Whether you love lagers or extra-bitter IPAs, you love alpha acids and just don’t know it. These are the compounds in hops that impart that bitter taste, which can be subtle or intense, depending on the cultivar. For centuries, farmers who produce hops for traditional European beer making—particularly in Germany, the Czech Republic, and Slovenia—have honed that alpha acid content. More recently, farmers in the Pacific Northwest of the US have done their own honing, producing hops with the characteristic aromas that make West Coast IPAs citrusy and juicy.
But now, climate change is seriously mucking with hops. Droughts and extreme heat have already reduced yields, as well as the
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