Centennial hops are widely known for their high alpha acid levels, which contribute to bitterness in beer. As a sommelier and brewer, I have personally experienced the strong and resinous nature of centennial hops when using them in brewing. These hops typically have alpha acid levels ranging from 8 to 11 percent, making them quite bitter.
When it comes to hops, bitterness and aroma are two distinct qualities that brewers consider. While centennial hops do possess some aromatic characteristics, their primary use is for bittering. The high alpha acid content in centennial hops makes them ideal for adding bitterness to a beer during the brewing process. These hops are often added early in the boil to extract the bitterness and balance the sweetness of the malt.
In terms of aroma, centennial hops do have some notable qualities, but they are not as prominent as their bitterness. The hop variety is known to impart floral, citrus, and piney notes to beer, which can contribute to the overall aroma profile. However, compared to other hop varieties such as Cascade or Citra, the aroma of centennial hops is not as intense.
It's important to note that the bitterness and aroma of hops can vary depending on how they are used in the brewing process. Brewers have the ability to manipulate the characteristics of hops by adjusting factors such as boil time, hop additions, and dry hopping. By experimenting with different techniques, brewers can highlight either the bitterness or the aroma of centennial hops in their beers.
While centennial hops do possess some aromatic qualities, their primary role in brewing is for bittering. With their high alpha acid content, these hops are known for imparting a strong and resinous bitterness to beers. However, the aroma of centennial hops is not as prominent as their bitterness, and other hop varieties may be preferred for creating more aromatic beers. It's ultimately up to the brewer's preference and the desired flavor profile of the beer being brewed.