Hops are the flowers of the hop plant and are most commonly used as a flavoring and stabilizing agent in beer. It provides bitterness to balance the sweet malt and prevents the growth of microorganisms other than brewer's yeast. The following steps will show add flavorful hops to beer when making a home brew.
Instructions
1. Add hops at different stages in the boil depending upon the desired effect. Generally, the earlier the hops is added, the more hops flavor will be released into the wort. There are 4 different stages of hops that may be added: "bittering hops," "flavoring hops," "aromatic hops" and "dry hops." When reading beer recipes, note that these terms refer only to when the hops are to be added and not what type of hops they actually are.
2. Include bittering hops with the grain before it is boiled. The addition of hops at this stage is used primarily to control the degree of bitterness the will have. A beer that uses a lot of bittering hops is known as "hoppy."
3. Add flavoring hops for the final 10 minutes of the boil. Adding hops at this stage will ideally release only enough of the hops to affect the flavor but not significantly increase the bitterness.
4. Use aromatic hops only at the end of the boil, usually 3 minutes or less. This addition should create a subtle effect on the aroma but shouldn't affect the flavor.
5. Dry hop by adding the hops after the beer has fermented to provide a hops aroma but no significant hops flavor or bitterness.
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