Hops used for ___ are typically added first during a 60 minute kettle boil.

Hops used for ___ are typically added first during a 60 minute kettle boil.

• A. flavor
• B. bittering
• C. aroma
• D. preservation

Answer: (B)

Hops added at the start of a long boil are used to build bitterness. The alpha acids in hops convert to iso-alpha acids when heated, and the longer the boil, the more of this isomerization occurs. A 60-minute boil gives maximum conversion, so adding hops early maximizes the bitterness they contribute to balance the malt sweetness. Aroma and flavor from hops come from volatile oils that are better preserved with late additions or dry hopping, while preservation isn’t a primary role of hops in modern brewing.

Hops added at the start of a long boil are used to build bitterness. The alpha acids in hops convert to iso-alpha acids when heated, and the longer the boil, the more of this isomerization occurs. A 60-minute boil gives maximum conversion, so adding hops early maximizes the bitterness they contribute to balance the malt sweetness. Aroma and flavor from hops come from volatile oils that are better preserved with late additions or dry hopping, while preservation isn’t a primary role of hops in modern brewing.