| Onto the boil! Two things happen in the Brew Kettle: first, we boil the wort, sterilizing it prior to fermentation; second, we add the hops and boil them with the wort for more than an hour. Hops are the blossoms of a climbing vine. They impart herbal aromas and flavors to beer, as well as a basic "bitterness" that balances the wort's malty sweetness. Boiling the hops transfers their characteristics into the wort. |
 |
The point at which we add the hops Ð towards the beginning or end of the boil, for example - influences which of their aspects (bitterness, flavor, aroma) will be emphasized. While beer can be "seasoned" with many other herbs and spices, hops additionally provide natural compounds that protect the finished brew against spoilage. |
