Hops Target are a variety of English Ale hops, that is bred to produce robust bittering. It has become a popular addition to many British ales and lagers.
It has a very distinctive citrusy aroma, and sage spicy character that can be amplified by dry hopping or whirlpooling. It also possesses a very high geraniol oil content, which creates floral notes in beer.
Origin and History
The hops we associate with beer have a long history. They are a deep-rooted perennial herbaceous plant.
There are several varieties of hops and a wide range of flavors and aromas. They are cultivated in Europe, North America, and Asia.
They are used in brewing as an aromatic adjunct. The addition of hops enhances the flavor of beer and makes it more refreshing.
In England, the use of hops began in the 15th century when they were imported from Flanders. However, brewers found that they were adulterated with a large amount of extraneous materials such as leaves, stalks, powder, sand, straw and loggetts of wood dross.
The hops also have antibacterial properties that extend the shelf life of beer. This preservative effect, which was discovered in the 9th century by Abbess Hildegard of Bingen, is said to have made it possible for beer to travel from place to place.
Characteristics and Flavor Profile
A hop with a diverse array of characteristics that compliments a wide variety of beer styles. It is often used for its floral, herbal, earthy and citrus attributes.
It is also known for its spicy, black currant, and clean grapefruit aromas.
This hop has been used for a wide variety of styles, including IPAs and APAs. It is an excellent hopping agent for these beers with its moderate alpha acid range of 4.4% to 6.7%.
Its high cohumulone levels give it a unique, bright aromatic profile of lime, citrus and subtle spice. It has great bittering properties for IPAs, APAs and English Ales.
Brewers add hops at different stages of the brewing process to achieve particular flavor and aroma characteristics. They also manipulate which varieties and for how long they are boiled to get specific effects (such as bitterness) that can make or break a beer.
The cone-shaped flowers of hop plants contain oil resins and hop acids in lupulin glands. They are a key component of brewing and can add bitterness, aroma and preservative properties depending on the variety and boil conditions.
Hops are commonly used to impart bitterness in brews by adding them during the kettle boil, but they can also be added later in the brewing process for aromatic purposes, known as dry hopping. This method of adding hops post-fermentation is thought to help extract oils from the hops, and it has been linked to a more assertive and fresh hop aroma and flavor.
If you are looking for a way to boost your beer profits, adding food and beer pairings to your menu is a great option. Having the right food and beer pairings can help you create a more memorable experience for your customers and add value to your business.
A good pairing is one that complements the flavors of both the food and the beer. A light, crisp, and refreshing beer pairs well with a fresh salad or fish dish.
A contrasting pairing can be just as effective, especially if the flavor of the beer is more bold than the dish it is paired with. For example, a sharp, salty dish like oysters and a rich, malty beer would work well together.
Availability and Cultivation
As the availability of non-beer uses for hops expands, the demand for hops grown organically also increases. Land under organic hop production in Washington State, where 75% of all hops are grown, increased from 1.6 ha to more than 26 ha from 2004 to 2010 (USDA, 2015).
In addition to providing important nutrient and water-use benefits, cover cropping practices can reduce the impact of insect pressures on hop plants by increasing beneficial insects’ habitat and reducing the presence of spider mites in a soil environment. However, the establishment of beneficial cover crops is limited by climate and irrigation methods in some regions.
Dwarf hop varieties, a new type of hop cultivation that is being widely used in the United States, are another potential opportunity for organic hop growers. They have shorter internodes and smaller leaves than traditional tall- or high-trellis hops, allowing them to grow on low-trellis systems 2.3 to 3 m in height.