Ride the Hop Roller Coaster

Cascade, Simcoe, Saaz, Magnum – these names sound like they could be on the latest SUV or hybrid vehicle rolling out of the dealership. These snazzy names are actually varieties of hops, one of the main ingredients in beer (along with barley malt, yeast and water).

When you’re at the pub enjoying a pint, you’re most likely tasting the hops if you notice any one or more of the following properties: bitter, citrus, earthy, and piney among others. Not a spice or grain, the hop plant is a flower that grows upwards on a vine and provides beer with bitterness that balances out the sweet malt and gives your nose a wonderful sensory experience.
A natural preservative and sedative, the cultivation of hops can be traced back to the 8th century in the Hallertau region of what is now Germany. The cultivation of hops for beer can be traced to 11th century Germany; it didn’t reach U.S. soil until the 17th century. Most of the hops produced in the U.S. come from northwest regions such as the valleys of Yakima in Washington state and Willamette in Oregon. However, the hop farm industry is on the rise again in New York State – you can find a number of them right here in Central New York.
While hops do provide different degrees of bitterness to beer, they also deliver a range of aromas and flavors that make beer uniquely tasty. There are dozens upon dozens of hops varieties cultivated throughout the world, and each is distinct in its aroma and bitterness. With so many varieties of hops that influence an array of flavors, there truly is something for everyone. For those of you who prefer a European style lager or pilsner, the hops in your beer are most likely a kind of ‘noble hops,’ those that are low in bitterness and high in aroma.
To explore other hop flavors, there’s no short supply of these kinds of craft beer. Enjoying a hoppy beer can be an acquired taste, and I’ve found that some people who enjoy it started out not liking the bitter twang that hit their taste buds. Only by trying different beers with a wide range of hoppiness did some hopheads become born. So how do you know which ones to try? If you aren’t used to the bitter of hop, I’d suggest a Pale Ale, usually characterized by a nice hop balance of a citrusy aroma and sharp bitterness. A great choice would be Empire Brewing Company’s Empire State Pale Ale, made with Cascade hops from Foothill Hops Farm in Munsville.
Next in hop intensity would be an IPA (India Pale Ale), characterized by a significant hop presence. IPAs have a great sharp bitterness that goes very well with spicy foods like Mexican, Indian or Thai. Some of my local favorites are Eastwood Brewing Company’s C4 IPA and Middle Ages Brewing Company’s I.P.A. Impaled Ale.
Not for the faint of heart is the off the charts, ridiculously hoppy beer known as the Double (DIPA) or Imperial IPA. This stuff is the chicken wing equivalent of the blazin’ hot sauce that the brave dare to try. Higher in alcohol, robust and malty flavors go hand in hand with a hop content that is on the verge of pleasure and pain. Not meant to scare you, this description is an invitation to go on that roller coaster that you’ve been a bit sheepish about. Local 315 Brewing Company (located in Warners) recently released Soul Kiss DIPA, made with hops from Clark Hollow Hops (CHH) in Fabius. Hops from CHH are also used in WT Brews (in Baldwinsville) Cumulus Humulus, an Imperial Black Rye IPA.
So go a head and strap on your seat belts, folks! Enjoy the spring weather and head out to these local breweries that provide some of the most delicious hoppy beers in the area. Not only will you be supporting local, you’ll be giving your taste buds a treat! Cheers!

Gloria Rakowsky