As an expert sommelier and brewer, I can provide a detailed answer to your question about the origin of hops in Guinness.
When it comes to Guinness, the majority of the hops used in their brewing process come from the United States. This is not surprising, as the US is known for its diverse and high-quality hop varieties. The brewers at Guinness specifically look for hops with high levels of alpha acids, which are responsible for the bitterness in beer.
The reason for seeking high alpha acid hops is to get more “bang for their buck,” as my colleague Murray aptly put it. By using hops with higher alpha acid content, the brewers can achieve the desired level of bitterness in the beer without needing to use excessive amounts of hops. This not only helps in cost-saving but also ensures that the beer retains a balanced flavor profile.
While the majority of the hops used in Guinness come from the US, it is worth noting that they also incorporate hops from Europe to add complexity and balance to their brews. European hops have their own unique flavors and characteristics, which can complement the American hops and contribute to the overall flavor profile of Guinness beers.
In my personal experience, I have found that the combination of American and European hops in Guinness creates a well-rounded and harmonious flavor. The American hops often provide a bold and citrusy bitterness, while the European hops add floral or spicy notes. This combination enhances the complexity of the beer and makes it a pleasure to drink.
To summarize, the hops used in Guinness primarily come from the US, with some European hops also being utilized. The brewers specifically select hops with high alpha acid content to achieve the desired bitterness in the beer. The combination of American and European hops creates a balanced and flavorful experience.