₹169 – ₹2,450
Spice of beer. The Hop pellets are responsible for the aroma and flavors of the beer. Choose between Magnum, Cascade and Columbus CTZ
Hops are traditional bittering agents and a source for antioxidants. They helped the British preserve their beer during the long sea voyage to India, which gave birth to the Modern IPA. Apart from that, they are used to make herbal teas, spas, and various other interesting uses. All packs contain 25gm, 100gm, or 500gm. Which are great for most pilot batches and home applications.
Please choose the right type for your needs:
1. Columbus CTZ:
Also known as Columbus, Tomahawk, and Zeus the three trademarks under which this hop is sold. This American dual-purpose hop features in most of the APA and is usually added during the late boil. Perfect Dual-use hop with punchy hoppiness and deep, pensive aroma with understated citrus notes. It has a herbal flavor with a lemon citrus back note. Its Alpha Acid is 17.4%
This premium citrusy dual-purpose hop from the USA is ideal for various Beer styles esp. American pale ale. Its alpha acid is 5.8%
This is a classic bittering hop from Germany. Known for its bold flavors. subtle spice aromas, primarily of black pepper and nutmeg, and also a slight hint of citrus. Its alpha acid is 11%
4. East Kent Golding (out of stock): This premium mild spicy aromatic hop from the UK is ideal for various Beer styles esp. IPA and strong bitter styles. Its alpha acid is between 4.5% – 6%
5. Perle (out of stock): This dual-purpose brewing ingredient gets its popularity from a clean bitterness and a pleasant aroma. Soft spice and floral notes make Perle a nice addition to Lagers and Hefeweizens.
6. Crystal (out of stock): A very clean aroma hop that produces a mild, floral, and spicy aroma. Due to it being mild and clean, this hop variety can be used in a variety of beer styles, including Lagers, Kolsch, ESB, Pilsners, Pale Ales, IPAs, and Belgian Ales.
Your home brew has the stench/ smell of a skunk? It is a result of improper handling and storage of beverages (especially imported bottles). Hops react to riboflavin (from grain) under UV light to produce this skunk flavors. This is the reason why we keep the beers in dark bottles away from sunlight.
That being said, white wine is also very susceptible to UV light. In wine, it is called ‘goût de lumière’, which means the taste of light especially in sparkling wine. In some light beers, patrons add a slice of lime before serving. This is to mask these skunk notes.
Ever wondered why Corona beer is served with lime? Imported beer in clear glass gets skunk and citrus notes help mask the off flavors.
This is usually caused by using old expired hops. At low levels of oxidation, one gets the catty notes (cat urine, tomato or grape leaves). However, at a higher level of degradation, one gets the cheesy notes. Making hop tea from the ingredients helps to identify them early. Storing hops in oxygen-free and inside a refrigerator helps counter this issue. In wine, larvae of some insects when crushed also yield similar urine like rancid bitter notes.
Grassy: Aroma/ flavor of fresh-cut grass or green leaves. Some hops and herbs especially Saaz hops have such a feeling. Fresh hops that are not dried properly also give these grassy notes. Many Indians who grew up drinking jaljeera and herbal teas actually like these notes in their beers. Some home maltsters who use fresh inadequately dried malts also report this problem.
Hops are divided into three categories:
- Bittering hops that are added 45-60 minutes into the boil
- Aromatic hops that are added in the last 10-15 minutes into the boil
- Noble hops that are dry-hopped add added directly to your fermenter
Most recipes would specify the quantity of hops for a 20 Liter batch and the time (it is the countdown time with Zero being flame off or end of wort making process). Depending on the recipe and style you could add from 0.25gm to 5-10gm of hops per liter of beer. However the variety of hops and degree of isomerization (due to boiling duration) has a big impact on bitterness a.k.a IBU
Bitterness in beer is known as IBU (International Bitterness Unit). Typical Indian beer would have an IBU from 5-15. The bitterness in a beer comes from the hops, the water (calcium, sulfate and magnesium ions), and boiling of hops (isomerization). We recommend you to use Tinseth’s calculators to help you adjust your IBU based on the hops you have. The link has various hoppiness levels for several styles of commercial beers.
Alcohol in a beer comes from the malt used and not from the hops. However hoppy IPAs (India Pale Ale) tend to be too bitter for easy gulping. Therefore most brewers add extra malt in them to balance the taste. So even though hops don’t make beer alcoholic, hoppy beers tend to have high alcohol percentages.
Please send a comment if you need more help