Page 18 - Thirst Magazine Issue 2 June 2017

MODERN

BEER HOP

TRENDS

By Julian Healey

n the late 1800’s the world of beer hops
really started to get interesting. Around
that time, brewers and growers began
investigating the active ingredients in hops
Lupulin is a
resinous powder Imuch more closely leading to the creation
of Wye College (closed in 2009), one of the
extracted from the first hop breeding programs ever established.
female flowers of the Researchers at Wye College discovered
hop plant and used distinct differences between hops grown
as a sedative. – in different parts of the world. American began investing in the study and creation of
thefreedictionary.com hops tended to be bold with intense flavours brand new varieties for the US beer market.
and aromas stemming from increased levels Shifting away from the embrace of
of lupulin. This was in stark contrast to unique varieties and their natural variations
traditional English hops, which were far of essential oils, the creation of high
more subtle, delicate and floral in nature. alpha varieties has been a focus for growers
over the past 100 years. This is in large part
HYBRIDS driven by the popularity of mass-produced
beer styles largely devoid of hop flavours and
Alpha acids Armed with this knowledge, researchers at aromas. Things are changing though.
(α acids) are Wye began cross breeding varieties. They Craft beer is now turning the notion that
a class of chemical created hybrids more resistant to disease, with alpha is king on its head. In the search for
compounds increased bitterness and cherry picked flavour more unique flavours and aromas, essential
primarily of characteristics and in the process creating vast oils are reigning supreme and drinkers can’t
importance to the new prospects for brewers. get enough.
production of beer. In the early 1900’s these programs
They are found in culminated in the creation of varieties like DEMAND FOR AROMA AND FLAVOUR
Challenger, Brewers Gold and Northern
the resin glands Brewer. Many of these hops bred at Wye Renowned beer expert Stan Hieronymus
of the flowers of directly enabled the creation of now iconic thinks, on the back of craft beer, hoppiness
the hop plant and modern US varieties like Citra and Mosaic. has undoubtedly made a huge comeback.
are the source of “Right now there are a significant number
hop bitterness. – of drinkers voting for aroma and flavour.
Wikipedia NEW VARIETIES Hops are a big part of satisfying that demand.
As beer markets expanded, breeding “Each niche offers an opportunity for
programs too began in the United States. further exploration. We’ve got breweries
There, universities like Oregon State and more looking for ways to get more fruit and
recently, Washington and Michigan State juice (flavours) from hops and those intent

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