False.
The hop constituents that are the major contributors to bittering are humulone, cohumulone, and adhumulone. They are all alpha acids by definition because of their structure. There are thousands of alpha acids. Also, hops are not the only plants that contain humulone, cohumulone, and adhumulone. Furthermore, humulone, cohumulone, and adhumulone are common names for these compounds, r-isovaleryl, r-isobutyryl, or r-methylbutyryl, and these names are used almost exclusively in conjunction with brewing.
Through experimentation, we know that if we measure the hop alpha acids we can use that to replicate the bitterness in beer to a known level.
The problem in estimating the bitterness contributed by something other than hops is that the chemistry of the ingredient being used has not been studied to the same extent. This is where "trial and error" comes in.
I know that heather and spruce have been used as a replacement for hops, but you'll need to research what the amounts used were.