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All hops contribute both aroma and bitterness in varying degrees. Grouping them into 4 hard categories is somewhat arbitrary. In general they are grouped as aroma vs bitterness, but if you wanted to you could simply use more "aroma hops" early in your boil and still end up more bitterness (and vice versa).


This chart shows the different components of a large variety of different hop types: (Linked file for high resolution) I found the chart on this blog post about hops but actually I originally saw it at the London Beer Lab, who do an awesome course on brewing (we were the audience for their prototype course, which was pretty cool). Basically, above the ...


"Bittering hops" are those with high alpha acids that contribute more IBUs than one with less alpha acids. But a bittering hop that is not boiled for long (or added post-boil) will not contribute to high IBUs or bitterness, just aroma and flavor. You can use a so-called bittering hop for aroma and flavor and vice-versa. There may be debate on whether that ...

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