The game of hops: eye, not everything is bitterness
For centuries, the main role of hops in beer was to harmonize the taste, contributing that touch of bitterness that swings the sweetness of the malt and the body of the water. However, in recent years, the perception and use of hops have taken an interesting turn, especially on the US stage, where their aromatic profile – intense and complex – has taken prominence in the beer experience.
Differentiating the taste and sensation: vocabulary that evolves
When talking about lupulated beers, English fans differentiate between *flavor *and *bitterness *. The first refers to the aromas and flavors that the hops provide, such as citrus, fruit or floral notes, which are integrated into the beer profile. The second, on the other hand, is associated with the feeling of bitterness in the mouth, measured through a scale that has gained importance in the beer community: IBU.
IBU: The “peak” meter? How to understand that scale
The IBU index indicates the amount of isohumulonas in a beer, components derived from the alpha acids of the hops that are released when they are boiled. The measure expresses parts per million and not a level of itching, but a degree of intensity in the perception of bitterness. Thus, a beer with 100 IBU will be significantly more bitter than one with 10. But, curiously, the amount of IBU does not always translate the sensation in the mouth, which also depends on other factors such as aroma, body and residual sweetness.
Towards a revolution: Bitter beers but with a lot of character
The concept of beers with Zero IBU has broken into the market, marking a radical turn in the lupulate tradition. These Zero IPAS seek to reappropriate the role of hops, not as a bitterness generator, but as a source of aromas and sensory profiles, playing with the addition of hops in stages other than the process and achieving a more aromatic and less aggressive profile.
The process in search of the perfect balance
To create Zero IPAS, producers modify the time of incorporation of hops, mainly during cooled and fermentation, avoiding the boiling generated by isohumulonas. The result is a beer that, although it does not offer typical bitterness, does dazzle with intense aromas and complex flavors, capturing the interest of hops lovers without having to face that aggressive feeling.
The ancestry of the New England and their influence
This phenomenon does not arise in a vacuum. The * North East * IPAS, known as Neipas, had already displaced the emphasis of bitterness towards a more aromatic and fruity profile. Now, the IPAS Zero expand that trend, seeking to offer an even softer experience, but loaded with nuances. It is like a break line that invites you to explore new limits of creativity in craft beer.
And what do we win with the IPAS Zero? More than a fashion, an opportunity
From a practical point of view, these beers could open the door to those who still feel resistance to bitterness, that feeling that can result in somewhat invasive entry. The idea of a gradual approach, introducing aromas and flavors without that ‘peak’ of bitterness, forms a kind of bridge towards the enjoyment of traditional IPA. It could become a sophisticated method to emphasize our palate and return that spark of surprise and discovery with each sip.
Will this trend become a new standard or is it just another option in a constant expansion beer universe? The truth is that innovation remains the driving force that drives creativity, that spark that undoubtedly keeps interest in artisanal beer and its multiple ways to surprise us.
