Hops: The Fundamental ‘Spice’ of Craft Beer
By: Paula Polei
Demand for hops has surged in recent years thanks to the explosive growth of hoppier craft beer styles like India Pale Ales. Craft beer drinkers’ obsession with diverse hop varieties has everything to do with the incredible range of flavors and aromas they produce.
The earliest recorded use of wild hops in beer dates back to 822 in France, though organized hop cultivation began in 12th-century Germany. Today, about 26% of the world’s hops are grown in the U.S., while 36% come from Germany. Typically, German and Czech hops deliver floral flavor profiles, while British hops are known for their earthy tones. In the U.S., Washington, Oregon, and Idaho lead hop production.
The hop market can generally be divided into two categories — aroma hops and alpha hops. Aroma hops have lower alpha acid percentages and provide distinct aroma profiles, used primarily during finishing. Alpha hops, on the other hand, have higher alpha acids and are used in boiling to extract bitterness. For a full list of U.S. varieties, see BSG CraftBrewing’s hop catalog.
BOB’s Top 7 Interesting Hop Facts
1. Hops help max out the bitterness scale
The International Bitterness Units (IBU) scale measures beer’s bitterness. Modern craft beers can range anywhere from 0–1,000 IBUs. Light lagers sit around 5 IBUs, while bold IPAs can exceed 40 or more. But since human taste receptors max out around 120 IBUs, you might not notice a difference beyond that!
2. Hops grow on bines, not vines
Unlike grapes that grow on vines, hops grow on bines — plants that climb by winding their shoots in a helix around a support. On hop farms, they grow up strong ropes or twine, while in the wild they cling to neighboring vegetation to reach sunlight.
3. You won’t find hop seeds at your local greenhouse
Hop farmers don’t grow from seed — male plants are commercially useless since only female plants produce hop cones. Instead, hops are cultivated from potted plants or rhizomes. Breeders selectively mate male and female plants to create new varieties with unique brewing characteristics.
4. Hops are picky growers
Hops thrive between the 35th and 55th parallels in both hemispheres, where they benefit from long days, hot summers, and cold winters. The Pacific Northwest, England, Germany, Belgium, and New Zealand are prime hop-growing regions.
5. Caution – hops are highly flammable!
Due to their high oil and alpha acid content, compressed bales of hops can spontaneously combust. A major fire in Washington’s Yakima Valley in 2006 destroyed roughly 4% of America’s hop yield, worsening the hop shortage that followed in 2007–2008.
6. You can’t eat them
Eating raw hops can cause nausea and headaches in humans — and they’re toxic to pets, potentially causing high fever or worse. Best to enjoy them in your favorite craft beer!
7. Hops are a valid sleep aid
Beyond brewing, hops have long been used for relaxation. “Hops under the pillow” is an old farmer’s remedy for insomnia. Modern research supports their calming properties, and Germany’s Commission E even approves hops for treating anxiety and sleep disturbances.
With so many hop varieties influencing flavor, aroma, and style, it’s no wonder craft beer’s future is looking brighter (and hoppier) than ever.
Cheers!
