125th Anniversary Review: The Role of Hops in Brewing

C. Schönberger¹,* and T. Kostelecky²
¹ Barth Innovations, Freiligrathstr. 7/9, 90482 Nuremberg, Germany.
² John I. Haas, Inc., 5185 MacArthur Blvd NW, Washington, DC 20016, USA. *
Corresponding author. E-mail: Christina.Schoenberger@johnbarth.de

J. Inst. Brew. 117(3), 259–267, 2011 | VIEW ARTICLE

ABSTRACT
Although hop technology has been a substantial part of brewing science for the last 130 years, we are still far from claiming to know everything about hops. As hops are considered primarily as a flavour ingredient for beer, with the added benefit of having anti-microbial effects, hop research is focused on hops as a bittering agent, as an aroma contributor and as a preservative. Newer fields in hop research are directed toward the relevance of hops in flavour stability, brewing process utilisation, the technological benefits of hops in brewing as well as hops as a source of various substances with many health benefits. However the more we find out about the so-called "spirit of beer" the more questions emerge that demand answers. While hop research was only an ancillary research field for decades, during the last ten years more universities and breweries have determined that hops must play a meaningful role in their research efforts. This article gives an overview of the up-to-date knowledge on hop aroma, hop derived bitterness, and the role of hops in flavour stability as well as light stability. Hop research is a wide field, therefore in this review only selected topics are reviewed. Other research areas such as hops utilisation, the antifoam potential of hops, or the advances in knowledge pertaining to the physiological valuable substances of hops go beyond the scope of this article.

Key words:
flavour stability, hop aroma, hop bitterness, hop flavour, hop products, hops, light struck flavour.