Enhancements with Bitter Components
In the world of brewing, the type of bitterness in beer can significantly affect its overall flavour profile. A key factor in determining the character of bitterness is the Co-Humulone content in different hop varieties.
Co-Humulone, a specific variant of alpha acids found in hops, plays a crucial role in shaping the bitter flavours that are a hallmark of beer. During the brewing process, these alpha acids are isomerized into iso-alpha acids, which contribute to the characteristic bitter tastes.
Hops with low Co-Humulone content, such as Magnum, are known for producing a smooth, clean, and refined bitterness. This type of bitterness is less harsh and astringent, making it a preferred choice for early kettle additions to balance bold malts or strong aromatics in beers like lagers and IPAs.
On the other hand, hops with higher Co-Humulone content tend to create a sharper, potentially harsher bitterness. This bitterness is perceived as less smooth, and some brewers find it less pleasant or less smooth. An example of this is the Azacca hop, which can create an extremely unpleasant, harsh bitterness when used for bittering.
One hop variety that falls into this higher Co-Humulone category is Chinook. While it is popular for its robust aroma, it can impart a harsh bitterness when used for bittering. To avoid too much bitterness, it's suggested to consider adding bittering additions at the 60-minute mark.
Understanding the Co-Humulone content in different hop varieties can help brewers balance bitterness and overall flavour profile, especially when selecting bittering hops versus aroma hops. While a definitive quantitative bitterness scale for Co-Humulone's harshness was not found, the qualitative impact described by brewers and hop suppliers is consistent.
References:
- Magnum hops' low Co-Humulone level linked with smooth bitterness, suitable for balanced recipes.
- Iso-alpha acids derived from alpha acids including Co-Humulone are primary bittering compounds.
- Adding hops before the 60-minute addition can create a more harsh bitterness.
- Cascade hops do not create a harsh bitterness when used for bittering.
- High co-humulone content in hops results in a more harsh taste.
- Different hop varieties can produce distinct types of bitterness.
- Azacca hops create an extremely unpleasant, harsh bitterness when used for bittering.
Experimenting with varying Co-Humulone levels in food-and-drink, particularly in hops, influences the lifestyle aspect of brewing, as it directly impacts the taste. Higher Co-Humulone content in hops like Chinook produces a sharper, potentially harsher bitterness, emphasizing the need for careful selection and usage in the brewing process.
