Reviving traditions: the herbs that adorn our beers

Before the hops conquered the vessels of the world, beer recipes were full of a variety of aromatic and medicinal plants that added character and personality to each sip. The history of these herbs takes us to times when beer was more than a drink, it was a ritual full of history and tradition, often linked to the specific region and culture.

The return of herbal beers: a trend that revives old flavors

In recent years, craft brewers are rediscovering the magic of creating concoctions with plants and spices. Innovation is combined with respect for traditional techniques, allowing beers with ingredients such as Hellenium root, ginger, Saúco Flores, and countless herbs become protagonists. They not only provide an unique aromatic and flavor profile, but also offer a sensory experience different from the followers of the modern Craft Beer.

Botanical diversity: an infinite palette for beer lovers

The herbal ingredients that enrich these drinks come from a wide spectrum of plants, some easy to get in the grandmother’s box, and others that demand a little cultivation and patience. From fresh herbs harvested in our own garden to dry spices in specialized stores, each option brings different elements to the elaboration. The freshness, in these cases, does make the difference between a flat and vibrant and a full of life.

Herbs for all tastes: from bitterness to the delicate aroma

Herbs in beer not only serve to bitter, but also provide complex flavors and fragrances. Artisanal brewery experts recommend experimenting with different combinations, starting with small quantities so as not to master the final profile. Herbs such as sage, lion tooth, and St. Peter’s grass provide a single bitterness punch, which can remember old medicines if it does not swing well. On the other hand, plants such as lavender, chamomile and bergamot convert each sip into a sophisticated aromatic experience.

The art of the right moment: when and how to add herbs

Timing in the incorporation of herbs is key. Some are added to the beginning of the boiling to extract its maximum potential for flavor and aroma, while others, more delicate, are grouped in the last minutes or even in Dry Hopping to intensify the aroma without being lost. Technique and intuition go hand in hand in the process, allowing each beer to have their personal seal.

Beyond tradition: creativity without limits in the Herbal brewery

The world of beers with herbal ingredients is not limited to following old formulas: today, innovating with different plants, how to combine them and at what time incorporate them, opens an almost infinite fan of possibilities. Some breweries experiment with less conventional ingredients such as polishing, cardamom and spicy watercress, achieving surprising and completely unique flavor profiles. The key is in curiosity and not to fear exploring new sensory horizons.

Practical tips for the enthusiastic brewery

For those who want to immerse themselves in this adventure, the first step is to identify the herbs that best adapt to their style and availability. The acquisition of seeds to grow plants at home can be an investment that is worthwhile, since the quality and freshness of herbs directly influence the final result. In addition, it is not necessary to complicate: a simple handful of dry herbs in a mesh bag during Dry Hopping can transform a basic beer into something memorable.

As we advance, experimentation becomes a fundamental part of the process, allowing to create beers with its own character and personal history. Why not dare to mix ginger with betónica? Or add Saúco flowers in the final stage for an intense floral aroma? Creativity is the true magic recipe.

What is that of Dry Hopping and why should it matter?

Dry Hopping is nothing more than an ingenious technique that has revolutionized the way in which the brewers enhance the aromas of their creation. In essence, it consists of adding hops in dry state to already fermented beer, allowing aromatic oils to transfer without the bitter taste dominating the scene. While during the boil the hops impart that classical and necessary bitterness, in this final stage it is sought to highlight the most delicate and aromatic nuances of the hops, such as citrus essences, tropical fruits or floral notes, which quickly evaporate with heat.

How does the dry lupulate give life? The step by step

The magic begins just after the main fermentation ends. Most brewers prefer to wait for beer to rest and mature, making sure that fermentation activity has completely finished. It is then when the hops are introduced in dry state, in mesh bags or in special containers, immersing them in beer to release their aromatic oils. This soaking can vary in duration: from one day to five, with a tendency to stay around three days for a perfect balance between aroma and herbaceous taste.

Duration, timing and a touch of patience

There is no fixed rule, but consensus indicates that between 24 and 72 hours it is usually the ideal range for optimal aromas extraction. Leaving it more time can make beer acquire unwanted notes, such as tannic or plant nuances. Some walk in the search for double Dry Hopping, repeating the process with different hops to create complex and personalized profiles. The key is to experiment with the exact moment, either just after fermentation or a few days before packaging.

What hops do you have in your closet for Dry Hopping?

To achieve that fresh and vibrant aroma, the best are hops with low alpha acid content – let’s say, 6% or less – that let aromatic oils shine without contributing too much bitter. Varieties such as noble hops or aromatic alpha are favorite, but the important thing is to choose those that offer a greater concentration of floral fragrances, fruit or spicy, depending on the personality that you want to give your beer.

The secrets of hops oils that return your irresistible beer

The hops keep inside a collection of volatile aromas: Mirceno, Humuleno, Cariofileno and Farnenene. These compounds, which float with agility when released, can only be transferred without being lost if the hops are not exposed to high temperatures or oxygen. Therefore, in Dry Hopping, not boiling, these oils find their perfect setting to permeate beer with notes ranging from citrus and pines to delicate spices. It is a thorough art, in which freshness and hop quality make a difference.

Flowers or pellets: What format is it better for your style?

The pellets, those small compact granules, have earned the preference of many brewers for their practicality and high exposure surface. When sinking into the fermenter, they facilitate the release of aromas and, sometimes, generate small bubbles that help CO2 nucleation. However, some purists prefer entire flowers, claiming that they retain the delicate structure of aromatic oils. The choice between one or the other will depend on the style of beer and your preferences in terms of cleaning and control of particles.

How much hops is sufficient without exaggeration?

It depends on how aromatic and powerful you want your concoction to be. As a reference, between 28 and 55 grams for every 20 liters they are usually a good midpoint. If you are looking for soft and floral aromas, you can reduce the dose; If you want something more intense, do not be afraid to fold the bet. The key is to adjust the amount depending on the profile you want to highlight and experiment to find that perfect balance.

Key tools for a Dry Hopping without complications

The use of a mesh or grid bags to contain hops is essential to facilitate subsequent separation. For brewers who want a more professional touch, there are specific devices such as the Hop Tube, made of stainless steel, which allows to submerge large quotes of hops without risk of contamination and easily to remove. In addition, a cloth sack with closing tape works perfect for small lots and offers a simple and economical solution.

What benefits do you get by Dry Hopping?

Beyond that it simply improves the aroma, this technique opens a world of possibilities to customize your beers. It enhances the aromatic notes and adds freshness, floral aroma, fruit or spicy according to the varieties used. It also helps balance the taste and create complex profiles that fascinate the most demanding palates. In addition, Dry Hopping invites experimentation, allowing you to play with different hops, times and amounts to design unique and memorable beers.

What really is the IBU and why do we care so much in beer?

At first glance, that mysterious acronym, IBU, sounds like a code for engineers, but in reality it is the key to understanding how loved or bitter our beer creation will be. The IBU, or international bitter units, measures the concentration of iso-alfa-acids dissolved in each liter of beer: basically, how many milligrams of these compounds are for each volume. Who says that beer cannot be a science and art at the same time, is wrong, because each level of IBU reveals a world of decisions in the manufacturing process.

Hops: The main character in the history of flavor

In the production cycle, hops additions are the actors that dictate the final nature of beer. The quantity and time when they are introduced in the process are crucial. When we place it at the beginning of the boil, we are betting on an intense and lasting bitterness, due to the greater isomerization of hops resins. However, this technique also risks losing the delicate aromas and aromatic notes that the hops can offer.

On the other hand, late additions – almost at the end of the boil – favor the conservation of fresher aromas and flavors, but do not achieve the same level of bitterness. The choice of when to add the hops defines whether our beer will be more aromatic, more bitter or a perfect combination of both.

The balance between aroma, flavor and bitterness: a dance dance

The process is like a choreography. Inspired by graphs that show how different compounds are released during boiling, we can understand the evolution of beer in real time. The aroma curve (in green) reveals that its peak occurs at 7 minutes, but also the volatilization and loss of aromas in later stages, especially in more energetic fermentations such as in the beers Ale.

The flavor profile (blue) shows that the flavors penetrate the must mostly in the first 20 minutes, but then begin to disappear as essential oils volatilize. The bitterness (red), on the other hand, maintains a continuous presence, from the first minutes to about the full boiling time, reaching its maximum around 60 minutes.

And how is all this calculated? The mathematical magic of the beer style

For those who enjoy designing their own beer, understanding the calculation of the IBU may seem intimidating, but in reality it is an exercise of logic and precision. The basic formula involves multiplying the amount of hops in grams, the percentage of alpha-acids and the efficiency of the process, adjusting by the must of must. Thus, we can estimate how many milligrams of iso-alfa-acids we are introducing per liter.

Then, to determine how much of that bitterness is released in beer, we turn to use coefficients, which vary according to the method and technique used. From Rager type graphics to glide-nitshet tables, each method gives us an idea of ​​how much the process affects our aromatic and bitter profile, allowing precise adjustments for the final result.

A practical example for curious brewers

Suppose we want to create a beer with a moderate level of bitterness, just around 30 IBU. We start from a 20-liter must with an initial density of 1060. We add three times 15 grams of Cascade hops, with a content of 7.2% alpha-acids, in key moments: 60, 20 and 5 minutes before the end of the boil.

After applying the use coefficients corresponding to each addition, we reach an estimated total of 28 IBU, a perfect balance between aroma and bitterness. This process not only helps perfect recipes but also opens doors to experiment with different hops, percentages and times, achieving sublime and personalized profiles.

The future of the beer teacher: beyond the numbers

In short, the concept of IBU and the measurement of bitterness are tools that, used with creativity and precision, allow brewers to design unique sensory experiences. The key is to understand how decisions during the process affect the final profile, and how each of those curves in time tells a different story.

While we move towards new techniques and technologies, which will remain constant is the passion to create and perfect each lot. Because, deep down, each drop of beer represents a balance between science, art and that spark that makes us provide again and again.