Continuing the discussion of the different elements involved in brewing your favourite pint, beginning with the different ingredients. In this article, Belgian beer expert Steve Mitchell writes about another of the important components of your pint:
A perennial plant of the cannabis family, the
hop (Humus Lupulus) is characterised by its quick growing stalk
which attains a height of 18 to 20 feet.
Traditionally only female plants are used in brewing, although
many British brewers feel that the seeded male varieties better
balance the more robust and fruity nature of their beers.
Its multi-flowered cones are harvested in August and September
according to whether it is an early or late variety. The scales
or 'bracts' contain their active element, lupulin. This contains
bactericidal properties and benefits the fermentation of the beer
by preventing the establishment of undesirable microbes. Besides,
by virtue of its resin content, it helps clarify beer by picking
up materials in suspension.
Finally, it contributes to the taste of beer with both bitterness
and aromas. This depends upon the variety of hops used - there
are aromatic hops (Hallertau Goldings and Saaz) and bitter hops
(Northern Brewer, Fuggles, Target, Yeoman and Super Alpha) and
the amount of lupulin brought into play.
Until the late I 950s, hop picking was done by hand, manual labour
now being replaced by machinery. Once picked, the hop must be
dried quickly, otherwise it will start to rot within a few hours.
The hops are laid out on the floors of buildings known as oast
houses and heated in kilns for around 8 to 12 hours at a temperature
between 40' to 6rn C. At the end of this process the dried hops
are packed into sacks and stored until required by the brewer.
Today's preference is for an extract of hops, concentrate, or
hop pellets. These products are more 'clean', with a consistent
degree of bitterness, and a price which fluctuates less.
Copyright CAMRA (Potteries Branch) - Downloaded 9/4/00