hops , the flower cones of the hop plant, Humulus lupulus, are widely used as a flavoring and bittering addition to beers, but they also have several uses in distillation.
One such use has little to do with the flavor or bitterness of hops, but rather with the antibacterial properties of the so-called alpha and beta acids they contain. This is of particular utility in distilled spirits, because the mash is often not brought to a microbe-killing boil before going to fermentation. Adding hops to the mash helps prevent wild yeasts and bacteria from growing in the wort and creating unwanted flavors and aromas. See fermentation.
Hops were also used in this way in the “dona jug” method of yeast propagation used in American whisky making. A small amount of hops would be added to keep the liquid clear of bacteria and allow the yeast to grow unhindered. In both of these cases, only small amounts of hops are used, and yet their pungency ensures that they will have some effect on the flavor of the final spirit.
Some distillers who have seen the popularity of strongly hopped IPA beers have also made hopped whiskies. The hops can be introduced in the distillation to bring flavor and bitterness, but the more volatile aroma compounds would have to be added after distillation or they would be lost.
Hops are traditionally part of the botanical charge of genever. Bols Genever, for instance, has used hops in their botanicals mixture since 1664: a small, balanced amount to add a touch of bitterness to the sweeter flavors of juniper, licorice, and angelica root. See genever.
There is a tradition of hop schnapps in the hop-growing areas of southern Germany. These are essentially a hop eau-de-vie, infused with fresh green hops, and largely a curiosity.
See also schnapps; fermentation; and mash.
Interviews with distillers/blenders: Dr. Donald Livermore (of Corby Spirit & Wine) and Conor O’Driscoll (Heaven Hill).
Personal communication with Lucas Bols NV.
By: Lew Bryson