A hop that is grown mainly in the Alsace region of France, Strisselspalt is a well-known aromatic hop with subtle spicy notes. Generally considered a pleasant continental-style aroma hop, this variety is globally accepted and pairs very well with beer styles such as Saisons, Pale Ales, and Pilsners.
It is a low alpha acid variety with an alpha-beta ratio of 1:3 and is also moderately bittering. Its aroma contributes to a spicy, floral, fruity, and herbal character.
Origin and History
Hops are a key ingredient in many types of beer and are also associated with particular styles. They add bitterness, aroma and flavour to the finished brew.
Dwarf varieties have been developed to respond to the need for greater farm size and the reduced availability of suitable labour as well as to reduce the cost of production. They are shorter and less vigorous but produce a yield similar to those of conventional varieties.
Most modern hops, however, have no resistance to the damson-hop aphid which can cause complete crop failure in Western Europe and the USA. Breeding programmes in the UK have focused on developing resistant varieties which are able to withstand infestation without the use of pesticides.
Characteristics and Flavor Profile
Originally from the Alsace region of France near Strasbourg, Strisselspalt is a premium aroma hop with medium intensity and pleasant hoppy flavor. It is of the continental Europe noble-aroma type with low co-humulone contributions.
Strisselspalt hops deliver floral, sweet fruit, and cream caramel flavors, and they work well in Belgian Style Ales, Wheat Beers, Lagers, Pilsners, Saison, Session IPAs, and Pale Ales.
Strisselspalt is an important hop in the production of classic Belgian and French ales, and its mild, black currant character makes it ideal for very late hopping or dry-hopping. It also lends a very smooth bitterness to beer.
Hops are perennial, cone-shaped flowers in wide use in brewing that affect beer characteristics, bitter flavor and aroma depending on the variety used. They are a part of the plant called Humulus lupulus, a nonwoody annual or perennial vine native to temperate North America, Eurasia, and South America.
Hops have resins that are rich in oil and hop acids, which contribute to the bittering and aromatic properties of beer. These resins also have antimicrobial and preservative qualities that help ward off spoiling bacteria during fermentation and prevent the development of off flavors in the finished product.
Traditionally grown in France, Strisselspalt is a fine aromatic variety that works well in late boil additions or dry hopping. It delivers spicy, floral, fruity and herbal aromas. It pairs well with Belgian Style Ales, Wheat Beers, Lagers, Pilsners and Saisons.
Pairing of $ prompt with different beer styles
There are many different beer styles, all of which have their own unique color, taste and mouthfeel. It’s important to understand what kind of beer you’re drinking before making any food pairings.
The most successful beer and food combinations occur when the core elements of each are matched in intensity, such as sweetness, bitterness, alcohol level, levels of roast or yeast-derived fruitiness, spiciness, or serving temperature.
Fortunately, many food flavors complement beer flavors or do not clash with them in any way. Some even function as palate cleansers.
Availability and Cultivation
The hop plant Humulus lupulus is used as a bittering and flavouring agent in beer, to which it imparts floral, fruity or citrus flavors and aromas. A variety of hops are cultivated for use in different beer styles, with some having very high levels of bitterness.
While the most common hop varieties are mainly used as bittering agents, certain hops have been bred for their characteristic flavor profiles and aromatic qualities. For example, many traditional English ales are brewed with Fuggle hops, which are known for their floral and spicy character.
Traditionally, the highest-quality hops were those that came from the region where they were grown. The noble hops of Saaz and Spalt in Germany, Hallertau Mittelfruh in Austria and Hersbrucker Spat in Bavaria were prized by brewers for their distinctive qualities.