 5Citra, Mosaic, Nelson Sauvin: New World hopsFruity new breeds
  6. Chapter 6Hop growing: trellis systems, harvest, dryingFrom the garden to the kiln
  7. Chapter 7Hop pellets, cones, extract and cryo hopsHops in form
  8. Chapter 8Dry Hopping and Kettle Hop AdditionsWhen the Hops Go In
  9. Chapter 9Before Hops: Gruit, Labrador Tea, Juniper, GeshoHerbs Instead of Hops

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