The magic of alpha acids: an aromatic trip
When you enter the exciting world of beer, one of the key concepts that you should know are the alpha acids of the hops. These secret compounds are those that give that characteristic bitter touch to your favorite drink. But what are exactly? In simple terms, the percentage of alpha acids that you will find on the label of your hops indicates how much of this tasty compound is present in the dry product that you are about to use. By boiling hops, those alpha acids are transformed into ISO-ALFA acids, and this is where fun begins! The amount of bitterness is generally measured in international bitterness units, or Ibus, a very technical way of saying “how bitter your beer will be in the mouth.”
Five variants at the hops party
Although we usually refer to alpha acids as a simple figure, the reality is that this world is much more diverse! There are five types of analogues that make up the alpha acids of any hops: Humulona, Cohumulona, Adhumulona, Prehumulone and Posthumulone. All have similar molecular structures, but what matters is that when boiling, they all transform into ISO-ALFA. As a general rule, Humulona and Cohumulona are the most abundant, but there are always exceptions that make each hops have their own personality.
Cohumulona: the villain or the hero?
Let’s move on to drama: the debate on cohumulona and its impact on bitterness. Beer connoisseurs have affirmed for years that beers made with hops rich in Cohumulona are more bitter and, therefore, less pleasant. But what unexpected turn! Recent studies have begun to question this idea, suggesting that the truth is more complex than it seems.
An research echo: the Rigby test
In 1972, Dr. Lloyd Rigby conducted an experiment where he compared beers made with the same amount of Humulona and Cohumulona. The result was that the testers considered that the beer with more cohumulone was harder and less pleasant. This consolidated the myth about Cohumulona, but new investigations have opened the door to the reconsideration of these findings.
Contemporary tests: really more bitter?
Several recent studies, such as the one carried out by Brosophy in 2016, have begun to dismantle Dr. Rigby’s narrative. In their essay, they did identical beers using a high hops in Cohumulona (Chinoak) and another bass in Cohumulona (Simcoe), and the results were surprising: there was no clear preference among the tasters.
Summary of the hops-lupulous conflict
Research suggests that the perception of bitterness in beer can depend more on the chemistry composed of each hops and how these compounds behave during the elaboration process than on the simple content of Cohumulone. The truth behind his reputation as ‘villain’ could lie in a collective sense of confusion in the beer world and not in an irrefutable fact.
A lucid future for the brewery
So, the next time you formulate your beer recipe, do not hesitate to try those high hops in Cohumulona. What has been said about its bitterness may not be as dark as it seems. The beer adventure is full of nuances, and the only way to discover them is to experiment. Health!
