Cohumulone

Cohumulone is a bittering constituent found in hops (Humulus lupulus) and is one of the alpha acids known as humulones. It is chemically related to humulone and adhumulone, collectively forming part of the resinous bittering profile that hops contribute to beer.

Cohumulone content varies widely among hop varieties and harvests. In brewing, alpha acids are isomerized during wort boiling to form iso-alpha acids, including iso-cohumulone, which are primarily responsible for beer bitterness. The proportion of cohumulone relative to total humulones influences the perceived character of that bitterness. Brews made with hops higher in cohumulone are often described as having a harsher or more astringent bitterness, whereas lower cohumulone levels can yield a smoother balance.

In practice, brewers analyze hop composition to guide variety selection and brewing decisions. Cohumulone, along with humulone and adhumulone, is reported in hop analyses and aids in predicting bitterness intensity and quality. While cohumulone itself does not impart aroma, its presence shapes the resulting iso-alpha acid profile after boiling, contributing to the overall mouthfeel and bitterness of the beer.

Cohumulone is thus a component of hop chemistry that helps explain variability in bitterness across beer styles and hop varieties. Its relevance is primarily in the context of brewing science, hop selection, and flavor balance rather than as a direct flavoring agent.