Originally Posted by All Experts

Expert: Cullen Davis
Date: 9/30/2002
Subject: Are hops necessary?

Question
Hi,

I am hoping to start brewing regularly, and more seriously, after a few experiences that I have had with beer kits. I would like to "know" a recipe really well by paying as much attention to detail as possible. This means starting from as simple a recipe as possible and gradually changing things one by one over time to get a taste I like. My question is this: I plan on starting with an ale. If I use an unhopped malt extract, what will the outcome be if I don't add hops at any other stage during the brewing process? Will a hopless beer be drinkable? What kind of taste would I get out of it?

Hope you can help, and thanks much for your time!

Regards,
Oliver


Answer
Oliver,

The short answer is hops are not neccessary in brewing. But hops are there for a variety of reasons, the main ones being flavor, aroma, bitterness and preservative qualities. Also, tradition plays a part as hops are the most widely used and therefore most universally traditional and most thoroughly studied brewing herb. Historically, many other herbs have been used to add flavor, bitterness, aroma and other characteristics to beer. Some herbs that have been used in the past (and a little here and there nowadays) are Yarrow, Heather, Wormwood (very bitter), roses (petals and rose hips), Alecost (another very bitter herb) and Marsh Rosemary just to name a few. Back before hops became prevalent in brewing (they were actually illegal in some areas for a while) most beers were rich, dark, malty, tangy and estery. The herbs were often there to offset off-flavors and aromas arising from the natural ferments that were used.

In your own homebrewing, it is definitely a good idea to tweak recipes and try different things and different proportions and diferent methods so that you can really be sure of what the various ingredients and processes do to the finished product. Experience pays, to be sure. To that end, you can certainly make hopless beer. The result will be a bit like Mild Ale or Scottish Ale in that it will be mostly malty in flavor, with the more subtle yeast character showing through, unhidden by the hops. If you make this beer, it will only have the preservative qualities of the alcohol and the cleanliness of your system, so it may not have as long a shelf-life as your other beers. You might also just add a very small amount of hops and later in the boil so that you'll still get some preservative effect but very little bitterness, flavor or aroma.

The brewing world is big and full of many ingredients and methods. You might go your entire life wthout trying them all, but in my opinion, the best way to explore this world is to experiment your way through it.

Good luck and happy brewing!

Cullen