There are indeed beers made without hops. In fact, throughout history, hops were not always a common ingredient in beer. Hops were introduced to brewing around the 11th century and became popular due to their natural preservative properties and the bitterness they added to balance the sweetness of malted barley.
However, before the use of hops, there were various other plants and herbs that were used to flavor and preserve beer. These alternative ingredients are often referred to as “gruit,” and gruit beers have been brewed for centuries.
Gruit beers typically used a combination of herbs, such as yarrow, mugwort, sweet gale, and heather, to provide flavor and act as a natural preservative. Each region had its own unique combination of herbs, resulting in different flavor profiles and regional variations of gruit beers.
In recent years, there has been a resurgence of interest in brewing gruit-style beers, as craft brewers and beer enthusiasts explore the rich history of brewing before the widespread use of hops. These beers offer a unique and diverse range of flavors, often herbal, floral, or spicy, depending on the specific herbs used.
Aside from gruit beers, there are also specific beer styles that traditionally have little to no hops. One example is the Belgian lambic style, which is fermented with wild yeast and bacteria. Lambics are usually aged in oak barrels for an extended period, allowing them to develop complex flavors and sourness. The absence of hops in lambics allows the wild yeast and bacteria, specifically strains of Brettanomyces and various lactic acid bacteria, to thrive and contribute to the beer's distinct tartness.
Similarly, other sour beer styles like Flanders red and oud bruin also tend to have minimal hop presence. These beers are known for their rich malt character and complex acidity, which is achieved through a combination of barrel aging and the activity of lactic acid bacteria.
It's worth noting that while these styles may have little to no hops, they still undergo a fermentation process similar to other beers, with the addition of specific yeast strains and bacteria that create their unique flavors. The absence of hops in these styles allows other ingredients and microorganisms to shine and contribute to the overall flavor profile.
In my experience as a brewer and beer enthusiast, I have had the opportunity to try a variety of beers made without hops. One memorable example was a gruit beer brewed with a combination of herbs like juniper berries, rosemary, and chamomile. The resulting beer had a complex herbal aroma and a pleasantly bitter, yet balanced, flavor.
Additionally, I have enjoyed several lambic-style beers that showcased the funky, tart qualities derived from wild yeast and bacteria, without the presence of hop bitterness. These beers often exhibit a unique combination of fruity, sour, and earthy flavors that are truly distinct.
While hops have become a staple ingredient in modern beer brewing, there are many beer styles that can be made without them. Gruit beers and sour beer styles like lambics, Flanders reds, and oud bruins are just a few examples of beers that rely on alternative flavoring and fermentation techniques to create delicious and complex brews. Exploring these styles can offer a fascinating journey into the historical and diverse world of beer.