As an experienced sommelier and brewer, I can confidently say that in most cases, ales tend to have more hops than lagers. This is primarily due to the brewing process and the desired flavor profiles of each style.
When it comes to hops, they are a crucial ingredient in beer that contribute to its bitterness, aroma, and flavor. Ales are fermented at warmer temperatures, typically between 60-70 degrees Fahrenheit (15-21 degrees Celsius), while lagers are fermented at colder temperatures, around 45-55 degrees Fahrenheit (7-13 degrees Celsius). This difference in fermentation temperatures plays a significant role in the hop utilization and flavor preservation.
During the brewing process, hops are added at various stages, such as during the boiling of the wort and during dry hopping. Boiling hops extract bitterness from the hops, while dry hopping adds aroma and flavor. The warmer fermentation conditions of ales allow for more efficient extraction of these compounds from the hops, resulting in a more pronounced hop character in the final beer.
On the other hand, lagers are fermented at colder temperatures, which leads to slower yeast activity and a more subdued hop presence. The colder fermentation conditions help preserve the delicate hop flavors and aromas, meaning fewer hops are needed to achieve the desired flavor profile. This is why lagers often have a more balanced and subtle hop character compared to ales.
However, it's essential to note that the level of hops in a beer can vary widely depending on the specific style and brewing techniques employed by individual brewers. Craft beers, for example, often showcase a more pronounced hop character, regardless of whether they are ales or lagers. Craft brewers experiment with different hop varieties, hop additions, and techniques to create unique flavor profiles that cater to the preferences of hop enthusiasts.
In my personal experience, I have encountered ales with an abundance of hops, particularly those belonging to hop-forward styles such as India Pale Ales (IPAs) and American Pale Ales (APAs). These beers often exhibit intense hop bitterness, aroma, and flavors, ranging from citrusy and floral to resinous and piney. The higher hop levels in these ales contribute to their bold and assertive character.
On the other hand, I have also enjoyed lagers that showcase a more delicate and nuanced hop presence. Pilsners, for instance, are a classic example of a lager style that incorporates a modest amount of hops to provide a subtle bitterness and floral or herbal aroma. The restrained hop levels in these lagers allow the crisp, clean malt character to shine through, resulting in a refreshing and well-balanced beer.
While it is generally true that ales tend to have more hops than lagers, the specific hop levels can vary greatly depending on the beer style and brewing techniques employed. Craft beers, in particular, often push the boundaries with higher hop additions to create unique and flavorful brews. Ultimately, the choice between ales and lagers with regards to hop levels boils down to personal preference and the desired flavor experience.