With Fresh Hop Harvest upon us, I decided to make some Hop Bitters. I want to have that hoppy flavor follow me into winter and live vicariously through cocktails as a faux-fresh hopped drink. Adding hop bitters to a number of cocktails proved successful. Read on to learn about the science of hops, how to make hop bitters from 2 different methods, followed by a few cocktail recipes (that were the best part of the experiment).

Brief Hop Science

Hops are a super complex beer starting material. While there are incredibly more complex guides to the chemistry of hops and hop acids, so this is meant to give you a quick read on the basics.

Science: (6S)-3,5,6-Trihydroxy-2-(3-methylbutanoyl)-4,6-bis(3-methylbut-2-en-1-yl)cyclohexa-2,4-dien-1-one, also known as α-lupulic acid is classified as an αlpha acid which stimulates the trigeminal nerve when imbibed through beer. This is done through the isomerization of α-lupulic acid into three different isomers via temperature increase.

Translation: Hops contain a compound called humulone which provokes your tongue in identifying flavors and bitterness. This is done through chemically changing the structure of this compound into iso-humulone by boiling the hops.

Science: 3,5-dihydroxy-2-(3-methylbutanoyl)-4,6,6-tris(3-methylbut-2-enyl)cyclohexa-2,4-dien-1-one, also known as β-lupulic acid is classified as a beta acid which stimulates the olfactory system when inhaled. This is done through extraction of the acids in an ethanol mixture.

Translation: Hops contain a compound called lupulone which provokes your nose in identifying aroma. This is done through a process called dry-hopping in which hops are added to a brew before it’s finished conditioning.

Hop Bitters

I used 14.4% alpha acid Citra hops from a local homebrew shop (LHBS). The goal was to have a hop that provided a lot of fruity and floral aromas, specifically “strong citrus and tropical tones of grapefruit, melon, and lime” according to Hopunion. The interwebs were unclear about the direct technique, so I created 2 different methods, detailed below. The first process is super easy – throw an ounce of hop flowers in a jar and fill to the hop level with a high proof alcohol. But I wasn’t sastified with that – we know that in the brewing wolrd in order to unlock those hop bitters – you need to boil them. So for the second method – I boiled the ethanol before adding it to the hops. It was pretty clear right from the start that the second method created hop bitters that were stronger, more aromatic, and much more apparent in the mixed drinks we made. If you decide to give this a try – my recommendation is to use the Hot Extract method for the best results.

Supplies:

2 oz of fresh [your favorite] hops from your garden, a friend, or your neighborhood friendly LHBS

1 liter 190 proof Ethanol (as classy or as bottom shelf vodka as you prefer)

2 quart Mason jars

Mesh strainer

Cheesecloth (optional)

Method One: Cold Hop Tincture

Weigh out 1 oz of hops into the Mason Jar Add in 1 half liter (500mL) of Ethanol Wait 12 hours Using cheesecloth-lined strainer, empty the contents into a large bowl. Squeeze extra liquid out of the hops using the cheesecloth.

Method Two: Hot Hop Extract

Weigh out 1 oz of hops into the Mason Jar Add in a little more than 1 half liter (~550mL) of Ethanol to a pot. Bring to a boil. Add boiling ethanol directly to the Mason Jar. Wait 12 hours Using cheesecloth-lined strainer, empty the contents into a large bowl. Squeeze extra liquid out of the hops using the cheesecloth.

Hop Bitters Cocktails

We tested out each of these drinks with both types of hop bitters. There wasn’t a beverage we didn’t enjoy. But definitely use the Hot Hops over the cold ones. I tried to offer a few different alcohol types – hopefully there’s something here for everyone.

Ginger Whiskey

1oz Wiskey

4oz ginger ale

~1/4tsp grated ginger

40 drops (2mL) hop bitters

This drink was so easy to drink. The bitters offset the sweetness of the ginger ale, and brought out the spiciness of the whiskey to make this beverage taste hot on many different levels.

Old Fashion

1oz Brandy

4oz 7-up

1/4tsp sugar

20 drops (1mL) hop bitters

Orange slice

The hop extract was the most mellow in this cocktail – providing a floral element to a well balanced drink.

Grapefruit Gin

1oz Gin

4oz grapefruit juice

20 drops (1mL) hop bitters

I don’t actually like gin drinks – but I loved this one! The grapefruit paired so well with the bitters – bringing out that citrus side along with the floral notes. The pine flavor of the gin was complimented really well with the overall earthy and citrus-y tones of this awesome drink.

Lemon, Lime, and Bitters

1oz Vodka

4oz 7-up

1/2 of lime pulp and juice

20 drops (1mL) hop bitters

The hops were best displaced in this very basic drink. There were no competitive flavors, just citrus, citrus, and more citrus. The hop bitters were able to show off their grapefruit and lime side, while still producing a floral aroma. The vodka in this drink is easily switched out for Tequila, making El Matador, a puckering and bitter cocktail.

Let me know what you’ve had Hop Bitters in – and which hops were used! I’m curious to add recipes to my Hop Bitters Cocktail collection, what do you recommend?

Cheers!