A different look at the notes that make your beer unique
We all know that hops is the star of the aroma in a good beer, but what you may not know is the diversity of aromatic compounds that hide in their drops. Beyond the bitterness and typical aroma, the aromatic oils of the hops offer sensory profiles that transform each sip into a unique experience, from tropical freshness to resinous and spicy notes.
What is in the bottle? Unraveling the essences of hops
The universe of aromas provided by hops is composed of more than 500 different compounds. These are released, transform and perfume during the fermentation and maturation process. The way they are added to the must – either in the boil, in Whirlpool or Dry Hopping – largely determines which aromatic nuances emerge. This chemical ballet is responsible for the infinite variety of sensations that we can experience in a glass of craft beer.
Aromas in Action: The protagonists on the beer stage
Among the many aromatic compounds, some stand out for their role in defining the final profile of the drink. Here some of the most relevant and its effects:
The profile of the soul, the Myrcene
This compound, which can represent up to half of the aromatic oils of the hops, is like the fresh fragrance of the field that evokes herbs and green resins. It is especially preponderant in Pacific varieties, such as Cascade, which can have almost 60% of its profile in Myrcene. However, its volatility means that we lose it almost completely in boiling, so it is an ideal candidate for dry additions, where it can truly shine.
The earthy touch, the Humulene
This oil provides those aromatic notes of earth, spices and a herbal touch. Although it requires higher temperatures for its release, its volatile character and its sensitivity to oxidation suggest that the best way to capture its essence is in the Dry Hopping phase. In addition, its evolution in the maturation process can provide complex touches, as in the classic noble varieties.
The spicy and aromatic character, Caryophyllene
This compound also present in spices such as black pepper and plants such as cannabis, confers spicy aromas, woody and a sensation of heat on the palate. Varieties such as East Kent Goldings have outstanding percentages of Caryophyllene and, when used in Dry Hop, leave that aromatic memory that evokes forests and spices.
Florality and citrus notes, geraniol and linalool
The geraniol offers a floral aroma, sweet and with rose nuances, widely used in tropical and fruit styles. Linalool, similar in composition, adds lavender, orange and citrus notes. These compounds, although in small concentrations, outline the freshest and fresher aromas that make modern IPA with tropical and fruit flavors.
The herbal and citrus profile, the Farnesene
This oil, present in varieties such as Saaz or Tettnanger, provides herbal, citrus and sometimes floral notes. Its volatility means that it is generally perceived in aromas of Dry Hopping, enhancing the noble and traditional character of certain European beers. His presence speaks of the origin and history of style.
Green and resinous notes, β-pinene
Although it is not one of the most prominent in concentration, β-pinene leaves a green and pinoso aroma. It is typical in varieties that seek that fresh profile, which refers to forests and nature in the wild.
The magic of the little ones, the Thiols
Thiols, although in tiny quantities, have a disproportionate impact on the aroma. They can enhance tropical, fruit and citrus notes such as passion fruit, grapefruit or black fruits. Innovation in yeasts and additives seeks to take advantage of these compounds to intensify aromatic profiles in IPAS styles. They are an example of how chemistry can enhance beer creativity.
In short, understanding the aromatic oils of the hops and their interaction during the process is like having a secret manual to design unique styles, from the most classic to the boldest. The next time you serve a beer, take a moment to imagine the complexity of aromas inside – each drop has chemical stories that are worth discovering.
