Brewing Hops

Hops for bitterness, flavour and aroma

Hops are what stop beer being cloyingly sweet and give it the character we love, from piney and citrusy American varieties to earthy European ones. When you add them in the boil decides what they give, early for bitterness, late for flavour and aroma. The range here covers popular varieties like Cascade, Citra, Centennial, Mosaic and Magnum, mostly as pellets with some whole leaf.

New to this? Our guide on how to choose brewing hops helps you choose.

Pellets or whole leaf

Pellet hops are the practical standard, they store and measure well, keep their oils and take up little space. Whole leaf hops are closer to the raw flower and some brewers prefer them for aroma, but they are bulkier and soak up more wort. Each variety lists an alpha acid figure that tells you how much bittering power it has, which matters when you scale a recipe.

Keep them cold

Hops fade fast at room temperature, so store them sealed in the freezer and they will hold their punch for a long time. Balance them against your malt for the beer you want, pitch a healthy yeast, and you are most of the way to a great brew.