Comments on: Hop trivia

By: Loren

Loren — Wed, 14 Mar 2007 14:03:03 +0000

I still think you would notice something, flavorwise, in a beer just bittered with Simcoe versus one with Saaz. But I’m not a brewer so…

And if you tried a beer bittered with Fuggles and flavored with Columbus…you think you would notice the Fuggles?

HA!

Doubtful.

Cheers!

By: Stan Hieronymus

Stan Hieronymus — Wed, 14 Mar 2007 13:41:03 +0000

In fact, if you used Simcoe only for bittering – that is boiling it for 60 minutes – and not for flavor or aroma you might not notice it. Particularly in a low IBU beer.

Simcoe is one of those hops bred for other strengths – bittering efficiency and stands up to disease – that American brewers have brilliantly turned to for is aroma and flavor.

Its co-humulone level (I know, ZZZZ) is relatively low, meaning it imparts more of a smooth bitterness. Like Saaz, as opposed to Chinook.

The grapefruit, pine, peach, orange, etc. are different than Saaz. Great, with reservations. Used wrong, Simcoe can make a beer smell like a litter box.

By: SteveH

SteveH — Wed, 14 Mar 2007 12:48:33 +0000

Simcoe might actually make Stella worthwhile!

I’ve never had trouble picking out hop character, no matter the AA percentage.

By: Loren

Loren — Wed, 14 Mar 2007 11:19:59 +0000

“But bittering is still flavor, no? And Stella has never struck me as having much hop character at all.”

Depends on the hop variety. Saaz is low in AA% so any flavor imparted with the bittering addition, only, will be very minimal. Now if they used Simcoe…

By: SteveH

SteveH — Tue, 13 Mar 2007 16:57:32 +0000

Also, if they use it only for bittering then the hop variety will add â€œeleganceâ€ more than flavor or aroma.

But bittering is still flavor, no? And Stella has never struck me as having much hop character at all.

By: Stan Hieronymus

Stan Hieronymus — Tue, 13 Mar 2007 13:13:23 +0000

Steve – I would say there is a lot Stella and not a lot of Zatec Saaz.

Also, if they use it only for bittering then the hop variety will add “elegance” more than flavor or aroma.

That’s why, for me, this was one of those “geez” facts.

By: Ben

Ben — Mon, 12 Mar 2007 21:40:43 +0000

29 IBUs in a Heineken? So THAT’S why they’re able to skunk so horribly!

By: SteveH

SteveH — Mon, 12 Mar 2007 18:31:00 +0000

I want to know why I can’t taste the Saaz in Stella? How do I express this – is the converse proportion of what is being brewed to the amount of hops they’re hogging really that wide?

I mean, the amount of hop character in Stella doesn’t reflect the use of 50% of the crop.

Of course, maybe I need to give more credit to the Zatec farmers’ production quantities!

By: Loren

Loren — Mon, 12 Mar 2007 11:55:41 +0000

And doesn’t A-B use pretty much the entire world’s supply of Alsatian Strisselspalt hops? Along with Phil M. at Southampton of course. Boy…talk about polar opposites!

Cheers!

By: SteveH

SteveH — Sun, 11 Mar 2007 13:45:13 +0000

For Stella Artois? Sheesh.