In this blog post, we dive into the world of hops and uncover the impact of polyphenols, an often overlooked component that contributes to the overall taste and character of beer.
Background
While hops are primarily known for their alpha acids, beta acids, and essential oils, they also contain polyphenols. These compounds play a significant role in beer’s mouthfeel, astringency, and overall stability.
How would pure polyphenols taste like?
If you were to taste pure polyphenols, you would experience astringency and a dry sensation in your mouth. This is due to their interaction with proteins in saliva, creating a puckering sensation that is often associated with tannins in wine.
Influence on beer taste
Polyphenols in hops can affect beer taste by contributing to its mouthfeel, astringency, and haze formation. Additionally, they play a role in beer stability, as they have antioxidant properties that can help prevent the oxidation of flavor compounds.
A few examples of polyphenol levels in hops
The polyphenol content in hops can vary depending on the hop variety. Here are some examples of hops with different polyphenol levels:
- High polyphenol hops:
- Cascade (3-4%)
- Chinook (3-4%)
- Centennial (3-4%)
- Low polyphenol hops:
- Saaz (1-2%)
- Hallertau (1-2%)
- Tettnanger (1-2%)
Summary
In summary, polyphenols in hops play a crucial role in shaping the mouthfeel, astringency, and stability of beer. By understanding the effect of polyphenols in hops in brewing, brewers can fine-tune their recipes to create unique and nuanced beer flavors. Exploring the complexities of hops, including polyphenols, allows us to appreciate the incredible depth and variety in the world of brewing.