Hops, love them or hate them, are an integral ingredient of beer. Most beers, even light beers, contain at least some hops. Traditionally hops are the main (and usually only) flavor component in beer. Water provides a base and grains such as barley, wheat, or rye provide the fermentable sugars, but without the hop, beer would taste bland and boring. Originally hops where added during the brewing process as a preservative to help pale ales brewed in England survive the long journey by sea to British colonies in India, thus the IPA or India Pale Ale was born. In recent years, with craft beers becoming more popular and more widely available, we’ve seen hops showcased as an ingredient more often. Almost every craft brewery you will see makes a pale ale or an IPA bursting with hoppy goodness. Contrary to what you might think, there’s a lot more to hops than just bitterness. In this guide we hope to give a brief overview of some various hop varieties you might encounter so you’ll have a better understanding of where the flavors you taste in the beer are actually coming from and so that you might start to appreciate the hop for more than just its bitter finish.

Hops growing in Germany

First, a little background: Hops are the flowers that grow on the Humulus lupulus plant.  Hops are grown all over the world. Most hops used in beer are grown in a handful of regions around the world, not surprisingly near areas where beer has historically been a staple. Germany, the Czech Republic, England, and The United States are the primary places where hops are grown. The flower itself is a soft, leafy, pine-cone shaped bud. Hops are grown during summer and then harvested all at once, so “fresh hops” truly are a seasonal product. Most breweries use dried hops or hop pellets for flavoring.

Noble Hops

The oldest, most traditional of the hop varieties are known as the Noble hops. These are hops primarily grown in Germany and the Czech Republic and are found alone or in some combination in most beers from the area. Hallertauer-Mittelfrau, Tettnanger, Spalt, and Saaz are the four Noble hops. The most recognizable of these is Saaz which is earthy and spicy. Saaz hops are showcased in beers like Pilsner-Urquell for a classic Czech style pilsner.

Hop pellets

English Hops

English hops are somewhat less well known, and they tend to play more of a supporting role than the Noble varieties or their more intense American cousins. A few common varieties are Fuggle, Challenger, Golding, and Northern Brewer. Many traditional English ales tend to be more malt forward.  Even a traditional IPA like the one made by Samuel Smith brewery has less of a sweet citrus and resinous pine character and more of a dry, bitter backbone. For an American take on a traditional English hop, try Anchor Steam beer brewed in San Francisco with exclusively Northern Brewer hops.

The inside of the hop flower reveals the pollen

American Hops

There are three main American hop varieties known as the “Three C’s:” Cascade, Centennial, and Columbus. Cascade has a lovely floral character and notes of citrus, especially grapefruit. Centennial AKA “super cascade” has a similar yet more intense flavor and aroma. Columbus is a bit more savory and spicy with aromas of resinous pine. A fourth C, Chinook, could be considered a classic as well. Although it rarely takes center stage, Chinook is a good balance between intense resinous pine and bright citrus. For a taste of Chinook hops, try Stone Brewing’s Arrogant Bastard Ale.


A few other honorable mentions from the US would be:

*Citra- a bright orangey tropical hop.

*Simcoe-a complex and intense hop with aromas of citrus, pine, and sweet onion

*Mosaic- a pungent hop with a piney backbone and layers of citrus, peach, and tropical fruit

*Amarillo-a powerful hop that pops with aromas of orange and citrus fruits.

BItter, Bitter, Bitter! Yes hoppy beers do tend to have a bitter aftertaste. But much like the tannin in red wine this sensation is part of the experience and is meant to add to the enjoyment. This bitterness is measured in IBUs (international bitterness unit); the higher the number the more intense the bitterness. If you haven’t yet acquired the taste for a huge double IPA maybe start with an American pale ale like the one from Lost Forty. The wonderful citrus aromas and the crisp hop bite make for a refreshing experience and will leave you craving the next sip.

As a part of O’Looney’s current craft beer sale, we asked the director of our beer program, Spencer English, to rank his five favorite beers from the sale. 

Delirium Tremens

The name derives from a condition of severe alcohol withdrawal which causes the affected to shake uncontrollably unless they maintain an inebriated state. I’m not certain if the brewers intended this beer to be the cause of or the cure for the problem, probably a bit of both. At 8.5% abv this Belgian strong blonde ale could certainly do the trick. Widely considered by beer connoisseurs as one of the all-around best beers in the world, Delirium Tremens has been instrumental in exposing the global beer market to the wonders of Belgian-style beer since 1988. The beer itself is a beautiful example of the style, pouring a light golden blonde with a crystalline white head. Flavors of banana, clove, and pepper are layered with apple and pear and a cake or pastry yeast character that rounds out the whole experience.

Delirium Red

From the eccentric Brouwerij Huyghe in Melle Belgium that brought the world Delirium Tremens, comes a new offering that is this brewery’s unique take on the Belgian fruit beer style. Delirium Red is a well made Belgian blonde ale brewed with cherries. The flavor falls somewhere between sweet and tart with notes of sour cherries, almond, banana, and cake. If you are a fan of Belgian ales or lambics/fruit beers, this offering might be a happy medium for you!

St Bernardus Abt 12

St. Bernardus Abt 12 has a long pedigree leading back to the early 1900’s and probably even before that. Originally brewed by Trappist monks at The St. Sixtus monastery in Westvleteren Belgium, the recipe and the unique Sixtus yeast strain was brought to Watou after WWII when the monks were looking to turn over commercial production of their beer to another facility. This beer is a Belgian abby-style quadruple ale which means you can expect a stronger darker beer with all the fruity, spicy characteristics of Belgian yeast. The beer pours a dark caramel brown with a creamy white head, notes of prunes, grapes, and an herbal hop character blend beautifully with the traditional banana and spice from the yeast. A classic abby ale for the Belgian beer lover!

Prairie Ale

Prairie Artisan Ales from Tulsa, Ok. is pushing the envelope of American craft brewing. Their line of beers runs the gamut from dark imperial stouts aged in whiskey barrels to lights farmhouse ales and sours. The Prairie Ale is their take on a classic Saison style of farmhouse ale. Traditionally Saisons are brewed in open fermenters allowing them to take on the wild yeast in the air as the wind picks it up from the fields and deposits it in the brewery. These wild yeasts or Brettanomyces (brett for short) give seaisons their characteristic “funk.” In the case of the Prairie Ale the Brettanomyces are cultivated and added to the beer in a controlled environment but the resulting beer is very close to its traditionally made cousins. The beer pours clear coppery-orange with a foamy white head and fat lacing. Aromas include orange peel, lemon zest, pepper, and hay. The flavor will be slightly sour with citrus and vegetal overtones.

Evil Twin Mosaic Single Hop India Pale American Wheat Lager

The long name of this beer tries somewhat successfully to describe this unique beer from Evil Twin Brewing. Using only mosaic hops to flavor wheat lager gives a bit of tropical and juicy citrus fruit to this grain forward lager. Pours golden yellow with a thick white head. Aromas of wheat grains as well as citrus and herbal notes. First and foremost, the tastes will be of sweet grains and wheat with some brights tropical and citrus character from the hops. Ideal for the beer drinker who wants complexity but finds many IPAs too hop dominant and lacking all else, this beer is all about balance.