Hop Bitterness is a function of the alpha acid of the hops used, quantity and the amount of time they are boiled. Normally hops used for bittering are boiled between 30 minutes and 1 hour. Just about any variety of hop can be used for bittering.
Hop Flavor is again determined by the quantity of hops used. Normally hops used for their flavor are boiled for 10 to 20 minutes therefore reducing the bitterness contribution. Each variety of hop contributes a different flavor to the beer which could be floral, fruity, spicey, herbal.
Hop Aroma comes from volatile oils in the hop which dissipate very quickly in the boil. Hops used for aroma are usually added at the very end of the boil (less than 2 minutes boiling time).
To increase the amount of bitterness, do the opposite.
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