Hops

Hops are what our beers are all about.

We spend a lot of time and effort getting the most from our hops. During our history we have used over 30 different varieties, and are constantly experimenting with existing and sourcing new varieties to try. Hops are to brewing as herbs and spices are to cooking. Each variety has its own special flavours and characteristics. We use only whole hops – no pellets, oils or extracts, and we believe the results show. As well as bitterness and aroma our beers also have a unique hop character.

There are earlier ref erences but general use of hops in beer seems to have started in the late 15th century.

In 1710 a duty was imposed on hops, hence other materials began to be used and also hop smuggling began! The hop (Humulus lupulus) belongs to the family Cannabinaceae (as in cannabis) – but produces no hallucogenic resin. However the resin it does produce is of interest to the brewer along with its essential oils. Both these substances are found in tiny structures called lupulin glands which are scattered on the petals of the female flowers.

From the resins are derived the bitter substance of beer while the essential oils contribute towards the aroma. Again it is worth visiting the sites of hop merchants for full descriptions of the hop varieties and their characteristics.

The art of brewing is to balance the sweet flavours from the malt with the bitter flavours from the hops. This is achieved using a mixture of knowledge, experience and a little luck. It also requires a not inconsiderable amount of taste testing.

Tough job but somebody has to do it!