Hoppiness Is Brewing Even Better Beer Analysis

Brewing Even Better Beer
Article Analysis of: Hoppiness is brewing better beer by Julie Corliss 1991.
Julie Corliss has worked as a senior medical editor for Harvard Health Publications for the last eight years, and she was a staff medical writer for HealthNews, and she is a scholar in this field. Julie’s article is about how hops (Humulus Lupulus) and barley (Hordeum vulgare) have dramatically changed the way beer is brewed, and how these bittersweet flavors that come from beer change depending on the varieties of these crops are used. New varieties are constantly being bred by Agricultural Research Service (ARS) scientists and distributed and used by brewers worldwide to create new and exciting substyles of the beer we are known for hundreds
The hops that contain high levels of alpha acids are bittering hops, a low amount of alpha acids is needed to reach high levels of bitterness. Hops with low levels of alpha acids and higher levels of essential oils are called aroma hops. Corliss mainly focuses on the hops with lower alpha acids like the German Nobel Hop verities and the new American equivalents like the Liberty, and Mount Hood Hops. Nobel Hops are most commonly used and are mainly used for large breweries like Budweiser because they can use the same Hops for many of their products. Micro-breweries generally expand to more exotic varieties to match the unique flavors, they choose to create a truly fantastic product for they’re consumers. Microbrewers work rigorously on creating new beers where the hops transform beer with bitterness, piney, floral, and even grapefruit flavors. Beer lovers take pride in seeking out the brews with higher and higher IBUs (international bittering units). All beers have IBU ratings; they are printed on most beer menus at some breweries. The best way to for beer novices to think about IBU's is as a guide to guessing what the beer you're buying is going to taste like. Educating and truly understanding the beer you consume helps you taste the complexities that beer has. It can also be handy information for when you go into a brewery or a bar, and you understand IBU's, the server that is serving you will just
Micro-breweries are becoming a major trend in modern America while major beer companies are on the decline, some would think that would mean hop production would stay stagnant, but small craft breweries realize the potential benefits that the crop can offer so they use on average five times more hops than large breweries.
Like Hops barley comes in different varieties, the main two types used for malt is two-rowed barley and six-rowed barley, both options are useful and are used for different reasons. Two-rowed barley is larger and high in protein with thick husks which are used as filters to prevent the malt from clumping together in a concrete-like substance when using cheaper martial like corn. Six-rowed barley is used in craft breweries since it has a higher malt extract levels that can lead to a higher quality of beer, but is also more