Beer Tasting Guide: Hoppy Versus Bitter

To taste hoppy and bitter craft beers, distinguish between the two concepts:

hop-forwardness ('hoppy') refers to the range of aromas and flavours hops impart (citrus, pine, floral, fruity), while bitterness is the specific, sharp quality that also comes from hops. A beer can be very 'hoppy' with intense fruity or floral aromas but low bitterness, or it can be both hoppy and bitter with a sharp, resinous profile. 

Hoppy 

• What it is: Refers to the overall impact of hops, including their aromas and flavours.

• Aroma and flavour notes: These can be complex and varied, such as citrus (grapefruit, lemon), tropical fruit (mango, pineapple), pine, floral, or earthy.

• How to taste:

  • Smell the beer: Swirl the beer in the glass to release the aromas. A beer that is 'hoppy' will have a strong and complex scent.

  • Taste it: Take a sip and identify the specific hop-derived flavours. A beer can be intensely aromatic without being aggressively bitter.

  • Examples: New England IPAs (NEIPAs) are known for intense hop aromas like mango and peach but with low bitterness.

Bitter 

• What it is: A specific, sharp taste sensation that comes from hops, though not all hops contribute bitterness equally.

• Aroma and flavour notes: Often described as a sharp or 'biting' sensation, which can be accompanied by resinous or piney flavours.

• How to taste:

  • Pay attention to the finish: Note how long the bitterness lingers on your palate after you swallow.

  • Observe the balance: Assess how the bitterness interacts with the other flavours and malt in the beer.

  • Examples: West Coast IPAs are known for a more assertive and bitter profile, often featuring pine and grapefruit flavours. 

How to Taste Like an Expert 

• Serve at the right temperature: Hoppy and bitter beers are often best served between

  5−8C.

• Use the right glass: Pour the beer into a glass, and don't fill it to the brim.

• Start with the aroma: Swirl the beer and smell it to get a sense of the aromas before you taste it.

• Tasting order: A good tasting progression is to first identify the beer's appearance, then its aroma, followed by its flavour and finally its mouthfeel.